Restaurant · Minneapolis, MN

Northeast Yacht Club

Name: Northeast Yacht Club
Address: 801 Marshall St Ne, Minneapolis, MN

801 Marshall St Ne

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Jul 16, 2026

Complete

Official score: 100 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official 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

Shelving in dry storage is not 6 inches above floor. Raise shelving so that it is 6 inches above floor so the floor can be cleaned and monitored for pests.

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 problems

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

Unapproved surfaces in dry storage include unfinished ceiling, wooden walls, cement. Provide approved surfaces for dry storage.

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 problems

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no certified food protection manager employed. Provide. See the state website below for more information or contact inspector with questions. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

Provide covered trash cans in the restrooms.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 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

The water cups and plastics ramekins are number 6 plastics. These are not recyclable. Recyclable plastics are numbers 1,2, & 5 and cannot be black. See the website linked below or 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 finding

Official record from Minneapolis Health Department, Jul 16, 2026 · Original Source

Routine

Jul 17, 2025

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official 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

Shelving in dry storage is less than 6 inches above the floor. Adjust shelving to be at least 6 inches above the floor so the floor can be cleaned and monitored for pests.

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 problems

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

In basement dry storage surfaces are: - open unfinished ceiling - wooden walls - cement These are not approved surfaces, provide.

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 problems

minorCode MN Rule 4626.0955AContamination

Official wording

Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Inspector’s notes

Observed ice wand to be stored directly on the freezer shelf. This is not a routinely cleaned and sanitized surface and therefore not safe to store food contact equipment. Discussed approved storage options with owner such as wrapping in plastic wrap or storing in a clean pan.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

There is no certified food protection manager employed. Discussed requirement with owner. See website below for more information on how to obtain. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

Men's room lacks a covered trash can. You can provide a small one, such as the one in the ladies room, or any other size covered trash bin.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode MN Rule 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed sandwich being touched with bare hands. Instructed staff to don gloves when handling ready to eat foods. Discussed preventing bare hand contact with ready to eat foods with owner and staff.

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.

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed raw beef stored on top shelf of reach in cooler. Owner immediately moved beef to lower shelf and understands food storage requirements.

In plain English

More about food not protected from contamination

Official record from Minneapolis Health Department, Jul 17, 2025 · Original Source

Routine

Jul 25, 2024

Complete

Official score: 98 · Understand this area’s scale

6 recorded violations

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official 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

Dry storage contains shelving that is less than 6 inches above the floor. This shelving unit contains single use plastics. Adjust shelving so that it is at least 6 inches above the floor to prevent contamination and allow for cleaning and monitoring for pests.

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 problems

minorCode 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 plastic cups behind the bar that were #6 plastic. Recyclable plastics are numbered 1, 2 or 5. Discussed plastic and compostable requirements with PIC, 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 finding

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

Areas below the freezers in basement were unfinished. Repair or replace flooring to meet the above requirements.

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 problems

minorCode MN Rule 4626.0955AContamination

Official wording

Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Inspector’s notes

Observed ice wand stored on freezer shelf. This is not an approved location for a food contact utensil as it is not routinely cleaned and sanitized. Discussed storing ice wand in a clean pan or wrapping it in plastic wrap. Instructed to remove ice wand and wash, rinse and sanitize before next use.

In plain English

More about food not protected from contamination

majorCode 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 no date marking in place. Examples include sliced cheese, cut tomatoes, cut lettuce and leftover soup. Mark the date prepared of all TCS foods and use or discard within 7 days. Discussed date marking requirements with PIC.

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 problems

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

The CFPM certified expired November 2023. Comply with rule above. See the state website for approved classes and applications. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, Jul 25, 2024 · Original Source