Restaurant · Minneapolis, MN

Panaderia El Sabor Ecuatoriano

Name: Panaderia El Sabor Ecuatoriano
Address: 339 Lake St E, Minneapolis, MN

339 Lake St E

Last inspected Jul 9, 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

3 inspections

Routine

Jul 9, 2026

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

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 Styrofoam to-go containers being used on-site. Per the City of Minneapolis Green To Go Ordinance, Styrofoam to-go containers are not allowed.

In plain English

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

More about other finding

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 cooked beef, lentil soup, and chicken soup being held on the stovetop at temperatures below 135F. Food is kept on the stovetop during the lunch service. The Person In Charge was instructed to maintain the food over low heat or in a hot holding well to ensure the

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

Official record from Minneapolis Health Department, Jul 9, 2026 · Original Source

Routine

Jun 23, 2025

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

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 Styrofoam to-go containers being used on-site. Per the City of Minneapolis Green To Go Ordinance, Styrofoam to-go containers are not allowed. To-go containers must be reusable, 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

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed several wet wiping cloths throughout kitchen counters. All in-use wiping cloths must be stored in a sanitizer bucket.

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, Jun 23, 2025 · Original Source

Routine

Jun 12, 2024

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

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 Styrofoam to-go containers on-site. Discontinue the use of Styrofoam and use containers that are reusable, 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

criticalCode MN Rule 4626.0225AHandwashing

Official wording

Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Inspector’s notes

Observed food worker wrapping precut slices of cake with his bare hands. Person In Charge was asked to direct food worker to wash their hands and put on clean gloves.

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

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed ceviche (shrimp cocktail) being sold on-site without a consumer advisory. Provide disclosure.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.1755APermits, training, and postings

Official wording

Discontinue operating the food establishment until a license to operate is obtained from the regulatory authority.

Inspector’s notes

Observed packaged food items being sold on-site without a grocery license. Obtain license if you would like to keep selling food items.

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, Jun 12, 2024 · Original Source