Routine
Feb 13, 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, Feb 13, 2026 · Original Source
Restaurant · Minneapolis, MN
Breakfast Bar Of Mn
319 1st Ave N #100
Last inspected Feb 13, 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
4 inspectionsFollow-Up
Feb 21, 2025
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Food storage is being done in the basement dry storage area and the ceiling above the area is open and contains plumbing. Provide approved finishes to the ceiling to store foods in this area. Contact City of Minneapolis Plan Review for approved finishes to ceiling.
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 problemscriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Shell Eggs (43F), Turkey Bacon (46F), Ground Beef (46F) and Beef Burger Patty (47F) were observed improperly cold holding in the Drawer Cooler above 41F at the time of inspection. Foods were set for a 4 hour discard time from the time they were placed in the unit. Continue using the temporary fix that was instructed to be used from the first inspection: Use Time as a Public Health Control (TPHC) for this unit. Foods will be used up within 4 hours of the time they are placed in the unit, and any remainder of product will be discarded. Then a new batch of foods that will be used up within 4 hours will be placed into the unit and used up the same way as the first batch with the remaining product being discarded after 4 hours is complete. Use this method as a temporary fix until the Drawer Cooler is repaired or replaced.
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
Drawer Cooler was still not holding foods cold at 41F or below. Food temperatures were on average 46F for foods that had been placed there this morning that were from the basement Walk In Cooler. Discussed with owner that Cooler may need to be repaired or replaced to function properly and hold foods at a safe temperature of 41F or below.
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, Feb 21, 2025 · Original Source
Routine
Feb 7, 2025
Complete
Official score: 88 · Understand this area’s scale
7 recorded violations
majorCode MN Rule 4626.1070AHandwashing
Official wording
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
There is no handwash sink in the downstairs area used for food preparation. Contact the City of Minneapolis for plan approval before installing new plumbing or discontinue preparation in this area.
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 problemsminorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Food preparation is being done in the basement dry storage area and the ceiling above the prep table is open and contains plumbing. Provide approved finishes to prepare food in this area. Contact City of Minneapolis plan review for approved finishes to ceiling.
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 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There is no independent method to measure the hot water sanitizing temperature of the high temperature dish washer in the basement area. Provide an item that measures and holds the maximum temperature of the dish machine and use to monitor the sanitizing temperature of the dish machine to ensure that it is adequately sanitizing dishes. Keep on site 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 temperaturecriticalCode MN Rule 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
The bar dish machine was not dispensing any chlorine sanitizer at the time of inspection and was measured at 0PPM at the time of inspection. Cups were being run through the machine at the time of inspection. Container of sanitizer was observed empty and there was no additional sanitizer container for the machine to use. Instructed staff to discontinue using the dish machine to sanitize dishes until it has bee supplied with sanitizer and is dispensing 50PPM chlorine according to data plate requirements. Retrain staff to monitor dish machine and make sure that it is dispensing chlorine before washing dishes if the machine is going to be used. Make sure dishes run through the dish machine have a chlorine concentration at minimum of 50PPM chlorine to safely and effectively sanitize.
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 unsafelycriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Sliced Tomatoes (48F), Shredded Cheddar Cheese (47F), and Scrambled Eggs (46F) were observed improperly cold holding at the time of inspection in the Sandwich Cooler. Foods had been placed there in the morning at least 5 hours earlier. A measurement of the liquid in the pickle tray that had been in the cooler all day measured 48F at the time. Discussed with Chef that the cooler could be malfunctioning as the air blowing from the coolers circulation fan was weak and not very cold. Shell Eggs (46F), Heavy Cream (468F), Cooked Lobster (48F) and Waffle Batter (47F) in the Drawer Cooler was observed improperly cold holding at the time of inspection. All foods had been placed there in the morning at least 5 hours earlier, except for a new container of waffle batter pulled from the downstairs Walk In Cooler. Discussed with Chef that sometimes there is a switch at the back of the cooler that they can turn the temperature down, or they may need to service the unit if it does not hold foods at 41F or below A temporary fix was provided to operators to use Time as a Public Health Control on the coolers that were not functioning properly at the time of inspection. Foods that would be used up within 4 hours would be placed on the line for use in restaurant operations and then any remaining product would be discarded halfway through the day after 4 hours. Then a new batch of foods that would be used would be placed in the coolers and used the same way as the first batch. No TCS food is to be stored in the units for more than 4 hours and overnight. Use alternative coolers that are holding at 41F or below to store any TCS foods. Repair or replace coolers and only store TCS foods in them when confident that they are holding food at 41F or below. All TCS foods above 41F at the time of inspection were voluntarily discarded by Chef.
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
Previous Certified Food Protection Manager (CFPM) for establishment was no longer working at facility. An owner was registered to complete an approved course within the next few months. Provided application for owner when they complete the approved course. Complete application and send with certificate from approved course to State of Minnesota. Once CFPM certificate is obtained from establishment, post in establishment for inspectors to verify during inspections.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Sandwich Cooler and Drawer Cooler were not properly holding foods at 41F or below at time of inspection. Thermometers attached to Sandwich Cooler fluctuated rapidly and drastically from 43F to 47F throughout inspection when cooler was opened and closed. Operator reset both coolers temperatures below 41F to see if they would hold at 41F or below. Foods were removed from the coolers and either discarded or moved to another unit. Monitor units and repair if the temperature adjustment on the units does not reduce the internal temperature of units. Replace units if they cannot be repaired.
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, Feb 7, 2025 · Original Source
Routine
Feb 9, 2024
Complete
Official score: 92 · Understand this area’s scale
6 recorded violations
majorCode MN Rule 4626.1070AHandwashing
Official wording
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
There is no handwash sink in the downstairs area used for food preparation. Contact the City of Minneapolis for plan approval before installing new plumbing or discontinue preparation in this area.
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 problemsminorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Food preparation is being done in the basement dry storage area and the ceiling above the prep table is open and contains plumbing. Provide approved finishes to prepare food in this area. Contact City of Minneapolis plan review for approved finishes to ceiling.
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 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no irreversible independent temperature indicator to monitor the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Provide a test kit that is either a maximum temperature registering thermometer or temperature stickers and maintain on site to ensure dish machine is adequately sanitizing dishes.
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 4626.0275ECleaning 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
Ice scoop was observed stored on top of the ice machine. Discussed approved storage locations with operator. Comply with above rule and maintain ice scoop so it cannot be contaminated by dust or debris.
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 problemscriticalCode MN Rule 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Bar dish machine was not dispensing any chlorine at the time of inspection. Test strips indicated 0PPM after each rinse cycle. Stop use of machine to sanitize bar glasses and transport them downstairs to be washed in the high temperature dish machine. Repair bar dish machine and once it is serviced and dispenses 50PPM chlorine as required, it can be reinstated for use. Retrain employees to regularly test machine to ensure that it is adequately sanitizing dishes and service as necessary. Maintain bar dish machine at 50PPM chlorine per data plate requirements at all times.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs were observed stored on oven handles while in-use. Discussed with Chef that tongs should not be stored in this location as they can be contaminated. Discussed appropriate storage locations for tongs. Retrain staff to store tongs in these areas and discontinue storing them where they can be contaminated.
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, Feb 9, 2024 · Original Source