{"name":"Butcher & The Boar","dba_name":"BUTCHER & THE BOAR","operating_legal_name":"","declared_type":"Restaurant","address":{"street":"901 N 3rd St","unit":"195","city":"Minneapolis","region":"MN","postal_code":"55401","country":"US"},"coordinates":{"latitude":44.98815619999999,"longitude":-93.2803327},"phone":"+16128861769","email":"","website":"http://www.butcherandtheboarmpls.com","map_url":"","timezone":"America/Chicago","operational_status":"active","cuisines":["American, Barbecue, Southern"],"price_range":"$31 to $50","attributes":{},"hours":[{"service":"business","text":"Mon-Thu, Sun 4:00 pm-10:00 pm Fri, Sat 4:00 pm-11:00 pm"}],"links":[{"kind":"reservations","url":"https://www.opentable.com/r/butcher-and-the-boar-minneapolis-2","provider":"opentable"}],"resolution_meta":{"website":{"status":"material_conflict","reason":"sources disagree and no evidence separates them; one value is selected by rule, alternatives retained","selected_source":"spothopper","alternatives":[{"value":"http://www.butcherandtheboarmpls.com/","source":"opentable"}]},"coordinates":{"status":"material_conflict","reason":"published venue point","selected_source":"spothopper","alternatives":[{"value":{"latitude":44.988359,"longitude":-93.2806285},"source":"opentable"},{"value":{"latitude":44.98838106661,"longitude":-93.280403734469},"source":"us_census_geocoder"}]}},"field_sources":{"name":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"phone":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"website":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"cuisines":{"basis":"external_source","via":["https://www.opentable.com/restaurant/profile/1271467","opentable"],"last_confirmed_at":"2026-09-30T06:00:23.696809Z"},"dba_name":{"basis":"external_source","via":["https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=30005%2C30006%2C30007%2C30008%2C30009%2C30010%2C30011%2C30012%2C30994%2C30995%2C36690%2C36691%2C36692%2C36693%2C36694%2C36695%2C36696%2C36697%2C36698%2C36699%2C36700%2C36701%2C36702%2C36703%2C36704%2C36705%2C36706%2C36707%2C36708%2C36709%2C36710%2C36711%2C36712%2C36713%2C36714%2C36715%2C36716%2C36717%2C43558%2C43559%2C43560%2C43561%2C43562%2C43563%2C43564%2C43565%2C43566%2C43567%2C43568%2C43569%2C43570%2C43571%2C43572%2C43573%2C43574%2C43575%2C43576%2C43577%2C43578%2C43579%2C43580%2C43581%2C43582%2C43583%2C43584%2C43585%2C43586%2C43587%2C43588%2C43589%2C43590%2C43591%2C43592%2C43593%2C44026%2C44027%2C44028%2C44029%2C44030%2C44031%2C44032%2C44033%2C44034%2C44035%2C44036%2C44037%2C44038%2C44039%2C44040%2C44041%2C45625&outFields=%2A&returnGeometry=false","MINNEAPOLIS_HEALTH"],"last_confirmed_at":"2026-09-30T06:01:03.669093Z"},"timezone":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"coordinates":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"price_range":{"basis":"external_source","via":["https://www.opentable.com/restaurant/profile/1271467","opentable"],"last_confirmed_at":"2026-09-30T06:00:23.696809Z"},"address.city":{"basis":"publisher_declared","via":["https://www.jesterconcepts.com/concepts","website printed text"],"last_confirmed_at":"2026-09-30T05:58:50.338332Z"},"address.unit":{"basis":"publisher_declared","via":["https://www.jesterconcepts.com/concepts","website printed text"],"last_confirmed_at":"2026-09-30T05:58:50.338332Z"},"declared_type":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"address.region":{"basis":"publisher_declared","via":["https://www.jesterconcepts.com/concepts","website printed text"],"last_confirmed_at":"2026-09-30T05:58:50.338332Z"},"address.street":{"basis":"publisher_declared","via":["https://www.jesterconcepts.com/concepts","website printed text"],"last_confirmed_at":"2026-09-30T05:58:50.338332Z"},"hours.business":{"basis":"external_source","via":["https://www.opentable.com/restaurant/profile/1271467","opentable"],"last_confirmed_at":"2026-09-30T06:00:23.696809Z"},"address.country":{"basis":"external_source","via":["https://www.spothopperapp.com/api/spots/126257","spothopper"],"last_confirmed_at":"2026-09-30T06:01:02.355425Z"},"operational_status":{"basis":"external_source","via":["https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=30005%2C30006%2C30007%2C30008%2C30009%2C30010%2C30011%2C30012%2C30994%2C30995%2C36690%2C36691%2C36692%2C36693%2C36694%2C36695%2C36696%2C36697%2C36698%2C36699%2C36700%2C36701%2C36702%2C36703%2C36704%2C36705%2C36706%2C36707%2C36708%2C36709%2C36710%2C36711%2C36712%2C36713%2C36714%2C36715%2C36716%2C36717%2C43558%2C43559%2C43560%2C43561%2C43562%2C43563%2C43564%2C43565%2C43566%2C43567%2C43568%2C43569%2C43570%2C43571%2C43572%2C43573%2C43574%2C43575%2C43576%2C43577%2C43578%2C43579%2C43580%2C43581%2C43582%2C43583%2C43584%2C43585%2C43586%2C43587%2C43588%2C43589%2C43590%2C43591%2C43592%2C43593%2C44026%2C44027%2C44028%2C44029%2C44030%2C44031%2C44032%2C44033%2C44034%2C44035%2C44036%2C44037%2C44038%2C44039%2C44040%2C44041%2C45625&outFields=%2A&returnGeometry=false","MINNEAPOLIS_HEALTH"],"last_confirmed_at":"2026-09-30T06:01:03.669093Z"},"address.postal_code":{"basis":"publisher_declared","via":["https://www.jesterconcepts.com/concepts","website