Restaurant · Minneapolis, MN

The 1029 Bar

Name: The 1029 Bar
Address: 1029 Marshall St Ne, Minneapolis, MN

1029 Marshall St Ne

Last inspected May 12, 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

May 12, 2026

Complete

Official score: 94 · Understand this area’s scale

6 recorded violations

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

-PE lined small soup containers -lids for small size soup containers contain no plastic identification -small ramekins for dressing #6 plastics New owner is working with vendors to obtain approved containers. Recyclable containers must be number 1,2 or 5 plastics and cannot be black. Paper containers cannot be plastic lined.

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

Wooden shelves in the bar are not approved. Provide surfaces that meet the above rules.

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 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Chemical spray bottles behind bar are not labeled. Label bottles with common name of contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Large soup container lids are compostable plastic. There is no compost waste hauler. Provide a compost waste hauler or discontinue using compostable plastics.

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

Cooler is still not holding foods at 41F or below. Observed raw shrimp @44f and raw chicken @45F. Keep all TCS foods at 41F or below.

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 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

Reach in cooler next to fryers is not maintain foods at 41F or below. Repair or 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

Official record from Minneapolis Health Department, May 12, 2026 · Original Source

Routine

Apr 30, 2026

Complete

Official score: 88 · Understand this area’s scale

7 recorded violations

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

The following are not recyclable and do not meet green to go requirements. Guidance document left on site and requirements discussed: -plastic lined (PE) soup containers- for small size soup -lids for small size soup containers - no plastic type information -small ramekins on cooks line for dressings- #6 plastic

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

Repeat: Observed cart stored in front of handwashing sink. In addition there was a bus tub stored on top of handwashing sink. There is only one sink for handwashing in this kitchen, it must be kept accessible for handwashing. Future violations for blocking the hand sink may result in citations. Inspector moved items and discussed with chef and owner.

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

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

Wooden shelves behind the bar are not approved surfaces. Provide surfaces that meet the requirements outlined in above rule. Contact inspector with questions.

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

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

The spray arm hang deep into the sink. Replace the spring on the spray arm so that it does not hang below the flood level rim of the sink.

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 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Multiple spray bottles behind the bar are not labeled. Write the common name of the product on the spray bottle.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MCO 204.30BOther

Official wording

Inspector’s notes

Large soup container lids are compostable #7 plastic. There is no compost waste hauler here. Provide compost bins and waste hauler or discontinue using compostable products.

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 foods in the reach in cooler above 41F, example includes shrimp at 47F. Per discussion with chef foods had temped below 41F several hours earlier. We noted that the foods on the upper shelf were below 41F and as we went down the temperatures increased. Chef determined that the cooler had been packed to tightly to allow the air flow to reach the bottom of the cooler- the fan for the cooler is at the top. Instructed chef to rapidly cool the lower shelf items and rearrange the cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Apr 30, 2026 · Original Source

Routine

May 1, 2025

Complete

Official score: 92 · Understand this area’s scale

10 recorded violations

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 #6 plastic ramekins and plastic lined soup cups. These are not recyclable. Provide take out containers that meet Minneapolis Green to Go requirements. Guidance document provided with 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 4626.0725ACleaning and sanitizing

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Seal three compartment sink to wall.

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 cart stored in front of the only kitchen hand sink. Do not store items in the way of handwashing. Discussed alternate locations for storage of cart.

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

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 wooden shelves used to store liquor bottles behind bar. These are not approved. Provide shelving that meets the above requirements.

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

criticalCode MN Rule 4626.1085AWater, plumbing, and sewage

Official wording

Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

Inspector’s notes

The sprayer at the three compartment sink hangs well below the spill rim of the sink. Adjust/repair spring to provide the required air gap.

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

minorCode MN Rule 4626.0845EContamination

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

Observed soda gun holder to contain mold build-up. Take this apart and wash, rinse and sanitize. Observed soda gun to contain build-up. Wash, rinse and sanitize.

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

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed spray bottles behind bar to not be labeled. Per inspector instruction staff labeled bottles. Corrected on site.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

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 wet wiping cloths behind bar to be stored on counters. Once wet these cloths must be stored in sanitizing solution when not in use.

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 4626.0840CCleaning and sanitizing

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed bar cooler containing bloody mary mix to contain build-up of spilled liquids. Observed walls of keg walk-in to contain mold. 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 MCO 204.30BOther

Official wording

Inspector’s notes

Observed #7 plastics. These are compostable plastics that require processing facility to compost. There is no waste hauler to provide these services. Obtain a waste hauler for compostables or discontinue using these products.

In plain English

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

More about other finding

Official record from Minneapolis Health Department, May 1, 2025 · Original Source

Routine

May 2, 2024

Complete

Official score: 96 · Understand this area’s scale

6 recorded violations

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 portion cups. Black plastic is not allowed as of 1/1/2024. Green to Go guidance document provided with report. Discussed approved materials with PIC. They only have 1 box left, instructed to use box and then reorder approved to-go containers.

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 4626.0725ACleaning and sanitizing

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Prep sink and three compartment sink are no longer attached to the wall. Seal/caulk this equipment to the wall.

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 cart stored in front of handwashing sink upon arrival. Make sure that items are not stored in front of the hand washing sink so it is always 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.

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 is no current Certified Food Protection Manager (CFPM) employed. Current kitchen manager started 6 months ago and has a food safety class scheduled. Once the class is completed send proof of the completion into the State Health Department to receive your CFPM certificate. There must be one full time employee who is involved in day to day operations with a CFPM certificate.

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 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There is no test kit for kitchen three comp (Quaternary Ammonium) or the bar dish machine (chlorine). Provide.

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 4626.0495Cleaning 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

Shelves holding liquor behind the bar are made of wood. Replace shelving with materials as described above.

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, May 2, 2024 · Original Source