Restaurant · Minneapolis, MN

Jax Cafe

Name: Jax Cafe
Address: 1922 University Ave Ne, Minneapolis, MN

1922 University Ave Ne

Last inspected Jul 31, 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

Jul 31, 2026

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed employee squeezing lemon into a patron's water cup with bare hands - discontinue this practice and properly wash hands and don gloves before touching patron's ready-to-eat food/beverage. Discussed with the person in charge regarding employee bare hand handling.

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.

Official wording

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

Inspector’s notes

Observed knives stored between cold station and a metal table by the grill area - discontinue this practice and store utensils and knives in a clean and sanitary area. Removed knives stored between cold station and table.

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Shrimp (52*F) and dressing (54*F) in the salad bar; aus potato (52*F) in the cold station 1; and dressing (48*F) inside the cold station 2 observed reading above 41*F at the time of the inspection. Maintain all cold food at 41*F, PIC was made aware and to use a lesser proportion and adjust unit dial.

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

Official record from Minneapolis Health Department, Jul 31, 2026 · Original Source

Routine

Jul 26, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed handwashing station missing handwashing sign in the back kitchen - post sign.

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.

Official wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Observed pickled onion (7/10) and dijon vinaigrette (7/13) in the walk-in cooler past 7 days. Discard or use up food within 7 days. PIC was informed to discard food and designate staff to rotate food as necessary.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Jul 26, 2025 · Original Source

Routine

Jun 28, 2024

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.0355CFood temperature

Official wording

Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

Inspector’s notes

Per PIC, the business receives frozen salmon for service. Provide a parasite destruction letter to the health department.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0915AEquipment and utensils

Official wording

Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

Inspector’s notes

Wet towel used to grip cutting board at the kitchen - discontinue the practice.

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 4626.0275CCleaning and sanitizing

Official wording

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

Inspector’s notes

Tongs observed hanging on stove handle. Store tongs and utensils in sanitary area. PIC removed tongs.

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 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

No handwashing sign at bathroom - provide handwashing sign.

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.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Mango pico (50*F) and walleye (51*F) inside the cold station pull out observed reading higher than 41*F at the time of the inspection. Maintain cold food at 41*F or below. Remove all TCS foods from the cold unit and adjust the unit dial to cold hold food properly.