COCINA LATINA

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Inspection history

1. May 26, 2026

   ✓
   2 violations

   • Keep the physical facilities in good repair.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

2. May 20, 2025

   ✕
   4 violations

   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Contain rodent bait in a covered, tamper-resistant bait station.
   • 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
   • 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.

3. Jun 6, 2024

   ✕
   5 violations

   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

4. May 23, 2024

   ✕
   11 violations

   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have hand soap at all handwashing sinks.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Jun 13, 2023

   ✕
   4 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review 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.

6. May 23, 2023

   ✕
   11 violations

   • Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Sanitize food contact surfaces before using and after cleaning.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Contain rodent bait in a covered, tamper-resistant bait station.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.