Routine
Aug 27, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Aug 27, 2026 · Original Source
Restaurant · Minneapolis, MN
Hai Hai
2121 University Ave Ne
Last inspected Aug 27, 2026 · 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 inspectionsRoutine
Jul 24, 2025
Complete
Official score: 98 · Understand this area’s scale
5 recorded violations
minorCode MN Rule 4626.1260Other
Official wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Observed trash can in bathroom with no lid. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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
Observed menu item with no asterisk and consumer advisory warning statement with no symbol to indicate food menu items are served raw or undercooked. Put asterisk on menu items and on the consumer advisory warning verbiage.
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 temperatureminorCode MN Rule 4626.0275AContamination
Official wording
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed two ice scoop handles coming into contact with ice in the bar ice bins. Store utensils in a manner that will not contaminate food. Staff removed handles from touching ice and stored handle above food level.
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 contaminationminorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed chef eat Chinese broccoli at the prep line in the kitchen during inspection. Addressed this with PIC and chef. Designate an eating area for staff, away from food prep.
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 problemsminorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed quat sanitizer bucket reading lower than 200 ppm. Informed staff to refresh bucket, new reading was 200 ppm. Quat must be at least 200 - 400 ppm.
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 record from Minneapolis Health Department, Jul 24, 2025 · Original Source
Routine
Jun 27, 2024
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
minorCode MN Rule 4626.1260Other
Official wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Employee bathroom observed with open trash can. Provide lid so trash can is closed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Bar dish machine that uses chlorine as a sanitizer solution observed with a concentration reading of 0 ppm. Informed staff to discontinue using until serviced and properly working. Chlorine concentration level must be at least 50 ppm to 200 ppm.
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 unsafelycriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Tofu (52*F) and pandan bread pudding (51*F) inside the pull out cooler observed reading higher than 41*F at the time of the inspection. Maintain cold food to at least 41*F or below at all times. Staff adjusted the unit dial. Dial was turned to the lowest level. Informed staff to remove all TCS food from the cooler until it is cold enough to cold hold TCS food.
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 record from Minneapolis Health Department, Jun 27, 2024 · Original Source