Restaurant · Minneapolis, MN

Smj Restaurant Group LLC

Name: Smj Restaurant Group LLC
Address: 821 Lake St W, Minneapolis, MN

821 Lake St W

Last inspected Jan 15, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine

Jan 15, 2026

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Observed no current CFPM certificate posted. Ensure the certified food protection manager certificate is posted.

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

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 drawer cooler holding time/temperature controlled for safety (TCS) food between 45F-46F. Ensure TCS foods are at 41F and below to prevent pathogen growth. PIC discarded the TCS foods listed in the observations section of this report that were in the drawer cooler above 41F at time of inspection.

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 drawer cooler holding time/temperature controlled for safety foods above 41F. Ensure all 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

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 type of quat sanitizer at three compartment sink dispenser. This kind needs a specific quat test kit from the manufacturer. Ensure one is obtained. PIC used chlorine at time of inspection.

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, Jan 15, 2026 · Original Source

Routine

Jan 17, 2025

Complete

Official score: 98 · Understand this area’s scale

3 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

Observed on one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

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

majorCode MN Rule 4626.1110ABHandwashing

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed cart blocking the hand sink at prep area upstairs. Ensure hand washing sinks are accessible for use by food employees.

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.

Official wording

Label all food packages as required by the law.

Inspector’s notes

Observed containers of chia mango puddings for customer self-service in drink cooler by register. Ensure food available for self-service is properly labeled with: name of food, ingredients, allergens, name and address of business where it is packaged, and quantity. Discussed leaving the food behind the counter so customers have to ask for it, rather than for self-service.

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, Jan 17, 2025 · Original Source

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