Blarney Pub & Grill

Year by year

Inspections

1. Nov 21, 2025 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The following items still need to be addressed: - Damaged floor tiles at ice maker and mop sink areas. - Damaged and missing ceiling tiles seen above ice maker (in the basement) and above cooler and at water heater areas. - Damaged wall and floor in women's rest room (first floor) - Wooden panel on the beer cooler damaged and need repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The following items still need to be addressed: - Dust build up and stains on the walls and ceiling in the kitchen, around A/C. - Area underneath liquid Cabon dioxide cylinders, water heater and areas at fountain soda boxes station need thorough cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Singled service items Crystal Clear plastic cups in cardboard boxes still found stored on the floor in the back kitchen area. Note: Store them on shelf at least 6 inches off the floor.

     Code MN Rule 4626.0955A

   • 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

     Consumer advisory is incomplete- disclosure is still missing from the menu for the Hamburger that is served undercooked. No asterisk also provided on the menu that directing the consumer to a footnote stating that the food is raw or undercooked. Note: For details, please see the consumer advisory fact sheet sent with the report again.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Stained cutting boards on the cook line still not fully and thoroughly cleaned. Note: Clean thoroughly to eliminated stain

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

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

     Ice scoop still found stored atop on the ice maker, unprotected from dust contamination. Note: PIC cleaned and relocated onto clean

     Code MN Rule 4626.0275C

2. Oct 31, 2025 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The following items still need to be addressed: - Damaged floor tiles at ice maker and mop sink areas. - Damaged and missing ceiling tiles seen above ice maker area in the basement. - Damaged wall and floor in women's rest room (first floor) - Wooden panel on the beer cooler damaged and need repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The following items still need to be addressed: - Dust build up and stains on the walls and ceiling in the kitchen, around A/C. - Area underneath liquid Cabon dioxide cylinders, water heater and areas at fountain soda boxes need thorough cleaning. - Mold growth seen at 3-compartment and prep sinks junctures. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Singled service items in cardboard boxes found stored on the floor in the back kitchen area. Note: Store them at least 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Shelves located downstairs in the dry storage room rusted and need to be repaired or replaced

     Code MN Rule 4626.0735AB

   • 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

     Consumer advisory is incomplete- disclosure is missing from the menu for the Hamburger that is served undercooked. No asterisk also provided on the menu that directing the consumer to a footnote stating that the food is raw or undercooked. Note: For details, please see the consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before usin

     Observed stained cutting boards on the cook line. Note: Clean thoroughly to eliminated stain

     Code MN Rule 4626.0845A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed stained cutting boards on the cook line. Note: Clean thoroughly to eliminated stain

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

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

     Ice scoop found stored atop on the ice maker, unprotected from dust contamination. Note: PIC cleaned and relocated onto clean container.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Food residue build-ups observed on the dishwasher. Note: Clean

     Code MN Rule 4626.0840C

   • 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

     Hand drying device/ machine battery was out and found not working. No other hand drying towel also provided for hand sink located downstairs men's bathroom. Note: Replace the battery or provide paper towels.

     Code MN Rule 4626.1445

3. Dec 17, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     The missing exhaust filter cell (1) under the hood still not replaced. Note: Replace it.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The following items still need to be addressed: - Damaged floor tiles at ice maker and mop sink areas. - Damaged and missing ceiling tiles seen above ice maker area in the basement. - Damaged wall and floor in women's rest room and downstairs in the basement not repaired (first floor) -

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The following items still need to be addressed: - Dust build up and stains on the walls and ceiling in the kitchen, around A/C. - Areas underneath liquid Cabon dioxide cylinders at fountain soda boxes areas need thorough cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times. Note: PIC relocated them for correction.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 clear plastic cups still found in use. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report again.

     Code MCO 204.30B

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Men's rest room door still missing. Note: Repair/ and replace

     Code MN Rule 4626.1555

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Singled service items in cardboard boxes still stored on the floor in the back kitchen area and in the basement. Note: Store them at least 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Several shelves located downstairs in the dry storage room rusted and need to be painted or replaced

     Code MN Rule 4626.0735AB

   • 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

     Disclosure (that stating the Hamburger is raw or undercooked) is missing from the consumer advisory on the menu. No asterisk also provided on the menu that directing the consumer to a footnote stating that the food is raw or undercooked. Note: For details, please see the consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442B

4. Nov 19, 2024 Follow-Up 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.

     Current state of Minnesota health department certified food protection manager (CFPM) still not hired for the facility's food operation. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     One missing exhaust filter cell under the hood still not replaced. Note: Replace it.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Address the following items: - Damaged floor tiles seen at ice maker, and mop sink areas. - Ceiling tiles damaged/ and missing above ice maker in the basement. Note: Repair/ replace. - Observed damaged walls and wall covings at walk-in coolers areas. - Wall and floor damaged in women's rest room (on the first floor). Note: Repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Dust build-up still observed on the walls and ceiling in the kitchen, around the A/C. Areas underneath liquid Carbon dioxide cylinders and at fountain soda boxes shelf areas were also very dirty and need thorough cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Foods in cardboard boxes still stored directly on the floor in the walk-in cooler and freezer. Fountain soda boxes) also found stored on the floor at the dry storage area. Note: Store all at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all time

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     No employees' illness log maintained onsite. Note: For details, please see the template sent with the report again.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Stained cutting board at pizza station till not cleaned. Note: Clean thoroughly to eliminate stains

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 clear plastic cups still found in use. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report again.

