La Perla

Year by year

Inspections

1. Apr 30, 2026 Routine Score 96
   • Not serious Priority 3

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

     Observed Styrofoam to-go cups being used on-site for menudo. Styrofoam is not allowed per the city of Minneapolis Green To Go ordinance. To-go containers must be reusable, recyclable, or compostable. Violation has been issued multiple times. A citation will be issued.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed cream, cheese and sliced tomatoes holding at 44-45F in prep cooler. The Person In Charge was asked to work with a small working portion of vegetables and relocate remaining products to a display cooler. All TCS food must be maintained at 41F or below during cold holding.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed prep cooler holding food at 45F. Do not use cooler to cold hold until serviced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floor tiles near 2-comp sink to be cracked. Replace floor tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full time staff member hold the MN-issued certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

2. Mar 31, 2025 Routine Score 96
   • Not serious Priority 3

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

     Observed Styrofoam to-go containers being used on-site for menudo soup. Styrofoam is not allowed per the city of Minneapolis Green To Go ordinance. To-go containers must be reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no Certified Food Protection Manger certificate on-site. Certificate must be posted as requested.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed chicken tinga and carnitas in reach-in freezer uncovered during storage mode. All food must be covered during storage mode.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine concentration in sanitizer bucket to be higher than allowed. Use chlorine test strips when setting up sanitizer.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Observed employee phones and drinks on top of food prep areas. Make sure that all employee belongings are stored in lockers or a designated area for employee belongings.

     Code MN Rule 4626.1560B

3. Mar 28, 2024 Routine Score 96
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed "Wash Your Hands" signage missing from handwashing sink. Poster has been provided with report.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed dirty pans in prep sink. Person In Charge (PIC) mentioned that pans are stored there during the day before using shared 3-comp sink. PIC was asked to discontinue practice and have a designated spot that is not the prep sink or clean dirty pans and pots with more frequency.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

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

     Observed Styrofoam to-go containers being used on-site for menudo. PIC was asked to discontinue using Styrofoam cups. Use containers that are reusable, recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

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

     Code MN Rule 4626.0033D

4. Apr 6, 2023 Routine Score 96
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Observed a light bulb missing from kitchen hood. Adjust or repair prep cooler located at service area to maintain TCS foods at 41* or below.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed dripping prep sink inside the kitchen.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Registered the temperature of diced tomatoes at 48*F and cream cheese at 47*F inside the prep cooler located at the service area, air temp was registered at 49*F inside the unit. Items were moved to a refrigerator registering satisfactory temperatures. Discussed proper cold holding with the operator-La Perla

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloth on prep table. Moved to sanitizer bucket at the time of inspection.

     Code MN Rule 4626.0285B