Fat Lorenzo's

Year by year

Inspections

1. Apr 27, 2026 Routine Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Sections of kitchen floor tile are broken and chipped. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     No mop sink in basement. Install (submit plans before installation).

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     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 pa

     Before installing a mop sink in the lower level, a food plan review is required. Food plan review applications and information are available at: Food Plan Review - City of Minneapolis As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling.

     Code MN Rule 4626.1325A1

2. Apr 22, 2025 Routine Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Sections of kitchen floor tile are broken and chipped. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     No mop sink in basement. Install (submit plans before installation).

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     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 pa

     Before installing a mop sink in the lower level, a food plan review is required. Food plan review applications and information are available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Establishment is only sanitizing slicer. The wash and rinse step is being missed. Ensure food contact surfaces of slicer is washed, then rinsed, then sanitized.

     Code MN Rule 4626.0875

   • 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 black plastic to go containers on site. Black plastic is not recyclable in Minneapolis. Obtain recyclable or compostable materials.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     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

     Measured sanitizer bucket and 3 compartment sink quat sanitizer level above 500 ppm. Instructed to dilute. Retested at 200 ppm. Be sure employees use test strips to measure proper solution levels (200-400ppm).

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed pasta cooling in 2 covered plastic container inside a cooler. Per manager, food started to cool 3 hours ago and was measured 51-60 degrees. . Instructed to uncover. Corrected on site.

     Code MN Rule 4626.0390B

3. Apr 18, 2024 Routine Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Sections of kitchen floor tile are broken and chipped. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     No mop sink in basement. Install(submit plans before installation).

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     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 pa

     Before installing a mopsink in the lower level, a food plan review is required. Food plan review applications and information are available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3 Corrected on site

     Have a garbage can at handwashing sinks where paper towels are used.

     Missing trash can near hand sink in main kitchen area. Small can placed near sink. Corrected on site.

     Code MN Rule 4626.1390

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Establishment is only sanitizing slicer. The wash and rinse step is being missed. Ensure food contact surfaces of slicer is washed, then rinsed, then sanitized.

     Code MN Rule 4626.0875

4. May 3, 2023 Follow-Up Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Sections of kitchen floor tile are broken and chipped.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Owner is actively working to plan installation of a mop sink in the lower level. More time is being provided.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     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 pa

     Before installing a mopsink in the lower level, a food plan review is required. Food plan review applications and information are available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ As discussed previously with owner, a food plan review that includes ventilation needs and cooling capacity needs may be beneficial.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level where food is being stored, no finishes are provided on floor, walls or ceiling. Owner is actively planning how to provide proper finishes. More time is being provided.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooling Meatballs were observed stacked over 12 inches deep in a plastic container in the prep cooler. Meatballs had previously been on a cooling rack single layer. They were 61F when observed. The meatballs should not be put into a deep container for storage, until they are fully cooled. Person in Charge directed staff to spread them back out on shallow pans and return them to the cooler for effective cooling.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Based on repeated observation and discussion, there is not enough cold-holding equipment present in the facility to support the amount of cooling of TCS foods for later service. Limit or adjust menu to reduce the amount of prepared food needing cooling, until such time as more refrigeration capacity could be added to meet the current need.

     Code MN Rule 4626.0675

   • 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.

     Person in Charge reports training for CFPM is being provided. When the class certificate is received, ensure it is submitted with a registration application to Minnesota Department of Health. Find application forms at: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     As per agreement on 4/2/2023 (See informational report 3943118), food storage in detached garage will be be discontinued by at least October 31, 2023. Owner is actively working to prepare for additional food storage within the restaurant building.

     Code MN Rule 4626.0305

5. Apr 19, 2023 Routine Score 86
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Several sections of kitchen floor tile are broken and chipped. Observed the wall above the base cove just to the left of the mop sink is degrading and the wall covering is separating from the wall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     A mop sink is needed in the lower level if this space is to continue to be used for food storage.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     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 pa

     Before installing a mopsink in the lower level, a food plan review is required. Food Plan Review applications and information are available at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ Additionally, a food plan review including a broader scope of operation may be beneficial. Items recommended for review would include: 1) whether ventilation needs for current cooking equipment are being met 2) how expanded cooling capacity for prepared foods could be met 3) whether the detached garage could be made into finished space for approved food storage

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the lower level where food is being stored, no finishes are provided on floor, walls or ceilings. Also, in the detached garage where food is being stored, no finishes are provided on floor, walls or ceilings. This garage is not an approved location for food storage at this time, and it is not known yet whether it could be approved from a licensing standpoint even if proper finishes were provided. Inspector has inquired of Business Licensing on this matter and is awaiting further information.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed a pan of lasagna covered tightly with plastic wrap cooling in the kitchen refrigerator. Covering food tightly is not an effective means of cooling. After discussion of how long the lasagna had been cooling, Person in Charge moved removed the plastic covering and allowed the lasagna to continue cooling uncovered. Train staff to leave cooling foods uncovered or to only cover them lightly (if absolutely necessary) during cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the faucet at the 3-compartment sink leaking and the faucet at the mop sink still broken from last year. Provide plumbing repairs.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed a container of meatball heaped about 12 inches deep cooling in prep cooler. Cooling food in such deep amounts is not effective. Following discussion of how long the meatballs had been cooling, Person in Charge moved the meatballs to a sheet pan to cool. Train staff to cool foods in amount not deeper than 2 1/2 inches.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed pizzas by the slice held at room temperature for customers to select and employees to reheat for service. Person in Charge stated that slices are always used within less than four hours, but no means of tracking that and no written procedure was available. To use "Time as a Public Health Control", write out a plan explaining how the process of monitoring time will work for pizza by the slice. Templates are available in English and Spanish. They do not need to be sent to the Health Department, but they must be available at the restaurant for review. Find templates for Time as a Public Health Control at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Based on repeated observation, there is not enough cold-holding equipment present in the facility to support the amount of cooling of TCS foods for later service. Limit or adjust the menu to reduce the amount of prepared food needing cooling, until such time as more refrigeration capacity could be added to meet the current need.

     Code MN Rule 4626.0675

   • 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.

     There is not a current Certified Food Protection Manager registered with the state. Find approved classes, application forms and process information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee changing tasks and gloves without washing hands between. Discussed with person in charge onsite. Train employees to wash hands before putting on new gloves.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed mouse droppings on the floor of the detached garage where food was found being stored in refrigerators.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed a moderate amount of clutter and unused equipment in the detached garage where food was found being stored in refrigeration units.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Observed food stored in detached garage where mechanical equipment is in operation.

     Code MN Rule 4626.0305