Follow-Up
May 28, 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, May 28, 2026 · Original Source
Restaurant · Minneapolis, MN
Mac's Industrial Sports Bar
308 Hennepin Ave E
Last inspected May 28, 2026 · View Map ↗ · Compare ↗
Complete
Get the next inspection, free.
We'll email you when Mac's Industrial Sports Bar has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine
May 12, 2026
Complete
Official score: 82 · Understand this area’s scale
10 recorded violations
minorCode 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
FOH prep cooler and large prep cooler on line are not holding foods at 41F or below. Reach in cooler in the basement has a badly broken handle. Repair or replace.
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 MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed non-compliant takeout containers: -black plastic ramekins -lids for ramekins contain no plastic identification -PE (plastic) lined soup containers -lids for soup containers contain no plastic identification Provide recyclable takeout containers. See our Green to Go website linked below. Plastics must be number 1,2 or 5 types and cannot be black. Paper containers cannot be lined with plastic. Contact inspector with any questions. Green To Go - City of Minneapolis
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0405AOther
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 multiple foods made more than 7 days prior. Examples include 5/2 ranch, 5/3 cabbage, 5/2 seasoned sour cream. Staff discarded items. Make sure TCS foods are routinely checked and discarded seven days after being prepared or opened.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed plumbing in basement ceiling to be leaking into a bucket. Staff stated that they have had repair out multiple times to fix it and it has not been successful. Repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode MN Rule 4626.1260Other
Official wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Provide a covered trash bin in all restrooms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed heads of lettuce stored directly on walk-in cooler shelves. Shelves are not routinely cleaned and sanitized. Store food in a container that can be routinely washed or sanitized or in it's original box.
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 problemsmajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed food dicer attached to wall in kitchen to contain dried food debris. Observed stand alone food dicer in prep kitchen to contain dried food debris. Thoroughly wash and sanitize these after use.
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 problemsmajorCode MN Rule 4626.1565CPests
Official wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed fruit flies in bar area. Provide pest control for fruit flies.
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 insectscriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed french fries to be 50F in FOH lowboy cooler- discarded. Large prep cooler on the line contained multiple foods above 41F. Examples include raw beef @46F, raw chicken @45F. Cause of high food temperatures in this cooler could not be determined on site but it is likely the cooler had recently been in defrost mode. Instructed staff to monitor food temperatures and discard foods that do not cool to 41F. Spoke with FOH staff that stated chef would be in for work at 6pm and pass along instructions for cooler. Keep TCS foods at 41F or below.
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 temperaturemajorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Date marking is inconsistent. Observed multiple foods prepared previous days without date marking. Some examples include hard boiled eggs, blue cheese dressing and chili. Make sure that foods are marked with the date prepared. If foods are frozen mark the date removed from freezer and include the date frozen as day one of seven. Contact inspector with any questions.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, May 12, 2026 · Original Source
Follow-Up
May 28, 2025
Complete
Official score: 100 · Understand this area’s scale
2 recorded violations
minorCode 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
Reach in cooler in the basement has a badly broken handle. Per conversation they are looking to purchase a new unit.
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 MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Per conversation supplier is bringing by options for compliant containers. Container must be a #1, #2, or #5 plastic and cannot be recyclable. Compostable paper is allowed. Compostable plastics, #7, are not allowed unless there is an organics hauler. Discussed with manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, May 28, 2025 · Original Source
Routine
May 15, 2025
Complete
Official score: 86 · Understand this area’s scale
10 recorded violations
minorCode 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
Reach in cooler has a badly broken handle. This is not cleanable and the sharp edges present a hazard to staff. Prep Cooler 2 is not holding foods at 41F or below. Repair.
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 issuescriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed multiple foods in the large prep cooler holding foods above 41F. Some examples include: pork @ 48F, Beans @47F. All TCS foods discarded from cooler.
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 4626.1457Handwashing
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Sign instructing employees to wash hands missing in bathrooms and server station at the bar. Provided signs/stickers on site. Ensure signs are posted.
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.
More about handwashing problemsminorCode MN Rule 4626.1260Other
Official wording
Have a covered trash can in toilet rooms.
Inspector’s notes
There are no covered trash cans in the bathrooms. Provide. You may provide a small covered trash can that can be used for sanitary napkins, vs replacing the large trash can that is already there and doesn't have a lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic portion cups and take out boxes. Observed PE (plastic) lined soup cups. These are not recyclable. Provide recyclable or compostable takeout containers. See our website at the link below for guidance and resources. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed many house made items without the date prepared on the container. Discussed date marking with person in charge, guidance documents provided with report.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode MN Rule 4626.0405AOther
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 multiple food items beyond their 7 day date mark. Examples listed below. Person in charge believed that these items were less than 7 days old but had not been properly date marked. Due to inconsistencies in date marking and temperature issues of the prep cooler all food with date marking beyond 7 days was discarded. Examples include: Brisket 5/3 Taco Beef 4/30 Taco Chicken 5/1
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
No soap at 2nd bar hand wash sink. Provide. Discussed with manager/bartender who stated they did not often use this handwash sink. Informed manager/bartender that due to the size of the bar all handwash sinks must be stocked.
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.
More about handwashing problemsmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There is no sanitizer test kit for quaternary ammonium (quat) on site. Quat is used in the bar and kitchen three compartment sinks. Provide. Note: there is a test kit for chlorine on site, but the quat test kit is needed as well.
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 problemsminorCode MN Rule 4626.0380ABCFood temperature
Official wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed fish thawing in standing water of food prep sink. Instructed staff to run water while thawing. When thawing use only the methods written in above rule.
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, May 15, 2025 · Original Source
Routine
May 16, 2024
Complete
Official score: 92 · Understand this area’s scale
8 recorded violations
minorCode 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
Handle for reach in cooler in basement is badly damaged. Repair.
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 issuescriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Garlic butter stored at room temperature measured 79F. Chef discarded. After discussing chef stated they would look for a margarine product instead of butter.
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 4626.1457Handwashing
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Sings to wash hands missing in bathrooms. Provide. Below is a link to many signs or you may provide your own. There should signs posted at all handwashing sinks. https://www.health.state.mn.us/people/handhygiene/materials.html
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.
More about handwashing problemsminorCode MN Rule 4626.1260Other
Official wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Men's restroom lacks covered trash can. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MCO 204.30BOther
Official wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Establishment has compostable plastic lids for soup/bowl to-go containers. There is no system to manage compostable plastic. If you have compostable plastic you must also have a compost management system, often called "organics pick-up". For compostable paper products this is not needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed #6 plastic portion to-go cups. Observed black plastic portion to-go cups. These are not recyclable Discussed requirements with chef. Green to Go guidance document provided with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Tile for the flooring in hall leading to basement is missing. Repair/replace.
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 issuescriticalCode MN Rule 4626.0395A1Food temperature
Official wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed sausage soup at 117F. Confirmed stock time was less than hour, had soup reheated to 174F. Comply with above rule.
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, May 16, 2024 · Original Source