CARNICERIA LA HUAZTECA
419 LAKE ST E, Minneapolis, MN
Last inspected May 18, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Not graded. The source hasn't reported a grade or result for the latest record. CleanPlate never invents one.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 6 inspections on record for CARNICERIA LA HUAZTECA, spanning January 2023 to May 2026 — every one straight from Minneapolis Health Department.
No violations were recorded at the most recent inspection.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
May 18, 2026
–May 6, 2025
✓2 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.
- 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.
Jan 30, 2025
–Jan 30, 2024
✕2 violations
- 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.)
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Feb 15, 2023
✓3 violations
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Keep the plumbing system in good repair.
- Keep the physical facilities in good repair.
Jan 31, 2023
✕9 violations
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Keep the plumbing system in good repair.
- Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- 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.)
- 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
- Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
- Keep the physical facilities in good repair.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Sanitize food contact surfaces before using and after cleaning.
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.