LYON'S PUB
16 6TH ST S, Minneapolis, MN
Last inspected Nov 6, 2025
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 3 inspections on record for LYON'S PUB, spanning November 2023 to November 2025 — 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
Nov 6, 2025
✕3 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- 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.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nov 6, 2024
✕5 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- 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.
- 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
Nov 9, 2023
✕10 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
- 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.
- Clearly label working containers of toxic chemicals with the common chemical name.
- Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Keep the physical facilities in good repair.
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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.