Restaurant · Minneapolis, MN

Carniceria La Huazteca

Name: Carniceria La Huazteca
Address: 419 Lake St E, Minneapolis, MN

419 Lake St E

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

May 18, 2026

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, May 18, 2026 · Original Source

Routine

May 6, 2025

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

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.

Inspector’s notes

Observed cooked pork carnitas in walk-in cooler without proper date marking. A conversation was had with PIC regarding date marking requirements. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

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

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

Observed an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate. Initial and Renewal Process 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

Official record from Minneapolis Health Department, May 6, 2025 · Original Source

Routine

Jan 30, 2025

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Jan 30, 2025 · Original Source

Routine

Jan 30, 2024

Complete

Official score: 92 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed chicharron with meat in hot holding unit reading at 98F. Person In Charge was asked to increase temperature in hold holding unit. Maintain all TCS foods in hot holding at 135F or above.

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

criticalCode MN Rule 4626.0405AOther

Official wording

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Observed no date marking system in place for chicharrons with meat on-site. Food was made the day before. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.