Colita — Minneapolis, MN health inspections & scores

Year	Inspections	Violations	Serious
2026	3	10	0
2025	1	8	1
2024	2	9	1
2023	2	17	7

Aug 24, 2026 VerRec Score 96

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

Not observed- verification report of a separate corrected violation.

Code MN Rule 4626.1720A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Not observed- verification report of a separate corrected violation.

Code MN Rule 4626.1475A
Not serious Priority 2
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Not observed- verification report of a separate corrected violation.

Code MN Rule 4626.0442B

Jul 30, 2026 VerRec Score 100

Result: Complete.

Jul 1, 2026 Routine Score 92

Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed gap under backdoor. Install door sweep.

Code MN Rule 4626.1395A
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

A food plan review is required for installation of a ventilation hood. Other upgrades may be included in the food plan review, as well. Find the application form and process information at: https://www2.minneapolismn.gov/business-services/businessassistance/ run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Observed a countertop fryer in use that is not kept under a hood while using. Deep fryers must be under a ventilation hood. Remove fryer and discontinue use.

Code MN Rule 4626.1475A
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed a hand sink in corner of server area blocked with towels and other items making it inaccessible. Instructed to relocate items.

Code MN Rule 4626.1110AB
Not serious Priority 2
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

Code MN Rule 4626.0710B
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.

Observed ice scoop stored on top of ice machine. Relocate to a clean pan.

Code MN Rule 4626.0955A
Not serious Priority 2
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Missing disclosure statement on menu. Include an asterisk in front of the food items that are served raw or undercooked with a footnote on the menu stating: Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Include updates on in house and online menus.

Code MN Rule 4626.0442B

Jun 5, 2025 Routine Score 90

Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Observed gap on bottom of door near liquor storage. Install proper door sweep.

Code MN Rule 4626.1395A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed pickled onions and jalapeños covered while in cooling mode. Instructed to uncover. Corrected on site.

Code MN Rule 4626.0390B
Not serious Priority 2
A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

Pink curing salt is used in chicken liver pate. Nitrate curing salts are not allowed for use without an approved HACCP plan. Instructed to discard product and remove from menu. Discontinue using curing salt until a HACCP plan is approved. See templates on website: Hazard Analysis Critical Control Point - City of Minneapolis

Code MN Rule 4626.0415B
Not serious Priority 2 Corrected on site
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

Observed paper towels missing at hand sink. Instructed to stock. Corrected on site.

Code MN Rule 4626.1445
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.

Observed clean utensils stored on a shelf inside bins that are not clean- crumbs and debris observed. Clean and sanitize bins and utensils.

Code MN Rule 4626.0955A
Not serious Priority 3
The business license must be posted where it can be easily seen.

License not posted in customer area. Post.

Code MCO 188.390
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed floor under shelves in server area soiled. Clean and maintain.

Code MN Rule 4626.1520A
Serious Priority 1
Remove all unsafe and adulterated foods from the premises.

Observed tepache inside walk-in cooler. Instructed to discard and discontinue practice. The alcohol concentration of tepache is known to be high and would need to comply with the DPS statutes and city alcohol license. Discontinue this practice unless it is tested for pathogens, alcohol content, and complies with DPS statutes.

Code MN Rule 4626.0125

Jun 4, 2024 Follow-Up Score 98

Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

A deep-frying station was observed set up in the back room, near the prep sink, with no ventilation hood. Use of a ventless hood could be approved if certain criteria are met- such as the hood being UL 710B listed, and obtaining and HVAC evaluation to verify that the heat and moisture from the deep fryer/ventless hood is included in the sensible and latent cooling load calculation for the buildings HVAC capacity. (This information would be evaluated during the food plan review process).

Code MN Rule 4626.1475A
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

A food plan is required for installation of a ventilation hood. Find the application form and process information at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A

May 22, 2024 Routine Score 90

Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Establishment is using ice for cold holding numerous items on the expo line. Complete a Time as a Public Health Control form to outline process to ensure food is not kept over 4 hours(or 6 if less than 70 degrees) and TCS food is discarded afterwards. Form sent with report.

Code MN Rule 4626.0408A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

A deep-frying station was observed set up in the back room, near the prep sink, with no ventilation hood. Use of a ventless hood could be approved if certain criteria are met - such as the hood being UL 710B listed, and obtaining an HVAC evaluation to verify that the heat and moisture from the deep fryer / ventless hood is included in the sensible and latent cooling load calculation for the building's HVAC capacity. (This would information would be evaluated during the food plan review process.)

Code MN Rule 4626.1475A
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

A food plan review is required for installation of a ventilation hood. Other upgrades may be included in the food plan review, as well. Find the application form and process information at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
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 no longer recyclable since January 1st, obtain recyclable or compostable to go containers.

Code MCO 204.30A
Serious Priority 1
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.)

Measured ribs(128*F) below 135* degrees in hot holding unit. Temperature was increased on unit.

Code MN Rule 4626.0395A1
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed hand sink, 2 comp sink, and dish area steel pulling away from wall. Re-caulk.

Code MN Rule 4626.0725A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed sweet potatoes and carrots in containers covered with plastic wrap while still in cooling mode. Instructed to uncover. Person in charge moved to speed rack for cooling. Corrected on site.

