Fat Duck

Year by year

Inspections

1. Dec 2, 2025 Routine Score 98
   • Not serious Priority 3

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

     WALLPAPER AND CARPET IN FRONT STORAGE AREA ARE NOT APPROVED FINISHES. REMOVE ITEMS AND EQUIPMENT FROM THIS AREA OR CONVERT TO APPROVED HEALTH CODE COMPLIANT FINISHES.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR DISH MACHINE. GET PUCK THERMOMETER OR OTHER DEVICE FOR MEASURING RINSE WATER TEMPERATURE INSIDE DISH MACHINE DURING CYCLE.

     Code MN Rule 4626.0635

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     GROUT OBSERVED WORN GREATER THAN 1/8" ALONG COOK'S LINE. REPAIR OR REGROUT THIS AREA.

     Code MN Rule 4626.1515

2. Jan 7, 2025 Follow-Up Score 96
   • Not serious Priority 3

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

     CARPET PRESENT IN DRY STORAGE AREA. FLOORING MUST MEET MN HEALTH CODE MINIMUMS AND BE A QUARRY TILE OR EQUIVALENT.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     WASH TEMPERATURE GAUGE AT DISH MACHINE OBSERVED NOT WORKING. REPAIR OR REPLACE DAMAGED WASH TEMPERATURE GAUGE AT DISH MACHINE.

     Code MN Rule 4626.0635

   • 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.

     NO DATE MARKING PRESENT INSIDE WALK-IN COOLERS AND REFRIGERATION UNITS THROUGHOUT FACILITY. UTILIZE A DATE MARKING SYSTEM FOR ANY PREPARED TCS FOODS HELD IN EXCESS OF 24 HOURS ON SITE.

     Code MN Rule 4626.0400A

3. Dec 10, 2024 Routine Score 80
   • Not serious Priority 3

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

     CARPET PRESENT IN DRY STORAGE AREA. FLOORING MUST MEET MN HEALTH CODE MINIMUMS AND BE A QUARRY TILE OR EQUIVALENT.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     FISH OBSERVED THAWING IN 3 COMPARTMENT SINK. WATER WAS NOT RUNNING IN COMPARTMENT. UTILIZE ONE OF THE APPROVED TCS FOOD THAWING METHODS LISTED ABOVE. FISH MOVED DURING INSPECTION BY PIC.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     SEVERAL FOOD CONTACT SURFACES WERE OBSERVED SOILED. A MIXING UNIT AND SEVERAL COOKING UNITS OBSERVED WITH LONGSTANDING DEBRIS. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AFTER THEIR USE.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     FLOORS, WALLS, AND CEILINGS IN SEVERAL AREAS THROUGHOUT FACILITY WERE OBSERVED SOILED. FLOORS THROUGHOUT, WALLS IN PREP AREAS, AND CEILING ALONG COOK'S LINE SOULD BE CLEANED AND MAINTAINED CLEAN.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Only use single-service items one time.

     BOXES AND CONTAINERS DESIGNED FOR SINGLE USE WERE OBSERVED BEING REUSED FOR HOLDING FOODS THROUGHOUT FACILITY. DISCONTINUE USING BAGS AND CONTAINERS DESIGNED FOR SINGLE USE AS REUSABLE.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     DOMESTIC COOKING UNIT OBSERVED ON SITE. OPERATOR STATED IT WAS FOR USE BY EMPLOYEES ONLY. REMOVE ALL NON-NSF EQUIPMENT FROM LICENSED BUSINESS.

     Code MN Rule 4626.0506A

   • Serious Priority 1

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

     RAW CHICKEN OBSERVED STORED ABOVE CELERY. KEEP RAW PROTEINS STORED BELOW AND SEPARATELY FROM PRODUCE USED IN OPERATION.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     WASH TEMPERATURE GAUGE AT DISH MACHINE OBSERVED NOT WORKING. REPAIR OR REPLACE DAMAGED WASH TEMPERATURE GAUGE AT DISH MACHINE.

     Code MN Rule 4626.0635

   • Not serious Priority 2

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

     NO IRREVERSIBLE TEMPERATURE MEASING DEVICE PRESENT FOR CHECKING SURFACE TEMPERATURE INSIDE HOT WATER DISHWASHER. PROVIDE IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR ASSESSING INTERNAL SURFACE TEMPERATURES AT DISH MACHINE.

     Code MN Rule 4626.0710B

   • 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.

     HOT WATER SANITIZER TEMPERATURE MEASURED 156°F AT DISH MACHINE. THIS MACHINE MUST REACH A MINIMUM OF 160°F. CALL FOR SERVICE OF UNIT.

     Code MN Rule 4626.0905B

   • Serious Priority 1

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

     SEVERAL CHICKEN ITEMS MEASURED BETWEEN 54°F and 56°F INSIDE REACH-IN REFRIGERATOR ALONG COOK'S LINE. AIR TEMPERATURE OF UNIT MEASURED 60°F. CALL FOR SERVICE OF UNIT. FOODS WERE RECOMMENDED TO BE MOVED TO WALK-IN COOLER IF VERIFIED TO HAVE BEEN MOVED TO UNIT WITHIN 4 HOURS DURING LUNCH PREP.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     CUTTING BOARD ALONG COOK'S LINE OBSERVED HEAVILY SCORED. REPAIR OR REPLACE CUTTING BOARD.

     Code MN Rule 4626.0740

   • 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.

     NO DATE MARKING PRESENT INSIDE COOLERS AND WALK-IN UNITS THROUGHOUT FACILITY. UTILIZE A DATE MARKING SYSTEM FOR ANY PREPARED TCS FOODS HELD IN EXCESS OF 24 HOURS ON SITE.

     Code MN Rule 4626.0400A

4. Dec 28, 2023 Routine Score 96
   • Not serious Priority 2

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

     HANDSINK OBSERVED BLOCKED BY BOXES AT TIME OF INSPECITON ALONG COOK'S LINE. KEEP HANDSINKS ACCESSIBLE.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     NO TEMPERATURE MEASURING DEVICE (THERMOMETER) PRESENT ON SITE DURING INSPECTION. OBTAIN A THERMOMETER FOR USE.

     Code MN Rule 4626.0705A