Stone Bridge Tavern and Grill
Last inspected: Feb 11, 2026
78
Score
Inspectors have visited Stone Bridge Tavern and Grill nine times, with records going back to 2022. On Feb 11, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
The city-wide average sits at 84, which Stone Bridge Tavern and Grill's 78 doesn't quite reach. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
78
Sep 12, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
52
May 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
01B-13-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Alfredo and Rattle sauce at reach in cooler. Chef dated items to reflect correct date **Corrected On-Site**
02C-04-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk in freezer door
14-69-4
70
Sep 17, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken temping between 44F-46F at reach in cooler on cooks line. Per operator he had it on the counter while filling an order.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in hand washing sink located at cooks line **Corrected On-Site**
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream no date mark,per operator it was opened on Sunday
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap in the interior of the ice machine
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit double doors at stock area where mop sink is located
35B-01-4
Basic - Stored food not covered. Taquitos and chicken have no lids at reach in freezer on cooks line **Corrected On-Site**
08B-12-5
52
Jan 25, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beer cheese dated 1-13-2024, today is 1-25-2024. Advised to discard. Sous Chef discarded immediately.
02C-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lightly soiled. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine. **Corrected On-Site**
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
74
Aug 31, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Apr 12, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly-bar glass washer tested 2 times at 0 ppm. Advised to call service or change chemicals. Do not use this unit until it is properly sanitizing. Advised to use dishwasher in kitchen for bar glasses.
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand cart in front of hand wash sink at office door **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using chlorine sanitizer at warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice bin at soda dispenser. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Black solo cup in parasian cheese. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Equipment in poor repair. Single door upright cooler in prep kitchen with broken gasket!
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees.cookline hand wash sink by walk in cooler.
31B-04-4
41
Jul 15, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale HOUSE BRAND, Fancy ketchup, 7 lbs x 2 cans HARVEST BRAND, Mandarin oranges 6lbs 10 oz Discarded. **Corrected On-Site**
01B-01-4
Basic - Working containers of food removed from original container not identified by common name. Large bulk containers in dry storage area. **Corrected On-Site**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage area.
36-34-5
74
Frequently Asked Questions
When was Stone Bridge Tavern and Grill last inspected?
The most recent health inspection at Stone Bridge Tavern and Grill on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Stone Bridge Tavern and Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Stone Bridge Tavern and Grill.
How does Stone Bridge Tavern and Grill compare to other restaurants in St. Cloud?
Stone Bridge Tavern and Grill most recently scored 78 out of 100, which is lower than the St. Cloud average of 84.
Has Stone Bridge Tavern and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Stone Bridge Tavern and Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Stone Bridge Tavern and Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Stone Bridge Tavern and Grill inspected?
Based on the inspection history on file, Stone Bridge Tavern and Grill is inspected around three times per year on average.
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