printed text"],"last_confirmed_at":"2026-09-30T05:58:50.338332Z"},"licenses.mn_minneapolis_food":{"basis":"external_source","via":["https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=30005%2C30006%2C30007%2C30008%2C30009%2C30010%2C30011%2C30012%2C30994%2C30995%2C36690%2C36691%2C36692%2C36693%2C36694%2C36695%2C36696%2C36697%2C36698%2C36699%2C36700%2C36701%2C36702%2C36703%2C36704%2C36705%2C36706%2C36707%2C36708%2C36709%2C36710%2C36711%2C36712%2C36713%2C36714%2C36715%2C36716%2C36717%2C43558%2C43559%2C43560%2C43561%2C43562%2C43563%2C43564%2C43565%2C43566%2C43567%2C43568%2C43569%2C43570%2C43571%2C43572%2C43573%2C43574%2C43575%2C43576%2C43577%2C43578%2C43579%2C43580%2C43581%2C43582%2C43583%2C43584%2C43585%2C43586%2C43587%2C43588%2C43589%2C43590%2C43591%2C43592%2C43593%2C44026%2C44027%2C44028%2C44029%2C44030%2C44031%2C44032%2C44033%2C44034%2C44035%2C44036%2C44037%2C44038%2C44039%2C44040%2C44041%2C45625&outFields=%2A&returnGeometry=false","MINNEAPOLIS_HEALTH"],"last_confirmed_at":"2026-09-30T06:01:03.669093Z"},"licenses.mn_minneapolis_health":{"basis":"external_source","via":["https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=3992%2C3993%2C3994%2C3995%2C3996%2C3997%2C3998%2C3999%2C4000%2C4211%2C4212%2C4213%2C5021%2C5022%2C15618%2C15619%2C15620%2C15621%2C15622%2C15623%2C16120%2C16121%2C16122%2C16123%2C16338%2C16339%2C28675%2C28676%2C28677%2C28678%2C28679%2C28680%2C28681%2C28682%2C28683%2C28684%2C28685%2C28686%2C28687%2C28688%2C28689%2C28690%2C28691%2C28692%2C28693%2C28694%2C28695%2C28696%2C28697%2C28698%2C28699%2C28700%2C28701%2C28702%2C28703%2C28704%2C28705%2C28706%2C28707%2C28708%2C28709%2C28710%2C28711%2C28712%2C28713%2C28714%2C28715%2C28716%2C28717%2C28718%2C28719%2C28720%2C28721%2C28722%2C28723%2C28724%2C28725%2C28726%2C28727%2C28728%2C28729%2C28730%2C28731%2C28732%2C28733%2C28734%2C28735%2C28736%2C28737%2C28738%2C28739%2C28740%2C29997%2C29998%2C29999%2C30000%2C30001%2C30002%2C30003%2C30004&outFields=%2A&returnGeometry=false","MINNEAPOLIS_HEALTH"],"last_confirmed_at":"2026-09-30T06:01:03.551635Z"},"licenses.mn_minneapolis_liquor":{"basis":"external_source","via":["https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/On_Sale_Liquor/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28licenseName%29%3D%27BUTCHER+%26+THE+BOAR%27+OR+%28%28UPPER%28address%29+LIKE+%27901+%25%27+OR+UPPER%28address%29+LIKE+%27901-%25%27+OR+UPPER%28address%29+LIKE+%27%25-901+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%253%25%27+OR+UPPER%28address%29+LIKE+%27%25THIRD%25%27%29%29%29","MINNEAPOLIS_LICENSES"],"last_confirmed_at":"2026-09-30T06:01:03.963160Z"}},"id":"fd2b4aee-8cb0-40f7-affe-cf2a90f223d9","revision":1,"association_status":"accepted","identifiers":[{"provider":"foursquare","kind":"foursquare_id","value":"63e30be1dca6b6753be53a3d","scope":"location","status":"provider_confirmed","first_seen_at":"2026-09-30T06:01:02.355425Z","last_confirmed_at":"2026-09-30T06:01:02.355425Z"},{"provider":"google","kind":"google_place_id","value":"ChIJe_YyOiUzs1IR0qgYBD0rkUM","scope":"location","status":"provider_confirmed","first_seen_at":"2026-09-30T06:01:02.355425Z","last_confirmed_at":"2026-09-30T06:01:02.355425Z"},{"provider":"MINNEAPOLIS_HEALTH","kind":"food_service_permit_id","value":"LIC402718","scope":"license","status":"provider_confirmed","first_seen_at":"2026-09-30T06:01:03.669093Z","last_confirmed_at":"2026-09-30T06:01:03.669093Z"},{"provider":"MINNEAPOLIS_LICENSES","kind":"liquor_license_id","value":"LIC403930","scope":"license","status":"provider_confirmed","first_seen_at":"2026-09-30T06:01:03.963160Z","last_confirmed_at":"2026-09-30T06:01:03.963160Z"},{"provider":"opentable","kind":"opentable_restaurant","value":"butcher-and-the-boar-minneapolis-2","scope":"location","status":"provider_confirmed","first_seen_at":"2026-09-30T06:00:23.696809Z","last_confirmed_at":"2026-09-30T06:00:23.696809Z"},{"provider":"opentable","kind":"opentable_restaurant_id","value":"1271467","scope":"location","status":"provider_confirmed","first_seen_at":"2026-09-30T06:00:23.696809Z","last_confirmed_at":"2026-09-30T06:00:23.696809Z"},{"provider":"spothopper","kind":"spothopper_spot_id","value":"126257","scope":"location","status":"provider_confirmed","first_seen_at":"2026-09-30T06:01:02.355425Z","last_confirmed_at":"2026-09-30T06:01:02.355425Z"}],"licenses":[{"source_id":"mn_minneapolis_food","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"food_service_permit","number":"LIC402718","parent_number":"","type":"RESTAURANT","status":"","state":"unknown","scope":"operator","state_basis":"source_states_no_currency","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":null,"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=30005%2C30006%2C30007%2C30008%2C30009%2C30010%2C30011%2C30012