Routine
Oct 2, 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, Oct 2, 2026 · Original Source
Restaurant · Minneapolis, MN
Merlins Rest Pub
3601 Lake St E
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Merlins Rest Pub last inspected?
- The most recent inspection on record was on Oct 2, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Sep 25, 2024 to Oct 2, 2026.
- Has Merlins Rest Pub ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 25, 2024.
The Full Inspection History
3 inspectionsRoutine
Sep 17, 2025
Complete
Official score: 98 · Understand This Area’s Scale
2 recorded violations
minorCode MN Rule 4626.1480BOther
Official Wording
Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
Inspector’s Notes
Observed employee jackets, purses, phones and cords lying on shelves in several places within the kitchen. Provide a designated shelf or locker for all personal items and stop using the kitchen areas for personal item placement.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed no chlorine or quat test strips at the facility. Obtaina and maintain the supply in order to periodically check the warewash and sani bottle amounts for proper ppms.
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 record from Minneapolis Health Department, Sep 17, 2025 · Original Source
Routine
Sep 25, 2024
Complete
Official score: 96 · Understand This Area’s Scale
4 recorded violations
minorCode MN Rule 4626.1325A1Cleaning and sanitizing
Official Wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
Observed the bar backsplash walls down to the stud material. Finish with FRP or similar approved material.
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 4626.0442BFood temperature
Official 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
Observed the menu missing a disclosure statement for Burgers served as customer request.
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 4626.1660AFacility maintenance
Official Wording
Remove all medicines that are not necessary for the health of the employees from the premises.
Inspector’s Notes
Observed employee medicines stored on the food storage shelf. Tis was corrected onsite by removing to locker area.
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 issuesminorCode MN Rule 4626.0820CFood temperature
Official Wording
Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.
Inspector’s Notes
Observed no temperature gauge on the warewash machine. This is required to obtain and verify sani temperatures. Place a water temp gauge on warewash machine.
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, Sep 25, 2024 · Original Source