Restaurant · Minneapolis, MN

Steady Pour

2125 Hennepin Ave E

Last inspected Oct 8, 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 Steady Pour last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 13, 2024 to Oct 8, 2026.
Has Steady Pour 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 13, 2024.

The Full Inspection History

4 inspections

Routine

Oct 8, 2026

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

majorCode MN Rule 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

TCS foods such as mixed vegetables, found being cooled in 2 fully covered containers. Note: Always cool TCS foods in shallow containers, uncovered or partially covered and under refrigeration. Note: PIC corrected onsite.

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 4626.0285BCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Wet wiping cloths found stored on the prep tables between use. Note: All wet wiping cloths need to be stored in chemical sanitizer solution bucket between use at all times.

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 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

The Quat sanitizer concentration in 3 compartment sinks found at 100 PPM. Note: PIC adjusted it to 200 PPM for correction.

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 4626.0442AFood temperature

Official Wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s Notes

Cuonsumer advisory notice missing from the menu for the Hamachi crude (fish ingredient) served raw in the facility. Note: For details, please see the consumer advisory factsheet sent with the report.

In Plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 8, 2026 · Original Source

Routine

Sep 26, 2025

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0635Chemicals

Official Wording

Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

Inspector’s Notes

No device or T-stick provided for high temp mechanical dishwasher to accurately measure rack surface temperature. Note; Provide and use it as required.

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 4626.1570Pests

Official Wording

Remove dead or trapped birds, insects, rodents, and other pests.

Inspector’s Notes

Observed fruit flies in the facility. Note: Exterminate them.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Minneapolis Health Department, Sep 26, 2025 · Original Source

Follow-Up

Oct 4, 2024

Complete

Official score: 96 · Understand This Area’s Scale

3 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

Observed TCS food such as Cut watermelon fruit found with date mark (09/25/24) exceeding 7 days in the reach-in refrigerator. Note: Discarded voluntarily.

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 signage still not provided for hand sink located at the bar area. Note: Provide it as required.

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 still stored on the prep tables between use. Note: Relocated into sanitizer bucket for correction

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 4, 2024 · Original Source

Routine

Sep 13, 2024

Complete

Official score: 82 · Understand This Area’s Scale

7 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

Observed TCS food such as onsite prepared cream cheese (8/14/24) and Berry spice Hot sauce (08/10/2024) with date marking exceeding 7 days in the refrigerator. Note: All TCS foods with exceeding 7 days marking need to be discarded. Note: Discarded voluntarily.

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 4626.0040COther

Official Wording

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

Inspector’s Notes

No employee illness log provided on-site. Note: Use the illness log template that has been provided with report.

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 4626.0445AContamination

Official Wording

Discard or recondition food that is unsafe, adulterated or not honestly presented.

Inspector’s Notes

Observed molded beets in the reach-in refrigerator. Note: Discarded voluntarily.

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 4626.1457Handwashing

Official Wording

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

Inspector’s Notes

Handwashing signage missing from the hand sink in the bar area. Note: Provide the poster notifying the employee to wash their hands.

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 siting on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

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 4626.0390BFood temperature

Official Wording

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

Inspector’s Notes

Observed pork dumpling being cooled in fully covered container in the cooler. Note: Cool all TCS foods in shallow containers, uncovered or partially covered and under refrigeration. For other approved methods, see above.