%2C30994%2C30995%2C36690%2C36691%2C36692%2C36693%2C36694%2C36695%2C36696%2C36697%2C36698%2C36699%2C36700%2C36701%2C36702%2C36703%2C36704%2C36705%2C36706%2C36707%2C36708%2C36709%2C36710%2C36711%2C36712%2C36713%2C36714%2C36715%2C36716%2C36717%2C43558%2C43559%2C43560%2C43561%2C43562%2C43563%2C43564%2C43565%2C43566%2C43567%2C43568%2C43569%2C43570%2C43571%2C43572%2C43573%2C43574%2C43575%2C43576%2C43577%2C43578%2C43579%2C43580%2C43581%2C43582%2C43583%2C43584%2C43585%2C43586%2C43587%2C43588%2C43589%2C43590%2C43591%2C43592%2C43593%2C44026%2C44027%2C44028%2C44029%2C44030%2C44031%2C44032%2C44033%2C44034%2C44035%2C44036%2C44037%2C44038%2C44039%2C44040%2C44041%2C45625&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.669093Z","last_confirmed_at":"2026-09-30T06:01:03.669093Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3934699","parent_number":"LIC402718","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2023-06-08","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":84,"grade":"","violation_count":9,"violations":[{"code":"MN Rule 4626.0408A","description":"Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.","comment":"Facility was observed using Time as a Public Health Control (TPHC) for TCS (time/temperature control for safety) foods such as pico de gallo, dressings made in house, sour cream sauces and other foods on top of the counter coolers out of temperature control. A cheese sauce was also being used under this plan, and was observed elevated on the grill flat top so that it could soften up before being heated upon order. There are two coolers on the cook line that are counter coolers with no prep cooler in the top of the unit. The foods are discarded at the end of the night, which can be at least 6 hours depending on the day. Discussed with director that these foods that are being used for TPHC require a written plan under 4 hours, or 6 hours if food remains at 70F or below. Provide written procedures for all foods used under the Time as a Public Health Control plan and keep available on site for inspectors to verify during inspections.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.1730A","description":"Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735","comment":"Facility was using sodium nitrate pink salt cure in their cheddar sausages made in the facility. There was no HACCP (Hazard analysis for critical control points) plan available at the time of inspection for the sausages made with pink salt. Discussed with director that foods made with sodium nitrate pink salt are required to have a written and approved HACCP plan before they are able to be served to customers. Discontinue making sausages with sodium nitrate pink salt until a written HACCP plan has been submitted to and approved by the City of Minneapolis.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0225A","description":"Make sure all ready-to-eat foods and garnishes are not touched with bare hands.","comment":"Observed a staff member chopping thyme with bare hands. The thyme was going to be used as a garnish in finished dishes. Discussed with director and staff that foods that are ready-to-eat must not be touched with bare hands because of the risk of spreading foodborne illness associated with the practice. Director instructed staff to re-purpose thyme to be used with food that will be cooked or baked. Discontinue bare hand contact with ready-to-eat foods and garnishes. Retrain staff to use gloves, tongs or other barriers to the hands to prevent bare hand contact.","severity":"Priority1","points":"4","status":"Corrected on-site"},{"code":"MN Rule 4626.0710B","description":"Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.","comment":"There was no independent irreversible temperature indicator to measure the hot water rinse temperature of the high temperature dish machine. Provide and maintain on site to monitor sanitization temperature of the dish machines.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0715","description":"Have a test kit for the type of sanitizer used.","comment":"There was no test kit that could be located for the Sink & Surface Cleaner Sanitizer solution used in sanitizer buckets and in the 3 basin sink in the prep kitchen area. Provide and maintain on site to measure and monitor sanitizer concentrations.