PORZANA/FLORA ROMM AT PORZANA
200 1ST ST N, Minneapolis, MN
Last inspected Nov 6, 2025
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 PORZANA/FLORA ROMM AT PORZANA, spanning October 2023 to November 2025 — 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
Nov 6, 2025
✓2 violations
- Discontinue using wood and wood wicker as a food contact surface.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Oct 23, 2025
✕7 violations
- Discontinue using wood and wood wicker as a food contact surface.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Oct 16, 2024
✕6 violations
- Discontinue using wood and wood wicker as a food contact surface.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Make sure all ready-to-eat foods and garnishes are not touched with bare 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.
Oct 30, 2023
✕2 violations
- Discontinue using wood and wood wicker as a food contact surface.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Oct 16, 2023
✕7 violations
- A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
- Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Discontinue using wood and wood wicker as a food contact surface.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Keep a log to record employee illness symptoms. Have it available upon request.
- Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
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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.