MANNING'S RESTAURANT AND BAR

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. May 20, 2026

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.

2. Jun 17, 2025

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • The business license must be posted where it can be easily seen.

3. May 12, 2025

   ✕
   7 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.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • The business license must be posted where it can be easily seen.

4. Jul 15, 2024

   ✕
   4 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.
   • Discontinue operating the ventilation system with the filters removed.
   • Keep a log to record employee illness symptoms. Have it available upon request.

5. May 31, 2024

   ✕
   8 violations

   • 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Discontinue operating the ventilation system with the filters removed.
   • Keep a log to record employee illness symptoms. Have it available upon request.

6. Jun 13, 2023

   –

7. Jun 1, 2023

   ✕
   5 violations

   • 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
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.