BLARNEY PUB & GRILL

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Inspection history

1. Nov 21, 2025

   ✓
   7 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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
   • Equipment food-contact surfaces and utensils must be clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

2. Oct 31, 2025

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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
   • Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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

3. Dec 17, 2024

   ✓
   9 violations

   • Discontinue operating the ventilation system with the filters removed.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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

4. Nov 19, 2024

   ✕
   14 violations

   • 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.
   • Discontinue operating the ventilation system with the filters removed.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have a test kit for the type of sanitizer used.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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. Oct 18, 2024

   ✕
   18 violations

   • 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.
   • Discontinue operating the ventilation system with the filters removed.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Label all containers of food and food ingredients with their common name.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have a test kit for the type of sanitizer used.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

6. Oct 13, 2023

   ✕
   8 violations

   • 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.
   • Discontinue operating the ventilation system with the filters removed.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Label all containers of food and food ingredients with their common name.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep a log to record employee illness symptoms. Have it available upon request.