Routine
Sep 1, 2026
Official score: 96 · Understand this area’s scale
11 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Observed damaged wall tiles in women restrooms located in the main and lower levels. Note: Repair.
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 issuesOfficial wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed live fruit flies in the kitchen and bar areas. Note: Eliminate them.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
Inspector’s notes
The lid of the recyclables dumpster in the exterior area found open. Note: Keep all dumpsters' lids closed when not in a continuous use.
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 issuesOfficial wording
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
Grease builds-up observed on the fryers and other equipment on the cook line. Note: Clean thoroughly to eliminate grease build-up.
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 temperatureOfficial wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found stored on the prep table throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.
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
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Ice scoop stored atop of the ice maker unprotected. Note: Store all clean ice scoop in/ on clean container to protect it from dust and other contamination. Note: PIC removed for cleaning and sanitizing for correction.
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
Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
Inspector’s notes
There is no reminder (consumer advisory/ warning) on the menu stating that consuming raw or undercooked food may increase your risk of foodborne illness. Note: For details, please see the Consumer advisory notice sent with the report.
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 temperatureOfficial wording
Have a covered trash can in toilet rooms.
Inspector’s notes
Covered trash receptacles missing from women rest rooms throughout. Note: Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Disposable towels/ paper towels or other hand drying devices missing at hand sinks located in the kitchen and downstairs areas. Note: Provide
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwashing signage missing from the bar hand sink. Note: PIC provided commercially prepared signage onsite.
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
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Single service items in cardboard boxes found stored on the floor in the downstairs storage room. Note: Store them at least 6 inches off the floor.
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 record from Minneapolis Health Department, Sep 1, 2026 · Original Source