Restaurant · Minneapolis, MN

The Fabled Rooster

Name: The Fabled Rooster
Address: 520 4th St N, Minneapolis, MN

520 4th St N

Last inspected Feb 6, 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

3 inspections

Routine

Feb 6, 2026

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0275FFood temperature

Official wording

Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

Inspector’s notes

Spatulas for the grill were observed stored in water kept at 97F at the time of inspection. This container was kept on a shelf above the grill which was too high to keep the water held hot at 135F or higher. Discussed with owner that water baths holding utensils must be kept at 135F or higher to keep utensils properly hot held. Owner removed spatulas and container and placed them in the dish area to be washed. Retrain staff to store utensils in a hot water bath at 135F or higher to safely hot hold used utensils.

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 4626.1255CHandwashing

Official wording

Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

Inspector’s notes

There was no conveniently located waste bin near the main handwashing sink at the time of inspection. Provide this for disposing of used paper towelling so that employees are encouraged 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.

Feb 6, 2025

Complete

Official score: 92 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

European butter with label stating "perishable, keep refrigerated" was observed hot holding at 115F at the time of inspection. Asked owner when the butter had been placed out to melt and they stated 1 hour ago after lunch rush. Discussed with owner that foods that are required to be kept refrigerated at 41F or below and hot held at 135F or higher to be kept safe. Required operator to use up butter within 3 hours and discard whatever remained as it may not be safe after the total 4 hours out of temperature control. Recommended using a smaller amount of product so that it would be used up quickly. Ensure all hot TCS foods are kept at 135F or higher at all times.

In plain English

More about food kept at an unsafe temperature

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

House made ranch dressing (48F) and spicy mayo (47F) was observed being improperly cold held in the upper part of the Sandwich Station at the time of inspection. Discussed with Owner that foods with mayo bases must be kept refrigerated at 41F or lower at all times. Suggested using smaller portions or storing the dressings down in the lower part of the cooler when there is less of a busy time. Set a discard time for 4 hours from the time the dressings were placed into the upper part of the cooler. Maintain all cold TCS foods at 41F or lower at all times.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Feb 6, 2025 · Original Source

Routine

Feb 6, 2024

Complete

Official score: 94 · Understand this area’s scale

4 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 To go portion cups used for sauces and dressings on site at the time of inspection. These are not compliant with the City of Minneapolis Green to Go Ordinance. Attached Green to Go flyer guidance document with emailed report. Discontinue purchasing non-compliant containers that are not reusable, recyclable or compostable. Comply with above requirement.

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

Damp wiping cloths were observed stored on counter top surfaces. Discussed with Chef that wiping cloths must be stored in sanitizer and constantly sanitized after cleaning surfaces. Retrain staff to place cloths in sanitizer buckets.

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 4626.0405AOther

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

Sauces made in house were observed being marked for a discard date of one month out from the prepared date. Discussed with Chef that sauces that are made in house must be date marked for and used within 7 days. Chef stated sauces are usually used up within 7 days and will change the system. The requirement for the date mark of 7 days is because some bacteria can grow at refrigeration temperatures and make people sick. Retrain staff to date mark sauces made in house for 7 days and use within that time period so that they are safe to serve to customers.

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 4626.0442BFood temperature

Official wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s notes

Consumer advisory link to food served raw or undercooked was not provided on the menu. Menu had been changed and was not up to date. Provided consumer advisory fact sheet for Chef to update menu. Maintain menu with proper consumer warnings for foods served raw or undercooked or contain raw or undercooked ingredients.