Restaurant · Minneapolis, MN

La Loma Tamales

Name: La Loma Tamales
Address: 1515 Lake St E, Minneapolis, MN

1515 Lake St E

Last inspected Apr 28, 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

Apr 28, 2026

Complete

Official score: 92 · Understand this area’s scale

3 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 tamales in an electric hot box holding at 113F, and other tamales in the same hot box holding at 150F. Tamales were moved to a different electric hot box. The Person In Charge (PIC) was asked to monitor temperature of tamales.

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 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

1. Observed salsas portioned out in condiment cups, held at 51F. Per PIC, salsa was just portioned out earlier in the morning; however, the reach-in cooler air was recorded at 60F. 2. Observed milk and half-half in reach-in cooler #2 to be at 45F. All food was moved to a display cooler set to 39°F.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed two reach-in coolers in the basement area holding TCS food over 41F. Have coolers serviced. Do not use coolers until they are functioning properly.

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

Official record from Minneapolis Health Department, Apr 28, 2026 · Original Source

Follow-Up

Apr 15, 2025

Complete

Official score: 98 · Understand this area’s scale

1 recorded violation

majorCode MN Rule 4626.0025Permits, training, and postings

Official wording

Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

Inspector’s notes

Assign a Person In Charge (PIC) for the afternoon shift. PIC should be able to demonstrate knowledge of food safety.

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, Apr 15, 2025 · Original Source

Routine

Mar 31, 2025

Complete

Official score: 90 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0025Permits, training, and postings

Official wording

Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

Inspector’s notes

There is no Person In Charge (PIC) during the afternoon shift. At least one PIC should be present during all times of operation. PIC should be able to demonstrate knowledge of food safety.

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

criticalCode MN Rule 4626.0905CChemicals

Official wording

Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.

Inspector’s notes

Per conversation with food worker, there is no sanitizer step after washing and rinsing food equipment and utensils in the three-compartment sink. You must follow the three-step washing, rinsing, and sanitizing procedures. Use chlorine sanitizer as indicated.

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

criticalCode 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 employee illness log has been provided with the report. You must record employee illness as part of your employee health policy.

In plain English

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

More about other finding

Official record from Minneapolis Health Department, Mar 31, 2025 · Original Source

Routine

Apr 5, 2024

Complete

Official score: 100 · Understand this area’s scale

3 recorded violations

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

Observed wet mop next to handwashing station. Maintain mops in mop sink area.

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

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Provide signage in handwashing sink for "Wash Your Hands". Poster has been provided with report. Post copy.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.