Follow-Up
Oct 22, 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, Oct 22, 2025 · Original Source
Restaurant · Minneapolis, MN
Butcher & Whiskey
1121 Hennepin Ave
Last inspected Oct 22, 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
Oct 8, 2025
Complete
Official score: 98 · Understand this area’s scale
4 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 pressure and rinse cycle gauges were not properly working at the start of this inspection. The chef and MOD called their service company this who immediately corrected this issue on site.
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 4626.0420BOther
Official wording
The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s notes
The establishment was observed vacuum sealing vegetables without having an approved HACCP plan in place. The chef was instructed to immediately stop vacuum sealing food products until a HACCP plan is submitted and approved by the Health Department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Smoke and grease buildup was observed on the hood baffles, indicating they are not being cleaned regularly. The chef and MOD were advised to clean the hood baffles and canopies frequently to prevent further accumulation of grease and smoke.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The certificate of the establishment's current certified food protection manager was not posted on site. Informed the chef and MOD to ensure they post their current CFPM certificate on site.
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, Oct 8, 2025 · Original Source
Routine
Sep 30, 2024
Complete
Official score: 92 · 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
Several TCS products (chopped lettuce at 45*F, yogurt at 45*F, and milk at 43*F) were observed in couple of different prep coolers. Informed the chef to relocate/remove TCS foods in these coolers to other working coolers, and adjust the temps of the coolers to maintain proper cold holding temps of 41*F or below.
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 rinse cycle gauge and the pressure gauge of the main dish machine in the kitchen were not working properly. Informed the chef to ensure they repair or replace these gauges and ensure they're working properly when the machine is in use.
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 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Access to couple of the handwash sinks in the bar and kitchen were blocked by items stored inside or in front of the sinks. Informed the chef to ensure they don't store anything, not even temporarily, in front of the handwash sinks 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.
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
Couple of spray bottles holding degreaser solutions were observed without a label. Both spray bottles were immediately labeled and issued corrected on site.
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 unsafelyOfficial record from Minneapolis Health Department, Sep 30, 2024 · Original Source
Follow-Up
Sep 29, 2023
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 29, 2023 · Original Source