Restaurant · Minneapolis, MN

Bassett Hound

350 5th St N

Last inspected Oct 16, 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.

Quick Answers

When was Bassett Hound last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Aug 21, 2024 to Oct 16, 2026.
Has Bassett Hound ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 21, 2024.

The Full Inspection History

3 inspections

Routine

Oct 16, 2026

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

minorCode 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

There was no current Certified Food Protection Manager (CFPM) that was registered with the State of Minnesota at the time of inspection. Provided link to CFPM site with emailed report for designated individual to apply with copy of certificate from approved course. Once State of Minnesota CFPM has been obtained, post certificate in establishment and maintain current at all times.

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

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Business license was observed posted in the back secure office of the building at the time of inspection. Discussed with Manager that the license needs to be posted in public view. Post license where it is visible to the public.

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

criticalCode 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

Low temperature chlorine dish machine was observed without chlorine sanitizer at the time of inspection. A detergent container was in the place of where the chlorine sanitizer container should be. Discussed with Manager that since the dish machine does not have sanitizer, the dishes are not being properly cleaned and sanitized. Discontinue use of dish machine until service provider can provide chlorine sanitizer and service machine. In the meantime, use the 3 basin sink in the bar mixed to a 200-400PPM quat sanitizer concentration to sanitize all dishes used on site. Once machine has been serviced and is dispensing 50PPM chlorine at minimum, it can be used again. Maintain chlorine sanitizer at 50PPM minimum at all times in chlorine dish machine.

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 unsafely

Official record from Minneapolis Health Department, Oct 16, 2026 · Original Source

Routine

Sep 19, 2025

Complete

Official score: 92 · Understand This Area’s Scale

5 recorded violations

minorCode 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

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

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Business license was observed expired at the time of inspection. Obtain copy of current license from Business Licensing (612-673-2080) and post in establishment in public view.

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

minorCode MN Rule 4626.0380ABCFood temperature

Official Wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s Notes

A large tub of Pimento cheese was observed thawing out on the counter at room temperature. The inside of the product measured 45F, while the outside measured 52F at the time of inspection. Discussed with Manager that thawing this product from frozen out at room temperature would allow for uneven and unsafe thawing, with the outside parts of the food being held at room temperature far longer than the inside parts. Product had only been thawing for 1 hour, so it was placed back in the cooler to cool. Thaw frozen foods under refrigeration a day or so in advance before use to safely thaw product. Retrain staff to use safe thawing methods.

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 4626.0395A1Food temperature

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Pulled pork was observed improperly hot holding at 126F in the Warming Unit at the time of inspection. Stirring did not raise the temperature. Product had been in unit for approximately 1 hour, so it was reheated to 178F by staff before being placed back in the unit. Unit was set at a higher temperature to continue hot holding. Maintain all hot TCS foods at 135F or higher at all times.

In Plain English

More about food kept at an unsafe temperature

criticalCode 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

Chlorine dish machine was observed not properly dispensing chlorine at the time of inspection. Data plate required a minimum of 50PPM Chlorine, while the machine was dispensing 0PPM. The machine was run several times and the sanitizer line was primed to no avail. Operator immediately requested service of machine to repair. In the meantime, dishes can be washed in the machine, but must go through a final sanitize soak in the 3 compartment sink before being air dried to be sanitized. Test machine and monitor it more frequently to ensure that it is adequately sanitizing dishes. Maintain dish machine at 50PPM at all times to be within safe and effective range.

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 unsafely

Official record from Minneapolis Health Department, Sep 19, 2025 · Original Source

Routine

Aug 21, 2024

Complete

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode 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

There was no current Certified Food Protection Manager (CFPM) that was registered with the State of Minnesota at the time of inspection. Provided application for CFPM to state of MN at the time of inspection for operator to complete and send to the State of MN. Once certificate has been obtained, keep on site for inspectors to verify during inspections. Maintain CFPM current at all times.

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

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

Business license was not posted in public view at the time of inspection and was in a back room. Post license and keep current at all times.

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

majorCode MN Rule 4626.0390BFood temperature

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Containers of sliced ham were observed cooling in the 3 door lowboy with the lids tightly covering the product. Discussed with Chef that foods need to cool uncovered and spread out so that they can get maximum air flow and cool rapidly. Retrain staff to use rapid cooling methods.