Puttery of Minneapolis

Inspection history 4 visits

1. 2026
2. Passed Oct 8 Score 80 ▲1

   Routine Inspection

   5 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
   • Minor The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
3. 2025
4. Passed Oct 8 Score 79 no change

   Follow-Up Inspection

   3 violations

   • Minor In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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.
5. Passed Sep 24 Score 79 ▼6

   Routine Inspection

   6 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
6. 2024
7. Passed Sep 9 Starting score 85

   Routine Inspection

   5 violations, 1 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

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