Restaurant · Minneapolis, MN

Riva Terrace Restaurant

Name: Riva Terrace Restaurant
Address: 245 Hennepin Ave, Minneapolis, MN

245 Hennepin Ave

Last inspected Aug 20, 2026 · 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

4 inspections

Routine

Aug 20, 2026

Complete

Official score: 92 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.0850Food temperature

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

Observed that the ice machine baffle was extremely moldy and soiled. Clean baffle and maintain in a clean condition.

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 MN Rule 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

At cookline observed in-use tongs hanging over oven door handle. Discontinue this practice. Set tongs on a clean and sanitized work surface.

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

Clean soiled cabinet under kitchen dump sink.

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 4626.1520ACleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the backsplash behind kitchen 3-comp sink was moldy. Remove mold from backsplash and maintain in a clean condition.

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

criticalCode MN Rule 4626.0805C1Chemicals

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Observed the bar glasswasher was not providing any chlorine sanitizer during rinse cycle. Repair glasswasher so that 50-200 PPM chlorine is dispensed during rinse cycle. Note: Ecolab technician was on site - discussed situation with him and he was going to repair rinse cycle on bar glasswasher.

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

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

There was no soap at the first hand wash sink at bar. Provide and maintain soap at bar handsink.

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 4626.1457Handwashing

Official wording

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

Inspector’s notes

Post a hand wash sign at bar handsink.

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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Provide chlorine test strips at bar so that employees can check the concentration of Ecosan at bar glasswasher.

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, Aug 20, 2026 · Original Source

Follow-Up

Sep 26, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

Observed plywood lining shelving unit opposite cookline. Remove these plywood shelf liners as they are not non-absorbent and washable. Rack was immediately removed from kitchen by Executive Chef.

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, Sep 26, 2025 · Original Source

Routine

Jul 22, 2025

Complete

Official score: 86 · Understand this area’s scale

8 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

Establishment has no state certified food manager. Employ a CFPM certified food manager for establishment and post certificate in a conspicuous location.

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 4626.1457Handwashing

Official wording

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

Inspector’s notes

The hand sink at kitchen cookline had no hand wash sign posted. Provide a hand wash sign at each hand 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

minorCode MN Rule 4626.0490Cleaning and sanitizing

Official wording

Discontinue using wood and wood wicker as a food contact surface.

Inspector’s notes

Observed plywood lining shelving unit opposite cookline. Remove these plywood shelf liners as they are not non-absorbent and washable.

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

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed several cooked chicken breasts sitting at room temp at cookline - temp was observed to be 89*F and were sitting there during entire inspection. Maintain hot TCS foods at 135*F or hotter. Note: There were no approved procedures for this kitchen using time as public health control.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0400AFood source and labeling

Official 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

Observed numerous TCS foods in coolers prepared on site that were not datemarked. Datemark TCS foods and use within a 7-day period as described above.

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 problems

minorCode MN Rule 4626.0275BEquipment and utensils

Official wording

Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

Inspector’s notes

In the kitchen observed an employee scoop ice out of ice machine with a metal bowl that had no handle. Use a scoop with a handle to scoop ice.

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 issues

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

Observed several TCS foods / sauces in coolers that were date marked 7/10 and 7/12. Use these TCS foods within 7 days or discard. Note: Sauces discarded.

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed hard boiled eggs in Coldwell unit at aa temp of 47*F and a sauce in 3-door lowboy at a temp of 97*F. It was on a tray with all other food items at 41*F. Maintain all cold TCS foods at 41*F or less. Store food at elevated temperatures in shallow containers of 2 inches or less to facilitate cooling.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jul 22, 2025 · Original Source

Routine

Jun 25, 2024

Complete

Official score: 98 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

There was no soap at bar handsinks. Provide and maintain soap at handsinks.

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 4626.0275BEquipment and utensils

Official wording

Inspector’s notes

At cookline observed tongs being hung over oven door handle. Discontinue this practice. Store in-use tongs on a clean and sanitized surface.

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 issues

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed about an inch of standing water in bottom shelf of bar 3-door Perlick lowboy. Remove standing water and repair what is causing the water leak.

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 issues

minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

In the bar reach-in refrigerator observed a container of yogurt sitting directly on top of uncovered cut melons. Discontinue this procedure. Provide a cover over cut fruit and other ready-to-eat food items. Fruit immediately discarded.

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 4626.1450Handwashing

Official wording

Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

Inspector’s notes

There was no trash can at bar handsink in which to dispose of paper towels. Provide a trash can next to handwash sinks.

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

Official record from Minneapolis Health Department, Jun 25, 2024 · Original Source