Verrec
Nov 3, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Nov 3, 2025 · Original Source
Restaurant · Minneapolis, MN
5-8 Club
5800 Cedar Ave S
Last inspected Nov 3, 2025 · View Map ↗ · Compare ↗
Complete
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsVerrec
Oct 14, 2025
Complete
Official score: 98 · Understand this area’s scale
4 recorded violations
minorCode MN Rule 4626.1080AWater, plumbing, and sewage
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
There is no mop sink in the lower level that has dry goods and walk-in cooler. Apply for a plan review application prior to installing the mop sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode MN Rule 4626.0442BFood temperature
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Online menu's advisory is incorrect. 2. Specials menu is missing disclosure. All menus should read: Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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 temperatureminorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No fulltime employee CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode MN Rule 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Walk-in cooler is very dark. Replace light bulbs with brighter bulbs.
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 problemsOfficial record from Minneapolis Health Department, Oct 14, 2025 · Original Source
Routine
Sep 30, 2025
Complete
Official score: 90 · Understand this area’s scale
6 recorded violations
majorCode MN Rule 4626.0442BFood temperature
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Online menu's advisory is incorrect. 2. Specials menu is missing disclosure. All menu's should read: Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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 temperatureminorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
No fulltime employee CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode MN Rule 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Walk-in cooler is very dark. Replace light bulbs with brighter bulbs.
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 problemsmajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Deep hotel pan is used to cook chili and no other method used. This is ineffective at cooling rapidly. Chili is removed from oven, placed in large, deep hotel pans and placed directly into walk-in cooler. Operator is unsure when temperature reached 135 degrees, so deciphering at what time the cooling time starts is unknown. Chili was removed from hotel pan and placed into 2 shallow pans. Temperature went from (55-92) down to (65-75). 1. Chili needs to sit out at room temperature for a bit to allow heat to escape and not drastically affect temperature of cooler. 2. Chili needs to be placed into shallow pans no more than 2 inches if staff is not going to monitor in walk-in cooler. 3. Never use deep hotel pans unless ice and ice baths are used. 4. Monitor temperature to ensure both cooling parameters are met. Train staff how to properly cool.
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 temperaturecriticalCode 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
Cooling time and temperature is not being monitored or practiced properly to ensure rapid cooling as described above. Chili is removed from oven, placed in large, deep hotel pans and placed directly into walk-in cooler. Operator is unsure when temperature reached 135 degrees, so deciphering at what time the cooling time starts is unknown. Chili was removed from hotel pan and placed into 2 shallow pans. Temperature went from (55-92) down to (65-75). 1. Chili needs to sit out at room temperature for a bit to allow heat to escape and not drastically affect temperature of cooler. 2. Chili needs to be placed into shallow pans no more than 2 inches if staff is not going to monitor in walk-in cooler. 3. Never use deep hotel pans unless ice and ice baths are used. 4. Monitor temperature to ensure both cooling parameters are met. Train staff how to properly cool.
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 temperaturemajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
No soap at bar hand sink. Soap was provided. Corrected on site.
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Sep 30, 2025 · Original Source
Follow-Up
Nov 26, 2024
Complete
Official score: 98 · Understand this area’s scale
2 recorded violations
minorCode MN Rule 4626.0735ABOther
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed rusty bolts inside ice machine. Replace.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode MN Rule 4626.0442BOther
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Missing disclosure statement on menu for burgers that can be cooked to order. Full example: *These items may be served undercooked. Consuming undercooked beef may increase your risk of foodborne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Minneapolis Health Department, Nov 26, 2024 · Original Source
Routine
Nov 14, 2024
Complete
Official score: 76 · Understand this area’s scale
15 recorded violations
minorCode MN Rule 4626.1080AOther
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
There is no mop sink in the lower level that has dry good and a walk-in cooler. Apply for a plan review application prior to installing the mop sink.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.1515Other
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Soap dispenser at cook line is broken. Repair.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MCO 188.390Other
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Current business license not posted. Post.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0735ABOther
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed rusty bolts inside ice machine. Replace.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0405AOther
Official wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed BBQ sauce dated 11/5 and marinara dated 10/29 inside walk-in cooler. Items were discarded. Ensure food is used or discarded after 7 days.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode MN Rule 4626.1110ABOther
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the hand sink near server station blocked by a trash can. Also observed soapy pan stored inside sink basin. Items were moved. Keep hand sink accessible at all times.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode MN Rule 4626.0442BOther
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Missing disclosure statement on menu for consumer advisory. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0235A(4)Other
Official wording
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed beef, slaw and onions uncovered in walk-in cooler. Keep food covered unless cooling.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0285BOther
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloth on counter. Keep stored inside sanitizer bucket when not in use.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode MN Rule 4626.1440Other
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Missing soap at cook line hand sink- dispenser is not in working order. Soap squeeze bottle was placed at hand sink in the meantime.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0225AOther
Official wording
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed employee at cook line placing buns on grill without wearing gloves. Instructed to wash hands and put on gloves. Avoid bare hand contact with ready to eat foods.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode MN Rule 4626.0025Other
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
During inspection there was no person in charge on site over seeing establishment. Based on types of violations, active managerial control is lacking. Designate a person in charge when standard manager is not on site. Employees must actively demonstrate knowledge and person in charge is to oversee.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0820AOther
Official wording
Maintain utensils and discard utensils that are not maintained in a state of repair.
Inspector’s notes
Thin probe thermometer on site, but not in working order. Obtain a new thin probe quick read thermometer.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0360AOther
Official wording
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Measured beef and chili under 165 degrees that has been heating for approximately 2 hours. Time was closely approaching 2 hours- instructed to rapidly reheat. Chili was placed into fryer first to begin reheating process. Ensure previously cooked foods are reheated to 165 degrees within 2 hours. If steam well is used, temperature needs to be increased, and food consistently stirred.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log on site. Log sent with report. Ensure all employee illnesses are recorded.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Minneapolis Health Department, Nov 14, 2024 · Original Source
Routine
Nov 14, 2023
Complete
Official score: 92 · Understand this area’s scale
8 recorded violations
minorCode MN Rule 4626.1080AOther
Official wording
Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
Inspector’s notes
There is no mop sink in the lower level, which has dry goods and a walk in cooler. Apply for a plan review application prior to installing mop sink.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0033AOther
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Penny's certification has expired. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.1515Other
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed broken/missing tiles in the keg cooler. Repair.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MCO 188.390Other
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Minneapolis business license is not posted. Current license emailed with report. Post.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.1530AOther
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed hood baffles with excessive grease. Per employee they are cleaned every 3 days and are planned to be cleaned today. Clean at frequency to avoid accumulation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0235A(1)Other
Official wording
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed sauce and peanut butter below burgers inside walk-in cooler. Items were moved to top shelf. Raw items need to be below ready to eat foods.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0735ABOther
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1. Observed walk-in cooler door unable to completely shut. Repair. 2. Observed rusty bolts inside ice machine. Replace. 3. Dish machine needs to be repaired to ensure 160 degree rack temperature is achieved for sanitizing.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0905BOther
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Dish machine rack temperature measured at 144 degrees. Required sanitizing temperature is 160 degrees. Sanitize dishes in 3 comp sink until repaired.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Minneapolis Health Department, Nov 14, 2023 · Original Source