Routine
Dec 19, 2025
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Repeat violation: staff could not locate test strips for sanitizer. 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 problemsOfficial wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Repeat violation: business license is not posted. Post as described by above rule. *note: licenses are typically posted near entrance or behind bar.
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 issuesOfficial wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Repeat violation: Several storage areas have unapproved floor, wall and ceiling surfaces. Walls are stone, floors are cement and ceiling is unfinished with exposed pipes. Examples are liquor storage and dry storage area with single service items.
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
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Repeat violation: Observed liquor bottles stored in ice that is used to make cocktails. Do not store bottles in ice that will be used for consumptions as the bottles are not cleaned and sanitized. Discussed storage options with bartender.
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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Baffle of ice machine contains a large amount of microbial growth. Bartender stated they would empty and sanitize ice machine. Suggest having a professional service routinely clean the inside of the ice machine.
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 contaminationOfficial record from Minneapolis Health Department, Dec 19, 2025 · Original Source