EL SAZON
2819 NICOLLET AVE, Minneapolis, MN
Last inspected Jun 22, 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 3 inspections on record for EL SAZON, spanning June 2025 to June 2026 — every one straight from Minneapolis Health Department.
It has held passed across its last two inspections.
The most recent inspection noted 3 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Jun 22, 2026
✓3 violations
- 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.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Jun 27, 2025
✓3 violations
- The business license must be posted where it can be easily seen.
- 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.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Jun 26, 2025
✕7 violations
- Keep a log to record employee illness symptoms. Have it available upon request.
- The business license must be posted where it can be easily seen.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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.
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
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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.