Chatterbox Pub

Year by year

Inspections

1. May 27, 2026 Routine Score 94
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED CEILING FINISHES MISSING DOWNSTAIRS WHERE SPICES AND OTHER FOOD PRODUCTS ARE STORED. INSTALL PROPER CEILING FINISHES.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED FREEZER WITH EXCESSIVE CONDENSATION DOWNSTAIRS NEXT TO WALK-IN. REPAIR FREEZER. OBSERVED WATER LEAK IN ICE MACHINE. WATER WAS DRIPPING DOWN THE BACK OF ICE MACHINE ONTO FLOOR. REPAIR ICE MACHINE. OBSERVED LOWER COOLER NEAR 3 COMPARTMENT SINK STORING FOODS ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. TURN DOWN TEMPERATURE DIAL OR REPAIR COOLER.

     Code MN Rule 4626.0735AB

   • 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

     OBSERVED INNER FLAP OF ICE MACHINE WITH MOLD. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CRACKED AND LOOSE TILES THROUGHOUT FACILITY AND MISSING BASE COVING. REPAIR TILES AND BASE COVING. OBSERVED FLOOR IN DISREPAIR AT THE BOTTOM OF THE STEPS. MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.

     Code MN Rule 4626.1515

   • 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.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     OBSERVED NON-WORKING COOLER AND EXCESSIVE CLUTTER IN BASEMENT. REMOVE ANY ARTICLES THAT ARE UNNECESSARY FOR THE OPERATION OF THE BUISNESS.

     Code MN Rule 4626.1580AB

   • 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.

     OBSERVED BLACK PLASTIC SOUFFLE TO GO CONTAINERS. ALL TO GO CONTAINERS MUST BE RECYCLABLE, COMPOSTABLE OR REUSABLE. BLACK PLASTIC IS NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE WITH AN APPROVED CONTAINER.

     Code MCO 204.30A

   • Not serious Priority 3

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

     THE BUSINESS LICENSE WAS EXPIRED. POST UPDATED BUSINESS LICENSE.

     Code MCO 188.390

   • Not serious Priority 2 Corrected on site

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

     OBSERVED SOME CLEANING PRODUCTS, SUCH AS BOTTLE OF FLOOR CLEANER STORED IN HANDWASHING SINK. PERSON IN CHARGE CLEARED OUT HAND SINK AT TIME OF INSPECTION. HANDWASHING SINKS MUST REMAIN ACCESSIBLE AT ALL TIMES.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     OBSERVED FOODS SUCH AS MILK AND CHEESE AT 44*F IN LOWER COOLER NEAR 3 COMP SINK. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     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.

     OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE, WHICH WAS COVERED IN DUST. STORE UTENSILS IN A CLEAN LOCATION.

     Code MN Rule 4626.0955A

2. Mar 31, 2025 Routine Score 94
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED FREEZER IN BASEMENT WITH SIGNIFICANT ICE BUILDUP. DEFROST/REPAIR FREEZER. OBSERVED GASKGETS COMING LOOSE FROM WALK-IN COOLER DOOR. REPAIR OR REPLACE GASKETS.

     Code MN Rule 4626.0735AB

   • 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

     OBSERVED MOLD ON THE INSIDE OF THE ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CRACKED AND LOOSE TILES THROUGHOUT FACILITY AND MISSING BASE COVING. REPAIR TILES AND BASE COVING. OBSERVED FLOOR IN DISREPAIR AT THE BOTTOM OF THE STEPS. MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.

     Code MN Rule 4626.1515

   • 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.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     GLASS BULBS IN PREP ROOM WERE MISSING LIGHT SHEILDS. REPLACE LIGHT SHEILDS OR USE SHATTER RESISTANT BULBS.

     Code MN Rule 4626.1375A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THE PERSON IN CHARGE WAS NOT ABLE TO LOCATE TEST STRIPS FOR SANITIZER. PROVIDE A TEST KIT FOR EACH TYPE OF SANITIZER USED.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     OBSERVED NON-WORKING COOLER AND EXCESSIVE CLUTTER IN BASEMENT. REMOVE ANY ARTICLES THAT ARE UNNECESSARY FOR THE OPERATION OF THE BUISNESS.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     OBSERVED HEAVILY SCORED CUTTING BOARD IN MAIN PREP AREA. REPLACE OR RESURFACE CUTTING BOARD.

     Code MN Rule 4626.0740

   • Serious Priority 1

     Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before usin

     OBSERVED SPILL IN COOLER THAT WAS NOT CLEANED UP. CLEAN AND MAINTAIN EQUIPMENT IN A CLEAN CONDITION TO PREVENT CONTAMINATION. CLEAN SPILLS PROMPTLY.

