Restaurant · Minneapolis, MN

Star Dragon

Name: Star Dragon
Address: 1540 Lake St E, Minneapolis, MN

1540 Lake St E

Last inspected Feb 19, 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

4 inspections

Follow-Up

Feb 19, 2026

Complete

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Seal all openings or cracks to prevent the entry of rodents and other pests.

In plain English

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

More about other finding

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

Observed Styrofoam and black plastic being used on-site. Per the city of Minneapolis Green To Go ordinance, Styrofoam and black plastic are not allowed. All to-go containers must be either reusable, recyclable, or compostable. A citation will be issued if products continue to be used on-site.

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 4626.0408AOther

Official wording

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

Inspector’s notes

Documentation was provided on-site and reviewed by Person In Charge. Time as a Public Health Control (TPHC) will be used for fried chicken wings. Follow the procedures to properly monitor, mark, and dispose of food held using TPHC.

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 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed a food worker slicing raw chicken on a cutting board with a cloth towel underneath. As discussed during the inspection, discontinue using cloth towels under cutting boards as they are absorbent, not 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

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

All Time/Temperature Control for Safety is required to be date-marked if held for more than 24 hours and discarded within 7 days.

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, Feb 19, 2026 · Original Source

Routine

Feb 5, 2026

Complete

Official score: 90 · Understand this area’s scale

9 recorded violations

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed non-food contact surfaces of coolers, including gaskets, door handles, and exterior surfaces, soiled with food and grease buildup. Clean and maintain clean.

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 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed a crack at the bottom of the door leading to the walk-in cooler, exposed to outside conditions. All gaps and openings must be properly sealed to prevent the entry of rodents and other pests.

In plain English

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

More about other finding

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

Observed black plastic being used on-site. Per the Green To Go ordinance, black plastic is not allowed. Discontinue the use of this product. More information has been provided with the report.

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 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed a few wet wiping cloths around the kitchen area, not in a sanitizer bucket. In-use wet wiping cloths must be held in a sanitizer solution.

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 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

Observed multiple items, including plastic wrap and a water bottle, stored in the handwashing sink. All items were removed at the time of inspection. The PIC was informed of the importance of keeping handwashing sinks accessible and unobstructed at all times.

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

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

Inspector’s notes

Observed no illness log on-site. An employee illness log has been provided with the report. Print and use as instructed.

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 4626.0408AOther

Official wording

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

Inspector’s notes

Observed fried chicken held at room temperature in a prep table. Per the PIC, the chicken is held for a maximum of four hours and then discarded. The PIC is using Time as a Public Health Control (TPHC) without approved written procedures. Written procedures must be developed and maintained on-site for all TCS foods held out of temperature control.

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 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Observed a food worker slicing raw chicken on a cutting board with a cloth towel used for stability. As discussed during the inspection, discontinue using cloth towels under cutting boards as they are absorbent, not 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

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed multiple TCS foods, including cooked and fried chicken, cut vegetables, and open canned products, without proper date marking. All TCS foods held for more than 24 hours must be date-marked to ensure they are used or discarded within 7 days.

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, Feb 5, 2026 · Original Source

Routine

Jan 16, 2025

Complete

Official score: 94 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed food and grease buildup in non-food contact surfaces. Make sure to clean cooler doors, hood canopy, and floors.

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed all shelves in the walk-in cooler to be rusty. All equipment should be smooth and easily cleanable. Replace.

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

minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed a large gap in the backdoor and holes in the backroom wall. You must seal all gaps and holes to prevent the entry of rodents or other pests.

In plain English

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

More about other finding

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

Observed black plastic being used on-site. Per the city of Minneapolis Green To Go ordinance, black plastic is not allowed. More information has been provided with the report.

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 4626.0235A(1)Contamination

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed eggs in walk-in cooler stored on top of cooked chicken. A conversation was had with the Person In Charge on proper food storage. Eggs were moved to the bottom of the cooler.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed multiple wet wiping cloths around kitchen prep area. Place in-use wiping cloths in a sanitizer bucket.

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 4626.1110ABHandwashing

Official wording

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

Inspector’s notes

Observed handwashing sink blocked with a plastic wrap package. Item was removed. Handwashing sinks must be accessible at all times.

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.

Jan 11, 2024

Complete

Official score: 96 · Understand this area’s scale

8 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

1. Observed mopsink area dirty with large buildup of soil. 2. Observed caulking in three-compartment sink to be moldy. Clean and maintain clean.

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 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

Observed grease and old food buildup on undercounter cooler doors, prep tables and cookline. Clean and maintain clean.

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 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed rusty shelving in walk-in cooler, rusty prep tables and other prep equipment. All equipment should be smooth and easily cleanable.

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

minorCode MN Rule 4626.1515Facility maintenance

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

Observed parts of facility damaged, including walls and quarry tile near cookline.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed hot water shut off for handwashing sink. Person In Charge mentioned that sink has been leaking. Have handwashing sink serviced.

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

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed dish soap being used for handwashing. Provide handwashing soap.

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

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed gaps in door and holes in walls. Seal all gaps and holes to prevent the entry of rodents and other pests.

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 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed chicken being prepared on-site, held for more than 24 hours without dates. Make sure to datemark TCS foods that are held for more than 24 hours so they do not exceed 7 days.

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 11, 2024 · Original Source