Restaurant · Minneapolis, MN

Ivy F&B Management LLC

Name: Ivy F&B Management LLC
Address: 1115 2nd Ave S, Minneapolis, MN

1115 2nd Ave S

Last inspected Feb 12, 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 12, 2026

Complete

Official score: 88 · Understand this area’s scale

3 recorded violations

criticalCode 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

The chlorine concentration in the lobby bar glasswasher was above 0 PPM. Informed the manager on duty (MOD) and chef to regularly monitor sanitizer concentrations to ensure they remain within the proper range. The issue was corrected immediately on-site.

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 unsafely

criticalCode MN Rule 4626.0245Food temperature

Official wording

Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.

Inspector’s notes

The establishment was using non-pasteurized eggs to prepare hollandaise sauce. Instructed the MOD and chef to discard any sauces prepared with unpasteurized eggs and ensure only pasteurized eggs are used when preparing ready-to-eat foods that contain raw eggs but do not undergo a cooking process.

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

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

The chlorine concentration in the main dishwasher was above 200 PPM. Informed the MOD and chef to regularly monitor sanitizer concentrations to ensure they remain within the proper range. The issue was corrected immediately on-site.

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 unsafely

Official record from Minneapolis Health Department, Feb 12, 2026 · Original Source

Routine

Feb 12, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

Establishment installed approved and cleanable walls, floors, and base coves in the front service station area as ordered in last year's inspection. However, the banquet prep room upstairs was observed, during this inspection, to not have approved and cleanable walls, floors, and base coves. Informed the chef and the manager on duty they MUST install within a year approved and cleanable walls, floors, and base coves in the banquet room

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 4626.1345AFacility maintenance

Official wording

Properly cove and seal floor-wall junctures.

Inspector’s notes

The lobby bar has a new floor installed that does not have an approving coving. Informed the chef and MOD they must install approved coving within a year.

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

Official record from Minneapolis Health Department, Feb 12, 2025 · Original Source

Routine

Feb 7, 2024

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

criticalCode MN Rule 4626.1085AFood temperature

Official wording

Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.

Inspector’s notes

There is no air gap between the drainline of equipment (ice and coffee machines) and the floor drain. Informed the chef to ensure they provide the minimum required airgap on all drain hoses/pipes

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

In-use tongs observed hanging from oven door handle. Informed chef to ensure they discontinue this practice

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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Establishment did not have chlorine and quat test strips on site to manually monitor sanitizer concentrations. Informed chef to ensure they have the proper test stips and use it on daily bass

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 4626.0710BFood 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

Establishment did not have hot-temp dish machine test strips or thermometer on site to manually monitor dish machine's proper temps. Informed chef to ensure they have the proper dish machine test stips or thermometer and use it on daily basis

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1335ACleaning and sanitizing

Official wording

Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Inspector’s notes

The front service station area does not have an approved and cleanable walls, floors, and base coves. Informed the chef and manager on duty to either move the cooler and food equipment from that area, or provide, within a year, approved and cleanable walls, floors, and base coves in that section

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 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

There was no mop hanger installed above the mop sink, and the wet mop used the night before was observed stored and drying inside the mop bucket. Informed the chef to ensure they install a mop hanger above the mop sink, and have wet mops hang to dry above the sink

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 issues

minorCode MN Rule 4626.0563Cleaning and sanitizing

Official wording

Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

Inspector’s notes

Pressure gauge is not accurate or not in the required range as stated on the data plate. Informed the chef to have the pressure gauge serviced/replaced and ensure it works properly

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, Feb 7, 2024 · Original Source