     Code MN Rule 4626.0845A

3. Feb 22, 2024 Routine Score 96
   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     OBSERVED SOME ITEMS IN WALK IN COOLER THAT HAD EXCEEDED THEIR USE BY DATE (SOUP - USE BY 2/2, SAUCE - USE BY 2/17, ETC). INSTRUCTED PERSON IN CHARGE TO GO THROUGH COOLER AND DISCARD ITEMS THAT HAD EXCEEDED THE 7 DAY USE BY DATE.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED MISSING PROPER CEILING FINISHES IN LOWER LEVEL. FOR AREAS WHERE FOOD AND SINGLE SERVICE ITEMS ARE STORED, PROVIDE PROPER FINISHES.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED BROKEN REACH IN FREEZER DOOR IN BASEMENT. REPAIR. OBSERVED UNSEALED GASKGETS IN LOWER COOLER BELOW PREP LINE COOLER. REPLACE.

     Code MN Rule 4626.0735AB

   • 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

     OBSERVED MOLD BUILD UP ON THE INSIDE OF THE ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

4. Mar 3, 2023 Follow-Up Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No State of Minnesota Health Department certified food protection manager (CFPM) for the facility. Note: For details how to get the certificate, please visit the state website link: Minnesota Certified Food Protection Manager Final (state.mn.us)

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     No current food license posted. Note: Poste the current license as required.

     Code MCO 188.390

   • 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.

     Non-compliant single service items such as soup cups observed in use in the facility. Note: Replace them with the products that comply with the City of Minneapolis Ordinance such as recyclables, Reusables or compostables. Note: For details, please see the Green- To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Unprotected light bulbs above three compartment sinks in the back kitchen still not replaced with shatterproof ones or provided with shield.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Grease builds up inside the intake duct and on the ceilings observed above the cook line. No mechanical exhaust hood observed onsite. Note: Clean the grease build up. Installation of the exhaust hood may be required to eliminate the problem/ and for long term compliance.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths still stored on the tables and counters. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     The chlorine sanitizer concentration in mini mechanical dishwasher in the back kitchen found at zero PPM. The chemical sanitizer container appeared connected to the machine. But the concentration found zero PPM when tested. Note: Use the 3-compartment sink it is until fixed.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     No consumer advisory notice provided on the menu for foods served undercooked (Medium or rare cooking) such as hamburgers in the facility. Note: Provide consumer advisory as indicated above. Note: For details, please see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0442A

5. Feb 14, 2023 Routine Score 88
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No currently state of Minnesota Health Department certified food protection manager (CFPM) for the facility. Note: At least one state certified CFPM must be available to oversight food safety in the facility. Note: For details, please see the flyer sent with the report.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The facility's current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • 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.

     Observed non-compliant single service items such as cups in use in the facility. Note: Please replace with the products that comply with the City of Minneapolis Ordinance such as recyclables, reusables or compositable. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed unprotected light bulbs above 3-compartment sink and prep table in the back prep room. Provide shielded or shutter proof bulbs as indicated above.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The exhaust duct above the oven in the kitchen is dirty and need cleaning. Grease build-up observed inside the intake duct and on the ceilings above the cook line. No mechanical exhaust hood observed in the facility. Note: Clean the grease build up. Installation of the mechanical exhaust hood may be required to eliminate the problem/ and for long term compliance.

     Code MN Rule 4626.1530A

   • Serious Priority 1 Corrected on site

     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.)

     Observed Tomato sauce (69 F) and Marinera sauce (101 F) hot held on the steam table. Note: Both foods reheated to 165 F and above in the microwave for correction

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on the prep tables. Note: Store all wet wiping cloths in chemical sanitizer bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Approved test strips or kit (Chlorine) not provided for use to accurately measure sanitizer concentration. Note: Provide and use it as indicated.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     The chlorine sanitizer concentration found at zero PPM in mechanical dishwasher in the back kitchen area. The sanitizer container was empty when checked. But no change of concentration also observed after the container full of the sanitizer was connected to the machine. Note: Use 3-compartment sink until the machine is serviced.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as cups, Aluminum foil containers not stored in original package or other effective means to protect them from dust contamination.

     Code MN Rule 4626.0955C

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     No consumer advisory notice provided on the menu for foods served undercooked (Medium or rare cooking) such as Hamburgers in the facility. Note: Provide consumer advisory as indicated above. Note: For more details, please see the consumer advisory flyer sent with the report.

     Code MN Rule 4626.0442A