RecordWell Data

Jasha's Restaurant & Bar

2001 LYNDALE AVE S, Minneapolis, MN 55405 · Hennepin County

47cited violations
9serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Restaurant)
Inspected by
Minneapolis Health Department
License / ID
LIC352284
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026141
20252183
20242142
20232113

Inspections

  1. Aug 24, 2026 Routine Score 96
    • Not serious Priority 3

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

      OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING AT PREP LINE COOLER. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.

      Code MN Rule 4626.0740

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: GREEN OLIVES AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( KEEP A LOG OF FOOD TEMPERATURES. (Note: if found again, this violation will trigger a citation. Citations start at $200).

      Code MN Rule 4626.0395A2

    • 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 PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

      Code MCO 204.30A

    • Not serious Priority 3

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

      HAND WASHING SIGN WAS MISSING AT BOTH HAND SINKS IN THE KITCHEN. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

      Code MN Rule 4626.1457

  2. Aug 19, 2025 Follow-Up Score 94
    • Not serious Priority 3

      Keep the physical facilities in good repair.

      FLOORING IN THE BASEMENT IS IN DISREPAIR. REPAIR BASEMENT FLOOR.

      Code MN Rule 4626.1515

    • 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.

      OBSERVED PIZZA OVEN EXTENDING OUT OF THE HOOD EXHAUST SYSTEM. ALL COOKING EQUIPMENT MUST BE UNDER A KITCHEN HOOD. MOVE PIZZA OVEN UNDER THE HOOD FOR PROPER VENTILATION OF FUMES.

      Code MN Rule 4626.1475A

    • Not serious Priority 3

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

      OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING AT PREP LINE COOLER. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.

      Code MN Rule 4626.0740

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: HAM AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (

      Code MN Rule 4626.0395A2

    • 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 PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

      Code MCO 204.30A

    • 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 FEW ITEMS WITH PAST DUE DATES. FOR EXAMPLE: CHIPOTLE MAYO DATED 08/10/25. THIS FOOD ITEM SHOULD HAVE BEEN USED OR DISCARDED BY 08/17/25. JALAPENO TARTAR WAS DATED 07/15/25. THIS FOOD ITEM SHOULD HAVE BEEN USED OR DISCARDED BY 07/22/25. USE OR DISCARD TCS FOODS WITHIN 7 DAYS FROM THE DAY OF PREPARATION. DAY OF PREPARATION IS CONSIDERED “DAY ONE”. INSTRUCTED PIC TO DISCARD PAST DUE FOOD.

      Code MN Rule 4626.0400A

  3. Aug 5, 2025 Routine Score 86
    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      OBSERVED FRUIT / DRAIN FLIES AT THE BAR. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

      Code MN Rule 4626.1565C

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      OBSERVED MISSING CEILING TILE IN THE KITCHEN. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED. ----------------------------------------------------------------------------- FLOORING IN THE BASEMENT IS IN DISREPAIR. REPAIR BASEMENT FLOOR.

      Code MN Rule 4626.1515

    • Not serious Priority 3

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

      HAND WASHING SIGN WAS MISSING AT BOTH HAND SINKS IN THE KITCHEN. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

      Code MN Rule 4626.1457

    • 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.

      OBSERVED PIZZA OVEN EXTENDING OUT OF THE HOOD EXHAUST SYSTEM. ALL COOKING EQUIPMENT MUST BE UNDER A KITCHEN HOOD. MOVE PIZZA OVEN UNDER THE HOOD FOR PROPER VENTILATION OF FUMES.

      Code MN Rule 4626.1475A

    • Not serious Priority 3

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

      OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING AT PREP LINE COOLER. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.

