Restaurant · Minneapolis, MN
212 2nd St Se
Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗
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Routine
Official score: 100 · Understand This Area’s Scale
1 recorded violation
Have a covered trash can in toilet rooms.
Provide a covered trash in the mens restroom.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Sep 23, 2026 · Original Source
Routine
Official score: 100 · Understand This Area’s Scale
1 recorded violation
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Bar tubs that do not drain are used to hold ice for cocktails. Ice bins that are used to hold ice for consumption must drain. For temporary bars the bins may drain into a bucket.
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 record from Minneapolis Health Department, Sep 18, 2025 · Original Source
Routine
Official score: 98 · Understand This Area’s Scale
3 recorded violations
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
There was no way to test the final surface (interior) temperature of the hot water sanitizing dish machine. Discussed approved option. Owner ordered a thermometer online during inspection. Use thermometer to test interior temperature of machine; thermometer must reach 160F to destroy pathogens.
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 temperatureProvide a special event food stand or a seasonal temporary food stand that is disassembled after each use with a handwashing device that is equipped with water delivered under pressure or by gravity with a faucet or spigot that provides hands-free flow of water.
Temporary event bars do not have hand washing station. Provide as described above.
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.
More about handwashing problemsDispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Bar tubs that do not drain are used for ice used to make cocktails at temporary bars. Ice bins for ice that is used for consumption must drain. For temporary bars you may drain ice bins into a bucket.
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 record from Minneapolis Health Department, Sep 18, 2024 · Original Source