Restaurant · Minneapolis, MN

Reign

2901 Hennepin Ave

Last inspected Oct 9, 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 Reign last inspected?: The most recent inspection on record was on Oct 9, 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?: 3 inspections on record, from Oct 19, 2023 to Oct 9, 2026.
Has Reign ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 19, 2023.

The Full Inspection History

3 inspections

Routine

Oct 9, 2026

Complete

Official score: 100 · Understand This Area’s Scale

5 recorded violations

minorCode MN Rule 4626.0850Food temperature

Official Wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s Notes

The interior of the microwave was left soiled from last use (days ago). Clean and maintain the interior of the microwave daily.

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 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Flooring throughout the kitchen is soiled with build-up and sticky residue. Clean and maintain clean all 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 4626.1530ACleaning and sanitizing

Official Wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s Notes

Hood filters are soiled with buildup and dust. Clean and maintain clean all hood filters.

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 4626.0495Cleaning 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 upright freezer is still wrapped in the shipping tape. This material is unable to be cleaned and needs to be removed.

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 4626.0840CCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Front of coolers soiled with sticky residue. Lower shelving in the kitchen is soiled with sticky residue. Clean and maintain clean all non-food-contact surfaces.

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 9, 2026 · Original Source

Routine

Apr 11, 2025

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

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

Soda gun nozzle holders behind the two level bar soiled with debris. Clean and maintain clean.

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

Official record from Minneapolis Health Department, Apr 11, 2025 · Original Source

Routine

Oct 19, 2023

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

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

One of the hand sinks at the upstairs bars is missing a handwashing reminder sign. Post a handwashing reminder sign at all handsinks.

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

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

One of the handsinks at the upstairs bars is coming away from the wall and the splash guard has come off from between the sinks. Reseal the sink and the splash guard.

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

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

Creamer in downstairs bar was holding at 43 degrees F. Ensure that all cold tcs foods are holding at or below 41 degrees F.

In Plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Walls, floors and ceiling in the mop sink area are heavily soiled with mold build up. Clean and maintain clean all finishes.

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 19, 2023 · Original Source