Follow-Up
Jul 24, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jul 24, 2026 · Original Source
Restaurant · Minneapolis, MN
Tipsy Steer
5000 Hiawatha Ave
Last inspected Jul 24, 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 inspectionsRoutine
Jul 10, 2026
Complete
Official score: 88 · Understand this area’s scale
5 recorded violations
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 some foods in prep line cooler (left) above 41*F. See temperature chart for details. Instructed person in charge to turn down temperature dial on cooler and monitor temperatures. If temps do not decrease within a couple hours, call for repair of cooler.
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 temperaturemajorCode MN Rule 4626.1445Handwashing
Official 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
Observed paper towels missing in front prep area. Provide paper towels at each handwashing sink.
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 problemsmajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There were chlorine test strips, but no test strips available for quaternary ammonium. Provide test strips for each type of sanitizer used.
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 problemsminorCode MN Rule 4626.0275AContamination
Official wording
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed ice scoop handle resting in ice. Ensure handles of utensils are stored extending out of the food to prevent contamination. The person in charge moved scoop at time of inspection.
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 contaminationcriticalCode MN Rule 4626.0050Permits, training, and postings
Official wording
Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
Inspector’s notes
Person in charge at time of inspection didn't know that employees with vomiting or diarrhea must be excluded from work for at least 24 hours after last symptom. Ensure all staff are trained on employee illness reporting and exclusion requirements.
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 issuesOfficial record from Minneapolis Health Department, Jul 10, 2026 · Original Source
Routine
Jul 7, 2025
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
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 COLD, TCS FOODS IN PREP LINE COOLER NEAR GRILL ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. PERSON IN CHARGE TURNED DOWN TEMPERATURE DIAL ON COOLER. INSTRUCTED PERSON IN CHARGE TO MONITOR TEMPERATURES. IF TEMPERATURES DO NOT REDUCE TO 41*F WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.
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 temperaturecriticalCode MN Rule 4626.0905BFood temperature
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
OBSERVED PLATE TEMP REACHING 123*F IN MECHANICAL WAREWASHING MACHINE. MACHINE USES HOT WATER FOR SANITIZING. PERSON IN CHARGE AGREED TO CALL FOR REPAIR OF WAREWASHING MACHINE AND USE 3 COMPARTMENT SINK FOR SANTIZING IN THE MEANTIME.
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 temperatureminorCode MN Rule 4626.1540Equipment and utensils
Official wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
OBSERVED MOP LEANING AGAINST WALL WITH HEAD ABOVE HANDLE. STORE MOP HEAD DOWN AND HANG MOPS TO DRY AFTER EACH USE TO AVOID MAKING WALLS AND MOP HANDLE DIRTY.
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 issuesOfficial record from Minneapolis Health Department, Jul 7, 2025 · Original Source
Routine
Jul 5, 2024
Complete
Official score: 96 · Understand this area’s scale
3 recorded violations
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
ONE PREP LINE COOLER WAS OUT OF ORDER AND FOODS WERE BEING HELD OVER ICE (CHICKEN 49*F, PICO 42*F). SERVICE HAD BEEN CALLED FOR COOLER. MAINTAIN COLD, TCS FOODS AT 41*F 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 temperatureminorCode 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
ONE PREP LINE COOLER WAS OUT OF ORDER AND FOODS WERE BEING HELD OVER ICE (CHICKEN 49*F, PICO 42*F). SERVICE HAD BEEN CALLED FOR COOLER.
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 issuesminorCode MN Rule 4626.0033APermits, training, and postings
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
NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE WAS AVAILABLE. EMPLOY AT LESAT ONE CERTIFIED FOOD PROTECTION MANAGER.
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 issuesOfficial record from Minneapolis Health Department, Jul 5, 2024 · Original Source