     Code MCO 204.30B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided onsite to accurately measure sanitizer concentration. Note: Provide and use it as required

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Men's rest room door still missing. Note: Repair/ replace

     Code MN Rule 4626.1555

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Singled service items in cardboard boxes still stored on the floor in the basement. Note: Store them at least 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Several shelves located downstairs in the dry storage room rusted and need to be painted or replaced

     Code MN Rule 4626.0735AB

   • 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

     Disclosure (that stating the Hamburger is raw or undercooked) is missing from the consumer advisory. No asterisk also provided that directing the consumer to a footnote stating the food is raw or undercooked. Note: For details, please see the consumer advisory sent with the report.

     Code MN Rule 4626.0442B

5. Oct 18, 2024 Routine Score 82
   • 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.

     No current state of Minnesota health department certified food protection manager (CFPM) hired for the facility food operation. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     The missing one exhaust filter cell under the hood still not replaced. Note: Replace it.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Address the following items: - Damaged floor tiles seen at ice maker, and mop sink areas. - Ceiling tiles damaged/ and missing above 3- compartment sink and need replacing. - Observed damaged walls and wall covings at walk-in coolers areas. - Wall damaged in women's rest room. Note: Repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed dust build-up on the walls and ceiling throughout the kitchen and around the A/C. Areas underneath liquid Carbon dioxide cylinders and at fountain soda boxes shelf areas were very dirty and need cleaning. Note: clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Foods in cardboard boxes stored directly on the floor in the walk-in cooler and freezer. Fountain soda boxes) also found stored on the floor. Note: Store them off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Liquid butter and water in squeeze bottles on the cook line not labeled. Note: Label them at least with the food common name for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     No employees' illness log maintained onsite. Note: For details, please see the template sent with the report.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

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

     Observed one employee preparing salad platter with bare hand, without glove use. Note: All ready-to-eat foods need to be handled with gloves or other food utensils.

     Code MN Rule 4626.0225A

   • Not serious Priority 3 Corrected on site

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

     Ice scoop stored in Ice maker. Note: Discontinue storing scoop in ice maker. Note: PIC removed and relocated onto clean container after cleaning.

     Code MN Rule 4626.0275E

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Stained cutting board observed in use at pizza station. Note: Clean thoroughly to eliminate stains

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 clear plastic cups found in use. Note: Replace them with the approved ones. Note: For details, please see the Green-To-Go flyer sent with the report.

     Code MCO 204.30B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test strips not provided onsite to accurately measure sanitizer concentration. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Men's rest room door was missing. Repair/ replace

     Code MN Rule 4626.1555

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Singled use items in cardboard boxes stored on the floor in the basement. Note: Store them at least 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Several shelves located downstairs in the dry storage rusted and need to be painted or replaced

     Code MN Rule 4626.0735AB

   • 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

     Disclosure ( that stating the food /Hamburger is raw or undercooked) is missing from the consumer advisory. No asterisk also provided that directing the consumer to a footnote stating the food is raw or undercooked. Note: For details, please see the consumer advisory sent with the report.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     As discussed, and observed, there is an overall lack of active managerial control in the facility. Note: For details, please see the duties of the person in charge fact sheet sent with the report.

     Code MN Rule 4626.0035DGHIKM

6. Oct 13, 2023 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.

     No current state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: For details, please see the following link- Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     One exhaust filter cell is still missing under the hood. Note: Replace it.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     -The FRP above heating lamp still loose and need securing. -Damaged floor tiles seen at ice maker and mop sink areas. -Ceiling tiles missing above back walk-in cooler and need replacing. -Roof leaking in the beer walk-in cooler and need repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Dust builds up seen on the walls and ceiling throughout the kitchen and around the A/C. Areas at/ and underneath liquid Carbon dioxide cylinders and fountain soda boxes shelf are very dirty and need cleaning. Note: clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Foods in cardboard boxes stored directly on the floor in the walk-in cooler and freezer. Note: Store them off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Liquid butter and water in squeeze bottles on the cook line not labeled. Note: Label them as required for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed wet wiping cloths held on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     No employees' illness log maintained onsite. Note: For details, please see the template sent with the report.

     Code MN Rule 4626.0040C