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Restaurant · Minneapolis, MN

Darling Limited Liability Company

3311 25th St E

Last inspected Sep 16, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Sep 16, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0340D(3)Food temperature

Official wording

Discontinue offering raw or undercooked fish, shellstock ,eggs, steak tartar or comminuted beef unless a consumer advisory is provided as specified in MR 4626.0442.

Inspector’s notes

Observed burgers and eggs on the menu "any way you want them", but not linked to the consumer advisory. Link these items to the consumer advisory using * or similar. This was discussed.

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

Official record from Minneapolis Health Department, Sep 16, 2025 · Original Source

Routine

Aug 15, 2024

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed no Consumer Advisory on the menu for certain items served per customer order. The advisory has 2 parts: 1.a disclosure linking the menu item to the advisory statiing the food may be served raw or undercooked, or contains, or may contain, raw or undercooked ingredients. 2. a reminder stating "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”

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

Official record from Minneapolis Health Department, Aug 15, 2024 · Original Source

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