ROSALIA LLC
333 HENNEPIN AVE E, Minneapolis, MN
Last inspected Sep 3, 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 3 inspections on record for ROSALIA LLC, spanning August 2025 to September 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
Sep 3, 2026
✓2 violations
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Aug 18, 2026
✕7 violations
- Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Keep a log to record employee illness symptoms. Have it available upon request.
- Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
- Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Aug 21, 2025
✕7 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Use effective cooling methods to cool TCS foods.
- Separate raw animal foods from ready-to-eat foods.
- 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
- Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
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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.