Nighthawks

Year by year

Inspections

1. Sep 4, 2026 Routine Score 96
   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed hand washing sink was missing a sign reminding employees to wash their hands. Ensure each hand washing sink is designated with a sign. Emailed signs with report.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed thawed fish in reduced oxygen packaging (ROP) . Ensure fish are removed from the package before thawing. At time of inspection PIC discarded the fish.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed no temperature measuring device inside 2-door cold holding unit. Ensure each cold-holding unit has a thermometer in the warmest (near door) part of the cooler to monitor air temperature of the cooler.

     Code MN Rule 4626.0620B

   • 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 soups for hot-holding were below 135F. Items are listed in the measurements portion of the report. Ensure all hot-holding food is at 135F and above to prevent pathogen growth. At time of inspection PIC reheated the soups above 165F and turned up the hot-holding unit. Discussed turning on the unit sooner to allow it to come to 135F before placing food in it, the unit should never be used to reheat food.

     Code MN Rule 4626.0395A1

   • 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 dish room lights were missing covers. Ensure lights are covered or have shatter-proof bulbs.

     Code MN Rule 4626.1375A

   • 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 ice machine with pink, black, and brown build up. Ensure ice machine is cleaned often to prevent build up. Discussed cleaning the ice machine on a schedule.

     Code MN Rule 4626.0845E

2. Sep 18, 2025 Follow-Up Score 98
   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooked cauliflower covered and thickly stacked, inside low 2-door cooler. Ensure time/temperature controlled for safety (TCS) foods are cooled effectively. Discussed uncovering, un stacking and using thin portions when cooling foods. PIC divided to food into two different containers, and placed uncovered in the reach-in cooler.

     Code MN Rule 4626.0390A

3. Sep 4, 2025 Routine Score 72
   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed drawer grill cooler was holding foods from 43F-50F. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

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

     Observed several containers of expired foods prepared on site, including but not limited to: Kraut 7/11, 8/23; Pickled cherry tomato 7/29, Salsa 8/22; Fry sauce 7/18; Russian dressing 7/18; Hard Boiled Eggs 8/21; and Pickled Cucumbers 8/18. Ensure ready-to-eat, time/temperature controlled for safety foods are discarded or sold within seven days of preparation. Day one is the date it was prepared or made. PIC discarded expired food at time of inspection.

     Code MN Rule 4626.0405A

   • Not serious Priority 2 Corrected on site

     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 blue cheese dressing and tarter sauce in cooler without a date mark. Ensure foods which are ready to eat and time/temperature controlled for safety are date marked with the date it was prepared or made. PIC discarded at time of inspection.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed beef stew, prepared the night before at 49F. Observed caramelized onions prepared the night before at 51F. Ensure time/temperature controlled for safety foods are being cooled from 135F-71F within two hours, and then from 71F-41F within four more hours, six hours total to prevent pathogen growth and keep the foods out of the temperature danger zone as quickly as possible. PIC discarded at time of inspection.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed stew and caramelized onions which were cooked the day prior and did not meet the time/temperature requirements for cooling, in covered containers and over six inches thick. Discussed with PIC proper cooling methods of keeping foods under two inches thick and uncovered in walk-in cooler to quickly and effectively cool time/temperature controlled for safety foods. Ensure effective cooling methods are used.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     Observed a reduced oxygen package (ROP) machine in basement and ROP raw chicken, cooked meatloaf, and cooked beef in the walk-in freezer. Discussed with PIC to discard the ROP packaged foods and submit a HACCP plan for the ROP foods to the City of Minneapolis.

     Code MN Rule 4626.1730A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed raw chicken in ROP packaging in freezer without dates. Ensure a HACCP plan is submitted prior to performing activities which require a HACCP.

     Code MN Rule 4626.0420B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed meatloaf and cooked beef in reduced oxygen package in freezer. Ensure a HACCP is submitted to obtain a variance prior to using reduced oxygen packaging on cooked time/temperature controlled for safety foods.

     Code MN Rule 4626.0415D

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed basement ice bin with pink and black build up on ice guard, touching ice, and in mechanical portion of the machine. Discussed with PIC to drain ice and clean before using to prevent contamination.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed pickled cucumbers prepared in a hot brine with a date mark of 8/18. Ensure a HACCP plan to obtain a variance to acidify time/temperature controlled for safety foods is submitted. Discussed with PIC when adding hot liquid to vegetables this makes them time/temperature controlled for safety foods and cannot go past the seven day date mark. PIC discarded the cucumbers at time of inspection.

