BOLUDO

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Inspection history

1. Jul 30, 2026

   ✕
   12 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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a covered trash can in toilet rooms.
   • 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.
   • Separate raw animal foods from ready-to-eat foods.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • Sanitize food contact surfaces before using and after cleaning.

2. Jul 17, 2025

   ✓
   7 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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Have a test kit for the type of sanitizer used.
   • Have a covered trash can in toilet rooms.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

3. Jul 3, 2025

   ✕
   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.
   • 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.
   • Separate raw animal foods from ready-to-eat foods.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Have a test kit for the type of sanitizer used.
   • Have a covered trash can in toilet rooms.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

4. Jul 24, 2024

   ✓
   2 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

5. Jul 10, 2024

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

6. Jun 26, 2024

   ✕
   10 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food workers must wash their hands before starting food preparation tasks.
   • Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

7. Aug 3, 2023

   ✕
   7 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

8. Jun 29, 2023

   ✕
   14 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Replace equipment or utensils that are not durable or do not retain their characteristic qualities under normal use conditions.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Label all containers of food and food ingredients with their common name.
   • Protect food from cross-contamination by using packages or covered containers.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.