Routine
Nov 13, 2025
Official score: 92 · Understand this area’s scale
5 recorded violations
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Soda gun waste lines at the bar are unable to drain. Pooling water is present in the holster. Ensure the drain lines are properly pitched, not clogged and able to drain to prevent pooling liquid and unsanitary conditions.
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 problemsOfficial wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Fruit flies present near the bar soda gun holsters. Troubleshoot soda gun waste lines and ensure sanitation in and around the area is properly managed.
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
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Hand sink on the cook line is not sealed to the wall. Ensure that all fixed and plumbed equipment is tightly sealed to the wall.
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
Tile around the floor drain by the main dish washer is cracked or missing segments resulting in pooling water. Ensure that the flooring is continuous and complete.
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
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No ability to test the plate temperature of a dish machine cycle was available on-site. Obtain either single use test kit for hot water or a min/max water proof thermometer that can be ran through the machine. Both options were reviewed with the manager during the inspection.
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, Nov 13, 2025 · Original Source