BOLUDO

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 29, 2026

   ✕
   6 violations

   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Sanitize food contact surfaces before using and after cleaning.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

2. Mar 12, 2025

   ✓
   4 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

3. Feb 26, 2025

   ✕
   12 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Keep 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
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Protect food from cross-contamination by using packages or covered containers.
   • Remove all unsafe and adulterated foods from the premises.

4. Mar 28, 2024

   ✓
   6 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep 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
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

5. Apr 7, 2023

   ✓
   3 violations

   • 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.
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • 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.