Unsafe Temps, Expired Food: Inside Minneapolis Restaurant Inspections From September

MINNEAPOLIS, MN — Five restaurants in Minneapolis received lower health inspection scores in September, according to Minnesota Department of Health reports.

The inspections, which evaluate food safety and sanitation practices, are scored on a 100-point scale. Every establishment begins with 100 points, and violation points are subtracted based on severity.

Priority 1 violations (4 points each) are the most serious and can directly cause illness or injury, such as food held at unsafe temperatures or employees failing to wash hands.

Priority 2 violations (2 points each) involve risk-control issues such as missing thermometers or soap at a hand sink.

Priority 3 violations (0 points) cover maintenance or cleanliness, such as dirty floors or broken equipment.

Restaurants that score 91 or lower are subject to a follow-up inspection within about two weeks to ensure violations are corrected, the city said.

Source: Minnesota Department of Health inspection reports, September 2025

View data here.

Editor's note: Patch reviewed Minnesota Department of Health inspection data but is withholding restaurant names because violations noted during inspections may have since been corrected.

Various Inspector Findings

Restaurant that scored 62 (Sept. 17)

Whole roasted ducks which had been hung up at room temperature shortly after 11:00 a.m. A half duck was observed at 87 F at 1:50 p.m. A whole duck was observed at 105 F at 1:55 p.m. It is not known exactly when they were placed at room temperature.

Restaurant that scored 72 (Sept. 4)

Observed several containers of expired foods prepared on site, including but not limited to: Kraut 7/11, 8/23; Pickled cherry tomato 7/29, Salsa 8/22; Fry sauce 7/18; Russian dressing 7/18; Hard Boiled Eggs 8/21; and Pickled Cucumbers 8/18. Ensure ready-to-eat, time/temperature controlled for safety foods are discarded or sold within seven days of preparation. Day one is the date it was prepared or made. PIC discarded expired food at time of inspection.

Restaurant that scored 74 (Sept. 18)

Raw eggs were stored directly above brownies and cooked meat products. Store raw eggs so they are not above ready to eat products. Eggs were moved. The facility could not locate their employee illness log. Have available on-site and maintain log. The following items were measured above 41 F: Juice 55 F and milk 46 F in the Avantco refrigerator near the hood. Have units serviced.

Restaurant that scored 76 (Sept. 4)

Employees were changing tasks, changing gloves, taking money, etc., without any handwashing occurring. The hand sink was not supplied with soap and paper towels and the other sinks were full of dishes and also not accessible.

Restaurant that scored 78 (Sept. 18)

The facility was not sanitizing dishes on-site. The facility did not have sanitizer located on-site at the time of the inspection. The facility must wash, rinse, sanitize then air dry dishes.