CENTRO RESTAURANT GROUP LLC

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Inspection history

1. Dec 1, 2025

   ✓
   3 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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.

2. Oct 14, 2025

   ✕
   12 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have hand soap at all handwashing sinks.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • 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.

3. Nov 1, 2024

   ✕
   2 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

4. Sep 27, 2024

   ✕
   9 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep the plumbing system in good repair.
   • 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.
   • Have a covered trash can in toilet rooms.
   • 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.

5. Sep 5, 2023

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.

6. Aug 24, 2023

   ✕
   3 violations

   • Have enough handwashing sinks for convenient use by employees.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.