BERLIN MUSIC BAR

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Inspection history

1. Apr 30, 2026

   ✓
   2 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.

2. Apr 16, 2026

   ✓
   4 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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 business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.

3. Mar 31, 2025

   ✓
   4 violations

   • Post the Certified Food Protection Manager certificate.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

4. Mar 21, 2024

   ✕
   5 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post the Certified Food Protection Manager certificate.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.