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Restaurant · Minneapolis, MN

Sebastian Joes Corporation

4301 Nicollet Ave

Last inspected Jun 15, 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

2 inspections

Routine

Jun 15, 2026

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

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

REPEAT: Observed two door cooler by display cooler, was holding time/temperature controlled for safety foods between 43F-45F. At time of inspection PIC moved items to walk-in cooler and discarded items at 45F. Ensure cold-holding time-temperature controlled for safety foods are at 41F and below to prevent pathogen growth.

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 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

Observed two door cooler was had an internal temperature of 45F. Ensure equipment is maintained in good repair.

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 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed sanitizer for the soft serve machine tested above 400PPM for quat, and is not diluted to 150-400PPM before using to rinse machine parts. Ensure sanitizer is being used in accordance with the label. Discussed with PIC at time of inspection that proper clean in place procedures should be used before sanitizing (washing with soapy water and rinsing, then sanitizing at the proper concentration and time, then air drying.

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

Official record from Minneapolis Health Department, Jun 15, 2026 · Original Source

Routine

Jun 11, 2024

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

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 2-door cold-holding cooler holding milk at 46F, and half & half at 46F. Ensure all cold-holding time/temperature controlled for safety (TCS) foods are at 41F and below. At time of inspection PIC turned cooler down and discarded 1.5 gallons of milk and 3 pints of half & half. Discussed with PIC, cooler is new and may need to be adjusted to account for peak hours and defrost cycles. At time of inspection cooler was going through a defrost cycle.

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 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed shelving above ice machine with unsealed wood blocks fastening shelving to wall. Observed large wall-mounted storage containers with unsealed wood and particle board. Ensure surfaces are smooth and easily cleanable.

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
majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed no test kit for the quaternary ammonium solution at three compartment sink, and used to fill buckets. Ensure one is obtained.

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 4626.0300ACleaning and sanitizing

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed boxes of cones and single use items in boxes stored on the floor in hood area. Ensure food items are stored at least 6-inches above the floor.

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, Jun 11, 2024 · Original Source

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