Restaurant · Minneapolis, MN

La Mesa

Name: La Mesa
Address: 230 Cedar Lake Rd S, Minneapolis, MN

230 Cedar Lake Rd S

Last inspected Dec 11, 2025 · 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.

Quick Answers

When was La Mesa last inspected?: The most recent inspection on record was on Dec 11, 2025. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Nov 16, 2023 to Dec 11, 2025.
Has La Mesa ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 16, 2023.

The Full Inspection History

3 inspections

Routine

Dec 11, 2025

Complete

Official score: 92 · Understand This Area’s Scale

6 recorded violations

minorCode MN Rule 4626.1345AFacility maintenance

Official Wording

Properly cove and seal floor-wall junctures.

Inspector’s Notes

Observed parts of the basement prep area to be missing base coving. Provide proper base coving. Operator has been in contact with Minneapolis plan review and is in the process of obtaining bids for work to be performed in January 2026.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed the basement prep area floor to be badly worn. Repair floor so it is smooth and easily cleanable. Operator has been in contact with Minneapolis plan review and is in the process of obtaining bids for work to be performed in January 2026.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

majorCode MN Rule 4626.1595Chemicals

Official Wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s Notes

Observed a bottle of bleach and another bottle of soap with no label. Label all bottles with common name of product. Operator labeled both bottles during the inspection.

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 4626.0735ABEquipment and utensils

Official Wording

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

Inspector’s Notes

Observed the shelving in the upright cooler on the main floor to be badly rusted. Replace existing shelving with intact shelving.

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

majorCode MN Rule 4626.0515Cleaning and sanitizing

Official Wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s Notes

Observed a badly cracked and pitted spatula. Discontinue using spatulas that are not smooth and easily cleanable. Operator discarded the referenced spatula during the inspection.

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 4626.0405AOther

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 a container of mango salsa in the prep cooler to have been made on 12/2/25. Discard TCS foods that are not used in seven days (including day of preparation). Operator discarded the container of mango salsa during the inspection.

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, Dec 11, 2025 · Original Source

Routine

Dec 12, 2024

Complete

Official score: 92 · Understand This Area’s Scale

7 recorded violations

minorCode MN Rule 4626.1345AFacility maintenance

Official Wording

Properly cove and seal floor-wall junctures.

Inspector’s Notes

Observed parts of the basement prep area to be missing base coving. Provide proper bas ecoving. Operator is in process of putting together a plan of action to address basecoving. Extension given to operator to address issue by 9/1/25.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

Observed the basement prep area floor to be badly worn. Repair floor so it is smooth and easily cleanable. Operator is in process of putting together a plan of action to address basement floor. Extension given to operator to address issue by 9/1/25.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

Observed black plastic being used on site. Existing products are not compliant with the MInneapolis Packaging Ordinance. Operator to replace items with products that are either recyclable or compostable.

In Plain English

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

More about other finding

majorCode MN Rule 4626.0442BFood temperature

Official Wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s Notes

Observed an asterisk to be missing next to the burger special on the menu in house and also on line. The asterisk directs the consumer to the footnote at the bottom of the menus stating the food may be undercooked. Provide asterisk as needed.

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

majorCode MN Rule 4626.1595Chemicals

Official Wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s Notes

Observed a bottle of soap and a bottle bleach to not be labeled. Label all bottles with common name of product. Operator labeled both products during the inspection.

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 4626.0235A(1)Contamination

Official Wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s Notes

Observed raw shell eggs on shelf next to ready to eat vegetables. Separate products as required. Operator relocated vegetables to another shelf in the cooler away from the raw shell eggs.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode MN Rule 4626.0725ACleaning and sanitizing

Official Wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s Notes

Observed the the plumbing extending from the wall behind the main floor dishwasher to not have an escutcheon plate. Provide around pipe chase and seal. Additional plumbing behind main floor dishwasher had an escutcheon plate present, but the escutcheon plate was not sealed to the wall. Seal 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

Official record from Minneapolis Health Department, Dec 12, 2024 · Original Source

Routine

Nov 16, 2023

Complete

Official score: 96 · Understand This Area’s Scale

7 recorded violations

minorCode MN Rule 4626.1345AFacility maintenance

Official Wording

Properly cove and seal floor-wall junctures.

Inspector’s Notes

OBSERVED PARTS OF THE BASEMENT PREP AREA TO BE MISSING BASE COVING. PROVIDE BASE COVING.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep 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

OBSERVED VARIOUS HAND SINKS USED ON SITE BY FOOD SERVICE EMPLOYEES TO NOT HAVE HANDWASHING SIGNAGE POSTED AT THE HAND SINKS. POST AS REQUIRED.

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.

Official Wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s Notes

OBSERVED A SPATULA TO BE DAMAGED AND PITTED. DISCONTINUE USING SPATULA AS IT IS NO LONGER IN A SMOOTH AND CLEANABLE CONDITION. OPERATOR DISCARDED THE REFERENCED SPATULA DURING THE INSPECTION.

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 4626.1515Facility maintenance

Official Wording

Keep the physical facilities in good repair.

Inspector’s Notes

OBSERVED THE BASEMENT PREP AREA FLOOR TO BE BADLY WORN. REPAIR FLOOR TO BE SMOOTH AND EASILY CLEANABLE.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode MN Rule 4626.0830Equipment and utensils

Official Wording

Only use single-service items one time.

Inspector’s Notes

OBSERVED FISH GUY CONTAINERS TO BE REUSED ON SITE FOR STORAGE OF FOOD PRODUCTS. DISCONTINUE USING FISH GUY CONTAINERS AS THEY ARE NOT DESIGNED FOR MULTI USE.

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 MCO 204.30AOther

Official Wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s Notes

OBSERVED NON COMPLIANT TO GO SOUP CONTAINERS AND BLACK PLASTIC BEING USED ON SITE. DISCONTINUE USING PRODUCTS AS THE SOUP CONTAINERS ARE PE LINED AND THE BLACK PLASTIC IS NO LONGER A RECYCLABLE PRODUCT. PROVIDE COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON THE GREEN TO GO ORDINANCE IS BEING SENT OUT WITH THE INSPECTION REPORT.

In Plain English

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

More about other finding

majorCode MN Rule 4626.0442BFood temperature

Official Wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s Notes

OBSERVED THE MENU TO BE MISSING AN ASTERISK NEXT TO THE RIBEYE TO DIRECT THE CONSUMER TO THE FOOTNOTE AT THE BOTTOM OF THE MENU STATING THE FOOD MAY BE UNDERCOOKED. PER PIC, PATRONS CAN REQUEST THE RIBEYE TO BE UNDERCOOKED. PROVIDE APPLICABLE ASTERISK NEXT TO THE RIBEYE.