Routine
Feb 12, 2026
Official score: 92 · Understand this area’s scale
7 recorded violations
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The bar was missing hand washing signage. Provide.
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 problemsOfficial wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The consumer advisory at the bottom of the menu did not indicated that the products are raw or undercooked. Add "This item is served raw or undercooked" to the consumer advisory statement.
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 wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
Open employee beverages were found in the kitchen area. Provide covered employee containers.
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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Spray bottles in the kitchen were not labeled. Label all chemical spray bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Food was stored directly on the floor of the walk-in cooler. Store off the ground.
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
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Single service items were stored directly on the floor in the basement. Store off the ground.
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
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
Onions and mushrooms were measured at 90 F and 98 F next to the flat top. Maintain TCS food at 135 F or higher. Food was reheated to 165 F.
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, Feb 12, 2026 · Original Source