Spice & Tonic

Year by year

Inspections

1. Jan 27, 2026 Routine Score 92
   • Not serious Priority 3

     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.

     The facility did not have a Minnesota Department of Health-certified food protection manager certificate. To obtain, go to the following website https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had pe-lined coffee cups and number 6 plastic tops for the aluminum containers. Replace with compostable or recyclable that are 1,2 or 5 plastic.

     Code MCO 204.30A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility was keeping cream and paneer on ice. The facility must either keep the TCS items under mechanical refrigeration or use Time as a public health control. The facility indicated the product does not last long. If the facility is keeping out the product from mechanical the facility is to use time as a public health control. Have time as a public health control procedures written out ensuring that product does not be held more than 4 hours on ice.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking in the walk-in cooler and the cooler to the left of the Tandoori Oven. Missing date marking for the paneer in the walk-in and the cooked dishes in the cooler next to the oven. Date mark items held more than 24 hours.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     juice in the bar cooler had juice measured at 50 F. The juice was moved to a cooler that was maintaining temperature. Have unit serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The business license was not posted on-site. Post on-site.

     Code MCO 188.390

2. Feb 12, 2025 Follow-Up Score 92
   • Not serious Priority 3

     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.

     The facility did not have a Minnesota Department of Health certified food protection manager certificate. To obtain, go to the following website https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html A citation will be given for future non-compliance.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     No plans were submitted for the walk in cooler construction. Finalize submitting plans and getting approval.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had Styrofoam coffee cups, #6 plastic and black plastic. Replace with compostable or recyclable that are 1,2 or 5 plastic (not black containers).

     Code MCO 204.30A

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     The facility was using pots that were too large to fit in 3-compartment sink. Use equipment that can fit in the 3-compartment sink.

     Code MN Rule 4626.0680B

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Chlorine spray bottle was measured at over 200 ppm. Lower. New concentration measured at 100 ppm.

     Code MN Rule 4626.1620

3. Jan 17, 2025 Routine Score 74
   • Not serious Priority 3

     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.

     The facility did not have a Minnesota Department of Health certified food protection manager certificate. To obtain, go to the following website https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html A citation will be given for future non-compliance.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking throughout the facility for cooked products. Use a date marking system for all cooked food products.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     No plans were submitted for the walk in cooler construction. Submit plans.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had Styrofoam coffee cups, #6 plastic and black plastic. Replace with compostable or recyclable that are 1,2 or 5 plastic (not black containers).

     Code MCO 204.30A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The bulk dry ingredient 3-bins were missing labeling. Please label with common name of ingredient.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The immersion blender had old food debris on it. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bar hand sink was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Tomato Sauce that was cooing from the night before was measured at 58 F. The product did not cool properly. Discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The tomato sauce was cooled in a very large pot. The pot is too big to ensure proper cooling. Use shallow pans or ice wand to help with cooling. Facility must monitor cooling.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     The facility was cooling the large pot of tomato sauce in a covered container. Discontinue covering while cooling. Cover after cooled. Monitor cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     The facility was using pots that were too large to fit in 3-compartment sink. Use equipment that can fit in the 3-compartment sink.

     Code MN Rule 4626.0680B

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical Spray bottles were missing labels. Label with common name.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current business license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The following items were measured above 41 F: -Cream next to the stove measured at 58 F. Keep cream under cold hold. -Chicken and tofu measured at 52 F in the prep unit by the stove. Food discarded. Lower unit.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Chlorine spray bottle was measured at over 200 ppm. Lower.

     Code MN Rule 4626.1620

4. Feb 29, 2024 Follow-Up Score 94
   • Not serious Priority 3

     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.

     The facility did not have a current Minnesota Department of Health certified food protection manager. Send the food safety results to MDH. Go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking for cooked dishes in the reach-in coolers. Date mark all food cooked in the establishment held more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     No paper toweling was located at the bar hand sink. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     The facility is adding a walk-in cooler but are in the process of submitting plans. Discontinue work and submit plans. Go to the following website for more information: https://www2.minneapolismn.gov/business-services/licenses-permits-inspections/construction-permits-certificates/construction-code-rules-enforcement/plan-review/

     Code MN Rule 4626.1720A

5. Feb 8, 2024 Follow-Up Score 84
   • Not serious Priority 3

     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.

     The facility did not have a current Minnesota Department of Health certified food protection manager. Send the food safety results to MDH. Go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking for samosas and dishes. Date mark all food cooked in the establishment held more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had black plastic containers. The facility is using to product up.

     Code MCO 204.30A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The bar handwashing was blocked by electrical cords and surge protector. Discontinue. The items were moved at the time of the inspection.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling dense products in large containers. Cool using one of the above methods.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     Juices and glass tonic bottles were stored directly in drink ice. Discontinue. Store beverages in cooler and not in drink ice. The facility moved the juices at the time of the inspection.

     Code MN Rule 4626.0260

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar hand sink was missing soap. Stock.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     The bar hand sink did not have paper toweling. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     The facility is adding a walk-in cooler without submitting plans. Discontinue work and submit plans. Go to the following website for more information: https://www2.minneapolismn.gov/business-services/licenses-permits-inspections/construction-permits-certificates/construction-code-rules-enforcement/plan-review/

     Code MN Rule 4626.1720A

6. Jan 18, 2024 Routine Score 82
   • Not serious Priority 3

     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.

     The facility did not have a current Minnesota Department of Health certified food protection manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The facility could not locate their employee illness log. Attached is an employee illness log. Keep in records and use.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking for cooked food products throughout the facility. Missed date marking for samosas, sauces, chicken and vegetables dishes. Date mark all food cooked in the establishment held more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Black plastic to go containers were found in the kitchen. As of 1-1-2024, black plastic containers are no longer allowed under Green to Go. Clear or white plastic that are 1,2 or 5 are accepted alternatives.

     Code MCO 204.30A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     A knife was observed being stored between 2 coolers on the prep line. Discontinue.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Use covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The bar handwashing sink was blocked. Keep sink accessible at all times so employees are able to wash their hands at the bar.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Coats were stored on single service items and drinks in the side room near the bar. Discontinue.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     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

     The interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The facility was cooling dense products in large containers. Cool using one of the above methods.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Chana cook the night before was measured at 45 F, indicating that the product did not hit cooling parameters. Cool in shallow pans or other effective means. Discarded.

     Code MN Rule 4626.0385A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Juice in the bar cooer was measured at 45 F. Lower the unit. Juice was discarded.

     Code MN Rule 4626.0395A2

7. Jan 18, 2023 Routine Score 94
   • Not serious Priority 3

     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.

     NO STATE CFPM EMPLOYED ON SITE. EMPLOY ONE FULL TIME STATE CFPM ON SITE.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     NO ILLNESS REPORTING LOG PRESENT. USE A METHOD OF RECORDING AND REPORTING EMPLOYEE ILLNESSES.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     NO HOOD PRESENT OVER SMALL TABLE TOP FRYER BEING USED. THIS PIECE OF EQUIPMENT MUST BE USED ONLY UNDERNEATH A TYPE I HOOD SYSTEM.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     NO HANDWASH SIGNS PRESENT AT HANDSINKS. PROVIDE HANDWASH SIGNS AT ALL HANDSINKS USED BY EMPLOYEES.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     DATE MARKING NOT PRESENT ON COOKED TCS FOODS HELD IN COOLERS THROUGHOUT FACILITY. UTILIZE PROPER DATE MARKING LISTED IN CODE TEXT ABOVE.

     Code MN Rule 4626.0400A