LOS ANDES RESTARAUNT

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

Inspection history

1. Jun 2, 2026

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Keep the physical facilities in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

2. Jul 2, 2025

   ✕
   5 violations

   • 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.
   • Use effective cooling methods to cool TCS foods.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • 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.

3. Jun 18, 2025

   ✕
   13 violations

   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discard all shellstock that is not reasonably free of mud, dead shellfish, and shellfish with broken shells.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • 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.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Use effective cooling methods to cool TCS foods.
   • Sanitize food contact surfaces before using and after cleaning.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • 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
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • 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.

4. Jun 4, 2025

   ✕
   20 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discard all shellstock that is not reasonably free of mud, dead shellfish, and shellfish with broken shells.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue removing molluscan shellfish or shucked shellfish from their original container, other than for direct sale to consumer or preparation for service.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • 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.
   • 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.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Use effective cooling methods to cool TCS foods.
   • Sanitize food contact surfaces before using and after cleaning.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • 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
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • 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.

5. Jun 17, 2024

   ✕
   4 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

6. Jun 3, 2024

   ✕
   14 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Have hand soap at all handwashing sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • 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

7. Jun 1, 2023

   ✕
   3 violations

   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.