Porteno 530 LLC

Year by year

Inspections

1. Jul 15, 2026 Follow-Up Score 100
   • Not serious Priority 3

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

     The dishwasher gauge needs to be repaired.

     Code MN Rule 4626.0735AB

2. Jun 24, 2026 Routine Score 90
   • Not serious Priority 3

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

     The dish machine gauge is not working and needs to be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Document your method of using time as a public health control for the empanadas that are being kept out at room temperature. Use this method to mark or indicated the amount of time that the empanada are out so that they are discarded after 4 hours at room temperature.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     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

     The ice machine had a build up of mold. This needs to be cleaned regularly.

     Code MN Rule 4626.0845E

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The dish machine plate temperature only reached 155F instead of the required 160F. Adjust the machine so the rinse temperature needs to be 180F in order for the plate temperature to reach 160F

     Code MN Rule 4626.0905B

   • Serious Priority 1

     Eliminate the cross-connection between the municipal and private water supply systems.

     A hose was connected to the faucet of the 3 compartment sink and in the water of one of the sinks. In the event of a water backup, this could potentially contaminate the water supply. Cut hoses so that they are above the rim of the sink, or ensure that all connected hoses have an approved backflow prevention device.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

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

     Some wiping cloths were being stored on counters instead of being kept in a bucket with a sanitizing solution.

     Code MN Rule 4626.0285B

3. Jun 3, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     The main pizza prep cooler had water building up on the bottom. Repair unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     The drop ceiling in the kitchen was missing or removed. Replace

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

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

     The facility has developed a time as a public health control procedure but did not have the procedures written. Develop written procedures and have available on-site.

     Code MN Rule 4626.0408A

4. May 15, 2025 Routine Score 80
   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     The front line pizza line had wood tables top that were put on top of the approved stainless surfaces. The wood must be removed. Food contact surfaces must be smooth and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     The dish machine temperature indicator was missing batteries. Replace batteries and use. The main pizza prep cooler had water building up on the bottom. Repair unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Cups were stored directly on the floor in dry storage area. Store off floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Clean equipment was stored on a dish rack that was stored directly on the floor. Store off the ground. The storage occurred near the ceiling leak. All the equipment was washed and stored in a different location.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The floors throughout the kitchen had food debris. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The drop ceiling in the kitchen was missing or removed. Replace.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     The facility had wood pizza peels that was badly chipping. Discard all badly crack pizza peels.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     The hand sink in the pizza area was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license is not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

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

     The following items were measured above 41 F: -Caesar dressing 44 F and blue cheese 44 F in the salad cooler. -Corn cheese mixture 44 F in the 1st walk in cooler. -Mozzarella 43 F, rice 44 F and milk 45 F in the 2nd walk in cooler. -Sauce 43 F and Cheese 43 F in the pizza prep cooler. Lower units or have units serviced. Send Minneapolis Health confirmation that the coolers are maintaining temperature.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Provide and maintain.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bars were missing handwashing soap. Provide. The bars were not in operation at the time of the inspection.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     The bars were missing paper toweling at the hand sink. Provide. The bars were not in operation at the time of the inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     The facility was keeping cooked empanadas at room temperature then they will reheat to order. The facility indicated that they do not last more than 4 hours. Develop a time as a public health control procedure and keep on-site. A way of monitoring the empanadas is required to ensure they are not held out at room temperature more than 4 hours.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     The ceiling at the time of the inspection was leaking. The employees thought the ceiling was leaking due to the rain, however, there are multiple floors of apartments above the kitchen. Figure out where the leak is coming from and fix.

     Code MN Rule 4626.0315

   • Serious Priority 1

     The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

     The facility ROP cooked chicken then Sous Vid Cooked the product. The staff did not indicate that the product is removed from vacuum seal within 48 hours or less when explaining procedures.

     Code MN Rule 4626.0420D

   • Not serious Priority 3

     Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.

     The ceiling at the time of the inspection was leaking. The employees thought the ceiling was leaking due to the rain. Figure out where the leak is coming from and fix.

