Follow-Up
Jun 15, 2026
Official score: 98 · Understand this area’s scale
11 recorded violations
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Rodent droppings found in various floor locations within the Joint including wall/floor junctures behind the bar and kitchen area. Seal outside holes and entry points, improve sanitation of floors, and work with your pest control operator to reduce harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Keep the physical facilities in good repair.
Inspector’s notes
Some flooring behind the bar of the joint has eroded exposing the basement below. This makes floor cleaning very difficult. Tile is missing from a section of the outdoor bar. The remaining sub floor is not a cleanable surface. Tile is missing from a section of the back bar in the Cabooze. This section appears to have been filled with a poured floor material and epoxy. This is not an approved floor and is not cleanable. A wall section has been removed from around the hand sink in the outside kitchen to access plumbing. This is now a pest harborage opportunity. The ice machine room in the Cabooze is missing sections of the ceiling and the floor is concrete. These areas need proper finishes. Replace and/or repair finishes where needed to ensure that all walls, floors, and ceilings are smooth, non-absorbent, and easily cleanable.
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 issuesOfficial wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The combination cooking unit in the kitchen is missing components and is corroded in some areas making this unit unable to be properly cleaned. Either repair the unit back to manufacturers intended condition or replace it. The outdoor walk-in cooler has corroded diamond plate flooring and exposed wood. Repair, replace, or remove this piece of equipment. The large ice machine near the bar in the Cabooze has components of the door missing resulting in areas that are hard to clean. Repair or replace the ice machine.
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 issuesOfficial wording
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Hood system in the outdoor kitchen is missing a section of hood filters. Ensure all filters are in place.
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 issuesOfficial wording
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Equipment in the kitchen is extending beyond the hood. Walls and Ceilings around the hood system are showings signs of dust and debris build-up. Ensure that all cooking equipment is underneath the hood system.
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 issuesOfficial wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The main white cutting board in the kitchen is scored and soiled beyond resurfacing. Remove this piece of equipment from the facility. Ensure that all cutting boards are clean and maintained 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 problemsOfficial wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The hand sink at the outdoor bar is coming away from the wall providing pest harborage opportunity and making cleaning difficult. Ensure that all sinks are sealed to the wall.
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 wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
There is a household mini fridge in the outdoor kitchen. This is not an ANSI certified piece of commercial refrigeration. Remove this piece of equipment and replace with an approved piece of mechanical refrigeration.
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 issuesOfficial wording
Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
Inspector’s notes
There is no lighting within the hood that is working. The originally installed lighting in the kitchen is also not working. Provide adequate lighting in the kitchen area, in particular over the cooking equipment where employee safety and food safety is amplified.
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 issuesOfficial wording
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
Multiple examples in the kitchen and ice room of light shields missing or lighting being retrofitted. Ensure that all light bulbs are either covered or are shatter-resistant. Replace covers where missing to provide a cleanable surface.
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 contaminationOfficial wording
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Flat top and 4 burner stove top are deeply soiled with grease debris build-up. Clean and maintain clean these cooking surfaces.
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 15, 2026 · Original Source