The Fillmore

Year by year

Inspections

1. Sep 19, 2025 Routine Score 96
   • 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 #6 shot glasses in the bar area at the time of inspection. Discussed with Chef that these are not reusable, recyclable or compostable, which is not compliant with the City of Minneapolis' Green to Go Ordinance. Will provide Green to Go guidance document with emailed report. Comply with Green to Go Ordinance and only purchase takeaway and single-use items that are reusable, recyclable, or compostable. Discontinue purchasing products that are not compliant with this rule.

     Code MCO 204.30A

   • Serious Priority 1

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

     There is no method to track employees who report illness symptoms or diagnoses. Discussed with Chef that there must be a system in place for ensuring that staff who report any of the reportable illnesses or symptoms are excluded from work for the required minimum time and tracked. Provided copy of MDH employee illness log with emailed report. Print out log and keep on site to track employee illness occurrences.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Walls behind the dish machine area were observed significantly soiled with food debris and dirt. Clean these surfaces more frequently and maintain clean to sight and touch. A puddle of water was observed collecting on the floor behind the concert hall's main bar. Clean this puddle up and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Handwash sign was observed missing from a handwash sink in the facility. Provide handwash signage to remind employees to wash hands. Maintain handwash signs at handwash sinks.

     Code MN Rule 4626.1457

2. Sep 6, 2024 Routine Score 96
   • Not serious Priority 3

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

     Wooden cutting boards in bar area. Wood is porous and not easily cleanable. Provide cutting boards that are smooth, durable, non-porous and easily cleanable.

     Code MN Rule 4626.0740

   • 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 #6 shot glasses in bar area at the time of inspection. Discussed with Chef that these are not reusable, recyclable or compostable and are not compliant with the City of Minneapolis Green to Go Ordinance. Will provide Green to Go Guidance document with emailed report. Comply with Green to Go Ordinance and only purchase takeaway and single-use items that are reusable, recyclable or compostable. Discontinue purchasing products that are not compliant with this rule.

     Code MCO 204.30A

   • Serious Priority 1

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

     There is no method to track employees who report illness symptoms or diagnoses. Discussed with Chef that there must be a system in place for ensuring that staff who report any of the reportable illnesses or symptoms are excluded from work for the required minimum 24 hours. Provided copy of MDH employee illness log with emailed report. Print out or keep on site and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

3. Jun 22, 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.

     Person in charge has completed an accredited food safety course, however has not yet obtained the State CFPM certification. Obtain State CFPM credential and display certificate.

     Code MN Rule 4626.0033A

   • 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 onion jam (consisting of cooked onions) date marked 5/25/23. This was discarded during inspection. Discussed with operator. Discard all TCS foods within 7 days of when it was prepared.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     Observed flour, sugar, and other bulk ingredients without labels. Label bulk ingredients when removed from original packaging.

     Code MN Rule 4626.0240

   • 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.

     Observed wooden cutting block in bar area to no longer be smooth and easily cleanable. Replace cutting boards when they become scratched or scored.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Observed wooden cutting block in bar area to no longer be smooth and easily cleanable. Replace cutting boards when they become scratched or scored.

     Code MN Rule 4626.0740