Restaurant · Minneapolis, MN

The Fillmore

525 5th St N

Last inspected Oct 16, 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 The Fillmore last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 96).
Were any violations recorded at the last inspection?: Yes: 4 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 Sep 6, 2024 to Oct 16, 2026.
Has The Fillmore 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 6, 2024.

The Full Inspection History

3 inspections

Routine

Oct 16, 2026

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

Venue space bar handwash sinks did not have signs posted to remind employees to wash hands there. Provide and maintain signs at all handwash sinks.

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

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

Inspector’s Notes

Remoulade sauce was observed cooling in the Walk In Cooler with the lid tightly covering the container at the time of inspection. Discussed with Chef that foods that are still cooling must be uncovered for most rapid cooling until they reach 41F or below, and then they can be covered. Chef uncovered food to finish cooling. Retrain staff to cool foods uncovered, unstacked and spread out.

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 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

The caulking line sealing the dish machine and drain boards to the wall was observed moldy and pulling away from the wall. Remove old moldy caulking and replace with new caulking that seals between the drain boards and dish machine, and the wall to prevent water from spilling behind the dish machine. Maintain caulking in good repair.

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

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

Handwashing sinks throughout the venue space were observed missing soap. Staff provided soap bottles at each sink for staff to use by the end of the inspection and before the venue's event started. Maintain soap at all handwashing sinks at all times during operation to encourage employees 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.

Sep 19, 2025

Complete

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 204.30AOther

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

Observed #6 shot glasses in the bar area at the time of inspection. Discussed with Chef that these are not reusable, recyclable or compostable, which is not compliant with the City of Minneapolis' Green to Go Ordinance. Will provide Green to Go guidance document with emailed report. Comply with Green to Go Ordinance and only purchase takeaway and single-use items that are reusable, recyclable, or compostable. Discontinue purchasing products that are not compliant with this rule.

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

There is no method to track employees who report illness symptoms or diagnoses. Discussed with Chef that there must be a system in place for ensuring that staff who report any of the reportable illnesses or symptoms are excluded from work for the required minimum time and tracked. Provided copy of MDH employee illness log with emailed report. Print out log and keep on site to track employee illness occurrences.

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 4626.1520ACleaning and sanitizing

Official Wording

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

Inspector’s Notes

Walls behind the dish machine area were observed significantly soiled with food debris and dirt. Clean these surfaces more frequently and maintain clean to sight and touch. A puddle of water was observed collecting on the floor behind the concert hall's main bar. Clean this puddle up and maintain 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

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

Handwash sign was observed missing from a handwash sink in the facility. Provide handwash signage to remind employees to wash hands. Maintain handwash signs at handwash sinks.

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 6, 2024

Complete

Official score: 96 · Understand This Area’s Scale

3 recorded violations

minorCode MN Rule 4626.0740Cleaning and sanitizing

Official Wording

Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

Inspector’s Notes

Wooden cutting boards in bar area. Wood is porous and not easily cleanable. Provide cutting boards that are smooth, durable, non-porous and easily cleanable.

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 MCO 204.30AOther

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

Observed #6 shot glasses in bar area at the time of inspection. Discussed with Chef that these are not reusable, recyclable or compostable and are not compliant with the City of Minneapolis Green to Go Ordinance. Will provide Green to Go Guidance document with emailed report. Comply with Green to Go Ordinance and only purchase takeaway and single-use items that are reusable, recyclable or compostable. Discontinue purchasing products that are not compliant with this rule.

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

There is no method to track employees who report illness symptoms or diagnoses. Discussed with Chef that there must be a system in place for ensuring that staff who report any of the reportable illnesses or symptoms are excluded from work for the required minimum 24 hours. Provided copy of MDH employee illness log with emailed report. Print out or keep on site and fill out with each employee illness occurrence.