     Code MN Rule 4626.1400A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling tiles where the leak is occurring were damaged. Repair.

     Code MN Rule 4626.1515

5. Jun 17, 2024 VerRec Score 92
   • Serious Priority 1

     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

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Code MN Rule 4626.1260

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Only use single-service items one time.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Code MN Rule 4626.0735AB

   • 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.

     Code MN Rule 4626.0033A

6. Jun 6, 2024 Follow-Up Score 94
   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     A sanitizer bucket was stored in the basin of the handwashing sink at the time of the inspection. The bucket was moved. Keep hand sink accessible and clear at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     he front line was lined with wood. Remove. Food contact surfaces must be smooth and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     The dish machine racks were getting stuck inside the dish machine. Have the dish machine serviced.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

     The facility is using pink curing slats for the chorizo. Discontinue until a HACCP plan is approved. Curing salts were still observed on-site.

     Code MN Rule 4626.0250A

   • 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.

     The facility did not have a MDH certified food protection manager. The facility must have a full-time employee for each location. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Before engaging in reduced oxygen packaging without a variance as specified in part? 4626.0420, a license applicant or licensee shall submit a properly prepared HACCP plan to the? regulatory authority.

     Observed vacuum seal cooked proteins in the freezer. Discontinue without an approved HACCP plan for ROP.

     Code MN Rule 4626.1730B

7. May 15, 2024 Routine Score 82
   • Not serious Priority 3

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

     Floors throughout the kitchen and under equipment had food and debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The handwashing sink in the main kitchen area was completely blocked by a cart during empanada production. Have sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     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

     The interior of the ice machine had mold build up. Dump ice then clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     The front line and the table in the hood area was lined with wood. Remove. Food contact surfaces must be smooth and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease and dust build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     The dish machine racks were getting stuck inside the dish machine. Fix.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The deli meat slicer and the can opener blade had old food debris build up. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing meat at room temperature. Discontinue and use one of the above methods.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

     The facility is using pink curing slats for the chorizo. Discontinue until a HACCP plan is approved.

     Code MN Rule 4626.0250A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Dry ingredients near the ice machine were stored directly on the floor. Discontinue.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

     The facility ROP cooked chicken then Sous Vid Cooked the product. Discontinue until a HACCP plan is approved.

     Code MN Rule 4626.0420D

   • 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.

     The to go containers were PE lined. Provide containers that are either recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Sanitizer rags were observed stored directly on food prep areas on the line. Store in sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar hand sinks were not stocked with soap and paper toweling at the time of the inspection. Stock.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     The bar hand sinks were not stocked with soap and paper toweling at the time of the inspection. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR STRIPS FOR HIGH TEMPERATURE DISHWASHER. PROVIDE AND MAINTAIN ON SITE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • 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.

     The facility did not have a MDH certified food protection manager. The facility must have a full-time employee for each location. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

8. May 16, 2023 Routine Score 98
   • Not serious Priority 3

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

     OBSERVED THE FLOOR IN NEED OF DETAILED CLEANING UNDER THE FRONT COOK LINE EQUIPMENT. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED A COVERED GARBAGE CAN TO BE MISSING IN THE MEN'S BATHROOM. PROVIDE A COVERED GARBAGE CAN.

     Code MN Rule 4626.1260

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED THE BACK EMPLOYEE HAND SINK TO BE BLOCKED WITH A CHAIR. OPERATOR RELOCATED THE CHAIR WHILE ON SITE. MAINTAIN ACCESS TO HAND SINKS AT ALL TIMES.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     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

     OBSERVED THE ICE MACHINE OT HAVE SLIME BUILDUP INSIDE THE ICE MACHINE. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Only use single-service items one time.

     OBSERVED MULTIPLE FISH GUY CONTAINERS TO BE USED TO STORE FOOD. REMOVE AND REPLACE WITH FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE.

     Code MN Rule 4626.0830