Restaurant · Minneapolis, MN

Spyhouse

Name: Spyhouse
Address: 945 Broadway St Ne, Minneapolis, MN

945 Broadway St Ne

Last inspected Nov 7, 2025 · View Map ↗ · Compare ↗

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

Quick Answers

When was Spyhouse last inspected?: The most recent inspection on record was on Nov 7, 2025. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Oct 17, 2023 to Nov 7, 2025.
Has Spyhouse ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 17, 2023.

The Full Inspection History

3 inspections

Routine

Nov 7, 2025

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.1335BCleaning and sanitizing

Official Wording

Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.

Inspector’s Notes

Front of house prep area where syrup are bottled have wooden floor - install approved floor finishes.

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 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

Observed time as a public health control used to maintain self-service creamer but staff was not able to provide written procedures as requested at the time of the inspection. Maintain written procedures onsite.

In Plain English

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

More about other finding

majorCode MN Rule 4626.0025Permits, training, and postings

Official Wording

Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

Inspector’s Notes

Observed no person in charge at the time of the inspection. Staff stated no PIC - train and designate a staff who is onsite to be the person in charge and have food safety knowledge.

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, Nov 7, 2025 · Original Source

Routine

Oct 16, 2024

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

minorCode MN Rule 4626.1335BCleaning and sanitizing

Official Wording

Inspector’s Notes

Front of house prep area, handwashing area, and dishwashing area were observed with unapproved finishes. Install approved finishes - floors and walls.

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 4626.0033APermits, 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 no state certified food protection manager (CFPM) onsite. Obtain and employ CFPM.

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 4626.0710AFood temperature

Official Wording

Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

Inspector’s Notes

Business hot sanitize onsite but does not have an irreversible thermometer or mechanism to capture the surface utensil temperature. Obtain.

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 4626.0905BFood temperature

Official Wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s Notes

Hot sanitizing dish machine read at 157*F at the time of the inspection. Service the unit. Staff and person in charge was notified to discontinue using the unit until it has been proper serviced and hot sanitizing dishes to 160*F and to use the 3-compartment sink to wash, rinse, and sanitize.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 16, 2024 · Original Source

Routine

Oct 17, 2023

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.1335BCleaning and sanitizing

Official Wording

Inspector’s Notes

THE FRONT OF THE HOUSE COFFEE PREP AREA, MIDDLE WAREWASH AREA AND WALL AT HANDSINK OBSERVED WITH AN UNAPPROVED MATERIAL. QUARRY TILE OR EPOXY AND FRP ARE REQUIRED AT THESE LOCATIONS RESPECTIVELY.

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 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

TPHC is being used for the creamers at times. When it is not refrigerated, have a method or plan that can be communicated with staff that ensures that the creamers are discarded after 4 hours.

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 4626.0033APermits, 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 currently is no CFPM.

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, Oct 17, 2023 · Original Source