Restaurant · Minneapolis, MN

Cardinal Bar

Name: Cardinal Bar
Address: 2920 38th St E, Minneapolis, MN

2920 38th St E

Last inspected Nov 19, 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

3 inspections

Routine

Nov 19, 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 MOLDY CAULK BEHIND SINK IN PREP AREA. REDO CAULK.

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

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

OBSERVED MISSING SIGNAGE AT HANDWASHING SINK INFORMING EMPLOYEES TO WASH THEIR HANDS. POST SIGNAGE AT EACH HANDWASHING SINK.

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.

Nov 19, 2024

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

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

minorCode MN Rule 4626.1345AFacility maintenance

Official wording

Properly cove and seal floor-wall junctures.

Inspector’s notes

OBSERVED CAULK AT SINK AND WALL JUNCTURE TO BE SEPARATING. REDO CAULKING.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

OBSERVED KNIFES STORED BETWEEN PREP COUNTER AND WALL. THIS IS NOT AN APPROVED UTENSIL STORAGE LOCATION. STORE KNIVES IN A CLEAN AND SANITIZED LOCATION. EMPLOYEE CORRECTED AT TIME OF INSPECTION.

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 contamination

Official record from Minneapolis Health Department, Nov 19, 2024 · Original Source

Routine

Nov 9, 2023

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

minorCode 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 TO-GO CONTAINERS ON SITE. #6 PLASTIC IS NOT RECYCLABLE OR COMPOSABLE. USE UP YOUR CURRENT SUPPLY, BUT SWITCH TO A RECYCLABLE OR COMPOSTABLE ALTERNATIVE. SENDING GREEN TO GO FLYER WITH REPORT.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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

OBSERVED CHICKEN AT 43*F IN DRAWER COOLER. ITEMS IN DRAWER COOLER HAD BEEN MOVED THERE RECENTLY ACCORDING TO PIC, WHICH MAY BE THE CAUSE OF ELEVATED TEMPERATURE. MONITOR TEMPERATURES TO ENSURE ITEMS REDUCE TO 41*F OR BELOW. IF NOT, TURN DOWN TEMPERATURE DIAL OR CALL FOR REPAIR OF COOLER.

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 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

OBSERVED THE HANDWASHING SINK BLOCKED BY A CART IN THE BASEMENT PREP AREA. THE HANDWASHING SINK SHOULD BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION.

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.