Routine
Dec 23, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Dec 23, 2025 · Original Source
Restaurant · Minneapolis, MN
South Lyndale Liquors
5516 Lyndale Ave S
Last inspected Dec 23, 2025 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsVerrec
Dec 11, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Dec 11, 2024 · Original Source
Routine
Dec 4, 2024
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0355CFood temperature
Official wording
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
Obtain aquaculture letter from supplier for raw smoked salmon. Letter should include: 1. Name and address of supplier 2. Species of fish 3. How the fish are raised 4. What the fish are fed
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, Dec 4, 2024 · Original Source
Verrec
Jan 25, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jan 25, 2024 · Original Source
Follow-Up
Dec 8, 2023
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0442BFood temperature
Official 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
1. Missing asterisk next to gravlox on menu displayed above counter. Include. 2. Missing disclosure statement: "This item is served raw or undercooked". Make sure the current statement you have on the menu remains- just add this sentence in front of it. Ex. "This item is served raw. Consuming raw seafood may increase your risk of foodborne illness.” If you have an online menu for takeout, include consumer advisory as well.
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, Dec 8, 2023 · Original Source
Routine
Dec 6, 2023
Complete
Official score: 88 · Understand this area’s scale
6 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
Measured goat cheese at 58 degrees. Item was removed from refrigeration about 45 minutes ago and was originally sitting on the counter. Upon temperature measurement it was inside a deep plastic container, placed inside a shallow metal container in the prep line cooler. Item was moved inside prep cooler. Ensure TCS food is kept under refrigeration. Usually doubling up containers in the way described above does not allow for proper cold holding. Ensure TCS food is in original metal container when cold hold in line of prep cooler.
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 temperaturemajorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tomatoes in small deep plastic container with lid on during cooling mode inside prep cooler. Lid was removed. Keep food uncovered when in cooling mode.
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 temperatureminorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
CFPM certificate was not posted upon inspection. Certificate was posted- corrected 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 issuesminorCode MN Rule 4626.1290BOther
Official wording
Keep all outdoor trash, recycling, and organics containers closed.
Inspector’s notes
Observed outdoor trash bin lid open. Lid was closed. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0442BFood temperature
Official 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
1. Missing asterisk next to gravlox on menu displayed above counter. Include. 2. Missing disclosure statement: "This item is served raw or undercooked". Make sure the current statement you have on the menu remains- just add this sentence in front of it. Ex. "This item is served raw. Consuming raw seafood may increase your risk of foodborne illness.” If you have an online menu for takeout, include consumer advisory as well.
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 temperaturecriticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed frozen ground beef above pork. These need to be swapped due to cook temperature. Items were moved around- corrected on site. Store as described above.
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, Dec 6, 2023 · Original Source