Follow-Up
May 29, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, May 29, 2026 · Original Source
Restaurant · Minneapolis, MN
Animales Barbeque Co
241 Fremont Ave N
Last inspected May 29, 2026 · 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 inspectionsFollow-Up
Feb 26, 2026
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
majorCode MN Rule 4626.0415BOther
Official wording
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Observed through discussion with person in charge that curing of sausage takes place on site without a HACCP Plan. Curing also requires a variance be applied for to conduct this specialized process. Person in charge has spoken with a Minneapolis HACCP team member about requirements to finalize a HACCP Plan. Various resources including a template have been given to the operator. Once a HACCP Plan has been put together, operator to submit to a Minneapolis HACCP team member for review and approval. Upon completion, the approved plan will be kept on file at the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1690CFacility maintenance
Official wording
The business needs to submit a request for a variance and maintain the approved variance.
Inspector’s notes
Observed a variance to be required for the curing of sausage on site. Applicable paperwork sent to facility to be filled out, sign off on and sent back to the Minneapolis Health Department for review and approval. Upon approval, operator to maintain the variance on file at the facility.
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 issuesOfficial record from Minneapolis Health Department, Feb 26, 2026 · Original Source
Routine
Feb 12, 2026
Complete
Official score: 82 · Understand this area’s scale
15 recorded violations
minorCode MN Rule 4626.0845EContamination
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
Observed pink biofilm growth inside ice machine. Clean and maintain interior of ice machine components in a clean condition.
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 contaminationmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the following food contact surfaces with dried up food debris while equipment was not in use. 1) Can opener piercing blade 2) Back of slicer blade. Clean food contact surfaces at a minimum of once every 4 hours and maintain clean.
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 problemsminorCode 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 the public bathrooms sometimes used by food service employees as well as the back service area hand sink to not have hand washing signage posted. Post signage as required. Operator posted applicable signage at time of the inspection.
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 problemsmajorCode MN Rule 4626.1595Chemicals
Official wording
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a few quaternary ammonium spray bottles to not be labeled. Label spray bottles as needed. Person in charge labeled the referenced spray bottles at the time of the inspection.
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 unsafelyminorCode 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 the following areas with a noticeable gap to the outside of the building. 1) Door sweep not sealing entirely at entry door to garbage area. 2) Gaps on both sides of the side garage style doors leading to the outdoor patio. Provide a tight seal in the referenced areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed various food grade containers with cracks and a spatula with a noticeable piece of material broken off from the spatula. Monitor referenced items within facility and replace damaged or worn items with ones that are intact, smooth and easily cleanable.
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 4626.0349FFood temperature
Official wording
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Observed through discussions with the person in charge that non continuous cooking takes place for smoked beef cheese steak. There were no written procedures in place or on file for this process. Discussed requirements for non-continuous cooking and an example of a written form to be sent to person in charge with the inspection report. Operator to complete, sign, date form and submit to inspector for review and approval. Upon completion, keep a copy of the completed form on file in the facility.
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 4626.0442AFood temperature
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed through discussion with the person in charge that there are a few items on the menu that are served undercooked (pork belly pancakes, pastrami beef rib hash and eggs). Revise current menus to provide proper consumer advisory language. The example included below can be used on the existing menus. * These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions . (Make sure that you also asterisk the items on the menu that are served raw and or undercooked). Contact inspector with questions.
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 4626.0405AOther
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 two large containers of cooked noodles to be over the seven-day use or discard by date. Today was day eight as indicated on the labels. Discussed the seven-day use or discard by date of TCS foods with person in charge (the preparation date is considered day one). Operator to remove items from cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed Peter Thillen to be a current state of MN certified food protection manager, (#80894, expires 5/2/27). Certificate was not posted at time of the inspection. Post current state of MN certificate on premise.
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 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoops used for the two large ice machines to be either resting on the side of or on top of the ice machines. Store ice scoops in a protected location such as inside a holder mounted to the side of the ice machines.
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 problemsminorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the floor of the walk-in freezer (part of freezer), in need of a thorough cleaning. Clean and maintain clean.
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 problemsminorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed #6 ramekins used on site. Discussed the Minneapolis Green to Go packaging ordinance with the person in charge that requires items to be either recyclable or compostable. Operator to use up or return unopened inventory to supplier. An informational handout on acceptable products along with a supplier list is being sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0415BOther
Official wording
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
Inspector’s notes
Observed through discussion with the person in charge that facility does curing of raw animal protein (sausage), without a HACCP Plan. Curing requires a HACCP Plan and a variance. Submit a HACCP Plan to the Minneapolis Health Department for review and approval. The below website link provides detailed information and applicable templates on how to put together a HACCP Plan. HACCP Templates & Resources - City of Minneapolis Utilize resources to submit a HACCP Plan for existing curing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1690CFacility maintenance
Official wording
The business needs to submit a request for a variance and maintain the approved variance.
Inspector’s notes
Observed through discussions with the person in charge that curing of raw animal protein takes place on site. A variance is required to conduct this specialized process. Applicable paperwork sent to operator to complete, sign and return to the Minneapolis Health Department for review and approval.
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 issuesOfficial record from Minneapolis Health Department, Feb 12, 2026 · Original Source