Restaurant · Minneapolis, MN

Phab LLC

250 2nd Ave S #210

Last inspected Sep 23, 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 Phab LLC last inspected?: The most recent inspection on record was on Sep 23, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 10, 2024 to Sep 23, 2026.
Has Phab 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 10, 2024.

The Full Inspection History

4 inspections

Routine

Sep 23, 2026

Complete

Official score: 92 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.0235A(4)Contamination

Official Wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s Notes

Observed uncovered cheese in left 2-door lowboy laying directly on bottom of cooler - store cheese in a container to prevent the possibility of cross-contamination.

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

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

Observed TCS foods in 2-door lowboy unit at unapproved temperatures - sliced ham at 51*F; observed pasta in back room 4-door lowboy at 47*F. Maintain all cold TCS foods at 41*F or less

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 4626.0805C1Chemicals

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

Observed there was 0 PPM chlorine in 3-comp sink. This was corrected by manager to 100 PPM.

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

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 ambient temp of front Coldwell unit was 45*F, front right 2-door lowboy unit was 48*F and back 4-door lowboy was 45*F. Lower thermostats so that a temperature of 41*F is maintained. Note: Observed compressor in back 4-door lowboy was totally encased in ice. Defrost compressor unit so that unit works properly.

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 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Replace the missing ceiling panels in establishment storeroom.

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, Sep 23, 2026 · Original Source

Follow-Up

Oct 22, 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, Oct 22, 2025 · Original Source

Routine

Sep 15, 2025

Complete

Official score: 88 · Understand This Area’s Scale

7 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

Observed TCS foods in front Coldwell unit at unapproved temperatures - sliced tomatoes 46*F, sliced ham at 55*F, cooked egg at 45*F. Maintain all cold TCS foods at 41*F or less

In Plain English

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

Observed sliced tomatoes being cooled from ambient in a 6 inch deep covered container.Temperature of tomatoes was 66*F. Cool TCS foods rapidly in a shallow container of 2 inches deep or less

In Plain English

More about food kept at an unsafe temperature

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

Correct the following: 1) Observed all TCS cold foods in front Coldwell unit at elevated temperatures between 45*.and 55*F Repair unit so that it maintains all cold TCS foods at 41*F or less. 2) Observed 1-door Delfield refrigerator in back room holding an ambient temperature of 49*F, 2-door lowboy under coldwell unit at 45*F and 2-door Upright cooler at 46*F.Turn thermostat down or have units serviced so that they maintain a temperature of 41*F or less

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

1) At time of inspection PIC did not know anything about an employee illness log. Maintain an up to date employee illness log. 2) The PIC could not describe employee illness symptoms that must be reported on employee illness log.

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 4626.0780AFood temperature

Official Wording

Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.

Inspector’s Notes

Establishment has a food prep sink but it is installed right beside the mop sink with no splash guard in place. Install a splash guard on food prep sink to prevent cross-contamination from splashes from mop sink.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0115Contamination

Official Wording

Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

Inspector’s Notes

Observed an employee prepping food wearing no hair protection. Employees to wear a cap, visor, etc while preparing food.

In Plain English

More about food not protected from contamination

majorCode MN Rule 4626.0705BFood temperature

Official Wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

A small diameter probe is not available to measure thin masses of food, such as meat patties. Provide a thin tipped thermometer.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Sep 15, 2025 · Original Source

Routine

Sep 10, 2024

Complete

Official score: 92 · Understand This Area’s Scale

7 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

Observed TCS foods in front Coldwell unit at unapproved temperatures - sliced tomatoes 53*F, sprouts 61*F, diced tomatoes 59*F, chopped lettuce 62*F and egg salad 55*F.Observed milk in back room Delfield at 50*F. Maintain all cold TCS foods at 41*F or less.

In Plain English

More about food kept at an unsafe temperature

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 employee with a state certified food manager certificate. Provide an employee who has a state CFPM. Post certificate once obtained in a conspicuous location. See application sent with inspection report.

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 4626.0845EContamination

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

Clean build-up of mold on lower edge of stainless steel lid in interior of ice machine.

In Plain English

More about food not protected from contamination

majorCode MN Rule 4626.0390AFood temperature

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed sliced tomatoes being cooled from ambient in a 6 inch deep covered container. Observed cooked sausage patties at 99*F being cooled in a covered 4 inch deep container. Cool TCS foods rapidly in a shallow container of 2 inches deep or less.

In Plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

Observed cooked sausage patties at 99*F cooling in reach-in cooler. The sausage patties were double wrapped with plastic wrap. Cool TCS foods in uncovered shallow containers.

In Plain English

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

Observed wet mop laying in mop bucket at mop sink. Hang mops to dry over mop sink between uses.

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 4626.0735ABEquipment and utensils

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Repair the following: 1) Observed all TCS cold foods in front Coldwell unit at elevated temperatures between 53*F-62*F. Repair unit so that it maintains all cold TCS foods at 41*F or less. 2) Observed 1-door Delfield refrigerator in back room holding an ambient temperature of 50*F. Turn thermostat down or have unit serviced so that it maintains a temperature of 41*F or less. 3) Replace missing panel on right side of front 2-door lowboy.