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Restaurant · Minneapolis, MN

Lowbrow

4244 Nicollet Ave

Last inspected Sep 16, 2025 · View Map ↗ · Compare ↗

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Complete
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

Sep 16, 2025

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0385AFood temperature

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Observed blanched fries in closed tubs at 76F, three to four hours after cooking. Ensure time/temperature controlled for safety foods are cooled within the proper time/temperature parameters to prevent pathogen growth. At time of inspection PIC discarded the fries inside the tubs. NOTE: part of the same batch of fries were put on sheet treys for cooling instead of inside the tubs and were at 50F, meeting the cooling requirements.

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 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed blanched fries in three closed, stacked tubs at 76F. Ensure an effective method is used for cooling time/temperature controlled for safety foods. PIC discarded fries and explained it's not part of their procedures, discussed training staff.

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, Sep 16, 2025 · Original Source

Routine

Sep 13, 2024

Complete

Official score: 90 · Understand this area’s scale

9 recorded violations

minorCode MN Rule 4626.1520AOther

Official wording

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

Inspector’s notes

Observed food debris behind metal racks near prep table. Ensure physical facilities are kept free of food debris.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode MN Rule 4626.0840COther

Official wording

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

Inspector’s notes

Observed excessive dust on kitchen walk-in cooler ventilation and ventilation throughout facility. Ensure non-food contact surfaces are cleaned.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode MN Rule 4626.0285BOther

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed wet wiping cloths in sanitizer bucket with solution below the required concentration. Ensure wet wiping cloths are kept in a sanitizing solution that is at the proper concentration to prevent pathogen growth.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
majorCode MN Rule 4626.0710BOther

Official wording

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

Inspector’s notes

Observed no maximum registering temperature device or strips to ensure the dish and utensils are reaching 160F on the surface to sanitize properly. Ensure one is obtained.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
criticalCode MN Rule 4626.0805C3Other

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

Observed quaternary ammonium sanitizing solution dispenser was testing below 150PPM (per manufacturers recommendation). Ensure quat solution is at the proper concentration.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
criticalCode MN Rule 4626.0395A2Other

Official wording

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

Inspector’s notes

Observed walk-in in kitchen was holding TCS foods at 43F (listed on temperature observations). Ensure time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth. Discussed air-flow, repairing the unit, monitoring temperatures, moving food to downstairs walk-in and keeping doors closed. PIC stated they are calling someone to repair and will turn down the temperature on the unit in the meantime. Continue to monitor temperatures.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode MN Rule 4626.0935Other

Official wording

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s notes

Observed wet stacked glasses at bar after being ran through chemical ware washing machine. Ensure clean and sanitized dishes and utensils are allowed to air-dry before stacking to ensure chemical sanitizers are effective.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode MN Rule 4626.1395DOther

Official wording

Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

Inspector’s notes

Observed back door was propped open for ventilation. Ensure outer openings are protected.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding
minorCode MN Rule 4626.0735ABOther

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed walk-in cooler in kitchen area was holding food at 43F. Ensure equipment is maintained in good repair.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Minneapolis Health Department, Sep 13, 2024 · Original Source

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