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NORMANDY KITCHEN

RESTAURANT · MN · source minneapolis_health #LIC34502

Address
405 8TH ST S
Minneapolis MN 55404
Hennepin County
Phone
—
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 24, 2026Follow-UpScore 84Detected Oct 11, 10:35 PM EDT

    Complete

    • MN Rule 4626.1565CRoachesUse approved trapping devices or other means of pest control when pests are found. — A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. Also, a risk control plan is required.
    • MN Rule 4626.0033DPost the Certified Food Protection Manager certificate. — The current CFPM certificate was not posted. Post.
    • MN Rule 4626.0105BFood employees must use a closed beverage container within the food preparation or utensil washing areas. — Open employee beverages were found throughout the prep areas. Have covered containers and store them away from food prep areas.
    • MN Rule 4626.0220BRecord the date on the tag or label from the original container when the last shellstock from it is sold or served. — The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.
    • MN Rule 4626.0220CMaintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels. — There was no record-keeping system for shell stock tags to maintain chronological order. Develop. The tags were kept in an envelope, but they were not in chronological order.
    • MN Rule 4626.0275CStore in-use food preparation and serving utensils only on clean, sanitized surfaces. — Knives were being stored between the crack between the refrigerator and table on the line. Discontinue.
    • MN Rule 4626.0400BUse an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened. — The facility was missing date marking for deli meat. Date mark.
    • MN Rule 4626.0405ACriticalThrow away TCS foods seven days after being made or opened. Day one is the date food was made or opened. — Corned beef was date-marked 8-12. This is past 7 days. Item discarded.
    • MN Rule 4626.0408ABefore using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite. — The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate its written procedures. Develop and make them accessible.
    • MN Rule 4626.0442BThe 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 — The breakfast menu was missing asterisks for the consumer advisory on dishes with eggs to order and sunny-side-up eggs. Add asterisks to all breakfast menu items where eggs may be served undercooked.
  2. Sep 4, 2026Follow-UpScore 86Detected Oct 11, 10:35 PM EDT

    Complete

    • MN Rule 4626.1520ARoachesClean all physical facilities (floors, walls, ceilings). Keep them clean. — There were a large number of dead cockroaches downstairs. Clean.
    • MN Rule 4626.1565CRoachesUse approved trapping devices or other means of pest control when pests are found. — A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. Also, a risk control plan is required.
    • MN Rule 4626.0033DPost the Certified Food Protection Manager certificate. — The current CFPM certificate was not posted. Post.
    • MN Rule 4626.0105BFood employees must use a closed beverage container within the food preparation or utensil washing areas. — An open employee beverage was found on the prep line at the time of the inspection. Have covered containers and store away from food and food prep areas.
    • MN Rule 4626.0220BRecord the date on the tag or label from the original container when the last shellstock from it is sold or served. — The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.
    • MN Rule 4626.0220CMaintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels. — There was no record-keeping system for shell stock tags to maintain chronological order. Develop. The tags were kept in an envelope, but they were not in chronological order.
    • MN Rule 4626.0275CStore in-use food preparation and serving utensils only on clean, sanitized surfaces. — Knives were being stored between the crack between the refrigerator and table on the line. Discontinue.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — Aioli and cream cheese were both measured at 60 and 55 F in the corner Roetane cooler, indicating that the tray was being held at room temperature. All the other items in the cooler were maintaining 41 and 40 F. Keep TCS food under refrigeration.
    • MN Rule 4626.0408ABefore using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite. — The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate its written procedures. Develop and make them accessible.
    • MN Rule 4626.0442BThe 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 — The breakfast menu was missing asterisks for the consumer advisory on dishes with eggs to order and sunny-side-up eggs. Add asterisks to all breakfast menu items where eggs may be served undercooked.
    • MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. — The walk-in cooler had a large amount of ice buildup. Address.
    • MN Rule 4626.0955AStore single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor. — Single-service cups were stored directly on the floor in the basement near the coffee area. Store off the floor.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — The tiles near the walk-in freezer were cracked. Repair.
  3. Aug 13, 2026Follow-UpScore 82Detected Oct 11, 10:35 PM EDT

    Complete

    • MN Rule 4626.1520ARodentsClean all physical facilities (floors, walls, ceilings). Keep them clean. — There were a large number of dead cockroaches and mouse droppings downstairs. Clean.
    • MN Rule 4626.1565CRoachesUse approved trapping devices or other means of pest control when pests are found. — A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. Also, a risk control plan is required.
    • MN Rule 4626.0033DPost the Certified Food Protection Manager certificate. — The current CFPM certificate was not posted. Post.
    • MN Rule 4626.0220BRecord the date on the tag or label from the original container when the last shellstock from it is sold or served. — The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.
    • MN Rule 4626.0220CMaintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels. — There was no record-keeping system for shell stock tags to maintain chronological order. Develop. The tags were kept in an envelope, but they were not in chronological order.
    • MN Rule 4626.0300AStore all food: • In a clean, dry location • At least 6 inches above the floor — Food in the walk-in freezer was stored directly on the floor. Store food on the shelves.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — Aioli and cream cheese were both measured at 46 F in the corner Roetane cooler. Lower the unit.
    • MN Rule 4626.0400AUse 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. — The facility was missing date marking for ready to eat deli meats in the walk-in cooler. Date mark all TCS food in storage mode.
    • MN Rule 4626.0408ABefore using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite. — The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate its written procedures. Develop and make them accessible.
    • MN Rule 4626.0442BThe 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 — The breakfast menu was missing asterisks for the consumer advisory on dishes with eggs to order and sunny-side-up eggs. Add asterisks to all breakfast menu items where eggs may be served undercooked.
    • MN Rule 4626.0715Have a test kit for the type of sanitizer used. — The facility could not locate their quat test strips. Provide and use.
    • MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. — The walk-in cooler had a large amount of ice buildup. Address.
    • MN Rule 4626.0955AStore single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor. — Single-service cups were stored directly on the floor in the basement near the coffee area. Store off the floor.
    • MN Rule 4626.1040BKeep the plumbing system in good repair. — There was a pipe leaking or something leaking from the dish machine in the basement. Fix.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — The tiles near the walk-in freezer were cracked. Repair.
  4. Jul 24, 2026RoutineScore 56Detected Oct 11, 10:35 PM EDT

