FARMERS KITCHEN + BAR; FARMERS KITCHEN AND BAR
750 2ND ST S #100, Minneapolis, MN
Last inspected Feb 4, 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 5 inspections on record for FARMERS KITCHEN + BAR; FARMERS KITCHEN AND BAR, spanning January 2023 to February 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 8 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
Feb 4, 2026
✕8 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
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Store all food: • In a clean, dry location • At least 6 inches above the floor
- 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
- Keep non-food contact equipment surfaces clean.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Separate raw animal foods from ready-to-eat foods.
Feb 5, 2025
✕5 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.
- 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
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Feb 8, 2024
–Jan 19, 2024
✕4 violations
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- 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
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Jan 20, 2023
✕1 violation
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
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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.