Restaurant · Minneapolis, MN

Stormking Brewpub And Barbeque

Name: Stormking Brewpub And Barbeque
Address: 618 5th St N, Minneapolis, MN

618 5th St N

Last inspected Oct 22, 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.

Quick Answers

When was Stormking Brewpub And Barbeque last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 4, 2023 to Oct 22, 2026.
Has Stormking Brewpub And Barbeque ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 4, 2023.

The Full Inspection History

5 inspections

Routine

Oct 22, 2026

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0405AOther

Official Wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s Notes

Chicken Chili and Brisket Chili were observed stored past the 7 day date mark and were observed dated at 8 and 10 days old at the time of inspection. Discussed the 7 day date mark system for foods that are prepared in the establishment with Person In Charge. Foods were discarded by staff at request of Person In Charge. Ensure that foods made in house are used up or discarded within 7 days.

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 4626.1110ABHandwashing

Official Wording

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

Inspector’s Notes

A cart was observed stored in front of the handwash sink in the dishwashing area at the time of inspection. Discussed with Person In Charge that the handwash sink must be kept clear and accessible at all times for handwashing. Cart was moved out of the path of the handwash sink. Ensure handwash sink is accessible for handwashing 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

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

Inspector’s Notes

There was no means to measure the hot water dish washer's sanitizing rinse at the time of inspection. Provide a maximum registering thermometer or temperature stickers to ensure that the dishwasher's rinse cycle meets the minimum 160F temperature to adequately sanitize dishes. Maintain on site 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

Official record from Minneapolis Health Department, Oct 22, 2026 · Original Source

Follow-Up

Oct 21, 2025

Complete

Official score: 94 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0385AFood temperature

Official Wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s Notes

Cooked brisket was observed cooling for 1.5 hours at 98F at the time of inspection. Brisket was placed in the Walk In Cooler at 2:30PM according to cooling log and temperature was taken at 4:15PM at the time of inspection. Adjustments were made to try to cool product to 70F or below within the remaining 15 minutes and was not successful. Discussed with Chef that the brisket did not cool within the 2 hours required and could not be served. Briskets were removed from service. Retrain staff to use rapid cooling methods to cool foods from 135F to 70F or below in 2 hours, and then to 41F or below within the remaining 4 hours.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Cooked brisket was observed improperly cooling wrapped in foil on a sheet pan in the Walk In Cooler. Discussed with General Manager that briskets should be cooled uncovered and spread out to rapidly cool them. Retrain staff to use cooling methods that will rapidly cool products.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 21, 2025 · Original Source

Routine

Oct 7, 2025

Complete

Official score: 86 · Understand This Area’s Scale

5 recorded violations

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 available at the time of inspection. Provided one to operator with emailed report. Keep a log of employees who call in sick with foodborne illness symptoms or diagnosed illnesses and maintain log on site.

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 4626.0385AFood temperature

Official Wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s Notes

Cooked pork shoulders were observed cooling at 86F and 95F at the time of inspection. When asked what time these items were placed in the Walk In Cooler, it was found that the pork shoulders were placed there around 1PM. Temperatures were taken at 4PM with products observed still tightly covered in tin foil and sat close together on a speed rack. Because it was not known at what time the pork shoulders dropped below 135F to start the cooling process, operator opted to discard product. Retrain staff to cool foods rapidly from 135F to 70F or below in 2 hours and then from 70F or below to 41F or below in 4 hours.

In Plain English

More about food kept at an unsafe temperature

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

There was no independent means of measuring the hot water sanitizing temperature of the dish machine. Provide an independent device to measure the temperature of the dish machine to ensure that it is sanitizing the dishes. Maintain on site at all times.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Cooked pork shoulder was observed improperly cooling close together on a sheet tray in the Walk In Cooler and tightly wrapped in layers of tin foil. Discussed with General Manager that foods need to be in thin layers, spread out and uncovered to cool rapidly. Retrain staff to use rapid cooling methods to cool hot TCS foods.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

There was no soap at the handwash sink in the dish washing area. General manager provided soap at the sink immediately. Make sure hand soap is at the handwash station at all times to encourage employees to wash their hands.

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.

Sep 18, 2024

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

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

Facility has been date marking brisket chili for 14 days as they keep the brisket for 14 days after cooking it. Discussed with Person in Charge that foods that are TCS foods such as opened or cooked foods, can only be used for 7 days from the time of opening, preparation, or cooking because some bacteria can grow at refrigeration temperatures after 7 days and make people sick. Person In Charge opted to discard product. Date mark all TCS foods for 7 days and use up within that time.

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

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

A dirty dish cart was observed stored in front of the handwashing sink in the dish washing area. Person In Charge immediately removed cart. Discussed with Person In Charge that handwash sinks need to be available for handwashing at all times to encourage employees to wash hands. Maintain hand sinks free for handwashing 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

At the time of inspection, there was no employee illness log being used to track when employees call in sick with the 5 symptoms or diagnoses. Provided copy of MDH employee illness log to operator with emailed report. Keep copy of employee illness log on site and make sure it is available for review during inspections.

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 4626.0275GCleaning and sanitizing

Official Wording

Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

Inspector’s Notes

Scoops without handles were observed stored in the bulk bins of flour and panko bread crumbs at the time of inspection. Person In Charge immediately removed them from the containers. Discussed with Person In Charge that scoops must have handles that are stored out of the food in bulk bins of products. Retrain staff to use appropriate handled scoops for these products.

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, Sep 18, 2024 · Original Source

Follow-Up

Oct 4, 2023

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

minorCode MN Rule 4626.0915AEquipment and utensils

Official Wording

Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

Inspector’s Notes

Wet cloths were observed being used under cutting boards to prevent them from moving around on the counter when cutting foods. This is not an approved practice. Discussed with Person In Charge to use non-absorbent and easily cleanable plastic or netting to keep cutting boards from moving around, or use another approved method.

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

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Cooked sausages, cooked ribs and cooked wings were observed stored on a speed rack in the Walk In Cooler in pans deeper than 6 inches. These foods had begun cooling from hot 1 hour ago and measured 72F - 75F. Discussed with Person In Charge that foods stacked in containers in this way will not cool properly and that they should be cooling foods in flat or shallow pans no deeper than 2 inches for fast cooling. Person In Charge employed a staff member to rearrange these foods on flat pans to cool rapidly before end of inspection. Retrain employees to cool foods on shallow pans no deeper than 2 inches and use methods that allow for rapid cooling.