RICK'S CABARET

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Inspection history

1. Sep 23, 2026

   ✓
   9 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • 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.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

2. Sep 9, 2025

   ✕
   13 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
   • Have hand soap at all handwashing sinks.
   • 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
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • 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.

3. Oct 22, 2024

   ✕
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Equipment food-contact surfaces and utensils must be clean.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

4. Sep 10, 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.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Equipment food-contact surfaces and utensils must be clean.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

5. Sep 8, 2023

   ✓
   3 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

6. Aug 25, 2023

   ✕
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.