Follow-Up
Apr 21, 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, Apr 21, 2026 · Original Source
Restaurant · Minneapolis, MN
Memory Lanes
2520 26th Ave S
Last inspected Apr 21, 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
4 inspectionsRoutine
Apr 1, 2026
Complete
Official score: 84 · Understand this area’s scale
4 recorded violations
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
Observed air and tcs foods within the prep cooler at 49F. This was discussed and the operator turned down the temperature from within using a dial. This was measured again at end of inspection at 40F. Observe and maintain the cooler temp at 41F or below. Observed ice being used to keep the orange juice cold within the bar prep area. This was discussed and TPHC was not in place for this item.. The item was placed into a mechanical cooler. Keep all tcs foods within a mechanical 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 temperaturecriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Through conversation it was determined that no illness log or similar was in place to record employee illness. Use the enclosed form to record illness, symptoms and customer complaints.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
Observed a high-pressure sprayer attached to a hose used for cleaning and only an atmospheric backflow device installed. This was discussed. Obtain the correct plumbing device (High pressure backflow) and install it on the faucet used for the hose and sprayer.
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 problemscriticalCode MN Rule 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed the sani in bar warewash machines at 0 ppm. This was discussed and contractor was called while the dishes were to be brought to the kitchen, although the procedure was in place with the kitchen and haven't used the machines. Maintain sani levels in the machines at 50-200 ppm chlorine.
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 record from Minneapolis Health Department, Apr 1, 2026 · Original Source
Routine
Jan 29, 2025
Complete
Official score: 88 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
Observed spray hose with hi-pressure sprayer connected to a faucet without a high pressure backflow prevention device.
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 problemscriticalCode MN Rule 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Warewash machine chlorine level at 0 ppm. Contractor called and 3-comp sink to be used until warewash is fixed.
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 unsafelymajorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed can opener with old food debris. PIC removed equipment and cleaned the opener.
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 4626.0442CFood temperature
Official wording
Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
Inspector’s notes
Observed a consumer advisory on the menu without declaring which items pertain to the advisory. Link the undercooked items to advisory with an asterisk or similar.
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, Jan 29, 2025 · Original Source
Routine
Dec 27, 2023
Complete
Official score: 90 · Understand this area’s scale
3 recorded violations
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Can opener observed soiled. Clean 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 problemscriticalCode MN Rule 4626.1085ACleaning and sanitizing
Official wording
Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
Inspector’s notes
When using a hose with a spray arm at the mopsink, the backflow prevention device must meet the hi-pressure requirements. replace the atmospheric device with a high-pressure device.
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 problemscriticalCode MN Rule 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Chlorine sani levels at the warewash observed at 0.0 ppm. This was discussed and a new supply was provided. Chlorine levels rose to 150 ppm.
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 record from Minneapolis Health Department, Dec 27, 2023 · Original Source