Zhora Darling

Year by year

Inspections

1. Dec 8, 2025 Follow-Up Score 96
   • 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

     Plans have not been submit for the bar in the music venue room. If plans are not submitted by a citation will be issued.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     There is no handwashing sink in the bar in the music venue room. The bar had previously been preparing cocktails. Management stated they have discontinued. Liquor bottles are still stocked behind the bar. Once plans are submitted for the bar the plan review team will determine if a handwash sink is needed.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     The ice bin in the music venue bar does not drain. A bus tub was previously used to stored ice for cocktails, but management has stated they are no longer preparing cocktails. Liquor bottles observed to be stocked at the bar. Once plans are submitted the plan review team will determine if an ice bin that drains will be required.

     Code MN Rule 4626.1220

   • 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.

     Repeat, comply with above rule. See the website linked below for classes and applications. Contact inspector with any questions. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

2. Nov 24, 2025 Follow-Up Score 90
   • 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.

     Multiple foods in the prep cooler from the previous evening lacked date marking. Some of these items were taken from bulk containers in the walk-in cooler. Mark the date of the bulk container when stocking. Leftovers in prep coolers that are not from bulk containers should be marked with the date of preparation.

     Code MN Rule 4626.0400A

   • 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

     A bar was installed in the music venue without submitting a plan review. Discontinue use until plans have been submitted and approved.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Bar in the venue area does not have a handwash sink and is stocked with liquor for cocktails. Provide a handwash sink for making cocktails. If cocktails are not being made remove bottles. **Note: this bar should not be being used at all until plans have been submitted and approved by the health department**

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Tap beer lines drain into handwash sink in front bar. This must be conveyed to a floor drain. Ice bins in venue space do not drain. Provide drainage conveyed to a floor drain. Plans will need to be submitted for this.

     Code MN Rule 4626.1220

   • 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.

     Ice scoop is stored on top of ice machine. This is not an approved location as it is not routinely cleaned and sanitized. Ice scoops are considered food (beverage) contact surfaces and must be stored in a clean and sanitized location. Suggest storing in a clean bucket or pan. Or installing an ice scoop holder.

     Code MN Rule 4626.0275E

   • 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.

     There is no certified food protection manager employed. Approved training courses and other resources on how to obtain the certificate can be found at the website below. Contact inspector with any questions. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed soup in walk in cooler date marked 12 days prior. Use or discard products within 7 days.

     Code MN Rule 4626.0405A

3. Nov 12, 2025 Routine Score 84
   • 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 inconsistent date marking. Multiple items were missing date mark- examples include squash soup, portioned pasta and crema. Make sure all items are marked with the date they are prepared or opened and used or discarded within 7 days. Guidance poster provided with report.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     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

     There were no towels stocked at kitchen hand wash sink. Staff stocked towels per inspector request. Corrected on site.

     Code MN Rule 4626.1445

   • 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.

     Observed boxes of plastic cups stored on basement floor. All single service items must stored at least 6 inches above floor and as described above. Discussed with manager.

     Code MN Rule 4626.0955A

   • 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

     A bar to serve cocktails and bottled beverages has been installed in the back venue area. Plans were not submitted. Submit plans and discontinue use until plans are approved.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The bar in the back venue area serves cocktails with ice and does not have a handwashing sink. Provide. Plans will need to be submitted before installation.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     -Tap beer pan drains into hand wash sink behind front bar. This must be conveyed to a floor drain. -Ice bins for bar in venue space do not drain. Provide drainage conveyed to a floor drain for ice bin. Plans will need to be submitted.

     Code MN Rule 4626.1220

   • 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.

     Observed ice scoop stored on top of ice machine. Observed ice scoop stored in contact with ice in the front bar. Ice scoop in bar was removed, discussed storing ice scoop so that the handle does not touch the ice. Ice scoop at ice machine was run through the dish machine. Discussed approved storage options with management.

     Code MN Rule 4626.0275E

   • 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.

     A certified food protection manager certificate was not located during inspection. Provide and make sure that it is conspicuously posted.

     Code MN Rule 4626.0033A

   • 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 house made giardiniera date marked 10/25/25. Chef discarded. Comply with above rule.

