Restaurant · Minneapolis, MN

Demi 212/Demi

Name: Demi 212/Demi
Address: 212 2nd St N, Minneapolis, MN

212 2nd St N

Last inspected Feb 6, 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

Feb 6, 2026

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

criticalCode MN Rule 4626.0905BFood temperature

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

Hot water sanitizing dish machine on the right side of the back dishwashing area was observed not heating dishes to 160F over several cycles. Chef tested machine with their thermometer as well and it did not reach 160F during those cycles as well. Order service for machine to adjust hot water sanitizing temperature so that it adequately sanitizes dishes to at temperature of at least 160F. Make sure dish machine is sanitizing dishes at a minimum temperature of 160F at all times.

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 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Containers of blanched sunchokes and celery root were observed placed in the Walk In Cooler to cool after prepping with lids tightly covering the product and the containers stacked on top of each other. Discussed with Chef that cooling foods covered and stacked on top of each other does not allow the foods to cool rapidly. Chef removed lids and spaced out the containers so that the foods can cool rapidly. Retrain staff to cool foods uncovered, unstacked and spread out.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0275GCleaning and sanitizing

Official wording

Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

Inspector’s notes

Several bulk containers of ingredients in the dry storage area were observed stored with the handles of the scoops in the food product. Chef removed these scoops from the containers to be washed. Retrain staff to store scoops in bulk containers with handles out of food to prevent contamination of product.

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 4626.1390Handwashing

Official wording

Have a garbage can at handwashing sinks where paper towels are used.

Inspector’s notes

There was no conveniently located waste bin near the main handwashing sink by the Walk In Cooler. Provide a waste bin near this sink to encourage employees to wash hands frequently.

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.

Feb 21, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0400DFood source and labeling

Official wording

Develop an effective date marking system and disclose the system to the regulatory authority upon request.

Inspector’s notes

Containers of frozen products were observed date marked past the 7 days. Discussed with Chef and it was found that the products were pulled from the Freezer and they did not put a pull date on the product. Retrain staff and ensure all are aware of date marking system and how to mark pull dates when freezing product to ensure the product is used up within 7 days.

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

majorCode 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

Menu did not have asterisk or other indicator tying the foods that are served raw or undercooked to the consumer advisory. Provided consumer advisory guidance document with emailed report. Refer to consumer advisory guidance document to complete menu. Ensure with each menu change that consumer advisory is complete and linked to each of the foods served raw or undercooked.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Feb 21, 2025 · Original Source

Routine

Feb 8, 2024

Complete

Official score: 92 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Food employee was observed using bare hands to sprinkle salt onto a dessert item that was not going to be cooked before being served. At another time, food employee was observed placing slices of truffles onto a pasta dish with bare hands before being served. Discussed with person in charge that staff should not be touching ready-to-eat foods with their bare hands as that behavior is a major pathway to spread foodborne illness directly to customers. Other staff were using tongs and tweezers to place garnishes onto dishes that were being served to customers, and person in charge stated they would retrain this food employee to use barriers to hands to avoid touching food that is ready-to-eat. Bartender was observed placing dehydrated garnishes directly into the customer's drinks using bare hands. Discussed with person in charge that tongs/tweezers should be used to handles these ready-to-eat garnishes that are served in the drinks. Use barriers to bare hands when adding garnishes to drinks, and to pre-cut garnishes that will be placed onto the edge of glasses so that tongs can be used. Retrain staff to avoid touching all ready to eat food with bare hands. Discard ready-to-eat food that is touched with bare hands by staff.

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

Food workers must wash their hands before starting food preparation tasks.

Inspector’s notes

Food employees were observed wearing gloves and putting away clean dishes after loading soiled dishes into the dish machine without washing hands. This is a practice that can re-contaminate clean dishes, and can also spread foodborne illness from customers to staff and other customers who use the dishes next. Discussed using a system where employees are assigned to dirty dishes only, and employees who are assigned to putting away clean dishes only. When there is no ability to have multiple employees doing dishes, employees must wash hands between loading dirty dishes and putting away clean dishes. If gloves are used, gloves must be discarded, hands must be washed and new gloves must be put on to put away clean dishes. Retrain staff in the approved methods and increase employee knowledge of when they should be washing hands after and before certain tasks.

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.