Restaurant · Minneapolis, MN

Fire And Fowl LLC

2900 Johnson St Ne

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Fire And Fowl LLC last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 98).
Were any violations recorded at the last inspection?: Yes: 2 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 Sep 9, 2024 to Oct 28, 2026.
Has Fire And Fowl LLC ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 9, 2024.

The Full Inspection History

4 inspections

Routine

Oct 28, 2026

Complete

Official score: 98 · Understand This Area’s Scale

2 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

Observed wet towel grip cutting board as staff prepare food - discontinue this practice and provide proper material to grip cutting board.

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 4626.0220BFood source and labeling

Official Wording

Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Inspector’s Notes

Observed no pull date on oyster tag - write the date when the last shellstock was sold or served.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Minneapolis Health Department, Oct 28, 2026 · Original Source

Verrec

Dec 9, 2025

Complete

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Dec 9, 2025 · Original Source

Routine

Oct 16, 2025

Complete

Official score: 98 · Understand This Area’s Scale

1 recorded violation

majorCode MN Rule 4626.0420BOther

Official Wording

The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

Inspector’s Notes

Observed ROP raw meat in the business. Per PIC, they ROP raw meat. Obtain a HACCP plan.

In Plain English

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

More about other finding

Official record from Minneapolis Health Department, Oct 16, 2025 · Original Source

Routine

Sep 9, 2024

Complete

Official score: 94 · Understand This Area’s Scale

3 recorded violations

majorCode MN Rule 4626.0220BFood source and labeling

Official Wording

Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

Inspector’s Notes

No date recorded on the shellstock tag to indicate when the last shellstock was sold or served. Write date tags.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode MN Rule 4626.0220CFood source and labeling

Official Wording

Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

Inspector’s Notes

Shellstock tags observed no organized in chronological order. Organize tags.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode MN Rule 4626.0442BFood temperature

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

Observed no asterisk on the menu items that are served raw or undercook to direct consumer to footnote. Asterisk menu items.

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

Official record from Minneapolis Health Department, Sep 9, 2024 · Original Source