Hibachi Daruma

Year by year

Inspections

1. Aug 7, 2026 Routine Score 96
   • Not serious Priority 3 Corrected on site

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

     Observed in-use tongs hanging from oven door handle again. Informed the MOD to ensure they store tongs are stored in clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     Observed temperatures of cold TCS foods on the prep line were above 41°F (e.g., chicken at 52°F, noodles at 52°F). The manager on duty (MOD) stated that products in the prep cooler cold well are typically used within 4 hours. The MOD was advised to ensure cold foods on the line are maintained at or below 41°F or to implement and follow a written Time as a Public Health Control (TPHC) policy that specifies how the establishment will track the time TCS foods remain in the temperature danger zone and ensure any food not used within the 4-hour limit is discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Several non-functional pieces of equipment (e.g., coolers) were observed in the establishment. The MOD was advised to either repair and service the equipment so it functions properly or remove it from the facility.

     Code MN Rule 4626.1580AB

2. Aug 6, 2025 Routine Score 98
   • Not serious Priority 3

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

     Observed in-use tongs hanging from oven door handle. Informed the MOD to ensure they store tongs are stored in clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

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

     Observed couple of spray bottles without labels that were holding chemical solutions (degreaser and disinfectant). Informed the manager on duty (MOD) to ensure they properly label all spray bottles holding chemical solutions

     Code MN Rule 4626.1595

3. Aug 5, 2024 Routine Score 96
   • Serious Priority 1

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

     Temps of several TCS foods in the prep and walk-in coolers were above 41*F. Informed the manager on duty (MOD) to move any TCS foods whose temps have been above 41*F for less than 1-2 hours to another working cooler, and immediately discard any TCS whose temps have been above 41*F for more than 3-4 hours.

     Code MN Rule 4626.0395A2

4. Aug 14, 2023 Follow-Up Score 92
   • Not serious Priority 2

     Provide a handwashing sink equipped with running water at a temperature to permit handwashing for at least 15 seconds through a mixing valve or combination faucet.

     Observed business added sushi to the menu and makes sushi at the front of the house with no handwashing station. Per discussion with the sushi chef during the routine inspection, he utilizes the handwashing station in the kitchen. Discontinue making sushi in the front of the house until a handwashing station is installed and available for employees to use or move the service to the back of the house.

     Code MN Rule 4626.1050A

   • 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

     Observed business making sushi in the front of the house with no handwashing station available - submit a plan review to the City of Minneapolis and discontinue service until a handwashing station is made available for use or move service to the back of the house. Per discussion with the person in charge, she had made contact with a Minneapolis plan review inspector and a plumber.

     Code MN Rule 4626.1720A

   • 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 incomplete consumer advisory warning on the TV menus - business missing the disclosure statement. Provide a complete consumer advisory warning statement with an asterisk to raw item menus or categories. An informational MDH document for consumer advisory warnings will be sent along with the report.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed missing parasite destruction letter for tobikko that are received frozen from the supplier. Provide a destruction letter with the following information: 1) name and address of the supplier, 2) species of roe that are frozen for parasite destruction, 3) exact temperature at which the roe is frozen, and 4) the length of time for which the roe is frozen at the specific temperature.

     Code MN Rule 4626.0355B

5. Jul 12, 2023 Routine Score 88
   • Not serious Priority 2

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

     Observed time as a public health control (TPHC) used for the acidified sushi rice, but with no written procedures. A TPHC will be sent along with the report for the operator to fill and use as necessary.

     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.

     Observed the following food inside the walk-in cooler with no date mark: orange dressing, teriyaki sauce, and spicy teriyaki sauce. Date mark all food that will be in the business for more than 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Provide a handwashing sink equipped with running water at a temperature to permit handwashing for at least 15 seconds through a mixing valve or combination faucet.

     Observed no handwashing station at the front of the house where sushi is made for service. Submit a plan to the City of Minneapolis before installation.

     Code MN Rule 4626.1050A

   • 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

     Observed sushi made at the front of the house for service with no accessible handwashing station for handwashing. Submit a plan to the City of Minneapolis before installing a handwashing station.

     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.

     Observed #6 non-compliance patron water cups used at the business. Informed the person in charge to discontinue using non-compliance items and provide compliance materials by the next inspection.

     Code MCO 204.30A

   • 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 consumer advisory warning statement on the TV menu. Provide the consumer advisory warning statement along with an asterisk for the undercooked or raw menu item.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed tobikko (fish roe) used on sushi and per the supplier list, tobikko are received frozen. Reviewed and cross-referenced supplier list to the supplier letter of assurance, tobikko was not listed. Provide a parasite destruction letter for the tobikko.

     Code MN Rule 4626.0355B