EL SABOR CHUCHI Y PANADERIA
705 LAKE ST E, Minneapolis, MN
Last inspected Oct 8, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
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 EL SABOR CHUCHI Y PANADERIA, spanning September 2023 to October 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
The most recent inspection noted 1 violation, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Oct 8, 2026
✓1 violation
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Sep 24, 2026
✕7 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.
- 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
- Use effective cooling methods to cool TCS foods.
- 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.
- Have a food thermometer easily available to measure the internal temperature of foods.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Sep 11, 2025
✕4 violations
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.
- Keep the plumbing system in good repair.
- Keep the physical facilities in good repair.
Sep 4, 2024
✕3 violations
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Sep 14, 2023
–Sep 7, 2023
✕8 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.
- 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.
- Label all containers of food and food ingredients with their common name.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 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.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
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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.