Restaurant · Minneapolis, MN

112 Eatery

Name: 112 Eatery
Address: 112 3rd St N, Minneapolis, MN

112 3rd St N

Last inspected Feb 11, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was 112 Eatery last inspected?: The most recent inspection on record was on Feb 11, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Feb 6, 2024 to Feb 11, 2026.
Has 112 Eatery ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 6, 2024.

The Full Inspection History

4 inspections

Routine

Feb 11, 2026

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Containers of chicken stock and khinkali dumplings were observed cooling with the lid or cling film covering the product. Discussed with Chef that foods that are cooling need to be uncovered and spread out when cooling. Chef removed lids/cling film from product to finish cooling them. Retrain staff to cool foods uncovered for most rapid and safe cooling.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0710BFood temperature

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

There was no means of testing the surface temperature of the dishes being washed in the upstairs or main level dish machine at the time of inspection. Discussed with Chef and General Manager that they need to have an item that is independent from the dish machine that measures the surface temperature of the dish machine so that it can be determined if it is sanitizing at 160F or above as required. Provide an item and maintain on site at all times to monitor the dish machine to make sure it is sanitizing correctly.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1595Chemicals

Official Wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s Notes

A container of orange degreaser was incorrectly labelled as Quat sanitizer. When asked about it during inspection and tested, it was found that it was not quat sanitizer and Chef found that it was orange degreaser and immediately relabeled the bottle. Retrain staff to use certain containers for quat and only use those for quat. Do not put different chemicals into labeled containers.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

Shelf surfaces in the Main Walk In Cooler and the Basement Walk In Cooler were observed with significant accumulations of dust and food debris. Clean these areas and maintain them clean to prevent potential contamination to food.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Feb 11, 2026 · Original Source

Routine

Feb 13, 2025

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Pans of cooked aubergine that was still hot was observed cooling on sheet pans on the speedrack in the Walk In Cooler on the spaces directly above and below each other, allowing little to no air space for cooling rapidly. Discussed with Chef that pans should be given vertical space when cooling so that they can have more air space to cool faster. Chef immediately moved one pan to another space to allow more room for the foods to cool. Retrain staff to spread containers out and make sure they have adequate space to rapidly cool.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0710BFood temperature

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

There was no means of testing the surface temperature of the high temperature dish machine in the upstairs or the main level at the time of inspection. Discussed with Chef and Manager that they need to have an item that is independent from the dish machine that measures the surface temperature of the dishes or the water temperature inside the machine. This item should record and hold the maximum temperature of the dish machine so that it can be determined if it is sanitizing at 160F or above as required. Provide an item and maintain on site at all times to monitor the dish machine to make sure it is sanitizing correctly.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0225AHandwashing

Official Wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s Notes

Observed kitchen employee cutting lemons with bare hands. These lemons were to be used as garnishes for finished dishes and would not go through a cooking step. Discussed this with Chef, who intervened and required the lemons be removed from service. Discussed with Chef that the lemons could be used in an oven cooked dish but could not be served fresh. Will provide a no bare hand contact guidance document with emailed report. Retrain staff to not touch ready-to-eat foods with bare hands. Monitor employees and correct and retrain staff that deviate from this safe food practice.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Feb 21, 2024

Complete

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Feb 21, 2024 · Original Source

Routine

Feb 6, 2024

Complete

Official score: 90 · Understand This Area’s Scale

5 recorded violations

criticalCode MN Rule 4626.0385AFood temperature

Official Wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s Notes

Cooked Lobster Stock was observed cooling at 109F and Cooked Arrabiata Sauce was observed cooling at 132F after 30 minutes in the Walk In Cooler. The stock was measured 1 hour later at 102F and the Arrabiata sauce was measured at 112F. Discussed cooling requirement with Person In Charge and that based on the two points of cooling after 1.5 hrs, it was not likely for these two foods to cool to 70F or below within the first 2 hour cooling parameter. Person In Charge had chef use rapid cooling methods to cool the foods within the next half hour. If foods do not make the first cooling window, they can be reheated to 165F and then cooled again using rapid cooling methods, or they can be discarded. Discussed either of these two options for a corrective action for these two foods. These foods were placed in large volumetric containers to cool, which the Chef said is not typical. Retrain staff to cool foods rapidly within 2 hours to 70F or below for the foods to be safe. Cool within time frame specified above.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Cooked sauces were observed cooling in large volumetric containers that did not allow for foods to be rapidly cooled. These containers were switched during the cooling process as the foods were not cooling as rapidly as they needed to to be safe. Use shallow containers to rapidly cool hot foods within 2 hours to 70F or below.

In Plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0075AHandwashing

Official Wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s Notes

Employee washing dishes was observed wearing gloves and loading dirty dishes into the machine and then putting away the clean dishes with the same gloved hands. Discussed with Person In Charge that the staff doing dishes should be washing hands before putting away clean dishes and after loading soiled dishes into the machine, otherwise the employees are contaminating the clean dishes. Person In Charge stated that they would retrain the employee as they were new to the job. Dishes that were put away were sent back through the machine to be cleaned again. Ensure all staff are washing hands before putting on gloves, working with food and putting away clean dishes.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s Notes

Main level ice machine was observed with pink slime mold on the inside of the machine where ice can come into contact with it. Clean the machine and maintain clean to sight and touch.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.0275CCleaning and sanitizing

Official Wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s Notes

In-use tongs and utensils were observed stored in a bucket of room temperature water on the counter top at the time of inspection. Discussed with Person in Charge that in-use utensils cannot be stored in stagnant water because it can grow bacteria. Discussed storing utensils in the container with no water and ensuring that they are washed, rinsed and sanitized every 4 hours. Discontinue storing utensils that are ready to use in a container of water and change procedure. Container was emptied and utensils were run through the dish machine.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Feb 6, 2024 · Original Source