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0275C","description":"Store in-use food preparation and serving utensils only on clean, sanitized surfaces.","comment":"Tongs and utensils between use were observed stored in a sanitizer bucket on the floor. Tongs that were ready for use were observed stored on the oven handle. Discussed storage of ready-to-use and in-use utensils should not be in sanitizer or in a place where they can be contaminated by staff. Keep tongs where they cannot be contaminated while in use and wash, rinse and sanitize them every 4 hours after they are first used with food or immediately if they are contaminated while in use. Retrain staff to store utensils in appropriate place and maintain.","severity":"Priority3","points":"0","status":"Corrected on-site"},{"code":"MN Rule 4626.0349F","description":"Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.","comment":"Non continuous cooking methods were being used for 2\" thick cuts of pork chops. Any raw animal food that is cooked partially through and then cooled before a final cook step must have a written procedure submitted to and approved by regulatory authority before any execution of those methods are employed in the facility. Provided a copy of non-continuous cooking plan with emailed report to operator to complete and submit before enacting plan. Discontinue non continuous cooking until written plan is submitted and approved. Once approved, keep a copy of the approved written plan on site for inspectors to verify during inspections.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"Handwash signs were observed missing from sinks in the bar areas of the facility. A copy of handwash sign was provided to operator with emailed report. Provide handwash signs at designated handwashing sinks and maintain at all times.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0395A1","description":"Maintain 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.)","comment":"Hot mashed potatoes were observed maintaining a temperature of 116F in the Warming Unit on top of the Saute Flat Top. Potatoes were filled above fill line of container and were heaped over the top edge of the container. Director stirred product and product did not reach 135F. Discussed reducing the amount of food in the warming unit so that it could be maintained hot at 135F or above, and stirring the product to maintain all areas of the food hot. Potatoes were discarded after 4 hours. Maintain all hot TCS foods at 135F or above at all times.","severity":"Priority1","points":"4","status":"Corrected on-site"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=3992%2C3993%2C3994%2C3995%2C3996%2C3997%2C3998%2C3999%2C4000%2C4211%2C4212%2C4213%2C5021%2C5022%2C15618%2C15619%2C15620%2C15621%2C15622%2C15623%2C16120%2C16121%2C16122%2C16123%2C16338%2C16339%2C28675%2C28676%2C28677%2C28678%2C28679%2C28680%2C28681%2C28682%2C28683%2C28684%2C28685%2C28686%2C28687%2C28688%2C28689%2C28690%2C28691%2C28692%2C28693%2C28694%2C28695%2C28696%2C28697%2C28698%2C28699%2C28700%2C28701%2C28702%2C28703%2C28704%2C28705%2C28706%2C28707%2C28708%2C28709%2C28710%2C28711%2C28712%2C28713%2C28714%2C28715%2C28716%2C28717%2C28718%2C28719%2C28720%2C28721%2C28722%2C28723%2C28724%2C28725%2C28726%2C28727%2C28728%2C28729%2C28730%2C28731%2C28732%2C28733%2C28734%2C28735%2C28736%2C28737%2C28738%2C28739%2C28740%2C29997%2C29998%2C29999%2C30000%2C30001%2C30002%2C30003%2C30004&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.551635Z","last_confirmed_at":"2026-09-30T06:01:03.551635Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3944989","parent_number":"LIC402718","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2024-06-06","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":94,"grade":"","violation_count":5,"violations":[{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"There was no signage at the bar handwashing sinks notifying employees to wash their hands at the sink. Provide signage at these sinks that are designated for handwashing in the bar areas and maintain.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1730A","description":"Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735","comment":"When asked if curing with pink salt sodium nitrate is being done, Chef answered that they are. Inspector explained that this was discussed at the previous year's inspection with the person in charge at that time and they were ordered to discontinue curing and submit a HACCP Plan before resuming curing with pink salt sodium nitrate. At the time of this inspection, there is currently no HACCP plan for the establishment for curing sausages or any other meat product with pink salt sodium nitrate. Sent HACCP link to chef during the inspection to obtain and submit HACCP plan for curing. Discontinue curing with pink salt sodium nitrate until a HACCP plan is submitted and approved by the City of Minneapolis. A $200.00 citation will be assessed for this repeat violation. Creme Fraiche was observed stored out on the counter at room temperature at the time of inspection. Discussed with Chef that fermentation requires a HACCP plan and that this practice should be discontinued until a HACCP plan is submitted and approved by the City of Minneapolis.