DOWNTOWN CABARET

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Inspection history

1. Apr 30, 2026

   ✕
   6 violations

   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Remove all items unnecessary to the operation of the business from the premises.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • The business license must be posted where it can be easily seen.
   • Discontinue operating the ventilation system with the filters removed.

2. Mar 25, 2026

   ✕
   14 violations

   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Keep the plumbing system in good repair.
   • Remove all unsafe and adulterated foods from the premises.
   • 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.
   • Discontinue operating the ventilation system with the filters removed.

3. Mar 13, 2025

   ✕
   9 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Mar 14, 2024

   ✓
   4 violations

   • Keep the physical facilities in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • The business license must be posted where it can be easily seen.

5. Feb 13, 2024

   ✕
   17 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the physical facilities in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Post the Certified Food Protection Manager certificate.
   • 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.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • 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
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • The business license must be posted where it can be easily seen.

6. Feb 16, 2023

   ✕
   9 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove all items unnecessary to the operation of the business from the premises.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.