Restaurant · Minneapolis, MN

The Eatery By Dunn Brothers

715 8th St S

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was The Eatery By Dunn Brothers last inspected?: The most recent inspection on record was on Sep 24, 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 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Sep 19, 2024 to Sep 24, 2026.
Has The Eatery By Dunn Brothers ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 19, 2024.

The Full Inspection History

3 inspections

Routine

Sep 24, 2026

Complete

Official score: 92 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

The procedures were not found for the TPHC. Provide.

In Plain English

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

More about other finding

majorCode MN Rule 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The front hand sink was blocked by a coffee dispenser. The disperser was moved to access the sink. Ice was observed in a hand sink. Do not use the hand sink as a dump sink.

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

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

The oatmeal containers were not compostable. Replace with BPI certified containers.

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 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

The following items where measured above 41 F: Cheese 45 F and sauce 44 F in the fridge below the oven Cream 45 F in the front prep unit, where the door was staying open. Milk 60 F that was located on the counter. Discarded. Lower unit temperature.

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

The sink and surface was measured at 0 ppm. Get machine calibrated.

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, Sep 24, 2026 · Original Source

Routine

Sep 19, 2025

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

The facility was using time as a public health control for their creamer but they do not have written procedures available on-site. Develop and maintain procedures on-site.

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

The front hand sink was missing handwashing signage. Post

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

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

Inspector’s Notes

The ceiling above the oven had dust build up. Clean.

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 4626.0840ACleaning and sanitizing

Official Wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s Notes

The meat slicer had old food debris. Clean.

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 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The hand sink in back was being used to dry 4 rags. Discontinue and keep accessible at all times.

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.

Sep 19, 2024

Complete

Official score: 98 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0408AOther

Official Wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s Notes

The facility wasn't following their time as a public health control procedures. They were not marking the time the cream goes out. Mark and monitor time.