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0275C","description":"Store in-use food preparation and serving utensils only on clean, sanitized surfaces.","comment":"Tongs that were ready for use or were in-use were observed stored in sanitizer buckets. Discussed with Person in charge that tongs need to fully air dry after being sanitized and this is not an acceptable storage place as wet tongs would be used to handle food. This can transfer chemical sanitize to the food. Discontinue this practice. Alternatives were discussed during inspection, such as placing tongs in an empty container and washing, rinsing and sanitizing every 4 hours.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0395A2","description":"Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.","comment":"Garlic Herb Butter and Apricot Chutney made in house were both observed stored above the counter holding above 41F at the time of inspection. Discussed with Chef that all foods made in house with TCS products must be refrigerated at all times, or used under a Time as a Public Health Control. Provided copy of TPHC plan with emailed report. Maintain all cold TCS foods at 41F or below at all times.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0715","description":"Have a test kit for the type of sanitizer used.","comment":"There was no Sink & Surface sanitizer test kit available at the time of inspection. Obtain Sink & Surface sanitizer test kit from chemical provider and keep on site at all times.","severity":"Priority2","points":"2","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=3992%2C3993%2C3994%2C3995%2C3996%2C3997%2C3998%2C3999%2C4000%2C4211%2C4212%2C4213%2C5021%2C5022%2C15618%2C15619%2C15620%2C15621%2C15622%2C15623%2C16120%2C16121%2C16122%2C16123%2C16338%2C16339%2C28675%2C28676%2C28677%2C28678%2C28679%2C28680%2C28681%2C28682%2C28683%2C28684%2C28685%2C28686%2C28687%2C28688%2C28689%2C28690%2C28691%2C28692%2C28693%2C28694%2C28695%2C28696%2C28697%2C28698%2C28699%2C28700%2C28701%2C28702%2C28703%2C28704%2C28705%2C28706%2C28707%2C28708%2C28709%2C28710%2C28711%2C28712%2C28713%2C28714%2C28715%2C28716%2C28717%2C28718%2C28719%2C28720%2C28721%2C28722%2C28723%2C28724%2C28725%2C28726%2C28727%2C28728%2C28729%2C28730%2C28731%2C28732%2C28733%2C28734%2C28735%2C28736%2C28737%2C28738%2C28739%2C28740%2C29997%2C29998%2C29999%2C30000%2C30001%2C30002%2C30003%2C30004&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.551635Z","last_confirmed_at":"2026-09-30T06:01:03.551635Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3944990","parent_number":"LIC402718","type":"Follow-Up","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2023-06-21","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":98,"grade":"","violation_count":2,"violations":[{"code":"MN Rule 4626.0710B","description":"Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.","comment":"There was no independent irreversible temperature indicator to measure the hot water rinse temperature of the high temperature dish machine. Provide and maintain on site to measure and monitor sanitizer concentrations.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"Handwashing signs were observed missing from sinks in the bar areas of the facility. A copy of handwash signs was provided to the operator with routine inspection report. Provide handwash signs at designated handwash sinks and maintain at all times.","severity":"Priority3","points":"0","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=3992%2C3993%2C3994%2C3995%2C3996%2C3997%2C3998%2C3999%2C4000%2C4211%2C4212%2C4213%2C5021%2C5022%2C15618%2C15619%2C15620%2C15621%2C15622%2C15623%2C16120%2C16121%2C16122%2C16123%2C16338%2C16339%2C28675%2C28676%2C28677%2C28678%2C28679%2C28680%2C28681%2C28682%2C28683%2C28684%2C28685%2C28686%2C28687%2C28688%2C28689%2C28690%2C28691%2C28692%2C28693%2C28694%2C28695%2C28696%2C28697%2C28698%2C28699%2C28700%2C28701%2C28702%2C28703%2C28704%2C28705%2C28706%2C28707%2C28708%2C28709%2C28710%2C28711%2C28712%2C28713%2C28714%2C28715%2C28716%2C28717%2C28718%2C28719%2C28720%2C28721%2C28722%2C28723%2C28724%2C28725%2C28726%2C28727%2C28728%2C28729%2C28730%2C28731%2C28732%2C28733%2C28734%2C28735%2C28736%2C28737%2C28738%2C28739%2C28740%2C29997%2C29998%2C29999%2C30000%2C30001%2C30002%2C30003%2C30004&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.551635Z","last_confirmed_at":"2026-09-30T06:01:03.551635Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3973750","parent_number":"LIC402718","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2025-06-03","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":94,"grade":"","violation_count":3,"violations":[{"code":"MN Rule 4626.0275C","description":"Store in-use food preparation and serving utensils only on clean, sanitized surfaces.","comment":"Tongs that were in-use were observed being stored in sanitizer buckets. Discussed with Chef that tongs need to fully air dry after being washed, rinsed and sanitized and should not be stored in sanitizer buckets. This practice can transfer chemicals to the food being handled. Discontinue this practice. Alternative storage methods and locations for ready-to-use tongs were offered at the time of inspection. Retrain staff to store tongs in a clean area and ensure that they are washing, rinsing and sanitizing them every 4 hours. Do not store tongs in sanitizer buckets at any time.