Restaurant · Minneapolis, MN

Thr3 Jack

Name: Thr3 Jack
Address: 724 3rd St N, Minneapolis, MN

724 3rd St N

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Jul 20, 2026

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

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 is no means of measuring the high temperature dish machine's sanitizing rinse cycle to ensure that it is adequately sanitizing dishes. Provide a maximum registering thermometer or stickers to monitor the sanitizing rinse cycle and ensure that the dishes are reaching a minimum of 160F to be sanitized. 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

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

Several dressings were observed at the 8 day date mark in the Grill and Saute Coolers at the time of inspection. Chef pulled these dressings from the coolers as they were part of a past menu that they just changed over and discarded them. Discard foods made in house that are past the 7 day date mark.

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, Jul 20, 2026 · Original Source

Routine

Apr 4, 2025

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There was no chlorine sanitizer test kit present for testing the bar dish machine at the time of inspection. Provide and maintain a test kit for each type of sanitizer used in facility.

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, Apr 4, 2025 · Original Source

Routine

Mar 19, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

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

Handwash sink in the far corner of the cook line by the grill was observed with a box of gloves and some towels in the basin of the sink. These items prevent employees from washing their hands in this sink. Chef removed these at the time of inspection. Keep all handwash sinks clear to encourage employees to wash hands at all times during operation.

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 a test kit for the type of sanitizer used.

Inspector’s notes

A bleach sanitizer test kit could not be located at the time of inspection for the bar dish machine. Provide and maintain a chlorine test kit on site 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 problems

minorCode MN Rule 4626.0033DPermits, training, and postings

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

There is a current Certified Food Protection Manager (CFPM) for the establishment but the certificate is not posted. Post certificate where it is available to inspectors to verify during inspections.

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

Official record from Minneapolis Health Department, Mar 19, 2024 · Original Source