Follow-Up
Aug 19, 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, Aug 19, 2026 · Original Source
Restaurant · Minneapolis, MN
Tollso LLC
921 Nicollet Mall
Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine
Jul 28, 2026
Complete
Official score: 80 · Understand this area’s scale
12 recorded violations
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed that the establishment did not have the correct test strips for chlorine or sink-and-surface sanitizers. Informed the MOD that appropriate test strips must be provided, used for all sanitizers on site, and stored in accessible locations.
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 problemsmajorCode 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
Paper towels were missing at the bar handwash sink. Informed the MOD to ensure they provide paper towels at all handwash sinks at all times.
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 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Access to the handwash sinks in the bar and dish area were blocked. Informed the MOD to ensure they remove all obstructions and maintain clear, direct access to all handwash sinks at all times
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 problemsminorCode MN Rule 4626.0380EFood temperature
Official wording
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed ROP fish (salmon) thawing while still vacuum-sealed. Informed the MOD to ensure they immediately remove ROP fish from vacuum packaging before thawing.
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 4626.0275AContamination
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 stored inside the ice bin with handle touching the ice. Informed the MOD to ensure they store ice scoops on a clean, dry surface outside the ice or in a designated holder inside the ice that prevents handle-to-ice contact.
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 4626.0805C1Chemicals
Official wording
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
There was no sanitizer solution (0 ppm chlorine) dispensing into the bar glasswasher, even though the connected chemical container was full. Informed the manager on duty (MOD) that the machine should be serviced or the sanitizer injection system adjusted to ensure the correct concentration is delivered. Also reminded that sanitizer levels should be checked regularly using test strips.
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 unsafelycriticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
There was no sanitizer solution (0 ppm quat) dispensing into 3-comp sink, even though the connected chemical container was full. I informed the MOD that the dispenser should be serviced and the sanitizer injection system adjusted to ensure the correct concentration is delivered. I also advised that sanitizer levels should be checked regularly using test strips.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed a non-functioning hot water faucet, slow drains with standing water at two handwash sinks, and a leak under the dish machine. Informed the MOD that all issues must be repaired promptly and affected areas dried and sanitized as needed.
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 problemsmajorCode MN Rule 4626.1565CPests
Official wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed fruit flies in both the bar and kitchen areas. Informed the MOD that they must increase cleaning frequency, remove moisture and food sources, and coordinate with their pest control operator to address the infestation.
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 insectscriticalCode MN Rule 4626.0450AEquipment and utensils
Official wording
Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
Inspector’s notes
Observed duct tape covering gaps between the granite counters on the pizza prep cooler and prep table. Informed the MOD that the tape must be removed and all cracks or gaps properly sealed with smooth, cleanable, non-absorbent materials.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed mold buildup on the wall beneath and behind the dish machine and around the mop sink. Informed the MOD that these areas must be thoroughly cleaned and sanitized, and that moisture sources should be identified and corrected to prevent recurrence.
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 MCO 188.380Handwashing
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hot water at the café dump sink exceeding 130°F. Informed the MOD that the mixing valve must be adjusted or repaired to maintain required water temperatures between 110–130°F.
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 record from Minneapolis Health Department, Jul 28, 2026 · Original Source
Routine
Jul 1, 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
Establishment did not have quat test strips at the time of this inspection. Informed the manager on duty (MOD) to ensure they have and use the correct type of test strips to monitor sanitizer concentration levels
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, Jul 1, 2025 · Original Source
Follow-Up
Jun 27, 2024
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
The epoxy flooring in the kitchen had deteriorated with the underlying concrete exposed in several areas of the floor. The original epoxy flooring appears to NOT have the durability and thickness required in the Health Code. Therefore, the floor MUST be replaced with an approved flooring. Informed the MODs they MUST provide the spec sheets and actual/physical sample of the flooring for review and approval prior to installing it as the replacement flooring planned/proposed is epoxy flooring .
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 record from Minneapolis Health Department, Jun 27, 2024 · Original Source
Routine
Jun 12, 2024
Complete
Official score: 78 · Understand this area’s scale
16 recorded violations
majorCode 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
Some of the handwash sinks did not have paper towels. Informed MODs to ensure they have paper towels provided at all handwash sinks
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 problemsminorCode MN Rule 4626.1457Handwashing
Official wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Some of the handwash sinks did not have signs. Informed MODs to ensure they signs posted at all handwash sinks
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 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Some of the handwash sinks did not have soap. Informed MODs to ensure they have hand soaps provided at all handwash sinks
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 problemscriticalCode MN Rule 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Concentration of Quat sanitizers in sanibuckets were above 400 PPM. Informed MODs to ensure they monitor and maintain proper concentration (200-400 PPM) of quat sanitizer solutions.
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 unsafelycriticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures of cold TCS foods in several coolers were above 41*F. Informed MODs to ensure they monitor and maintain temps of cold TCS foods at or below 41*F. Instructed MODs to remove TCS foods whose temps exceeded 41*F for less 2hrs to other working coolers, and to discard TCS foods whose temps exceeded the safe temps for more than 4hrs.
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 4626.1475DFacility maintenance
Official wording
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
One of the kitchen ventilation hoods was in-use without the filters in place. Informed the MODs to immediately place the filters back in place and ensure they don't use the hoods without the filter.
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 issuesminorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Dust, grease, and dripping oil were observed on the hood canopy. Informed the MODs to ensure they regularly clean the hood canopy and non-food contact surfaces of equipment to maintain them free of dust, grease, dripping oil, and stains.
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 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
The epoxy flooring in the kitchen had deteriorated and several areas of the floor had the underlying concrete exposed. The original epoxy flooring installed also does not seem to have the durability and thickness required. Therefore, it MUST be replaced with an approved flooring. Informed the MODs they MUST provide the spec sheets and actual sample of any epoxy flooring for review and approval prior to installing it as a replacement of current flooring.
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 issuesminorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Establishment had expanded food operation and placed coolers and beverage dispensers in the dining room area closest to the kitchen that has wood flooring, which is NOT an approved flooring. Informed the MODs they MUST install approved flooring and walls in that area or remove the coolers and food equipment from that space.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Cardboards were observed lining prep table shelves to absorb grease and dirt. Informed the MODs they must discontinue use of cardboards as they're not smooth and cleanable surfaces.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
In-use tongs were observed hanging from oven door handles. Informed the MODs to discontinue storing/hanging tongs from oven door handles
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 problemscriticalCode MN Rule 4626.1600Chemicals
Official wording
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Several spray bottles containing difference chemical cleaners were observed without labels. Informed the MODs they MUST label containers holding chemicals and cleaning solutions.
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 unsafelyminorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Bulk food containers holding sugar, floor, etc. were observed without labels. Informed the MODs they MUST label all bulk food containers
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode 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
Both the kitchen and bar dish machines were not properly working and needed to be serviced or replaced. Informed the MODs to discontinue the use of both machines until they're repaired or properly replaced
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 issuesmajorCode 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
Establishment did not have a proper thermometer or hot-temp test strips to manually monitor the proper temps of the kitchen dishwasher. Informed the MODs they must have proper test strips or an irreversible registering temperature indicator (hot-temp test strip) to measure utensil surface temperature.
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
The temperature of the wash and rinse cycles of the hot-temp dishwasher in the kitchen did not reach 160*F. Informed the MODs they must discontinue use of the dish machine until it's serviced to maintain a minimum internal temp of 160*F, and to use the 3-comp sink until then.
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 record from Minneapolis Health Department, Jun 12, 2024 · Original Source