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0405A","description":"Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.","comment":"Dressings made in house in the back of the Flat Top Stand Up Cooler were observed date marked past 7 days. Dressing dates were observed at 5/16, 5/28, and 5/29. Chef pulled these items from the Stand Up Cooler and discarded them. Ensure staff are checking for expired food in coolers so they can discard food that is past the allowable 7 day date mark. Discard all TCS foods that are past 7 days from prep or opening of container.","severity":"Priority1","points":"4","status":"Corrected on-site"},{"code":"MN Rule 4626.0390B","description":"While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.","comment":"Several dressings prepped in ambient temperature were observed cooling with lids tightly covering containers. Some containers were also stacked. These methods prevent rapid cooling and may keep dressings at temperatures above the safe 41F for longer than 4 hours. Chef uncovered and unstacked containers of dressings. Retrains staff to cool foods that have been prepped uncovered, unstacked and spread out to rapidly cool foods prepared at ambient temperatures within 4 hours to 41F or lower.","severity":"Priority2","points":"2","status":"Corrected on-site"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=3992%2C3993%2C3994%2C3995%2C3996%2C3997%2C3998%2C3999%2C4000%2C4211%2C4212%2C4213%2C5021%2C5022%2C15618%2C15619%2C15620%2C15621%2C15622%2C15623%2C16120%2C16121%2C16122%2C16123%2C16338%2C16339%2C28675%2C28676%2C28677%2C28678%2C28679%2C28680%2C28681%2C28682%2C28683%2C28684%2C28685%2C28686%2C28687%2C28688%2C28689%2C28690%2C28691%2C28692%2C28693%2C28694%2C28695%2C28696%2C28697%2C28698%2C28699%2C28700%2C28701%2C28702%2C28703%2C28704%2C28705%2C28706%2C28707%2C28708%2C28709%2C28710%2C28711%2C28712%2C28713%2C28714%2C28715%2C28716%2C28717%2C28718%2C28719%2C28720%2C28721%2C28722%2C28723%2C28724%2C28725%2C28726%2C28727%2C28728%2C28729%2C28730%2C28731%2C28732%2C28733%2C28734%2C28735%2C28736%2C28737%2C28738%2C28739%2C28740%2C29997%2C29998%2C29999%2C30000%2C30001%2C30002%2C30003%2C30004&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.551635Z","last_confirmed_at":"2026-09-30T06:01:03.551635Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3973751","parent_number":"LIC402718","type":"Follow-Up","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2024-06-20","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":98,"grade":"","violation_count":3,"violations":[{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"There was no signage at the bar handwashing sinks to notify employees to wash their hands at the sink. Provide signage at these sinks that are designated for handwashing in the bar areas and maintain.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0275C","description":"Store in-use food preparation and serving utensils only on clean, sanitized surfaces.","comment":"Tongs that were ready for use or were in use at the time were observed stored in sanitizer buckets. Discussed with Person in Charge that tongs need to fully air dry after being sanitized and this is not an acceptable storage place as wet tongs would be used to handle food. This can transfer chemical sanitizer to the food. Discontinue this practice. Alternatives were discussed during inspection, such as placing tongs in an empty container and washing, rinsing and sanitizing every 4 hours. Discontinue storing tongs and other utensils that are ready to use in sanitizer buckets.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0715","description":"Have a test kit for the type of sanitizer used.","comment":"There was no Sink & Surface sanitizer test kit available for checking sanitizer concentrations. Obtain Sink & Surface sanitizer test kit from chemical provider and keep on site at all times.","severity":"Priority2","points":"2","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=3992%2C3993%2C3994%2C3995%2C3996%2C3997%2C3998%2C3999%2C4000%2C4211%2C4212%2C4213%2C5021%2C5022%2C15618%2C15619%2C15620%2C15621%2C15622%2C15623%2C16120%2C16121%2C16122%2C16123%2C16338%2C16339%2C28675%2C28676%2C28677%2C28678%2C28679%2C28680%2C28681%2C28682%2C28683%2C28684%2C28685%2C28686%2C28687%2C28688%2C28689%2C28690%2C28691%2C28692%2C28693%2C28694%2C28695%2C28696%2C28697%2C28698%2C28699%2C28700%2C28701%2C28702%2C28703%2C28704%2C28705%2C28706%2C28707%2C28708%2C28709%2C28710%2C28711%2C28712%2C28713%2C28714%2C28715%2C28716%2C28717%2C28718%2C28719%2C28720%2C28721%2C28722%2C28723%2C28724%2C28725%2C28726%2C28727%2C28728%2C28729%2C28730%2C28731%2C28732%2C28733%2C28734%2C28735%2C28736%2C28737%2C28738%2C28739%2C28740%2C29997%2C29998%2C29999%2C30000%2C30001%2C30002%2C30003%2C30004&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.551635Z","last_confirmed_at":"2026-09-30T06:01:03.551635Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"4040062","parent_number":"LIC402718","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2026-06-09","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":78,"grade":"","violation_count":8,"violations":[{"code":"MN