      Code MN Rule 4626.0740

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BURGER AT 47F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (

      Code MN Rule 4626.0395A2

    • 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 PLASTICS FOR “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

      Code MCO 204.30A

    • 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 FEW ITEMS WITH PAST DUE DATES. FOR EXAMPLE: CHIPOTLE MAYO DATED 07/26/25. THIS FOOD ITEM SHOULD HAVE BEEN USED OR DISCARDED BY 08/02. JALAPENO TARTAR WAS DATED 07/15/25. THIS FOOD ITEM SHOULD HAVE BEEN USED OR DISCARDED BY 07/22/25. USE OR DISCARD TCS FOODS WITHIN 7 DAYS FROM THE DAY OF PREPARATION. DAY OF PREPARATION IS CONSIDERED “DAY ONE”. INSTRUCTED PIC TO DISCARD PAST DUE FOOD.

      Code MN Rule 4626.0400A

    • Not serious Priority 3 Corrected on site

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

      OBSERVED TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO ANOTHER LOCATION.

      Code MN Rule 4626.0275C

    • Not serious Priority 2 Corrected on site

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

      OBSERVED THAT THE HAND SINK AT THE BAR WAS BEING USED AS DUMP SINK. METAL STRAINER AND ICE WAS STORED INSIDE. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

      Code MN Rule 4626.1110AB

    • Not serious Priority 3

      Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

      OBSERVED ICE SCOOP LYING ON ICE INSIDE ICE BIN AT THE BAR. STORE ICE SCOOP IN AN APPROVED LOCATION.

      Code MN Rule 4626.0275E

    • 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.

      OBSERVED MULTIPLE BOTTLES INSIDE ICE BIN AT THE BAR. DO NOT COOL DRINKS IN THE SAME ICE USE FOR COCKTAILS. THE PERSON IN CHARGE REMOVED ALL BOTTLES AND DISCARDED ICE.

      Code MN Rule 4626.0260

  4. Aug 23, 2024 Follow-Up Score 98
    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      OBSERVED FRUIT / DRAIN FLIES AT THE BAR. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

      Code MN Rule 4626.1565C

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      FLOORING IN THE BASEMENT IS IN DISREPAIR. REPAIR BASEMENT FLOOR.

      Code MN Rule 4626.1515

    • Not serious Priority 3

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

      HAND WASHING SIGN WAS MISSING AT HAND SINK LEFT OF THE COOK LINE. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

      Code MN Rule 4626.1457

  5. Aug 12, 2024 Routine Score 80
    • Not serious Priority 3

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

      OBSERVED BOTTOM SHELF TO BE RUSTED AT PREP TABLE BELOW OVEN. REPLACE / REPAIR RUSTED SHELF.

      Code MN Rule 4626.0735AB

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      MISSING TEST STRIPS FOR SANITIZER (QUAT) AND CHLORINE (DISH MACHINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

      Code MN Rule 4626.0715

    • Not serious Priority 2

      The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

      THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

      Code MN Rule 4626.0030BCQ

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      OBSERVED FRUIT / DRAIN FLIES AT THE BAR. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

      Code MN Rule 4626.1565C

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE IN THE BAR. KEEP HANDWASHING SINKS FULLY STOCKED.

      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

      PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED IN THE BAR. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES.

      Code MN Rule 4626.1445

    • Not serious Priority 2

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

      OBSERVED MISCELLANEOUS BOTTLE MIXER STORED INSIDE HAND WASHING SINK. DO NOT USE HAND WASHING SINK FOR ANY OTHER PURPOSES OTHER THAN HAND WASHING PROCEDURE. DO NOT STORE ANY ITEMS INSIDE HAND WASHING SINK.

      Code MN Rule 4626.1110AB

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      OBSERVED TWO MISSING CEILING TILES IN THE KITCHEN. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED. ----------------------------------------------------------------------------- FLOORING IN THE BASEMENT IS IN DISREPAIR. REPAIR BASEMENT FLOOR.

