LA ROQUETA MEXICAN RESTAURANT
417 LAKE ST E #54, Minneapolis, MN
Last inspected Feb 11, 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.
Order for delivery
The record, in plain English
CleanPlate holds 4 inspections on record for LA ROQUETA MEXICAN RESTAURANT, spanning December 2023 to February 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
Feb 11, 2026
✓2 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Jan 28, 2026
✕7 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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.
- Have hand soap at all handwashing sinks.
- Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Jan 7, 2025
✕5 violations
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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
- Protect unpackaged food from environmental sources of contamination during preparation.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Dec 18, 2023
✕4 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.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Have a test kit for the type of sanitizer used.
More in Minneapolis
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.