O'donovan's Irish Pub
700 1st Ave N, Minneapolis, MN 55403
Passed re-check · Aug 13, 2026 Directions
79
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 4 of 4 graded inspections since 2024.
- Last inspected Aug 13, 2026: passed with 5 violations.
- No critical violations in the last two years.
- Keeps coming up: Clean all physical facilities (floors, walls, ceilings). Keep them clean., cited 4 times, plus 8 other repeat issues.
Inspection history 4 visits
- 2026
- Passed Aug 13
Follow-Up Inspection
5 violations
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Passed Jul 16
Routine Inspection
8 violations
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2025
- Passed Jun 12
Routine Inspection
10 violations
- 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 Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Have a covered trash can in toilet rooms.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- 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 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 Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Have a test kit for the type of sanitizer used.
- 2024
- Passed Apr 24
Routine Inspection
10 violations
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Equipment food-contact surfaces and utensils must be clean.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them 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 Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Have a covered trash can in toilet rooms.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around O'donovan's Irish Pub, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.