Restaurant · Minneapolis, MN

Hoban Korean BBQ

Name: Hoban Korean BBQ
Address: 2939 Hennepin Ave, Minneapolis, MN

2939 Hennepin Ave

Last inspected Nov 19, 2025 · 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 inspections

Routine

Nov 19, 2025

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

No kit or measuring device for the surface water temperature inside a dish machine. Obtain a testing kit such as a single-use indicator or a waterproof min/max thermometer to verify plate temperature gets to at least 160 degrees F.

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 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

The band saw blade and the interior of the housing were soiled with raw meat debris from the previous use that took place a day earlier. Ensure that all food contact surfaces are cleaned and maintained clean when not in use.

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 4626.1580ABFacility maintenance

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

The basement has numerous items that are no longer used in the operation stored in a manner that is conducive to pest harborage. Clean and organize the basement.

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

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Cases of takeout containers stored directly on the floor in the basement. Ensure that all takeout materials that touch food are stored at least 6 inches off the floor.

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

Official record from Minneapolis Health Department, Nov 19, 2025 · Original Source

Routine

Nov 14, 2024

Complete

Official score: 92 · Understand this area’s scale

6 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

No water water indicator test kit was available on site for testing to maximum plate temperature of the high temp dish washer. Options reviewed with owner and a min/max waterproof thermometer was purchased during the inspection.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Interior of bar reach-in coolers along with their shelves soiled with buildup and mold like accumulations. Clean and maintain clean. Metro shelving inside walk-in cooler soiled with dust and buildup. Clean and maintain clean. Fan guards in the walk-in cooler soiled with dust and buildup. Clean and maintain clean. Handles on the outside of reach-in cooler doors soiled with buildup. Clean and maintain clean.

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 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

Band saw blade and interior of the housing soiled with raw meat debris from previous use. Ensure that all food contact surfaces are cleaned before storing.

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

criticalCode MN Rule 4626.0235A(2)Food temperature

Official wording

Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

Inspector’s notes

Raw chicken storing above raw beef in the walk-in cooler. Ensure that raw meats are stored according to their required cooking temperatures. Raw storage job aid is being provided with the report.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1580ABFacility maintenance

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

Basement has many things storing that are no longer pertinent to the operation or are storing in a manner that is conducive to pest harborage opportunities. Clean and organize basement to avoid pest harborage opportunities.

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

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Sleeves of takeout containers storing directly on the floor in the basement. Ensure that all takeout materials are stored at least 6 inches off of the floor.

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

Official record from Minneapolis Health Department, Nov 14, 2024 · Original Source

Routine

Nov 18, 2023

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.1080AWater, plumbing, and sewage

Official wording

Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

Inspector’s notes

Facility doesn't have a mop sink in the basement and has floors that need to be occasionally moped. Provide a mop sink on this level.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

No test kit or method to test the internal plate temperature during a dish cycle of the hot water machine. Provide and utilize a hot water test kit to ensure plate temperature is reaching at least 160 degrees F.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Floors under the equipment in the bar were soiled with debris and build up. Clean and maintain clean all floors.

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 4626.1720AFood temperature

Official wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s notes

Submit a plan review application before installing a mop sink in the basement.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1550Handwashing

Official wording

Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

Inspector’s notes

Hand sinks in the bar area and the service station near the kitchen area are soiled with build up. Clean and maintain clean all hand sinks.

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.