Restaurant · Minneapolis, MN

Oceanaire Seafood Room

Name: Oceanaire Seafood Room
Address: 50 6th St S, Minneapolis, MN

50 6th St S

Last inspected Dec 15, 2025 · 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

3 inspections

Routine

Dec 15, 2025

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

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 current CFPM employed at the restaurant. Hire a CFPM for the restaurant. Application provided with report.

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 4626.0780COther

Official wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s notes

Observed a quat 146 dispenser hooked up at food prep sink. Remove quat dispenser from this sink and install it at the 3-comp sink

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 4626.1625AChemicals

Official wording

Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.

Inspector’s notes

Observed a Quat 146 dispenser is hooked up to food prep sink. Remove the quat 146 sanitizer dispenser from the food prep sink. The veggie wash dispenser to be installed at food prep sink instead of 3-comp sink.

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 unsafely

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Provide a hand wash sign at hand sink in server pick up line and at hand sink at end of cookline

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 problems

minorCode MN Rule 4626.0380EFood temperature

Official wording

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s notes

At cookline In 3-door lowboy observed fish thawing in unopened ROP packages. Cut open the packages to release the vacuum prior to thawing. This was immediately corrected by the chef.

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 temperature

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

Black plastic "TO Go" containers are not allowed in the City of Minneapolis. See attached "Green To Go" flyer.

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 4626.0405AOther

Official wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

In walk-in cooler observed several containers of sauces past the 7-day date marking period. Discard outdated TCS foods.

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, Dec 15, 2025 · Original Source

Routine

Nov 6, 2024

Complete

Official score: 96 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Provide a hand wash sign at hand sink in server pick up line and at hand sink at end of cookline.

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 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 current CFPM employed. Application provided with report.

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 4626.0780COther

Official wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s notes

Observed a quat 146 dispenser hooked up at food prep sink. Remove quat dispenser from this sink and install it at the 3-comp sink.

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 4626.1625AChemicals

Official wording

Inspector’s notes

Observed the vegetable wash dispenser is hooked up to 3-comp sink instead of the food prep sink and Quat dispenser is hooked up to food prep sink instead of 3-comp sink. Reverse these dispensers so that the quat dispenses into 3-comp sink and veggie wash into food prep sink.

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 unsafely

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

At the cookline observed several missing wall tiles behind the Salamander. Replace these missing wall tiles.

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 issues

minorCode MCO 188.380Handwashing

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

In the women's restroom observed the temperature of the hot water was 165 *F. Lower temp between 100 - 130*F.

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 problems

minorCode MN Rule 4626.0380EFood temperature

Official wording

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s notes

In walk-in cooler observed fish thawing in unopened ROP packages. Cut open the packages to release the vacuum prior to thawing.

In plain English

More about food kept at an unsafe temperature

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

Black plastic "TO Go" containers are not allowed in the City of Minneapolis. See attached "Green To Go" flyer.

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, Nov 6, 2024 · Original Source

Routine

Nov 7, 2023

Complete

Official score: 92 · Understand this area’s scale

9 recorded violations

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 current CFPM employed. Application provided with report

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

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Correct the following: 1) Observed an employee draining a strainer of cut fruit into cookline handwash sink. Discontinue this practice. This should be conducted at a food prep sink - Chef discussed practice with employee. 2)Access to the handwash sink by mop was blocked by a utility cart. Keep handsinks accessible for handwashing. (cos). 3) The bar handsink next to gllasswasher was being used as a dump sink. This is a handwash sink only. Screen reomoved from sink.

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 problems

majorCode MN Rule 4626.1445Handwashing

Official wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

There were no paper towels at bar handsink next to glasswasher. This was immediately corrected by chef.

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 problems

minorCode MN Rule 4626.0780COther

Official wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s notes

Observed a quat 146 dispenser hooked up at food prep sink. Remove quat dispenser from this sink and install it at the 3-comp sink.

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 4626.1625AChemicals

Official wording

Inspector’s notes

Observed the vegetable wash dispenser is hooked up to 3-comp sink instead of the food prep sink and Quat dispenser is hooked up to food prep sink instead of 3-comp sink. Reverse these dispensers so that the quat dispense into 3-comp sink and veggie wash into food prep sink.

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 unsafely

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

At the cookline observed the grill brush being stored directly on the floor. Store brush on a metal pan or by some other method that keeps the brush head off the floor.

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 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

At the cookline observed several missing wall tiles behind the Salamander. Replace these missing wall tiles.

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 issues

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

Clean the following: 1) At cookline clean excessive amount of grease and food debris on floor under fryers and grill and on gas lines under hood. 2) Clean FRP behind dishmachine.

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 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

At the cookline clean the build-up of grease on sides of fryers, grill and ovens.

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

Official record from Minneapolis Health Department, Nov 7, 2023 · Original Source