8th Street Grill & Tavern

Year by year

Inspections

1. Aug 7, 2026 Routine Score 98
   • Not serious Priority 3 Corrected on site

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

     Tongs were observed hanging on oven door handles. The MOD was advised to ensure tongs and other utensils are not stored on oven door handles and instead are kept on clean, sanitized surfaces.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed small gaps/openings around plumbing pipes extending from the wall beneath the bar sinks. The MOD was advised to ensure these areas are properly sealed around the pipe chase or behind the escutcheon plates.

     Code MN Rule 4626.0725A

   • Not serious Priority 2 Corrected on site

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

     Observed several spray bottles containing cleaning chemicals that were either unlabeled or incorrectly labeled. The MOD was advised to ensure all containers holding chemical solutions, including spray bottles, are properly labeled.

     Code MN Rule 4626.1595

2. Aug 6, 2025 Routine Score 94
   • Not serious Priority 2

     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

     Establishment has a consumer warning at the bottom of their menu, but the warning is missing the disclosure part and the asterisks next to menu (burgers, steak, etc.) the consumers can order to be served as undercooked. Informed the MODs to ensure they immediately update their menus (both online and hard copies) to include the disclosure part that's currently missing from their menus

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the hood canopy section above the cooking range to be extremely soiled and needed cleaning. Informed the MODs to ensure they properly clean the hood canopies and maintain them clean and free of smoke and grease buildup.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Dirty or moldy caulking observed at the three-compartment sink and dishwash area. Informed the MODs to ensure they remove the moldy caulking/duct-tape and properly re-caulk the sink-wall juncture with clean, mold-resistant silicone caulking.

     Code MN Rule 4626.1520A

   • 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.

     The handwash sink on the east/Marquette Ave side of the bar does not have splash guards. Informed the MODs to ensure they install splash guards at the handwash sinks to prevent splash contamination of clean equipment and glasses stored next to the handwash sinks

     Code MN Rule 4626.0955A

   • 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

     Observed the concentration of the quat solution in the sanibuckets to be higher than 400 PPM. Informed the managers on duty (MODs) to ensure they monitor and maintain the concentrations of quat sanitizer solutions to be between 200 to 400 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Observed some sections of the bar missing approved base coving. Informed the MODs to ensure they install approved base coves in the bar and any other food prep or service area that currently doesn't have an approved coving.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed the walls in some sections of the bar to be missing approved and washable wall surfaces (FRP, etc.) Informed the MODs to ensure they install approved and washable wall surfaces installed throughout the bar area, especially behind the bar coolers and bar glass washer.

     Code MN Rule 4626.1335A

3. Aug 5, 2024 Routine Score 92
   • Serious Priority 1

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

     Temps of several TCS foods (turkey at 51*F, chicken at 44, etc.) in different coolers in the kitchen had temps above 41*F. Informed the manager on duty (MOD) to move any TCS foods that have been in those coolers for less than 1-2 hours, and immediately discards any TCS whose temps have been above 41*F for more than 3-4 hours.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     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

     Establishment had a consumer warning at the bottom of their menu, but the warning was missing the disclosure part and the asterisks next to menu items (burgers, steak, etc.) that consumers could order to served raw or undercooked. Informed the MOD to immediately update their menu to include these additional consumer warning info/parts missing

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Several faucets in the bar and dishwashroom area were leaking and not closing properly. Informed the MOD to ensure they repair the faucets and ensure they close properly without any leaks.

     Code MN Rule 4626.1040B

   • Not serious Priority 2 Corrected on site

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

     Several spray bottles holding chemical solutions were observed in the bar areas without any labels. The spray bottles were immediately labelled

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The hood canopy was extremely soiled and needed cleaning. Informed the MOD to ensure they clean the hood canopy and other non-food contact surfaces such as exteriors and behind cooking equipment and pipes, and keep them clean and free of grease buildup and debris.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     - The PSI gauge of the dish machine was broken and not moving during the rinse cycle. - The top cover of one of the bar coolers was missing. - One of the prep coolers had a condensation leaks coming from the compressor Informed the MOD to ensure these equipment are serviced and/or replaced to address and correct these issues

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Parts of the wall behind the bar equipment including the glasswasher were missing approved flooring materials (drywall, FRP, etc.) and had exposed studs. Informed the MOD to ensure the required approved wall materials installed throughout the bar area, especially behind the plumbing equipment.

     Code MN Rule 4626.1325A1

4. Jul 12, 2023 Routine Score 94
   • Serious Priority 1

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

     Observed the following food not reading at 41*F or below: cajun sauce (48*F), tomato (49*F), and celery in water (60*F) inside the expo station. Maintain the unit so it holds food at 41*F or below. The person in charge has been informed to remove all TCS food from the unit.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     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

     Observed no asterisk on the food menu that can be served undercooked or raw as requested. Provide asterisk.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Observed no signage at the bar handwashing station. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed 2-prep sink faucet at the back of the kitchen dripping water. Maintain.

     Code MN Rule 4626.1040B