Verrec
Nov 12, 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 12, 2025 · Original Source
Restaurant · Minneapolis, MN
Barrio
925 Nicollet Mall
Last inspected Nov 12, 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
4 inspectionsRoutine
Nov 6, 2025
Complete
Official score: 100 · Understand this area’s scale
2 recorded violations
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed dirt and stains on the floor beneath coolers and cooking equipment. Advised the Manager on Duty (MOD) to ensure that kitchen walls, floors, and ceilings are regularly cleaned and maintained free of dust, dirt, and stains
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 dust, stains, and buildup on walk-in cooler shelves and condenser fan guards. Advised the Manager on Duty (MOD) to ensure that all non-food contact surfaces of coolers and equipment are regularly cleaned and maintained free of dust and stains.
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, Nov 6, 2025 · Original Source
Routine
Nov 7, 2024
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The dish machine in the kitchen was not working properly. Informed the manager on duty (MOD) they must discontinue using the machine to clean and sanitize equipment and utensils until its properly serviced or replaced.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode MN Rule 4626.0905BFood temperature
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
The high temperature dishwasher did not reach the minimum required rack temperature of 160°F. Informed the manager on duty (MOD) they MUST discontinue using the machine until its properly serviced or replaced to maintain the minimum temps required.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Faucet at the bar dump sink was leaking and needs to be repaired. Informed the MOD to have the faucet serviced to stop the leak.
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 problemsOfficial record from Minneapolis Health Department, Nov 7, 2024 · Original Source
Routine
Nov 3, 2023
Complete
Official score: 100 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.0955AContamination
Official wording
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
The handwash sink in the front service/wait station needs a splash guard installed to protect the clean dishes/utensils stored next to the sink from splash contamination. MOD stated they're remodeling the area during this coming Christmas /New Year holidays and will correct this issue at that time.
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 contaminationminorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
The floor under the front service/wait station where the ice bin and handwash sink are located is a laminate wood, which is unapproved flooring for such area. Informed the MOD to install an approved flooring in that area, and the MOD stated they're remodeling that area during this coming Christmas/New Year holidays and will correct this issue at that time.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Bar countertop is cracked or missing laminate and underlying wood is exposed. Informed the MOD to repair/replace or enclose the exposed countertop to make its surface smooth, durable, cleanable and non-absorbent that could withstand frequent moisture and cleaning. The MOD stated they're remodeling that area during this coming Christmas/New Year holidays and will correct this issue at that time.
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 4626.0380EFood temperature
Official wording
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Frozen fish were observed thawing in unopened ROP package in the walk-in cooler. Informed the chef and MOD to cut open the package before thawing to release the vacuum.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The main dish machine sanitizing temperature gauge was not working but the machine's internal temperature (t-stick) reached at least 160°F. Informed the MOD to have the gauge serviced or replaced to properly monitor the dish machines functionality and ensure the minimum rinse cycle temp is reached.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, Nov 3, 2023 · Original Source