KIERAN'S IRISH PUB FIRST AVENUE
600 HENNEPIN AVE, Minneapolis, MN
Last inspected Apr 7, 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 6 inspections on record for KIERAN'S IRISH PUB FIRST AVENUE, spanning February 2023 to April 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 3 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
Apr 7, 2026
✕3 violations
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 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.
Mar 19, 2026
✕7 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 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.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Mar 21, 2025
✕3 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Feb 15, 2024
✕4 violations
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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
- Use effective cooling methods to cool TCS foods.
Mar 1, 2023
✓2 violations
- 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
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Feb 15, 2023
✕8 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Use effective cooling methods to cool TCS foods.
- Have hand soap at all handwashing sinks.
- 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
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
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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.