Routine
Apr 30, 2026
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
An extra fryer appeared to be added to the end of the cook line and is not fully under the vent hoods. It must be at least 6 inches within the drip edge of the vent hoods for proper grease ventilation and filtration. Make space for the fryer or extend the hood so that it encompasses all cooking equipment. Ensure all cooking equipment is at least 6 inches within the hood for proper ventilation and fire safety.
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 issuesOfficial wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Tuna Salad was observed cooling in the Walk In Cooler with the lid tightly covering the product. This prevents the food from cooling most rapidly and safely. Discussed with Chef that foods need to remain uncovered until they are fully cooled to 41F or lower, then they can be covered. Chef uncovered tuna salad immediately to finish cooling. Gouda hash brown potatoes that had been pre-cooked were observed cooling in the Walk In Cooler stacked perpendicular on top of each other at the time of inspection. This can prevent the food from cooling most rapidly because the pans are stacked so close to each other. Chef rearranged pans so that they were flat on the shelf to cool. Retrain staff to cool foods uncovered, unstacked and spread out.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wiping cloth sanitizer bucket was measured at 100PPM quat. Quat label requires sanitizer to be a concentration of 200-400PPM to be safe and effective. Chef refreshed sanitizer bucket and it was measured at 200PPM. Change out sanitizer buckets more frequently to ensure that they are within safe and effective range at all times.
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
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
Paper towels were not provided at one of the handwash sinks in the bar area. Ensure handwash station is stocked with single-use towels at all times to encourage employees to wash hands.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
One of the designated handwash stations at the bar was observed without handwashing signage. Provide handwash sign at each hand sink notifying employees to wash hands.
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
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license was observed not posted in public view at the time of inspection due to a recent remodel. Post business license so that it is visible to the public.
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
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The menu had recently been updated and the following items were observed missing the asterisk: Fresh Oysters Steak under the Salad Additions and in the Mediterranean Bowl Consumer advisory guidance document was provided with emailed report to use as a reference when editing the menu. Asterisk these food items to tie them to the consumer advisory on the bottom of the menu. Do this for the paper copies in restaurant and the online menus.
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 record from Minneapolis Health Department, Apr 30, 2026 · Original Source