MAYSLACKS POLKA LOUNGE

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

Inspection history

1. Aug 27, 2026

   ✕
   5 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

2. Oct 9, 2025

   ✕
   5 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

3. Jul 31, 2025

   ✕
   12 violations

   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Restrict a food employee if epidemiological results indicate that the employee presents a risk for transmission of foodborne disease. Permission to return to work must be granted by the regulatory authority.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Separate raw animal foods from ready-to-eat foods.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

4. Jul 12, 2024

   ✕
   6 violations

   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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.

5. Aug 21, 2023

   ✓
   4 violations

   • Have enough handwashing sinks for convenient use by employees.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

6. Jul 12, 2023

   ✕
   15 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep the plumbing system in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
   • Have enough handwashing sinks for convenient use by employees.
   • 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.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

7. Jun 28, 2023

   ✕
   23 violations

   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Have a test kit for the type of sanitizer used.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Keep the plumbing system in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use effective cooling methods to cool TCS foods.
   • 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
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have enough handwashing sinks for convenient use by employees.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.