Follow-Up
Dec 2, 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, Dec 2, 2025 · Original Source
Restaurant · Minneapolis, MN
El Unico Sabor LLC.
349 Lake St E
Last inspected Dec 2, 2025 · 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
2 inspectionsRoutine
Nov 12, 2025
Complete
Official score: 88 · Understand this area’s scale
6 recorded violations
criticalCode MN Rule 4626.0360DFood temperature
Official wording
TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.
Inspector’s notes
Observed catfish in hot holding well reading at 47F. Per conversation with food worker, food was placed in hot holding well from cold holding. The Person In Charge was instructed to reheat food to 165F before placing food in the hot holding wells. All food that is placed in hot holding needs to be reheated to 165F and maintained at 135F or more under hot holding.
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 temperatureminorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoop on top of the dusty ice machine. The Person In Charge was asked to keep ice scoop in a container away from potential contamination.
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 problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log on-site. An illness log has been provided with the report. Print and use as instructed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the 3-compartment sink to have a faulty drain valve. The sanitizer compartment is unable to hold water. Have the sink serviced immediately.
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 problemsminorCode MN Rule 4626.0380ABCFood temperature
Official wording
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed cooked hominy in prep table. Food was in the process of thawing. The Person In Charge was asked to place the food inside a cooler or start food prep immediately. A conversation was had with the PIC regarding thawing methods. Follow one of the methods listed 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 temperaturecriticalCode MN Rule 4626.1620Chemicals
Official wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed chlorine concentration in sanitizer bucket to be higher than allowed. Chlorine sanitizer concentration should be between 50-200ppm. Use chlorine test strips as instructed.
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 unsafelyOfficial record from Minneapolis Health Department, Nov 12, 2025 · Original Source