Dallo Restaurant

Year by year

Inspections

1. Mar 23, 2026 Routine Score 94
   • 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.)

     Hot foods (such as Pasta (120 F) and Camel (121 F) held at below 135 F on the stove. Note: Keep all hot foods at minimum 135 F at all times. All reheated to 165 F for correction

     Code MN Rule 4626.0395A1

   • 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

     Paper towel or other hand drying means were missing at all hand sinks. Note: PIC provided it for correction.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The copy of the certified food protection manager's certificate not posted. Note: Post it as required.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Foods in squeeze bottles on the cook line not labeled. Note: Label them with common food names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as to go boxes not stored in covered containers or original packages in the dry storages room. Note: Store them in covered containers or original package

     Code MN Rule 4626.0955C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling tiles missing in the kitchen and in the back area. Note: Repair/ replace.

     Code MN Rule 4626.1515

2. Apr 23, 2025 Follow-Up Score 96
   • Not serious Priority 3

     "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste s

     The facility had black plastic to go containers. These containers end directly in the trash. Cups were not recyclable. Replace with plastics that are 1, 2 or 5 clear or white plastic or compostable containers.

     Code MCO 204.10

   • 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.)

     Goat was measured at 110 F in the hot holding unit. Make sure to stir the product. The goat was reheated to 165 F.

     Code MN Rule 4626.0395A1

3. Apr 10, 2025 Routine Score 78
   • Not serious Priority 3

     "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste s

     The facility had styrofoam to go containers and cups. Discontinue using. Replace with recyclable or compostable containers.

     Code MCO 204.10

   • Not serious Priority 2 Corrected on site

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

     The handwashing sink was blocked by equipment and dishes at the time of the inspection. Items were moved. Keep sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottles were missing labels with the common name of product. Label.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     The facility was storing unpackaged food in a shopping bag in the freezer. Discontinue. Use food grade bags.

     Code MN Rule 4626.0500B

   • 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.

     The facility had prepared dishes in the prep cooler but they were missing date marking. Date TCS food in storage mode.

     Code MN Rule 4626.0400A

   • 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.)

     The following items were measured below 135 F : -spinach dish 125 F -chicken 115 F. Food reheated to 165 F. Raise the temperature of the hot holding unit.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Have employee illness log on-site and use.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     The following items were measured above 41 F in the two door broken prep cooler. -Fish 60 F. Chicken 60 F. Sauce 51 F. Items discarded. Discontinue using the broken cooler. Fix or replace cooler.

     Code MN Rule 4626.0395A2