Routine
Sep 9, 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, Sep 9, 2025 · Original Source
Restaurant · Minneapolis, MN
Lativa Cafetaria #122
200 Lake St W
Last inspected Sep 9, 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
3 inspectionsFollow-Up
Mar 11, 2024
Complete
Official score: 96 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handsink was physically blocked by the display counter/cooler. Steps will be taken to move the handsink to another location. In the meantime, the employees will need to go around the display cooler and/or use the 4th compartment of the 4 compartment dishwashing sink.
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.
More about handwashing problemsmajorCode MN Rule 4626.1720AFood temperature
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
If the decision is to move the handsink location. A plan may be required and needs to be submitted to our office.
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 4626.0033APermits, 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
There is no certified food manager at this time. Sadia is going to take a class. After receiving your certificate, send it and an application to the MDH to receive your CFPM certificate that can then be posted in the business.
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 issuesminorCode MCO 188.380Handwashing
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
The hot water faucet at the hand sink was not working and able to provide water at the correct temperature.
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Mar 11, 2024 · Original Source
Routine
Mar 4, 2024
Complete
Official score: 84 · Understand this area’s scale
8 recorded violations
majorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
The beans were cooling in large containers. Better cooling methods were discussed and will be used.
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 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available at the time of the inspection. One was left that will be used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0385AFood temperature
Official wording
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Several containers of bean were cooling in the stand up cooler from the previous evening and were only at 58F and 48F. There were in a large 1 or 2 gallon container. They were discarded.
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 temperaturemajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The handsink was physically blocked by the display counter/cooler. Steps will be taken to move the handsink to another location. In the meantime, the employees will need to go around the display cooler and/or use the 4th compartment of the 4 compartment dishwashing sink.
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.
More about handwashing problemsmajorCode MN Rule 4626.1720AFood temperature
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
If the decision is to move the handsink location. A plan may be required and needs to be submitted to our office.
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 temperaturemajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No test strips were available for testing the sanitizer concentration. Some were left with the operator.
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 problemsminorCode 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
There is no certified food manager at this time. Sadia is going to take a class. After receiving your certificate, send it and an application to the MDH to receive your CFPM certificate that can then be posted in the business.
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 issuesminorCode MCO 188.380Handwashing
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
The hot water faucet at the hand sink was not working and able to provide water at the correct temperature.
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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Mar 4, 2024 · Original Source