Restaurant · Minneapolis, MN

A & J Fish & Chicken

Name: A & J Fish & Chicken
Address: 500 Lake St E, Minneapolis, MN

500 Lake St E

Last inspected Nov 10, 2025 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Nov 10, 2025

Complete

Official score: 100 · Understand this area’s scale

5 recorded violations

minorCode 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

There was no posted CFPM certificate on site. This is an ongoing violation since 2019. Failure to ensure at least one employee has obtained the CFPM credential may result in administrative citations on future inspections. Contact inspector with questions.

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 issues

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed boxes of food on the floor in walk in cooler. Store all food at least 6 inches off the floor.

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

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Back door is not tight-fitting, allowing for the possibility of pests to enter. Repair door to ensure a tight fit.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed cracked floor tiles. Repair/replace floor tiles.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.0690Facility maintenance

Official wording

Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

Inspector’s notes

Observed flat top grill extends beyond the hood. Keep all cooking equipment under the hood.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Minneapolis Health Department, Nov 10, 2025 · Original Source

Routine

Nov 7, 2024

Complete

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 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

Per operator, a staff member is schedule to take the exam this week. Ensure at least one employee has obtained the CFPM credential from the State and post certificate.

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 issues

minorCode MN Rule 4626.1475AFacility maintenance

Official wording

Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Inspector’s notes

Observed flat top grill extends beyond hood. Keep all cooking equipment under the hood.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed cases of food sitting on the floor in the walk in freezer. Store all food at least 6 inches off of the floor.

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

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed door sweep at back door to not be forming a tight seal. Repair/replace door sweep.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed cracked floor tiles in prep area. Repair cracked tiles.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed TCS foods in 2 separate units holding above 41 degrees F (cut tomato in prep cooler at 50, chili in reach in fridge at 53) Discussed with operator. Items were moved around in reach in fridge- unit appeared to be overloaded. Advised to keep lid closed on prep top cooler when not in use. Operator will turn down both units as well and monitor temperatures.

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

Official record from Minneapolis Health Department, Nov 7, 2024 · Original Source

Routine

Nov 6, 2023

Complete

Official score: 100 · Understand this area’s scale

6 recorded violations

minorCode 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

Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

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 issues

minorCode MN Rule 4626.1475AFacility maintenance

Official wording

Inspector’s notes

Observed flat top grill extended beyond the overhead hood. Kepp all cooking equipment under the hood.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed cases of food sitting on the floor in the walk in freezer. Keep all foods at least 6 inches off of the ground.

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

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed door sweep at back door to not be forming a complete seal. Repair/replace door sweep.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed missing floor drain cover. Install floor drain cover.

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 problems

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed signage missing from handwash sink. Ensure all handwash sinks have proper signage.

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.