BARCELONA WINE BAR
508 WASHINGTON AVE N, Minneapolis, MN
Last inspected Sep 23, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 3 inspections on record for BARCELONA WINE BAR, spanning September 2024 to September 2026 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 5 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Sep 23, 2026
✕5 violations
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Sep 26, 2025
✓5 violations
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Sep 24, 2024
✕5 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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.)
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.