Restaurant · Minneapolis, MN

Brit's Pub & Eating Establishment

1110 Nicollet Mall

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Brit's Pub & Eating Establishment last inspected?: The most recent inspection on record was on Sep 23, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 94).
Were any violations recorded at the last inspection?: Yes: 5 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 23, 2024 to Sep 23, 2026.
Has Brit's Pub & Eating Establishment 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 23, 2024.

The Full Inspection History

3 inspections

Routine

Sep 23, 2026

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed moldy caulking again at the wall-equipment junction by the dishwash area. Informed the MODs they must remove the moldy caulking and securely recaulk the equipment to the wall using mold-resistant silicone caulking or other suitable caulking.

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 problems

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official Wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s Notes

The basement storage area where the beer kegs and bag-in-box are stored STILL do NOT have an approved ceiling and floors. The MODs provided proof they must bids submitted to correct this issue and they are working on installing approved ceiling and flooring in that area. Informed the MOD to relocate all food items and equipment from areas that are under waste pipes until approved walls, ceilings, and floors are installed.

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 problems

minorCode MN Rule 4626.1335BCleaning and sanitizing

Official Wording

Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.

Inspector’s Notes

The basement beer/keg coolers still have sealed concrete floors. The MODs provided documentation indicating that bids have been submitted and they are working toward installing approved flooring, such as diamond plate or quarry tile, in the beer walk-in cooler.

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 problems

majorCode MN Rule 4626.1595Chemicals

Official Wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s Notes

Observed an unlabeled sanitizer spray bottle at the bar. Instructed the MODs to properly label all spray bottles and containers holding chemical solutions. The issue was corrected immediately on site.

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

criticalCode MN Rule 4626.1600Chemicals

Official Wording

Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

Inspector’s Notes

Observed a sanitizer spray bottle stored next to a clean ice scoop at the bar. Instructed the MODs to store all spray bottles and chemical containers away from food and clean equipment. The issue was corrected immediately on site.

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 23, 2026 · Original Source

Routine

Aug 25, 2025

Complete

Official score: 100 · Understand This Area’s Scale

5 recorded violations

minorCode 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

Observed ice build up and condensation issues in the pantry cooler and inside the walk-in freezer. Informed the managers on duty (MODs) to ensure they find the cause of the condensation and get it fixed.

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 issues

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Observed moldy caulking at the wall-equipment junction by the dishwash area. Informed the MODs they must remove the moldy caulking and securely recaulk the equipment to the wall using mold-resistant silicone caulking or other suitable caulking.

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 problems

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed the upper stainless steel panel in one of the walk-in cooler doors missing with the underlying wood/insolution exposed. Informed the MODs to ensure they replace the broken/missing panel and ensure all surfaces in the walk-in coolers and freezers are smooth, non-absorbent, and cleanable and in compliance with manufacturer's specifications.

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 issues

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official Wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s Notes

The basement storage area where the beer kegs and bag-in-box are stored STILL do NOT have an approved ceiling and floors. Informed the MODs they must either install approved ceiling and flooring in that area, or relocate all food items and equipment from that space to another location with approved walls, ceilings, and floors.

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 problems

minorCode MN Rule 4626.1335BCleaning and sanitizing

Official Wording

Inspector’s Notes

Observed the basement beer/keg coolers have sealed concrete floors. Informed the MODs they must install approved flooring (diamond plate, quarry tile, etc.) in the beer walk-in freezers within a year.

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 problems

Official record from Minneapolis Health Department, Aug 25, 2025 · Original Source

Routine

Aug 23, 2024

Complete

Official score: 98 · Understand This Area’s Scale

8 recorded violations

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official Wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s Notes

The coating varnish on the back bar wood countertop wore off with section of the underlying woods now exposed. Informed the MOD they must re-varnish and coat the bar countertops to make ensure it's smooth, cleanable, durable, and non-absorbent surface that can withstand frequent cleaning.

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 problems

minorCode 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

Ice building up and condensation issue was observed in the pantry cooler, and the pressure gauge of the dish machine was broken. Informed the MOD they must service/replace these items to ensure each equipment is working properly and without issues.

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 issues

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Smoke, stains, and dirt was observed in basement kitchen walls, ceilings, and mop sink area. Informed the MOD they must clean walls, ceilings, and floors regularly and maintain them free of stains and dirt.

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 problems

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed loose FRP wall panels, missing FRP corner guards, and broken base cove tiles in the basement kitchen. Informed the MOD they must fix and repair these issues throughout their facility.

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 issues

minorCode MN Rule 4626.1325A1Cleaning and sanitizing

Official Wording

Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

Inspector’s Notes

The basement storage area where the beer kegs and bag-in-box is stored does NOT have an approved ceiling with studs and waste pipes from upstairs exposed. Informed the MOD they must either install approved ceiling in that area or relocate all food items and equipment in that area to a location with approved walls, ceilings, and floors.

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 problems

majorCode 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 suitable thermometer or hot-temp test strips to manually measure and monitor the utensil surface temperature reaches at least 160*F in the hot water dish machine. Informed the manager on duty (MOD) to ensure they have and use a suitable thermometer or hot-temp test strips to do this.

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

minorCode 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

Establishment did not have proper mop hangers above the mop sink, and the wet mops were either stored in the mop buckets or upside down. Informed the MOD to ensure they properly hang mops above the mop sinks to dry.

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 issues

minorCode MN Rule 4626.1475AFacility maintenance

Official Wording

Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Inspector’s Notes

A buildup of smoke and signs of excessive heat was observed on the walls and ceiling around the basement cooking area where establishment cooks everything (bacon, chicken, pizza, etc.) in the oven without a ventilation hood. Informed the MOD they must discontinue the use of the oven for cooking without a proper ventilation hood.

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 issues

Official record from Minneapolis Health Department, Aug 23, 2024 · Original Source