Restaurant · Minneapolis, MN

Maria's Restaurante

Name: Maria's Restaurante
Address: 1515 Lake St E, Minneapolis, MN

1515 Lake St E

Last inspected Jun 10, 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

Jun 10, 2026

Complete

Official score: 92 · Understand this area’s scale

3 recorded violations

minorCode MN Rule 4626.0690Facility maintenance

Official wording

Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

Inspector’s notes

Observed a small fryer set on the drainboard of the 2-compartment sink. All cooking equipment must be used under a ventilation hood system.

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

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

Observed TCS food items in the prep cooler, including salsas, cheese, and tomatoes, holding at temperatures above 41F. The prep cooler lid was observed being left open during high activity. The Person In Charge (PIC) was asked to monitor temperatures and keep the cooler lid closed during slower periods.

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 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

The Person In Charge was unable to provide an employee illness log. An illness log has been provided with the report. Print and use log as instructed.

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, Jun 10, 2026 · Original Source

Follow-Up

May 29, 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, May 29, 2025 · Original Source

Routine

May 12, 2025

Complete

Official score: 90 · Understand this area’s scale

4 recorded violations

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

Observed food worker washing dishes in the 2-compartment sink. A conversation was had with PIC regarding the importance of using the 3-compartment sink for dishwashing. Discontinue the use of the 2-comp sink for dishwashing as the 2-comp sink can only be used for food preparation.

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 4626.0900Cleaning and sanitizing

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Observed food worker washing dishes in 2-compartment sink. Dishes were not sanitized. The wash-rinse-sanitize steps are not being followed. Ensure that all dirty dishes are washed in the 3-comp sink as directed.

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 4626.0033FPermits, training, and postings

Official wording

(The Certified Food Protection Manager (CFPM) is not involved in the day-to-day food safety operations of the business.) The role of a CFPM is to identify operational hazards in the food business; to develop policies, procedures, and standards to prevent foodborne illness; to coordinate the training and supervision of food workers; to inspect daily operations to make sure food workers follow safety policies and procedures; and to take corrective actions as needed to protect the consumer.

Inspector’s notes

Observed no Certified Food Protection Manager certificate on-site. Post copy of certificate as requested.

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

majorCode MN Rule 4626.1445Handwashing

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

Observed no paper towels in shared handwashing sink at time of inspection. PIC provided paper towels. Ensure that handwashing stations are supplied with paper towels at all times.

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.

May 1, 2024

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0620AEquipment and utensils

Official wording

Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

Inspector’s notes

Observed no handing thermometer in reach-in cooler. Provide.

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 cracked plastic lids being used. Discard and replace with plastic lids in good condition.

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

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed birria meat cooling overnight in deep containers. Discussion with Person In Charge was had regarding proper cooling methods. Food was discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 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

Observed cooked birria meat holding at 47-52F in deep containers. PIC mentioned that meat had been cooling overnight. Cooling parameters were not met. Food was discarded.