PUTTERY OF MINNEAPOLIS

Order for delivery

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

Inspection history

1. Oct 8, 2026

   ✕
   5 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
   • 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
   • 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.

2. Oct 8, 2025

   ✓
   3 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)

3. Sep 24, 2025

   ✕
   6 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.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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
   • In addition to floor requirements found in the Minnesota Food Code, floors in all rooms in which food or drink is stored or prepared, in which multiuse utensils are washed, and in walk-in refrigerators, dressing or locker rooms and toilet rooms shall be a smooth, durable, easily cleanable, non absorbent, light-colored material. Permissible materials include, but are not limited to, terrazzo, ceramic tile, quarry tile, or plastic or plastic coating over tight wood or concrete floors or equivalent. The floor covering must be grease resistant in all areas where grease or fatty substances are normally used and may drip or spill on the floor. In every new or remodeled food establishment a coved juncture of at least one-quarter-inch radius between the floor and the wall, except in serving areas, shall be constructed or installed. All exterior areas where food is served shall be kept properly drained. (99-Or-119,§ 1, 10-29-99)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Sep 9, 2024

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • 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.

5. Sep 19, 2023

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.

6. Sep 5, 2023

   ✕
   11 violations

   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
   • The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.