    Complete

    • MN Rule 4626.1520ARodentsClean all physical facilities (floors, walls, ceilings). Keep them clean. — There were a large number of dead cockroaches and mouse droppings downstairs. Clean.
    • MN Rule 4626.1565ABDPests presentProvide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests — Droppings were found in the back breakroom near the office. Clean.
    • MN Rule 4626.1565CRodentsUse approved trapping devices or other means of pest control when pests are found. — A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. A dead mouse was found in the back storage area. Also, a risk control plan is required.
    • MN Rule 4626.1600No pest contractCriticalKeep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items. — Pest spray was stored above bar spoons and bar mixers in the wine room. Spray was moved. Remove spray. Pest control should be conducted by a professional pest control company.
    • MCO 188.390The business license must be posted where it can be easily seen. — The current license was not posted. Post.
    • MN Rule 4626.0033DPost the Certified Food Protection Manager certificate. — The current CFPM certificate was not posted. Post.
    • MN Rule 4626.0035DGHIKMThe person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils — Due to the overall amount of violations, there is a lack of managerial control. More managerial oversight is required.
    • MN Rule 4626.0220BRecord the date on the tag or label from the original container when the last shellstock from it is sold or served. — The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.
    • MN Rule 4626.0220CMaintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels. — There was no record-keeping system for shell stock tags to maintain chronological order. Develop.
    • MN Rule 4626.0235A(1)CriticalSeparate raw animal foods from ready-to-eat foods. — A container of raw oysters were stored directly above a container of lettuce. Store raw proteins below ready to eat products. The oysters were moved.
    • MN Rule 4626.0285BWiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily — The quat bucket at the bar was measured at 0 ppm. New concentration measured at 400 ppm.
    • MN Rule 4626.0300AStore all food: • In a clean, dry location • At least 6 inches above the floor — Food in the walk-in freezer was stored directly on the floor. Store food on the shelves.
    • MN Rule 4626.0395A1CriticalMaintain 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.) — The following items were measured below 135 F in the hot holding unit. -Sausage 80 F. Discarded.
    • MN Rule 4626.0395A2CriticalKeep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. — The following items were measured above 41 F: -Potatoes 46F and eggs 45 F in the pizza cold holding unit. -Cheese 46 F and sauce 47 F in the corner Roetane cooler. -Aioli 62 F in the middle prep cooler. -Cooked onions 62 F and egg 45 F in the right line prep cooler. Items discarded that were measured above 41 F. Food moved to a cooler maintaining temperature. Have unit serviced. A citation is being given for non-compliance.
    • MN Rule 4626.0400AUse 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. — The facility was missing date marking for ready to eat food in the prep coolers. Date mark all TCS food in storage mode.
    • MN Rule 4626.0408ABefore using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite. — The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate their written procedures. Develop and have accessible.
    • MN Rule 4626.0442BThe 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 — The breakfast menu was missing asterisks for the consumer advisory for the dishes with eggs to order and sunny side up eggs. Add asterisks to all breakfast menu items were eggs may be served undercooked.
    • MN Rule 4626.0715Have a test kit for the type of sanitizer used. — The facility could not locate their chlorine or quat test strips. Provide and use.
    • MN Rule 4626.0735ABAll equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. — The walk-in cooler had a large amount of ice buildup. Address.
    • MN Rule 4626.0805C1CriticalHave 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 bar 3-comp sink chlorine was measured at 0 ppm. Corrected. The new concentration was measured at 100 ppm.
    • MN Rule 4626.0955AStore single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor. — Single-service cups were stored directly on the floor in the basement near the coffee area. Store off the floor.
    • MN Rule 4626.1040ACriticalProvide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49. — The soda gun holder was missing the tubing. The tubing must be connected and go to the floor drain.
    • MN Rule 4626.1440Have hand soap at all handwashing sinks. — The bar hand sink did not have any soap. Stock at all times. A citation is being issued due to repeated non-compliance.
    • MN Rule 4626.1445Keep 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 — The bar hand sink did not have any paper toweling. Stock at all times.
    • MN Rule 4626.1515Keep the physical facilities in good repair. — The tiles near the walk-in freezer were cracked. Repair.
    • MN Rule 4626.1530AKeep all intake and exhaust air ducts and filters clean. — The hood baffles had grease build up. Clean.