BOLUDO

Order for delivery

Inspection history

1. Feb 27, 2026

   ✕
   5 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Have a test kit for the type of sanitizer used.
   • Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.
   • Label all containers of food and food ingredients with their common name.

2. Mar 4, 2025

   ✕
   7 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Have a test kit for the type of sanitizer used.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

3. Apr 3, 2024

   ✕
   4 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

4. Mar 20, 2024

   ✕
   9 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a test kit for the type of sanitizer used.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.