Mara Restaurant and Bar

Inspection history 5 visits

1. 2026
2. Passed Aug 10 Score 69 ▲19

   Routine Inspection

   9 violations

   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Minor Have hand soap at all handwashing sinks.
3. 2025
4. Passed Sep 26 Score 50 no change

   Follow-Up Inspection

   2 violations

   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor 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
5. Passed Jul 22 Score 50 ▼21

   Routine Inspection

   14 violations, 4 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor 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
   • Minor The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
6. 2024
7. Passed Aug 21 Score 71 no change

   Follow-Up Inspection

   5 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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