Restaurant · Minneapolis, MN

Los Iconos

Name: Los Iconos
Address: 2937 Lyndale Ave S, Minneapolis, MN

2937 Lyndale Ave S

Last inspected Dec 16, 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 Los Iconos last inspected?: The most recent inspection on record was on Dec 16, 2025. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 5 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 22, 2023 to Dec 16, 2025.
Has Los Iconos 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 22, 2023.

The Full Inspection History

3 inspections

Routine

Dec 16, 2025

Complete

Official score: 92 · Understand This Area’s Scale

5 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 back hand sink was blocked by garbage cans and the hand sink in the dishwashing area had dishes in it. Keep the sinks clear and accessible so that they can be used for handwashing only. This was corrected immediately.

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

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

The back hand sink was out of paper towels. It was immediately restocked.

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

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

Inspector’s Notes

The caldo de rez (beef broth) was date marked 11/30 and was 16 days old. Remove all food more than 7 days old. This was immediately discarded.

In Plain English

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

More about other finding

minorCode 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

The ice scoop in the bar and also in the kitchen were found laying in the ice with the handles in contact with the ice. This was immediately corrected.

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 4626.0033APermits, 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

The current CFPM has an expired certificate. They are signing up for a new class to get renewed.

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, Dec 16, 2025 · Original Source

Routine

Nov 25, 2024

Complete

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode MN Rule 4626.0845EContamination

Official Wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s Notes

The soda dispensers at the bar had some mold growth on them. Remove the caps when cleaning to ensure that they are being thoroughly cleaned.

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

Official record from Minneapolis Health Department, Nov 25, 2024 · Original Source

Routine

Nov 22, 2023

Complete

Official score: 94 · Understand This Area’s Scale

2 recorded violations

majorCode MN Rule 4626.0710BFood temperature

Official Wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s Notes

No method of verifying the plate temperature of the sanitizer rinse cycle of the dish machine was available at the time fo the inspection.

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 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

The 3 compartment sink sanitizer was too low. It needs to be between 200 and 400ppm quats.

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, Nov 22, 2023 · Original Source