Restaurant · Minneapolis, MN

Bulldog Restaurant, The

2549 Lyndale Ave S

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 Bulldog Restaurant, The last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Nov 2, 2023 to Oct 16, 2026.
Has Bulldog Restaurant, The ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 2, 2023.

The Full Inspection History

4 inspections

Routine

Oct 16, 2026

Complete

Official score: 100 · 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

The certificate for the CFPM is expired. Take another food safety class and obtain a new CFPM certificate.

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 4626.1457Handwashing

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

Handwashing signs were missing in the bathrooms. Some were given to the operator.

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.

Official 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

The ice machine had a build up of mold on it. This was immediately cleaned. Clean more frequently.

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 contamination

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

The door handle of one of the stand up coolers is broken where the walk in cooler door hits it. Repair/replace this handle.

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 4626.0840CCleaning and sanitizing

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

The outlet and some nearby surfaces near the main prep table were covered in greasy dust/debris that could potentially contaminate nearby food. This was immediately cleaned.

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, Oct 16, 2026 · Original Source

Routine

Oct 23, 2025

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Several food items in the walk in cooler were at 45F, but because the air temp was 40F it was likely due to heat from the large batches of chicken wings that were improperly cooling and adding a lot of heat to the surrounding food. The chicken wings were moved to the freezer and the walk in will be monitored.

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

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

The chicken wings in the walk in cooler were stacked in large containers on top of each other and not likely to be cooling quickly and efficiently. They may also have been placed in the cooler while still well above 135F and contributing to raising the temperature of other food items in the walk in. The chicken wings were immediately moved to the freezer and proper cooling methods and monitoring were discussed with the operator.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0033DPermits, training, and postings

Official Wording

Post the Certified Food Protection Manager certificate.

Inspector’s Notes

The current CFPM had just renewed his certificate but it was not posted. Post a copy in a conspicuous location.

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

Official record from Minneapolis Health Department, Oct 23, 2025 · Original Source

Routine

Oct 23, 2024

Complete

Official score: 92 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0405AOther

Official Wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s Notes

Some baton patita was in cooler that was date marked 10/3 (more than 2 weeks old). It was immediately discarded.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 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

The sanitizer in the spray bottle was above 200ppm chlorine and so was the sanitizer concentration in the kitchen dishmachine.

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 23, 2024 · Original Source

Routine

Nov 2, 2023

Complete

Official score: 96 · Understand This Area’s Scale

5 recorded violations

minorCode 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

The water temperature at the hand sink was still VERY hot. (137F) Adjust it to below 130F, so employees are not discouraged from washing hands properly for 20 seconds.

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.

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Wet wiping cloths were on the prep table board instead of in the wiping cloth bucket.

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

The ceiling of the back walk in cooler had a junction that was sealed with foil tape and was still leaking some water. Repair properly or replace the ceiling.

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

criticalCode MN Rule 4626.0040COther

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

No employee illness log was available at the time of the inspection. One is being attached with this report. Make sure one is kept on site and accessible by the person in charge at all times.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 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

Handwashing signs are missing from the bathrooms. One is attached with this report.

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.