O'DONOVANS IRISH PUB

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Inspection history

1. Aug 13, 2026

   ✓
   5 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.
   • 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.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Use approved trapping devices or other means of pest control when pests are found.

2. Jul 16, 2026

   ✓
   8 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.
   • 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Use approved trapping devices or other means of pest control when pests are found.

3. Jun 12, 2025

   ✓
   10 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Have a covered trash can in toilet rooms.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Have a test kit for the type of sanitizer used.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • 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
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

4. Apr 24, 2024

   ✓
   10 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Have a covered trash can in toilet rooms.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Equipment food-contact surfaces and utensils must be clean.

5. Jul 24, 2023

   ✓
   5 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • The business license must be posted where it can be easily seen.

6. Apr 26, 2023

   ✕
   10 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.
   • 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
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • The business license must be posted where it can be easily seen.
   • 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