Routine
Dec 18, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing sink behind the bar to be blocked with racking. Make sure that handwashing sinks are designated and kept accessible.
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.
More about handwashing problemsOfficial wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit at the bar. Food grade bleach was available. Make sure that a sanitizer test kit is kept at the bar.
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 problemsOfficial wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed bar to be cooking pizzas in tabletop pizza ovens behind the bar. The finishes of the bar are wooden and not approved for food service. Make sure that pizzas and tabletop ovens are moved into the kitchen. Make sure all areas of food prep have approved floors, walls, and ceilings.
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 problemsOfficial wording
All food must be from approved sources.
Inspector’s notes
Through discussion with Person-in-Charge, it was determined that food is sometimes provided to the public via potluck. Discontinue serving food to the general public that is not made/prepared in a commercial kitchen from a licensed business.
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 problemsOfficial wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Through discussion with Person-in-Charge, it was determined that facility dumps mop water in grass located outside of the business. Make sure mop water is dumped in the mop sink, located in the front kitchen.
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 problemsOfficial record from Minneapolis Health Department, Dec 18, 2025 · Original Source