LA MAMA RESTAURANT

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Dec 16, 2025

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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.

2. Dec 30, 2024

   ✓
   4 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Keep the physical facilities in good repair.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

3. Dec 18, 2024

   ✓
   9 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep the physical facilities in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a test kit for the type of sanitizer used.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

4. Dec 5, 2024

   ✕
   22 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep the physical facilities in good repair.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a test kit for the type of sanitizer used.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Post the Certified Food Protection Manager certificate.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.

5. Jan 8, 2024

   ✓
   3 violations

   • Use approved trapping devices or other means of pest control when pests are found.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work

6. Dec 18, 2023

   ✕
   18 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use approved trapping devices or other means of pest control when pests are found.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • 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
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • 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