GARGAAR RESTAURANT

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Inspection history

1. Mar 31, 2026

   ✓
   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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store clothing and other personal items in lockers or other suitable places.

2. Apr 30, 2025

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.
   • 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.
   • 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.)

3. Apr 4, 2025

   ✕
   13 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all intake and exhaust air ducts and filters clean.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • The business license must be posted where it can be easily seen.
   • 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 the plumbing system in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
   • 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 non-food contact equipment surfaces clean.
   • 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.)
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

4. May 22, 2024

   ✕
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

5. Apr 17, 2024

   ✕
   12 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.)
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

6. Feb 22, 2024

   ✕
   16 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.)
   • Keep a log to record employee illness symptoms. Have it available upon request.

7. Mar 24, 2023

   ✓
   4 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • The business license must be posted where it can be easily seen.

8. Feb 24, 2023

   ✕
   11 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • 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.
   • 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have a test kit for the type of sanitizer used.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • The business license must be posted where it can be easily seen.