Restaurant · Minneapolis, MN

Aurora Barealis Hospitality LLC

Name: Aurora Barealis Hospitality LLC
Address: 520 4th St N, Minneapolis, MN

520 4th St N

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Follow-Up

May 28, 2026

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

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

Containers of Hydrated Wakame (48F), Sesame Dressing (46F) and Pesto Dressing (46F) were observed improperly cold holding in the Salad Prep Cooler at the time of inspection. Containers had been in the cooler since 11am that morning, so Person In Charge discarded the products to be safe. Pasteurized liquid eggs (47F), Mild Salsa (48F), and Sour Cream (48F) were observed improperly cold holding in the Lowboy Cooler at the time of inspection. Containers had also been in the cooler overnight and had not been taken out that day. Person In Charge discarded these products immediately. Discussed with Person In Charge to store foods in another cooler that is cold and monitor the temperatures of the Lowboy Cooler to see if there is a mechanical issue that needs to be tended to. Service cooler and repair or replace if required. Maintain all cold TCS foods at 41F or below at all times.

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 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Consumer advisory was incomplete at the time of inspection for the ahi tuna in the poke bowl menu item at the time of inspection. Consumer advisory guidance was provided with routine inspection report and will be provided with this follow-up inspection report. Complete consumer advisory warning customers of the risks of consuming raw or undercooked animal products or products that contain raw or undercooked ingredients. Ensure menu is updated with each additional menu item or menu change.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, May 28, 2026 · Original Source

Routine

May 14, 2026

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

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

Tall plastic bottles of Miso Dressing (45F), Caesar Dressing (46F), a plastic container of Hydrated Wakame (48F), Sesame Dressing (47F) and Pesto Dressing (48F) were observed improperly cold holding in the Salad Prep Cooler at the time of inspection. Dressings had been placed there at 11AM that morning and it had been over 6 hours since they had been placed there at the time the temperatures were taken during the inspection. Person In Charge voluntarily pulled and discarded remaining amounts of these products and provided new ones. Discussed with Person In Charge that once dressings are placed into the plastic bottles and placed in a plastic bin in the upper part of the cooler, it is difficult to keep them cold since there is almost no air flow to the dressings. Discussed alternatives for keeping these dressings cold, such as keeping the dressings in the bottom of the cooler and pulling out when needed, or filling containers halfway or even quarter way to use up within a shorter amount of time. Pasteurized Eggs (49F), Mild Salsa (48F) and Sour Cream (50F) were observed improperly cold holding in the Lowboy Cooler at the time of inspection. It was found that the door had been left open due to packages of vegetables being stuffed in the door, keeping it from closing. Person In Charge voluntarily discarded the improperly held items as they were placed into the cooler at 11AM that morning as well. Maintain all cold TCS foods at 41F or below at all times.

In plain English

More about food kept at an unsafe temperature

majorCode 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

Consumer advisory was not provided for the menu item with raw tuna. Provided consumer advisory guidance document with emailed report to operator. Provide a complete consumer advisory on the menu informing the customer of the risks of consuming raw or under cooked foods or ingredients. Update consumer advisory with each menu change.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0705AFood temperature

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

There was no thermometer available to measure or monitor the temperature of thin foods at the time of inspection. Provide thermometer and maintain on site at all times.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Handwash sink at the lower level bar area was observed obstructed by a colander used to strain out drink waste at the time of inspection. Discussed with Person In Charge that hand sinks must be available at all times for proper handwashing. Person In Charge removed colander immediately. Ensure all handwash sinks are kept clear and available for proper handwashing at all times.

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.

May 19, 2025

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

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

Corn vinaigrette (45F), Caesar dressing (46F), Cooked bulgur wheat (44F), mixed grains (48F) and pesto dressing (50F) in the Salad Prep Cooler were observed improperly cold holding at the time of inspection. Person In Charge checked the cooler display, which showed it being 47F, and internal thermometer was showing around 50F. It was not known how long the foods had been in the cooler before the temperature changed in the cooler, so Person In Charge opted to discard all products held over 41F at the time. Person In Charge reset cooler to 35F. Discussed with Person In Charge that they should wait for the cooler to reliably hold at 41F or lower before putting new food in the unit. Repair cooler if necessary. Maintain all cold TCS foods at 41F or below at all times.

In plain English

More about food kept at an unsafe temperature

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

Handwash Signs were missing from several of the bar handwash sinks. Provide signs at each handwash sink notifying employees to wash their hands and maintain.

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

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Damp wiping cloth was observed stored out of sanitizer at the time of inspection. Person In Charge removed cloth and placed a new cloth in the sanitizer bucket. Maintain wiping cloths in sanitizer solution to be constantly sanitized.

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

majorCode 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

Consumer advisory was not provided for the menu item with raw tuna. Provided consumer advisory guidance document with emailed report to operator. Provide a complete consumer advisory on the menu informing the customer of the risks of consuming raw or undercooked foods or ingredients. Update consumer advisory with each menu change.