FRESCHEZ DULCE ANTOJITOS LLC
322 LAKE ST W, Minneapolis, MN
Last inspected Sep 29, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
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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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 2 inspections on record for FRESCHEZ DULCE ANTOJITOS LLC, spanning August 2026 to September 2026 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
The most recent inspection noted 9 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
Sep 29, 2026
✕9 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.
- Have hand soap at all handwashing sinks.
- 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
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Sanitize food contact surfaces before using and after cleaning.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Aug 27, 2026
✕10 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.
- Have hand soap at all handwashing sinks.
- 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
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Sanitize food contact surfaces before using and after cleaning.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
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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.