     Code MN Rule 4626.0415C

   • Serious Priority 1

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

     Observed no log to keep record of foodborne illness symptoms of food workers. Ensure one is kept on site and employees are trained on what is required to be recorded. Emailed copy with reports.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     Observed drawer cooler holding time/temperature controlled for safety foods above 41F (listed in measurements). Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth.

     Code MN Rule 4626.0395A2

4. Sep 13, 2024 VerRec Score 100
   • 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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Code MN Rule 4626.0620B

5. Sep 12, 2024 Follow-Up Score 96
   • 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.

     Observed bar dish machine was testing at 0ppm. Ensure dishes are being sanitized after washing and before air-drying to prevent pathogen growth. Discussed with PIC.

     Code MN Rule 4626.0805C1

   • 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.

     Observed no Minnesota Certified Food Protection Manager is employed at the facility. PIC stated he has signed up an employee for the class.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed lights without shield at dish machine area in back of facility.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed 2-door cooler's door loose and dish machine was not sanitizing dishes at bar. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Ensure each cold-holding unit has a temperature measuring device in the warmest part of the unit to monitor cooler temperatures.

     Code MN Rule 4626.0620B

6. Aug 29, 2024 Routine Score 82
   • Not serious Priority 3

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

     Observed no hand washing signs in restrooms. Ensure each hand washing sink throughout facility has a sign reminding employees to wash hands.

     Code MN Rule 4626.1457

   • 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.

     Observed bar dish machine was testing at 0PPM chlorine sanitizer. Ensure sanitizer solution is at the proper concentration to prevent pathogen growth and the spread of disease. At time of inspection instructed server to stop using machine and that everything would have to be run in the big dish/ three compartment sink, until it is repaired.

     Code MN Rule 4626.0805C1

   • 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.

     Observed no Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee day-to-day food preparation and direct food staff is trained and obtains the Minnesota Certified Food Protection Manager Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed lights without shields at dish machine in back area. Ensure facility is maintained in good repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed beef stew at 65-55F stored in prep cooler (3) and 2-door cooler, cooked and cooled from yesterday with heavy condensation on lids. Ensure time/temperature controlled for safety are cooled after being cooked from 135F-70F in two hours, and 70F-41F in four hours, and in a total of 6 hours. Discussed with chef at time of inspection. Chef discarded the three containers of soup and the soup in hot-hold that was not cooled properly.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed stew was thickly stacked (over 6-inches) in containers, cooled yesterday above 41F. Ensure an effective method for cooling foods is being used.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed 2-door cooler was not holding food at 41F and below. Observed bar dish machine was not sanitizing properly. Ensure equipment and components are in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed utensils being stored in water at 75F. Ensure in-use utensils are stored in an approved manner: On a clean/sanitized surface of food prep area, in water maintained at 135F, in running water of sufficient velocity, or in the food with the handle not touching the food.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed missing internal temperature measuring devices in cold-holding units.

     Code MN Rule 4626.0620B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for quat solution for three-bay sink dispenser, or test kit for the chlorine solution in bar dish machine. Ensure test kit is available for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed no maximum registering temperature device for hot-water dish machine in back of facility. Ensure one is obtained to monitor sanitizing temperature of water in dish machine.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed reduced oxygen packaging (ROP) machine in basement and ROP cooked mushrooms in walk-in cooler. Ensure a HACCP plan is submitted to obtain a variance for ROP cooked foods. Discussed with chef, discarded.

     Code MN Rule 4626.0415D

   • 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 ice machine with build up on guard and ice-making parts in top of machine. Observed drink gun at far end of bar near front door with black build up. Ensure non-tcs food contact surfaces are cleaned often. Discussed putting the ice machine on a cleaning scheduled.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Observed equipment in disrepair, improper cooling, improper cold holding, and sanitizer concentration too low, and repeat violations. Ensure the person in charge is able to demonstrate their knowledge of safe food practices.

     Code MN Rule 4626.0030JKLMO

7. Sep 20, 2023 Follow-Up Score 92
   • Not serious Priority 3

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

     Provide a hand wash sign at each hand wash sink including public restrooms since employees use public restrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     See Section 4626.0033A

     Code MN Rule 4626.0033D

   • 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.

