Routine
Aug 7, 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 7, 2026 · Original Source
Restaurant · Minneapolis, MN
Jasmine 26 Restaurant & Bar
8 26th St E #C102
Last inspected Aug 7, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Jul 17, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 17, 2025 · Original Source
Routine
Jun 26, 2024
Complete
Official score: 98 · 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 method of confirming dish machine rinse temperature was available. Thermolabels were left with the operator more will be ordered or a max registering thermometer will be ordered.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The dish machine guage was not accurately reading the wash and rinse temperatures. The thermolabel confirmed that the plate temperature was at least 160F achieved with a rinse temperature of 180F or higher but the guage was not showing the correct temperature. This should be repaired. The shelving in many of the prep table coolers were showing signs of rust and paint chipping. These were immediately replaced wth shelving from another prep table cooler that was no longer in use. The bar dishmachine was out of operation but is scheduled to be repaired. Dishes are being washed in the main dishroom at this time.
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 issuesminorCode MN Rule 4626.0845EContamination
Official wording
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
One of the beverage dispensing nozzles had a slight build up of mold in it, but it was immediately cleaned. Be sure to disassemble the dispensors when cleaning to ensure that they are thoroughly cleaned each night.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Tongs were being stored on the oven door handle and where they could be easily contaminated when brushing up against dirty aprons and clothing. Be sure that untensils are stored in a way to prevent accidental contaimination.
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, Jun 26, 2024 · Original Source