ECUADOR BAKERY

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Inspection history

1. Apr 30, 2026

   ✓
   2 violations

   • Label all food packages as required by the law.
   • 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.

2. Mar 25, 2026

   ✕
   9 violations

   • Label all food packages as required by the law.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.)

3. Feb 27, 2025

   ✕
   5 violations

   • Label all food packages as required by the law.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • 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.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

4. Mar 14, 2024

   ✓
   2 violations

   • Label all food packages as required by the law.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

5. Feb 26, 2024

   ✕
   14 violations

   • Label all food packages as required by the law.
   • 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.
   • Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.
   • Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Protect food from cross-contamination by using packages or covered containers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

6. Feb 13, 2024

   ✕
   18 violations

   • Label all food packages as required by the law.
   • 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.
   • Install or replace wall and ceiling attachments including light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items and other attachments to be easily cleanable.
   • Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Protect food from cross-contamination by using packages or covered containers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • 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.
   • 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.)

7. Mar 16, 2023

   ✓
   2 violations

   • Label all food packages as required by the law.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

8. Feb 24, 2023

   ✕
   12 violations

   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Label all food packages as required by the law.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the physical facilities in good repair.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Keep the plumbing system in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.