     There was no sanitizer being dispensed in bar glasswasher. Have unit checked and serviced so that 50 - 200PPM chlorine is dispensed into machine during rinse cycle. Until corrected glassware to be washed and sanitized in 3-comp sink or kitchen dishmachine.

     Code MN Rule 4626.0805C1

   • 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.

     At time of inspection there was no CFPM. Hire a CFPM for the establishment and post certificate in a conspicuous location. Note: head cook is in process of taking ServSafe class and will apply for CFPM certificate after Servsafe class.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     Observed several tongs hanging over oven door handle. This has been corrected.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     Observed bleu cheese dressing at 48*F and tartar sauce at 47*F in cookline salad dressing table top cooler. Unit is not keeping salad dressings cold enough. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the following: 1) Repair the broken wall column by 3-comp sink. 2) Repair broken wall tile behind cookline range in back kitchen

     Code MN Rule 4626.1515

8. Aug 31, 2023 Routine Score 76
   • Not serious Priority 3

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

     Provide a hand wash sign at each hand wash sink including public restrooms since employees use public restrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed Coldwell and lowboy maintaining an ambient temperature of 50*F. Turn thermostat down or have unit serviced so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     There were no test strips to measure the strength of the sanitizer solution used in 3-comp sink and sanitizer buckets. An acid sanitzer is being used - obtain acid sanitizer test strips from your chemical supplier. (Ecolab).

     Code MN Rule 4626.0815

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean build-up of food debris on top of dishmachine.

     Code MN Rule 4626.0840C

   • 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.

     There was no sanitizer being dispensed in bar glasswasher. Have unit checked and serviced so that 50 - 200PPM chlorine is dispensed into machine during rinse cycle.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

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

     Correct the following: 1) Observed a sanitizer bucket being stored in bar hand wash sink. Do not store anything in hand sink. Keep hand sink accessible for hand washing. 2) In back prep area the handsink was blocked by a utility cart. Discontinue this practice. Keep hand sinks accessible for handwashing at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     There was no sanitizer in the sanitizer bucket that was being stored in bar hand wash sink. Provide an approved amount of sanitizer in sanitizer buckets. See instructions on sanitizer container.

     Code MN Rule 4626.0285B

   • 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.

     At time of inspection there was no CFPM. Hire a CFPM for the establishment and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gaps under rear door by dish room. Install tight fitting weather stripping under door bottom to prevent entrance of mice into establishment.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Correct the following: 1) Observed tongs hanging over oven door handle. Store tongs on a clean and sanitized surface. 2) In basement observed ice scoops laying directly on top of box refrigerator. Store ice scoops on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     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.)

     Correct the following: Observed sauteed onions sitting on side of grill at 65*F; observed one of the soups in steam table at 104*F. There were no covers or lids on the soups. Provide lids and keep inserts covered when not in use. Maintain all hot TCS foods at 135*F or hotter.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     On the Coldwell unit observed hard boiled eggs and coleslaw both at 53*F; in same lowboy unit observed hard boiled eggs at 56*F; observed bleu chhese dressing at 45*F and tartar sauce at 53*F in cookline salad dressing coldwell. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     At cookline observed an employee with bare hands prep vegetables. Gloves are to be worn when handling ready-to-eat food items.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at handsink in back prep room and at basement hand wash sink. Provide and maintain soap in dispensers at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Clean heavy build-up of encrusted food debris on wall mounted dicer in back prep area.

     Code MN Rule 4626.0840A

   • 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

     In the basement clean build-up of mold on baffle of ice machine.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

     Observed the trash can in employee restroom was overflowing. Empty trash can as needed to prevent this from happening.

     Code MN Rule 4626.1310

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the following: 1) Repair the broken wall column by 3-comp sink. 2) Repair broken wall tile behind cookline range in back kitchen.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Before engaging in reduced oxygen packaging without a variance as specified in part? 4626.0420, a license applicant or licensee shall submit a properly prepared HACCP plan to the? regulatory authority.

     In the basement observed a vacuum packaging machine in prep area and vacuum packaged products in basement coolers. Cease all vacuum packing until an approved HACCP plan has been granted by Minneapolis Health Department.

     Code MN Rule 4626.1730B