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Restaurant · Minneapolis, MN

Spyhouse Coffee

2404 Hennepin Ave

Last inspected Mar 17, 2026 · 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

2 inspections

Routine

Mar 17, 2026

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

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 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE.

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE LOWBOY COOLER (LEFT SIDE). FOR EXAMPLE: MILK AT 43F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN (TO COLDER) SETTINGS FOR NOW.

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 4626.0680AWater, plumbing, and sewage

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

MISSING A 3-COMPARMENT SINK. PROVIDE A 3-COMP SINK AS A BACK UP FOR THE DISH MACHINE. (DO NOT FORGET TO SUBMIT FOOD PLANS BEFORE ADDING NEW 3-COMP SINK) HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Mar 17, 2026 · Original Source

Routine

Sep 4, 2024

Complete

Official score: 94 · Understand this area’s scale

6 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

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 4626.0033APermits, 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

NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

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 4626.0435D(3)Food source and labeling

Official wording

Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

Inspector’s notes

PERSON IN CHARGE DID NOT HAVE LIST OF INGREDIENTS READILY AVAILABLE FOR A VARIETY OF MOCHI DONUTS MADE AT ANOTHER STORE. HAVE A PRINTED LIST OF INGREDIENTS AVAILABLE FOR ANY BAKERY ITEM.

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 4626.1260Other

Official wording

Have a covered trash can in toilet rooms.

Inspector’s notes

MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE.

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 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE “GRAB AND GO” COOLER. FOR EXAMPLE: DESSERT AT 50F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN (TO COLDER) SETTINGS FOR NOW.

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 4626.0820CFood temperature

Official wording

Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.

Inspector’s notes

AMBIENT AIR THERMOMETER WAS BROKEN INSIDE GRAB AND GO A FRIDGE. PROVIDE A NEW THERMOMETER FOR THIS UNIT.

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

Official record from Minneapolis Health Department, Sep 4, 2024 · Original Source

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