LA MEXICANA #1
1522 LAKE ST E, Minneapolis, MN
Last inspected Aug 6, 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 5 inspections on record for LA MEXICANA #1, spanning July 2023 to August 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 2 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
Aug 6, 2026
✓2 violations
- Clean non-food contact surfaces of equipment. Keep them clean.
- 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
Jul 20, 2026
✕6 violations
- Have hand soap at all handwashing sinks.
- 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.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
- Have a test kit for the type of sanitizer used.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Jul 8, 2025
✕4 violations
- Protect food from cross-contamination by using packages or covered containers.
- Have hand soap at all handwashing sinks.
- 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.
Jul 11, 2024
✕4 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Use effective cooling methods to cool TCS foods.
- Protect food from cross-contamination by using packages or covered containers.
Jul 14, 2023
✕4 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS 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.