NIGHTHAWKS

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

Inspection history

1. Sep 4, 2026

   ✕
   7 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • 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.)
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • 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

2. Sep 18, 2025

   ✓
   2 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.
   • Use effective cooling methods to cool TCS foods.

3. Sep 4, 2025

   ✕
   13 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • 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.
   • 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.
   • Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
   • The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Sep 13, 2024

   ✓
   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.
   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

5. Sep 12, 2024

   ✕
   5 violations

   • 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.
   • 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 physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

6. Aug 29, 2024

   ✕
   14 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • 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 physical facilities in good repair.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat 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
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.

7. Sep 20, 2023

   ✕
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Post the Certified Food Protection Manager certificate.
   • 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.
   • 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.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.

8. Aug 31, 2023

   ✕
   19 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have hand soap at all handwashing sinks.
   • Equipment food-contact surfaces and utensils must be 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
   • Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
   • Keep the physical facilities in good repair.
   • Before engaging in reduced oxygen packaging without a variance as specified in part? 4626.0420, a license applicant or licensee shall submit a properly prepared HACCP plan to the? regulatory authority.