Restaurant · Minneapolis, MN

Dallo Restaurant

Name: Dallo Restaurant
Address: 1603 Chicago Ave, Minneapolis, MN

1603 Chicago Ave

Last inspected Mar 23, 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

3 inspections

Routine

Mar 23, 2026

Complete

Official score: 94 · Understand this area’s scale

6 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Hot foods (such as Pasta (120 F) and Camel (121 F) held at below 135 F on the stove. Note: Keep all hot foods at minimum 135 F at all times. All reheated to 165 F for correction

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 4626.1445Handwashing

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Paper towel or other hand drying means were missing at all hand sinks. Note: PIC provided it for correction.

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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

The copy of the certified food protection manager's certificate not posted. Note: Post it as required.

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 issues

minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Foods in squeeze bottles on the cook line not labeled. Note: Label them with common food names for easy identification.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode MN Rule 4626.0955CContamination

Official wording

Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

Inspector’s notes

Single service items such as to go boxes not stored in covered containers or original packages in the dry storages room. Note: Store them in covered containers or original package

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

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Ceiling tiles missing in the kitchen and in the back area. Note: Repair/ replace.

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

Official record from Minneapolis Health Department, Mar 23, 2026 · Original Source

Follow-Up

Apr 23, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode MCO 204.10Chemicals

Official wording

The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste stream, thereby reducing the disposal of solid waste and the economic and environmental costs of waste management for the citizens of Minneapolis and others working or doing business in Minneapolis. The council further finds that plastic packaging is rapidly replacing other packaging material, and that most plastic packaging used for foods and beverages is nondegradable, nonreturnable and nonrecyclable. The council also finds that the two (2) main processes used to dispose of discarded nondegradable, nonreturnable and nonrecyclable plastic foods and beverage packaging, are land filling and incineration, both of which should be minimized for environmental reasons. The council therefore finds that the minimization of nondegradable, nonreturnable and nonrecyclable food and beverage packaging originating at retail food establishments within the City of Minneapolis is necessary and desirable in order to reduce the city's waste stream, so as to reduce the volume of landfilled waste, to minimize toxic by-products of incineration, to make the waste stream less damaging to the environment, and to make our city and neighboring communities more environmentally sound places to live. (89-Or-060,§ 1, 3-31-89; 96-Or-059,§ 1, 6-28-96)

Inspector’s notes

The facility had black plastic to go containers. These containers end directly in the trash. Cups were not recyclable. Replace with plastics that are 1, 2 or 5 clear or white plastic or compostable containers.

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 unsafely

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

Goat was measured at 110 F in the hot holding unit. Make sure to stir the product. The goat was reheated to 165 F.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Apr 23, 2025 · Original Source

Routine

Apr 10, 2025

Complete

Official score: 78 · Understand this area’s scale

8 recorded violations

minorCode MCO 204.10Chemicals

Official wording

Inspector’s notes

The facility had styrofoam to go containers and cups. Discontinue using. Replace with recyclable or compostable containers.

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 unsafely

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

The handwashing sink was blocked by equipment and dishes at the time of the inspection. Items were moved. Keep sink accessible 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.

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Chemical spray bottles were missing labels with the common name of product. Label.

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 unsafely

criticalCode MN Rule 4626.0500BCleaning and sanitizing

Official wording

Remove single-service and single-use articles made from materials that are unsafe and unclean.

Inspector’s notes

The facility was storing unpackaged food in a shopping bag in the freezer. Discontinue. Use food grade bags.

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

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

The facility had prepared dishes in the prep cooler but they were missing date marking. Date TCS food in storage mode.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Inspector’s notes

The following items were measured below 135 F : -spinach dish 125 F -chicken 115 F. Food reheated to 165 F. Raise the temperature of the hot holding unit.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

The facility could not locate their employee illness log. Have employee illness log on-site and use.

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

The following items were measured above 41 F in the two door broken prep cooler. -Fish 60 F. Chicken 60 F. Sauce 51 F. Items discarded. Discontinue using the broken cooler. Fix or replace cooler.