Restaurant · Minneapolis, MN

Spyhouse

Name: Spyhouse
Address: 907 Washington Ave N, Minneapolis, MN

907 Washington Ave N

Last inspected Dec 4, 2025 · 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

3 inspections

Routine

Dec 4, 2025

Complete

Official score: 96 · 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

There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota for the establishment, but the certificate is not posted. Post certificate of designated CFPM in establishment for inspectors to verify during inspections.

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 4626.0725ACleaning and sanitizing

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Handwashing sink in the back area was observed with the seal juncture visibly soiled and pulling away from the wall. Remove old and damaged caulking and reseal so that it is smooth and easily cleanable. Maintain all seals between sinks in good condition and easily cleanable at all times.

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 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There was no employee illness log on site to track employees who call in sick with foodborne illness symptoms or are diagnosed with foodborne illnesses. Discussed with manager that employees need to be tracked so that it is known how long they need to be excluded from work for. Provided employee illness log with emailed report. Keep employee illness log on site at all times and fill out with each employee illness occurrence.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0435AFood source and labeling

Official wording

Label all food packages as required by the law.

Inspector’s notes

Packaged yoghurt parfaits for sale were observed missing the following label information: Address and contact information of producer Provide this information on the packaged product to comply with food labelling laws. A guidance document for labelling packaged foods was provided with emailed report to help complete this requirement.

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, Dec 4, 2025 · Original Source

Routine

Dec 5, 2024

Complete

Official score: 92 · 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

Focaccia bread with roasted tomatoes was observed being held out at room temperature (68F) at the time of inspection. Discussed with Person In Charge that roasted tomatoes are a food that needs to be refrigerated or it can grow bacteria that makes people sick. Ordered discard on focaccia bread that was out at room temperature and to maintain this bread cold at 41F or below at all times.

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

criticalCode MN Rule 4626.0805AFood source and labeling

Official wording

Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

Inspector’s notes

Chlorine sanitizer BTF Chlor-Tab was measured at 50PPM in the sanitizer compartment of the 3 basin sink warewash setup. Directions on chemical label require that sanitizer be 100PPM minimum to effectively sanitize. A couple of dishes were being sanitized in the sink at the time of inspection. Required Person In Charge to refresh sanitizer and re-sanitize dishes in the sanitize sink. Use chemical sanitizers according to the directions on the label to safely and effectively sanitize.

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 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota for the establishment, but the Certificate is not posted. Post certificate in establishment for inspectors to verify during inspections.

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 4626.0725ACleaning and sanitizing

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Handwash sink in back area was observed with the seal juncture visibly soiled and pulling away from the wall. Remove old and damaged caulking and reseal so that it is 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

Official record from Minneapolis Health Department, Dec 5, 2024 · Original Source

Routine

Dec 6, 2023

Complete

Official score: 92 · Understand this area’s scale

5 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

There was no Certified Food Protection Manager registered with the State of Minnesota at the time of inspection. Discussed with Person In Charge that a CFPM is required to be current and certificate must be on site for verification. Provided CFPM application to the State of Minnesota with emailed report. Complete application as required and submit to State, once approved, post certificate in establishment for inspectors to verify during inspections.

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 MCO 204.30AOther

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Black #6 lids were observed in use at the time of inspection for to-go coffees. Discussed with Person In Charge that #6 plastics are not reusable, recyclable or compostable and are disposed of as trash. Provided Green to Go flyer with emailed report. Comply with City of Minneapolis requirement and discontinue using #6 plastics and black plastics.

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 4626.0905CChemicals

Official wording

Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.

Inspector’s notes

At the time of inspection, an employee was observed washing dishes and dipping the dishes in the sanitizer before removing them and placing them on the drying rack. Discussed with Person In Charge that the contact time for the bleach sanitizer must be at least one minute according to the label on the sanitizer container. Dishes that were on the drying rack were put back in the sink for longer contact time immediately. Follow directions of container to ensure adequate contact time for sanitizer to effectively sanitize dishes.

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

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

Yoghurt Parfaits and Packaged deli meat sandwiches were measured at 45F and 52F at the time of inspection. Spoke with Person In Charge, who said the items were delivered at 7am that morning. The time the temperature was taken during the inspection was 3pm. The foods were not removed from the cooler since being placed there that morning. Asked if they take temperatures of these foods as they are delivered by another company and Person In Charge said they did not. Encouraged Person In Charge to start monitoring cooling temperatures and to reject foods that are delivered significantly above safe cold holding temperatures. Discussed with Person In Charge that the foods may not be safe to serve to customers after being held above 41F for that length of time. Person In Charge voluntarily chose to discard products that were out of temperature control. Maintain TCS foods at or below 41F at all times.

In plain English

More about food kept at an unsafe temperature

minorCode MCO 188.390Permits, training, and postings

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

License displayed in establishment was expired as of April 2023 and was not in a place visible to customers. Contact City of Minneapolis Business Licensing at 612 673 2080. Once most recent copy of license is received, post in conspicuous location where it can be seen by the public.

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

Official record from Minneapolis Health Department, Dec 6, 2023 · Original Source