LAINA CAFE

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

Inspection history

1. Oct 27, 2026

   ✕
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide sinks and drainboards of warewashing equipment that are self-draining.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • All food must be from approved sources.
   • 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.

2. Sep 24, 2026

   ✕
   7 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide sinks and drainboards of warewashing equipment that are self-draining.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • All food must be from approved sources.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Aug 31, 2026

   ✕
   14 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide sinks and drainboards of warewashing equipment that are self-draining.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • All food must be from approved sources.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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.
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Store clothing and other personal items in lockers or other suitable places.
   • Protect food from cross-contamination by using packages or covered containers.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep a log to record employee illness symptoms. Have it available upon request.

4. Aug 1, 2025

   ✓
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide sinks and drainboards of warewashing equipment that are self-draining.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

5. Jul 15, 2025

   ✕
   14 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Store clothing and other personal items in lockers or other suitable places.
   • Provide sinks and drainboards of warewashing equipment that are self-draining.
   • 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
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have a covered trash can in toilet rooms.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.