Restaurant · Minneapolis, MN

Sisters Sludge Coffee Cafe And Wine Bar

Name: Sisters Sludge Coffee Cafe And Wine Bar
Address: 3746 23rd Ave S, Minneapolis, MN

3746 23rd Ave S

Last inspected Jun 19, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Jun 19, 2026

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

OBSERVED MOPS LEANING AGAINST WALL WITH MOP HEAD ABOVE THE HANDLE. HANG MOPS TO DRY WITH HEAD BELOW THE HANDLE TO PREVENT CONTAMINATION OF WALL AND HANDLE.

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 4626.0435AFood source and labeling

Official wording

Label all food packages as required by the law.

Inspector’s notes

OBSERVED INDIVIDUALLY WRAPPED, GRAB AND GO BURRITOS MISSING A COMPLETE LABEL. LABEL ALL PACKAGED FOOD WITH THE FOLLOWING INFORMATION: 1. Common name of the product 2. Business name and address of the packer/supplier 3. List of ingredients in descending order by weight (with allergens clearly noted) 4. Net weight 5. Date marking 6. Handling/storage instructions

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

Official record from Minneapolis Health Department, Jun 19, 2026 · Original Source

Routine

Jun 20, 2025

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

OBSERVED WET MOP IN MOP SINK. HANG MOPS TO DRY AFTER EACH USE.

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

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

OBSERVED UNLABELED SPRAY BOTTLES WITH SANITIZER. CLEARLY LABEL ALL WORKING CONTAINERS WITH TOXIC CHEMICALS WITH THE COMMON CHEMICAL NAME.

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

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

OBSERVED WET WIPING CLOTHS ON COUNTERS. STORE WIPING CLOTHS IN BUCKET WITH SANITIZER WHEN NOT IN USE.

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 20, 2025 · Original Source

Routine

Jun 11, 2024

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0260Food temperature

Official wording

Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

Inspector’s notes

OBSERVED CONTAINER WITH FOOD STORED IN ICE BIN. DISCONTINUE.

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

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

OBSERVED MISSING SOAP AT BAR HANDWASHING SINK. PERSON IN CHARGE CORRECTED ON SITE.

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.