Barrio

Year by year

Inspections

1. Nov 12, 2025 VerRec Score 100

   Result: Complete.

2. Nov 6, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed dirt and stains on the floor beneath coolers and cooking equipment. Advised the Manager on Duty (MOD) to ensure that kitchen walls, floors, and ceilings are regularly cleaned and maintained free of dust, dirt, and stains

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed dust, stains, and buildup on walk-in cooler shelves and condenser fan guards. Advised the Manager on Duty (MOD) to ensure that all non-food contact surfaces of coolers and equipment are regularly cleaned and maintained free of dust and stains.

     Code MN Rule 4626.0840C

3. Nov 7, 2024 Routine Score 96
   • Not serious Priority 3

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

     The dish machine in the kitchen was not working properly. Informed the manager on duty (MOD) they must discontinue using the machine to clean and sanitize equipment and utensils until its properly serviced or replaced.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The high temperature dishwasher did not reach the minimum required rack temperature of 160°F. Informed the manager on duty (MOD) they MUST discontinue using the machine until its properly serviced or replaced to maintain the minimum temps required.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Faucet at the bar dump sink was leaking and needs to be repaired. Informed the MOD to have the faucet serviced to stop the leak.

     Code MN Rule 4626.1040B

4. Nov 3, 2023 Routine Score 100
   • 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 in the front service/wait station needs a splash guard installed to protect the clean dishes/utensils stored next to the sink from splash contamination. MOD stated they're remodeling the area during this coming Christmas /New Year holidays and will correct this issue at that time.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The floor under the front service/wait station where the ice bin and handwash sink are located is a laminate wood, which is unapproved flooring for such area. Informed the MOD to install an approved flooring in that area, and the MOD stated they're remodeling that area during this coming Christmas/New Year holidays and will correct this issue at that time.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Bar countertop is cracked or missing laminate and underlying wood is exposed. Informed the MOD to repair/replace or enclose the exposed countertop to make its surface smooth, durable, cleanable and non-absorbent that could withstand frequent moisture and cleaning. The MOD stated they're remodeling that area during this coming Christmas/New Year holidays and will correct this issue at that time.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     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.

     Frozen fish were observed thawing in unopened ROP package in the walk-in cooler. Informed the chef and MOD to cut open the package before thawing to release the vacuum.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

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

     The main dish machine sanitizing temperature gauge was not working but the machine's internal temperature (t-stick) reached at least 160°F. Informed the MOD to have the gauge serviced or replaced to properly monitor the dish machines functionality and ensure the minimum rinse cycle temp is reached.

     Code MN Rule 4626.0735AB