Restaurant · Minneapolis, MN

Boludo

Name: Boludo
Address: 1519 Como Ave Se, Minneapolis, MN

1519 Como Ave Se

Last inspected Feb 27, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Routine

Feb 27, 2026

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths stored on the prep table between use throughout. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Several single service items such as pizza paper boxes wrapped with plastic stored on the floor in the basement dry storage room. Note: Store all single service items, in clean area and at least 6 inches off the floor at all times. Note: Provide approved storage shelf as needed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Chlorine and sink and surface cleaner sanitizer test strips not provided onsite to accurately measure sanitizer concentration in use. Note: Provide and use it as required.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0805EChemicals

Official wording

Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.

Inspector’s notes

The sink and surface cleaner sanitizer concentration in Spray bottle was low and below the regulated ranges. Note: PIC replaced with 700 Ml/l solution

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Squeeze bottles on the service line not labeled. Note: Label them with common food names.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Minneapolis Health Department, Feb 27, 2026 · Original Source

Routine

Mar 4, 2025

Complete

Official score: 94 · Understand this area’s scale

7 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or for recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Single service items such as pizza paper boxes wrapped with plastic stored on the floor in the basement. Note: Store all single service items in dry, clean area and at least 6 inches off the floor at all times. Note: Provide approved storage shelf as needed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Chlorine test strips not provided onsite to accurately measure sanitizer concentration. Note: Provide and use it as required.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0845CCleaning and sanitizing

Official wording

Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

Inspector’s notes

Observed old food residue build-up on the blade of the can opener. Note: Clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.1565ABDPests

Official wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Old mice droppings observed on the floor in the kitchen and in the basement areas. Note: Clean up and get professional pest control service.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode MN Rule 4626.0955BWater, plumbing, and sewage

Official wording

Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

Inspector’s notes

Clean plates stored their food contact surfaces upright at front self service station. Store them inverted upside down or in protected place. Note: PIC inverted them

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Mar 4, 2025 · Original Source

Follow-Up

Apr 3, 2024

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths still stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed Butter (in small container) on the top of prep unit in front of the cook line area. PIC stated that it was on the pre table few minutes ago. Note: Keep all TCS foods at 41 Degree Fahrenheit or less. Note: Please see the food safety fact sheet sent with the report

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or for recertification, please visit the following website link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Single service items such as to go boxes and pizza paper boxes still stored on the floor in the basement. Note: Store all single service items in dry, clean area and at least 6 inches off the floor at all times. Note: Provide approved storage shelf as needed..

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Apr 3, 2024 · Original Source

Routine

Mar 20, 2024

Complete

Official score: 88 · Understand this area’s scale

9 recorded violations

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed shredded chicken being cooled in a tightly covered container in the walk-in cooler. Note: Leave uncover or partially cover until the food fully cooled down to 41 F or below. Note: For detail see the cooling food safety fact sheet sent with the report

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use at all times.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed Butter (in small container) and cooked empanadas sitting at ambient temperature in front of the cook line areas. Note: Both relocated into the unit for rapid chilling. Note: Keep all TCS foods at 411 F or less. Note: Please see the food safety fact sheet sent with the report

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Chemical test strips not provided onsite for use. Note: Provide appropriate test strips (Quat) to accurately measure the sanitizer concentration

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.1540Equipment and utensils

Official wording

Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

Inspector’s notes

Wet mop sitting in the bucket at mop sink area. Note: Hang it up to air drying.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No employee's illness log maintained onsite. Note: Either develop your own or use the log template sent with the report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

The facility did not have a Minnesota Department of Health certified food protection manager. Note: To obtain new or recertification, please visit the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode MN Rule 4626.0955ACleaning and sanitizing

Official wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s notes

Single service items such as to go boxes and pizza boxes stored on the floor in the basement. Note: Store all single service items in dry, clean area and off the floor at all times.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.1385BPests

Official wording

Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

Inspector’s notes

Insects catching ribbon or fly control strips found hanged up above prep unit and food preparation areas (in front of the cook line). Note: Remove it.