Routine
Jan 28, 2026
Official score: 100 · Understand this area’s scale
5 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Floors throughout all bars require more thorough cleaning, as bottles, bottle, caps and other refuse was observed beneath bars along with food and drink debris. Clean all floors and maintain them clean and free of refuse.
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 issuesOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The ceiling of the hallway Walk In Cooler where beverages are stored was observed with exposed drywall and FRP hanging from a point in the ceiling near the furthest condenser unit. Insulation was also exposed and beginning to mold due to moisture. No food is stored in this area, only sealed beverages and cans. Repair this area and maintain smooth, durable, non-porous and easily cleanable. Sinks in the annex bathrooms were observed in disrepair. Seal and repair and maintain in good condition.
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 issuesOfficial wording
Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
Inspector’s notes
Cold plats with beverage lines in the Annex Bar, Retro Bar, Happy Hour Bar, La Femme Bar, and 90s Bar are stored with ice used for drinks. These are not approved. Work with vendor to remove these cold plates so that they are not stored with drink ice.
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 temperatureOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
There was significant tile damage to the coving and floors in the men's and women's Annex restrooms/ Stalls in the womens Annex restroom were also observed with significant wear and tear. Discussed these items with the Person In Charge, who stated that these restrooms are slated to be remodeled with the same finishes as the main floor newly remodeled restrooms across from the Happy Hour Bar. Repair these restrooms and maintain in good condition.
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 problemsOfficial 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 shot glasses and 5oz beverage cups that are not reusable, recyclable, or compostable. Provide alternatives to these cups so that they comply with the City of Minneapolis Green to Go Ordinance. Provide only compliant cups and other applicable single-use products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jan 28, 2026 · Original Source