5-8 CLUB

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Inspection history

1. Nov 3, 2025

   –

2. Oct 14, 2025

   ✓
   4 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • 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
   • 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.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

3. Sep 30, 2025

   ✕
   6 violations

   • 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
   • 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.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Have hand soap at all handwashing sinks.

4. Nov 26, 2024

   ✓
   2 violations

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

5. Nov 14, 2024

   ✕
   15 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Keep the physical facilities in good repair.
   • The business license must be posted where it can be easily seen.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have hand soap at all handwashing sinks.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Maintain utensils and discard utensils that are not maintained in a state of repair.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.

6. Nov 14, 2023

   ✕
   8 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • 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.
   • Keep the physical facilities in good repair.
   • The business license must be posted where it can be easily seen.
   • Keep all intake and exhaust air ducts and filters clean.
   • Separate raw animal foods from ready-to-eat foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.