     Code MN Rule 4626.0405A

   • Not serious Priority 3 Corrected on site

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

     Sanitizer bucket at bar measured 0ppm. Bartender refilled with fresh solution. *Inspection took place at opening. Inspector noticed when testing the dispenser that solution initially tested 0ppm (quat). After allowing it run the sanitizer tested 400ppm. Discussed with staff: at opening shifts the sanitizer dispenser often needs to be run until sanitizer is pulled into dispenser. *

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed tomato soup reheated on stove top and transferred to hot holding. Soup measured 121F. Soup was returned to stove top for a corrected reheat and measured 197F. Make sure that food is reheated to 165F for hot holding.

     Code MN Rule 4626.0360A

4. Nov 7, 2024 Routine Score 92
   • 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.

     Date marking was observed to be inconsistent. In particular, foods taken from bulk container in walk-in cooler and not being date marked in prep coolers. Discussed date marking with PIC. PIC was knowledgeable of date marking requirements and will retrain staff.

     Code MN Rule 4626.0400A

   • 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

     There is a consumer advisory but the menu is missing the asterisk or description to highlight which menu items are served undercooked. Examples include eggs cooked to order and hollandaise sauce made with unpasteurized eggs. Guidance document provided with report. Update physical and online menu's.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     Front of house staff are keeping an employee illness log, but the back of house staff are not. Discussed employee illness recording requirements with chef. Log provided with report.

     Code MN Rule 4626.0040C

5. Nov 21, 2023 Follow-Up Score 92
   • 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 scoops stored on top of ice machine. Scoop were run through dish machine per inspector request. There is an interior ice scoop holder, discussed storing scoop on this holder. Discussed alternately storing in a pan that is routinely cleaned and sanitized.

     Code MN Rule 4626.0275E

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     There is no record keeping system for oyster tags. Discussed record keeping requirements with chef and provided guidance document with report. Develop and maintain an approved record keeping system for tags. 1) Tags must be kept with shellstock until last sold or discarded 2) The date of last sold or discard must written on tags 3) Tags must kept in chronological order for 90 days

     Code MN Rule 4626.0220C

   • 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

     Health policy for establishment is lacking in multiple areas including staff training and reportable symptoms. Discussed health policy requirements with chef and FOH manager. Health policy guidance documents provided with report. Develop a health policy and ensure all staff are trained on the policy.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     There are no procedures for the clean-up of body fluids. Discussed clean-up procedure requirements with FOH manager, guidance document provided with report.

     Code MN Rule 4626.0123

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There is no consumer advisory for multiple items. Examples include: oysters, eggs any style, hamburgers and steak. Provide a consumer advisory, guidance document provided with report.

     Code MN Rule 4626.0442A

6. Nov 7, 2023 Routine Score 86
   • 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.

     Kitchen dish machine sanitizes with hot water and there is not method to test the final surface temperature. Discussed options with chef: - a waterproof thermometer that register a maximum temperature or -disposable temperature indicator, sticker or paper, for 160F

     Code MN Rule 4626.0905B

   • 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 scoops stored on top of ice machine. Scoop were run through dish machine per inspector request. There is an interior ice scoop holder, discussed storing scoop on this holder. Discussed alternately storing in a pan that is routinely cleaned and sanitized.

     Code MN Rule 4626.0275E

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     There is no record keeping system for oyster tags. Discussed record keeping requirements with chef and provided guidance document with report. Develop and maintain an approved record keeping system for tags. 1) Tags must be kept with shellstock until last sold or discarded 2) The date of last sold or discard must written on tags 3) Tags must kept in chronological order for 90 days

     Code MN Rule 4626.0220C

   • Not serious Priority 3

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

     Bar dish machine is not dispensing at least 50ppm chlorine solution. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There is no test kit to measure the chlorine for the bar dish machine, provide.

     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

     Health policy for establishment is lacking in multiple areas including staff training and reportable symptoms. Discussed health policy requirements with chef and FOH manager. Health policy guidance documents provided with report. Develop a health policy and ensure all staff are trained on the policy.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     There are no procedures for the clean-up of body fluids. Discussed clean-up procedure requirements with FOH manager, guidance document provided with report.

     Code MN Rule 4626.0123

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     There is no consumer advisory for multiple items. Examples include: oysters, eggs any style, hamburgers and steak. Provide a consumer advisory, guidance document provided with report.

     Code MN Rule 4626.0442A