Rule 4626.0405A","description":"Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.","comment":"Esquites Dressing (5/19) and Aji Verde (5/21) were observed being kept past the 7 day date mark allowed in the Flat Top Stand Up Cooler at the time of inspection. Pickled Beets (5/27) and Tomato Pickles (5/26) in the Garde Manger Double Door Cooler were observed being kept past the 7 day date mark allowed at the time of inspection. Miso Butter (5/28), Garlic Butter (5/26), and Smoked Butter (5/31) were observed being kept past the 7 day date mark allowed at the time of inspection. Discussed with Chef that all items made in house must be used within 7 days or discarded. Discard all items that have passed the allowed 7 day date mark. Retrain staff to monitor products and use items or discard them within 7 days.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0400A","description":"Use 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.","comment":"Various Dressings in the Garde Manger Double Door Cooler were observed missing date marks. Chef recalled each date that the dressings were made from the back Walk In Cooler where the bulk dressings were stored. Discussed the importance of carrying dates from bulk containers to the products so that staff know when to discard the items when they pass 7 days. Chef date marked each bottle individually. Date mark all house made TCS foods with day 1 being the day the item was prepared or cooked.","severity":"Priority2","points":"2","status":"Corrected on-site"},{"code":"MN Rule 4626.0408A","description":"Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.","comment":"Time as a Public Health Control (TPHC) was observed being used to keep Pimento Cheese Dip, partially cooked chuck eye steaks, and cooked meats intentionally out of temperature control without a written plan. Discussed with Chef that there needs to be written procedures for staff so that they can reference it and it can be reviewed by inspection staff during inspections. Provided a written template for TPHC with emailed report. Complete written TPHC for foods intentionally being kept out of temperature control and keep on site for inspectors to review during inspections.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0220C","description":"Maintain 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.","comment":"Tags for Oysters were not being kept for 90 days at the time of inspection. Discussed with Chef that oysters need to have their tags kept on site for 90 days in case of any reported foodborne illnesses associated with consuming oysters. Provided a guidance document on keeping tags with emailed report. Keep all shellstock tags for a minimum of 90 days.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0220B","description":"Record the date on the tag or label from the original container when the last shellstock from it is sold or served.","comment":"The shellstock tags were missing the date that the last shellstock was sold from each lot at the time of inspection. It is important to write the date of the day that the lot is sold out for illness tracking purposes. Provided the shellstock tag guidance document with emailed report. Train staff to write the date that the last shellstock was sold from each lot on the tag.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0395A2","description":"Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.","comment":"Dairy Butter was observed being kept out at room temperature (69F) at the time of inspection. Dairy butter must be kept cold according to the package instructions. Chef discarded the open packages of butter at the time of inspection since they had been kept out for a few days. Maintain all cold TCS foods at 41F or below at all times.","severity":"Priority1","points":"4","status":"Corrected on-site"},{"code":"MN Rule 4626.0360A","description":"Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.","comment":"Cheese sauce was observed improperly reheating for hot holding at the time of inspection at 70F after 1.5hrs in the Saute Side Alto Shaam warming unit at the time of inspection. Discussed with Chef that foods that are cooked and cooled in advance, then reheated to keep hot need to be rapidly reheated to 165F or higher before being hot held. Rapidly reheat foods that are previously cooked and cooled to 165F for hot holding. Discard foods that do not reheat to 165F within 2 hours.","severity":"Priority1","points":"4","status":"Corrected on-site"},{"code":"MN Rule 4626.0715","description":"Have a test kit for the type of sanitizer used.","comment":"There was