Routine
Oct 7, 2026
Official score: 92 · Understand This Area’s Scale
9 recorded violations
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
Menu has reminder statement but is missing disclosure statement and asterisk next to burgers that are cooked to order. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Example option if only burgers: *These items may be served undercooked if requested. Consuming raw or undercooked meats may increase your risk of foodborne illness.
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
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed debris on inside holes of drink dispensing nozzles- 1 at main bar and 1 at sidecar bar. Instructed to clean and sanitize. Corrected on site. Clean at a frequency to avoid accumulation of soils
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
Keep the physical facilities in good repair.
Inspector’s Notes
Observed cracked and broken floor tiles at cook line and back of house. 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
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed interior baffle of ice machine moldy. Clean and maintain.
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 contaminationOfficial Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed floors throughout kitchen in need of cleaning especially in following areas: 1. Under and around ice machine 2. Walk-in cooler 3. Bar floors especially under equipment 4. Under refrigeration equipment line 5. Under/behind cook line 6. Sidecar bar floors, especially under equipment- and walls. Clean and maintain all floors in kitchen and bar.
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
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed inside of dish machine hood dusty. Clean and maintain.
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
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed a buildup of dust and debris in the following areas: 1. Wire rack shelving in walk-in cooler 2. Wire shelves holding clean equipment in kitchen 3. Dry storage shelves 4.Drainage lines in sidecar bar under equipment Clean and maintain.
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
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 fruit flies at sidecar bar. Bar area floors, walls and equipment near floor observed sticky and in need of cleaning. Provide control of fruit flies and clean to mitigate.
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
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Measured food in walk-in cooler above 41 degrees (see temps above). Adjust/repair 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 temperatureOfficial record from Minneapolis Health Department, Oct 7, 2026 · Original Source