THE HOWE DAILY KITCHEN & BAR

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Inspection history

1. Oct 2, 2026

   ✓
   6 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

2. Sep 4, 2025

   ✕
   4 violations

   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a test kit for the type of sanitizer used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Aug 28, 2024

   ✕
   4 violations

   • Keep the physical facilities in good repair.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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

4. Sep 26, 2023

   ✓
   1 violation

   • Keep the physical facilities in good repair.

5. Sep 12, 2023

   ✕
   8 violations

   • 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.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • 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.
   • Keep the physical facilities in good repair.
   • 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
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

6. Aug 29, 2023

   ✕
   10 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • The business license must be posted where it can be easily seen.
   • 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.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • 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.
   • Label all containers of food and food ingredients with their common name.
   • Keep the physical facilities in good repair.
   • 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
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.