SABOR CUENCANO
2552 CENTRAL AVE NE, Minneapolis, MN
Last inspected Apr 9, 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 SABOR CUENCANO, spanning November 2023 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 9, 2026
✓4 violations
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Keep the physical facilities in good repair.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Mar 11, 2026
✕10 violations
- Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Keep the physical facilities in good repair.
- Keep the plumbing system in good repair.
- Protect food from cross-contamination by using packages or covered containers.
- Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Separate raw animal foods from ready-to-eat foods.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Dec 16, 2024
✓7 violations
- 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.
- Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Keep the physical facilities in good repair.
Nov 30, 2023
✕9 violations
- 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.
- Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Have a test kit for the type of sanitizer used.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
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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.