Routine
Apr 24, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Floors beneath the sinks and ice bins in the bar area were observed soiled with accumulated dirt and debris. Increase cleaning frequency in these areas and maintain clean to sight and touch. The floors in the basement area by the Walk In Freezer and ice machines were observed with water accumulating from the ice machines and the condenser unit of the Walk In Freezer. Remove water and maintain floors clean and dry. Broken glass was observed in the basement area by the ice machines. Clean up glass and maintain floors clean.
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
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
A large container of coconut cream syrup was observed missing a date mark at the time of inspection. Discussed with Chef that foods that are made in house need to be date marked if they are kept over 24 hours. Provide a date mark on all house made TCS foods that are kept over 24 hours.
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 problemsOfficial wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no means of measuring the hot water sanitization rinse step of either high temperature dish machine on site. Chef had taken the thermometer home to replace batteries and had left it there. Bring thermometer back to facility so that it can be used to monitor the dishwashers to ensure that they are sanitizing dishes at 160F or higher.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The condenser units of the Walk In Cooler and the Walk In Freezer were observed leaking at the time of inspection. Buckets and catch pans were being used to contain the leaks. Repair both Walk In Cooler and Walk In Freezer condenser units so that they do not leak. Maintain all equipment according to manufacturer's instructions.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, Apr 24, 2026 · Original Source