PUERTO VERACRUZANO 2
331 LAKE ST E, Minneapolis, MN
Last inspected Apr 15, 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 4 inspections on record for PUERTO VERACRUZANO 2, spanning March 2024 to April 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 4 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
Apr 15, 2026
✓4 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Protect food from cross-contamination by using packages or covered containers.
- 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.
Apr 1, 2026
✕8 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Protect food from cross-contamination by using packages or covered containers.
- Use approved trapping devices or other means of pest control when pests are found.
- Keep a log to record employee illness symptoms. Have it available upon request.
- 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.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Mar 14, 2025
✕5 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Have hand soap at all handwashing sinks.
- Separate raw animal foods from ready-to-eat foods.
Mar 13, 2024
✕6 violations
- Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- 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.
- 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.
- Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
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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.