Follow-Up
Dec 17, 2025
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Breakfast Menu: Observed consumer advisory warning missing for breakfast menu items that provide the option for consumers to order undercooked eggs, missing altogether. Missing for the Classic Benedict, Birria Benedict, PB&J Burger, Bacon, Egg & Avocado and Sunrise Burger. Provide a consumer advisory warning and an asterisk directing the consumer to the footnotes. Game Day Menu: The Beef Sliders, Black and Blue Burger, and Drunken Slaw were missing an asterisk directing the consumer to the footnotes as well as the Menu saying "This item is served raw or undercooked." Main Menu: The steak items and burgers were missing an asterisk directing the consumer to the footnotes, as well as the menu saying, "This item is served raw or undercooked." More information has been provided with the report.
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 wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
The bar hand sink and the kitchen hand sinks were missing handwashing signage. Post signage.
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 problemsOfficial wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The hand sink near the 3-comp sink was blocked by dishes at the time of the inspection. Keep sink accessible at all times.
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 problemsOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The facility was beer battering raw chicken and kept the batter at room temperature. (70 F). The facility must sift breading and replace the beer mixture at least every 4 hours or keep under refrigeration.
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 wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Knives were stored blade down between the cooler and prep table. Discontinue.
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
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
The hood was dripping. The facility indicated that the hood system was just cleaned. Stop the hood from dripping grease.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Minneapolis Health Department, Dec 17, 2025 · Original Source