no Sink & Surface Cleaner Sanitizer test kit available on site to test the sanitizer bucket dispenser concentrations at the time of inspection. Provide and maintain a sanitizer test kit on site at all times for each sanitizer used.","severity":"Priority2","points":"2","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=30005%2C30006%2C30007%2C30008%2C30009%2C30010%2C30011%2C30012%2C30994%2C30995%2C36690%2C36691%2C36692%2C36693%2C36694%2C36695%2C36696%2C36697%2C36698%2C36699%2C36700%2C36701%2C36702%2C36703%2C36704%2C36705%2C36706%2C36707%2C36708%2C36709%2C36710%2C36711%2C36712%2C36713%2C36714%2C36715%2C36716%2C36717%2C43558%2C43559%2C43560%2C43561%2C43562%2C43563%2C43564%2C43565%2C43566%2C43567%2C43568%2C43569%2C43570%2C43571%2C43572%2C43573%2C43574%2C43575%2C43576%2C43577%2C43578%2C43579%2C43580%2C43581%2C43582%2C43583%2C43584%2C43585%2C43586%2C43587%2C43588%2C43589%2C43590%2C43591%2C43592%2C43593%2C44026%2C44027%2C44028%2C44029%2C44030%2C44031%2C44032%2C44033%2C44034%2C44035%2C44036%2C44037%2C44038%2C44039%2C44040%2C44041%2C45625&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.669093Z","last_confirmed_at":"2026-09-30T06:01:03.669093Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"4088196","parent_number":"LIC402718","type":"Follow-Up","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"BUTCHER & THE BOAR","issued_date":"2026-06-23","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":92,"grade":"","violation_count":3,"violations":[{"code":"MN Rule 4626.0405A","description":"Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.","comment":"House made Pozole (6/16), Remolade (5/20), Ancho Crisp (6/2) and Cream sauce (5/31) were all observed expired past the 7 day date mark in the Saute Stand Up Cooler at the time of inspection. Ordered items to be discarded. Retrain staff to go through coolers more frequently and discard old foods to reduce the risk of foodborne illness for customers.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0408A","description":"Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.","comment":"Time as a Public Health Control (TPHC) was observed being used without a written plan for Pork Belly and Pimento Cheese Dip at the time of inspection. Worked with Chef to complete written plan on site. Keep original copy of TPHC plan available for inspectors to verify during inspections and ensure all employees enacting plan are thoroughly trained in plan before implementation.","severity":"Priority2","points":"2","status":"Corrected on-site"},{"code":"MN Rule 4626.0715","description":"Have a test kit for the type of sanitizer used.","comment":"There was no sanitizer test kit available on site for the Sink & Surface Cleaner sanitizer at the time of inspection. Provide test kit and keep on site at all times.","severity":"Priority2","points":"2","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=30005%2C30006%2C30007%2C30008%2C30009%2C30010%2C30011%2C30012%2C30994%2C30995%2C36690%2C36691%2C36692%2C36693%2C36694%2C36695%2C36696%2C36697%2C36698%2C36699%2C36700%2C36701%2C36702%2C36703%2C36704%2C36705%2C36706%2C36707%2C36708%2C36709%2C36710%2C36711%2C36712%2C36713%2C36714%2C36715%2C36716%2C36717%2C43558%2C43559%2C43560%2C43561%2C43562%2C43563%2C43564%2C43565%2C43566%2C43567%2C43568%2C43569%2C43570%2C43571%2C43572%2C43573%2C43574%2C43575%2C43576%2C43577%2C43578%2C43579%2C43580%2C43581%2C43582%2C43583%2C43584%2C43585%2C43586%2C43587%2C43588%2C43589%2C43590%2C43591%2C43592%2C43593%2C44026%2C44027%2C44028%2C44029%2C44030%2C44031%2C44032%2C44033%2C44034%2C44035%2C44036%2C44037%2C44038%2C44039%2C44040%2C44041%2C45625&outFields=%2A&returnGeometry=false","first_seen_at":"2026-09-30T06:01:03.669093Z","last_confirmed_at":"2026-09-30T06:01:03.669093Z"},{"source_id":"mn_minneapolis_liquor","authority":"MINNEAPOLIS_LICENSES","jurisdiction":"MN","kind":"liquor_license","number":"LIC403930","parent_number":"","type":"BLLiquor","status":"Pending","state":"not_current","scope":"operator","state_basis":"explicit_license_status","licensee":"","dba_name":"Butcher & The Boar","issued_date":"2026-04-09","original_issue_date":"","effective_date":"","expiration_date":"2026-10-01","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":null,"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/On_Sale_Liquor/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28licenseName%29%3D%27BUTCHER+%26+THE+BOAR%27+OR+%28%28UPPER%28address%29+LIKE+%27901+%25%27+OR+UPPER%28address%29+LIKE+%27901-%25%27+OR+UPPER%28address%29+LIKE+%27%25-901+%25%27%29+AND+%28UPPER%28address%29+LIKE+%27%253%25%27+OR+UPPER%28address%29+LIKE+%27%25THIRD%25%27%29%29%29","first_seen_at":"2026-09-30T06:01:03.963160Z","last_confirmed_at":"2026-09-30T06:01:03.963160Z"}],"contact_routes":[],"domains":["jesterconcepts.com"],"first_seen_at":"2026-09-30T06:01:03.963160Z","last_confirmed_at":"2026-09-30T06:01:03.963160Z","materially_changed_at":"2026-09-30T06:01:10.269959Z"}