      Code MN Rule 4626.1515

    • Not serious Priority 3

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

      HAND WASHING SIGN WAS MISSING AT HAND SINK LEFT OF THE COOK LINE. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

      Code MN Rule 4626.1457

    • Serious Priority 1

      Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

      THREE COMP SINK WAS REGISTERING 0PPM OF QUAT SANITIZER. MAKE SURE DISPENSER IS WORKING PROPERLY AND USE TEST STRIPS TO VERIFY CONCENTRATION. NOTE: 3-COMP SINK WAS NOT IN USE AT TIME OF INSPECTION, BUT DISPENSER WAS TESTED.

      Code MN Rule 4626.0805C3

    • Serious Priority 1

      Remove single-service and single-use articles made from materials that are unsafe and unclean.

      OBSERVED BLACK GARBAGE BAG LINING ICE BIN AT THE BAR. BIN WAS FULL OF ICE. DISCONTINUE THIS PRACTICE. REMOVE GARBAGE BAG. STORE FOOD INSIDE “FOOD GRADE CONTAINERS” OR “FOOD GRADE BAGS” ONLY.

      Code MN Rule 4626.0500B

  6. Aug 24, 2023 Follow-Up Score 100
    • Not serious Priority 3

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

      The gaskets of the reach in coolers in the prep area were torn and damaged. Service this equipment and replace gaskets.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

      The handwashing sink in the prep area was measured with a water temperature of 141 degrees F. Please maintain water temperature between 110 degrees F and 130 degrees F to promote employee handwashing.

      Code MCO 188.380

    • Not serious Priority 3

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

      The floor in the basement at the beer cooler drain was cracked, leading to water and mold accumulation. Repair this area and ensure that all floors are in good condition and maintained clean. Single use food storage containers were out of their original packaging and stored in the basement. The basement has exposed ceilings, concrete flooring, and stone walls. Ensure that food contact products are stored in areas with floors, walls, and ceilings that are easily cleanable.

      Code MN Rule 4626.1335A

  7. Aug 11, 2023 Routine Score 88
    • 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.

      Establishment did not provide a State of Minnesota Certified Food Manager certificate for review. Ensure that a staff member obtains a State of Minnesota Certified Food Manager certificate.

      Code MN Rule 4626.0033A

    • Serious Priority 1

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

      An opened container of barbecue sauce was stored at room temperature in the prep area. The manufacturer's specifications on the label stated that this product needs to be refrigerated after opening. Ensure that manufacturer's specifications are followed.

      Code MN Rule 4626.0395A2

    • Not serious Priority 3

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

      The gaskets of the reach in coolers in the prep area were torn and damages. Service this equipment back to proper working condition.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

      The handwashing sink was measured at 140 degrees F. Ensure that handwashing sinks provide water between 110 degrees F and 130 degrees F.

      Code MCO 188.380

    • Serious Priority 1 Corrected on site

      Separate raw animal foods from ready-to-eat foods.

      Raw beef burgers were stored above cooked chicken in the reach-in prep cooler. Raw beef burgers were moved during inspection. Ensure that raw meats are stored beneath cooked foods.

      Code MN Rule 4626.0235A(1)

    • Not serious Priority 3

      Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

      There were multiple instances of food product being stored in Sterlite bins. These containers are not approved for food storage. Ensure that all food products are stored in food-grade storage containers.

      Code MN Rule 4626.0450BCDE

    • Serious Priority 1 Corrected on site

      Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

      The chef was observed to be preparing cut lettuce with bare hands. Chef washed their hands and put on clean gloves before returning to work. Ensure all food handlers do not touch ready-to-eat foods with their bare hands.

      Code MN Rule 4626.0225A

    • Not serious Priority 3

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

      The floor in the basement at the beer cooler drain was cracked, leading to moisture accumulation. Ensure all floors are in good condition and maintained clean. Single use food storage containers and dry goods were stored in the basement that had exposed ceilings, concrete flooring, and stone walls. Ensure that food and food contact products are stored in areas with floors, walls, and ceilings that are easily cleanable.

      Code MN Rule 4626.1335A

Source: Minneapolis Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.