Verrec
Apr 28, 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, Apr 28, 2026 · Original Source
Restaurant · Minneapolis, MN
Brueggers Bagel Bakery
720 Washington Ave Se
Last inspected Apr 28, 2026 · View Map ↗ · Compare ↗
Complete
Get the next inspection, free.
We'll email you when Brueggers Bagel Bakery has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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
Apr 16, 2026
Complete
Official score: 90 · Understand this area’s scale
7 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 is currently no MN Certified Food Protection Manager. Store Manager is in process of signing up for an approved class. When the class certificate is obtained, use it to apply for MN certification at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Do not wait longer than six months after taking the test or the class certificate will not be accepted by the state.
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 issuescriticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
At the mopsink, there is still a wye-splitter with valves installed on a faucet with an atmospheric vacuum breaker. One valve was closed and the system pressurized with water; this has likely already compromised the atmospheric vacuum breaker. If you do not want to install a pressure vacuum breaker system, then the wye-splitter must be removed and a Sidekick installed instead. The atmospheric vacuum breaker may need service or replacement. Consult a licensed plumber for these services.
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
Some to-go cups and containers were not compostable or recyclable - such as black plastic, #6 plastic and plastic lined cups. See Minneapolis Green To Go ordinance information for requirements and resources.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The stand-up freezer in dish area has a broken wheel and is being supported by a wooden 2X4 assembly. Repair the freezer to manufacturer's standards. Additionally, the back of the display cooler - which the egg cooking station is up against - is in poor repair with a rough surface that is not easy to clean. Repair or replace this surface to manufacturer's specifications.
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 issuesmajorCode MN Rule 4626.0442BFood temperature
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Regarding the consumer advisory for cold-smoked salmon, the asterisk red asterisk on the menu item does not match the light gray asterisk on the footnote describing the item as raw or undercooked. Further, the light gray font for the consumer advisory is very difficult to read from the location of customer ordering. Adjust the color(s) used for the asterisk and font so the consumer advisory is readable and understandable. (The online consumer advisory is already complete and readable.)
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 4626.0355CFood temperature
Official wording
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
No fish supplier letters were available for the cold-smoked (raw) salmon. If the salmon is aqua-cultured, obtain from the supplier letters stating that is was aqua-cultured to be parasite free, with details about how the fish were raised and fed.
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 4626.0355BFood temperature
Official wording
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
No fish supplier letters were available for the cold-smoked (raw) salmon. (If the salmon was not aqua-cultured to be parasite free, it must be frozen for parasite destruction. Obtain supplier letters stating the exact times and temperatures the salmon was frozen to to destroy parasites.
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 temperatureOfficial record from Minneapolis Health Department, Apr 16, 2026 · Original Source
Routine
Mar 13, 2026
Complete
Official score: 90 · Understand this area’s scale
8 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 is currently no MN Certified Food Protection Manager. Store Manager is in process of signing up for an approved class. When the class certificate is obtained, use it to apply for MN certification at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Do not wait longer than six months after taking the test or the class certificate will not be accepted by the state.
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 issuescriticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
At the mopsink, there is still a wye-splitter with valves installed on a faucet with an atmospheric vacuum breaker. One valve was closed and the system pressurized with water; this has likely already compromised the atmospheric vacuum breaker. If you do not want to install a pressure vacuum breaker system, then the wye-splitter must be removed and a Sidekick installed instead. The atmospheric vacuum breaker may need service or replacement. Consult a licensed plumber for these services.
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
Some to-go cups and containers were not compostable or recyclable - such as black plastic, #6 plastic and plastic lined cups. See Minneapolis Green To Go ordinance information for requirements and resources: Minneapolismn.gov/green-to-go
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The stand-up freezer in dish area has a broken wheel and is being supported by a wooden 2X4 assembly. Repair the freezer to manufacturer's standards. Additionally, the back of the display cooler - which the egg cooking station is up against - is in poor repair with a rough surface that is not easy to clean. Repair or replace this surface to manufacturer's specifications.
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 issuesminorCode MN Rule 4626.0115Contamination
Official wording
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
One employee preparing food did not have a hair net, hat or ability to tie hair back. Manager provided a hat and had employee wear it. Ensure employees working with food use hair restraints.
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 4626.0442BFood temperature
Official wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Regarding the consumer advisory for cold-smoked salmon, the asterisk red asterisk on the menu item does not match the light gray asterisk on the footnote describing the item as raw or undercooked. Further, the light gray font for the consumer advisory is very difficult to read from the location of customer ordering. Adjust the color(s) used for the asterisk and font so the consumer advisory is readable and understandable. (The online consumer advisory is already complete and readable.)
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 4626.0355CFood temperature
Official wording
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
No fish supplier letters were available for the cold-smoked (raw) salmon. If the salmon is aqua-cultured, obtain from the supplier letters stating that is was aqua-cultured to be parasite free, with details about how the fish were raised and fed.
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 4626.0355BFood temperature
Official wording
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
No fish supplier letters were available for the cold-smoked (raw) salmon. (If the salmon was not aqua-cultured to be parasite free, it must be frozen for parasite destruction. Obtain supplier letters stating the exact times and temperatures the salmon was frozen to to destroy parasites.
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 temperatureOfficial record from Minneapolis Health Department, Mar 13, 2026 · Original Source
Routine
Sep 18, 2024
Complete
Official score: 92 · 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
There is not currently a Minnesota Certified Food Protection Manager provided. Manager will be taking an approved class soon. After receiving the class certificate, it must be mailed to the Minnesota Department of Health with the appropriate CFPM Application Form. For application forms and full information, visit: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the back of the display case (near the egg station) to be soiled. Manager stated they would clean it later that day.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The baffles on the hood vent above bagel oven were dirty with char. Manager stated they would be cleaned.
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 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
On the mopsink, a wye splitter with control valves is installed on the faucet, downstream from an Atmospheric Vacuum Breaker. The faucet was found turned on and the wye valve closed - which builds up pressure in the system that compromises the Atmospheric Vacuum Breaker. Either a pressure type vacuum breaker device should be installed, or the wye-splitter removed and replaced with a Sidekick flow-through valve and 1053. Consult a licensed plumber to correct this violation.
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 Plastic lids in use for to-go beverage cups. Hot beverage cups also appear to be plastic-lined. Neither of these products are recyclable or compostable. Provide recyclable or compostable to-go items, that meet Minneapolis Green To Go requirements. Free financial support, technical assistance, and staff training on the Green To Go requirements is available. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
In the event of a customer complaint of illness involving vomiting or diarrhea, there was no protocol at the store level or at the district level for reporting the customer complaint to the Minnesota Department of Health (MDH). Every customer complaint of vomiting or diarrhea must be reported to MDH. Training on this requirement and its purpose was provided to the store manager and district manager at time of inspection. Ways to report to MDH include: Call 1-877-FOOD-ILL Report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html ' Email health.foodill@state.mn.us
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 issuesOfficial record from Minneapolis Health Department, Sep 18, 2024 · Original Source