Code MN Rule 4626.0390B

Jun 9, 2023 Follow-Up Score 96

Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Time is being used as a public health control for numerous cold TCS items on the expo line, and for roasted eggplant and Beurre Blanc sauce - but without written plans. Write Time as a Public Health Control (TPHC) plans for these items and keep the TPHC plans onsite. The plan for cold should be separate from the plan for warm (Beurre Blanc and eggplant), since TPHC will be used indefinitely to manage sauce and eggplant, but mechanical refrigeration will ultimately be provided for the cold items on the expo line. Find TPHC templates in Spanish and English at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/

Code MN Rule 4626.0408A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

Deep frying is taking place without a ventilation hood in the back of kitchen (near the food prep sink). Persons in Charge report that some remodeling and upgrading of facility is being plan; ventilation will be worked into that remodel/upgrade. As discussed, use of a ventless hood could be approved if certain criteria are met - such as the hood being UL 710B listed, and obtaining an HVAC evaluation to verify that the heat and moisture from the deep fryer / ventless hood is included in the sensible and latent cooling load calculation for the building's HVAC capacity. (This would information would be evaluated during the food plan review process.)

Code MN Rule 4626.1475A
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

A food plan review is required for installation of a ventilation hood. Other upgrades may be included in the food plan review, as well. Persons in Charge report a food plan review will be submitted within the next year. Find the application form and process information at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A

May 27, 2023 Routine Score 60

Not serious Priority 2
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Roasted eggplant was being managed out of temperature control using time as a public health control without written procedures. Develop written procedures; find template for TPHC at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/ It is recommended that TPHC plan be developed only for roasted eggplant and anchovy sauce (both warm items). TPHC is not recommended for any of the many cold TCS items discussed above.

Code MN Rule 4626.0408A
Serious Priority 1
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.)

Anchovy sauce made daily was observed at 110F in a hot water bath above the cookline. Chef indicated the sauce is held in this manner to prevent it from breaking apart under higher temps. As discussed with Chef, this item may not be used for more than four hours. However, it may be managed using Time as a Public Health control - no longer than four hours, with written procedures. Chef agreed to remake anchovy sauce and switch to new portion at 7pm on night of inspection.

Code MN Rule 4626.0395A1
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Dozens of TCS food items were observed set out on the prep line in hotel pans atop ice rather than under mechanical refrigeration. Items included black bean puree, hot-brined pickled vegetables, sauces, etc. This is a repeat violation from last year. As discussed, the large number of individual items being used up and replaced at different intervals does not lend itself well to using TPHC. Provide countertop mechanical refrigeration for TCS items.

Code MN Rule 4626.0395A2
Serious Priority 1
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

Persons in Charge did not know they are required to report customer complaints of illness (vomiting or diarrhea) to the health department. Train all persons left in charge that customer complaints of illness must be reported to the Minnesota Department of Health at 877-FOOD-ILL. Or report directly online or by email. See https://www.health.state.mn.us/diseases/foodborne/reporting.html

Code MN Rule 4626.0040D
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

No Employee Illness Log was available at time of inspection. Print and use and Employee Illness Log. Find logs in multiple languages here: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

Code MN Rule 4626.0040C
Serious Priority 1 Corrected on site
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

Observed pulled chicken about three inches deep, tightly covered in a hotel pan in the walk-in cooler while cooling. The chicken was observed at 75F and nearing two hours in the cooling process - at which time it must achieve 70F or lower. Chef removed plastic covering, divided the chicken onto two large sheet pans and returned it to the walk-in uncovered. Chicken was measured twenty minutes later at 69F. Without intervention, the cooling chicken would likely not have met the first stage of cooling.

Code MN Rule 4626.0385A
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed pulled chicken about three inches deep, tightly covered in a hotel pan in the walk-in cooler while cooling. Chef removed plastic covering, divided the chicken onto two large sheet pans and returned it to the walk-in uncovered.

Code MN Rule 4626.0390A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed pulled chicken about three inches deep, tightly covered in a hotel pan in the walk-in cooler while cooling. Chef removed plastic covering, divided the chicken onto two large sheet pans and returned it to the walk-in uncovered.

Code MN Rule 4626.0390B
Serious Priority 1
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Observed several uses of bare hand contact with ready to eat foods, including: - at bar, garnishing drinks with fruit and flowers with bare hands - at bar, handling bubbler tube set in edible salt foam with bare hands - on prep line, extensive bare hand contact with tostadas and similar items by one employee Discontinue bare hand contact with ready-to-eat foods. Train staff on this requirement.

Code MN Rule 4626.0225A
Not serious Priority 2 Corrected on site
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed hand sink at the bar being used to wash off caps for bottled items and used for dumping. Employee removed the drain pan. Use the hand sink only for washing hands.

Code MN Rule 4626.1110AB
Serious Priority 1
Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.

Black plastic planting containers labeled for "outdoor use only" were observed used for holding salt-cellulose mixture that is foamed with air and served atop bar drinks - called "salt air". Discontinue use of this item immediately; it is not food-grade. Rubber tubing of unknown material was observed contacting salt-cellulose mixture and connected to an aquarium bubbler. Discontinue use of this item immediately unless manufacturer documentation can be provided that this is made for and safe for food contact.

Code MN Rule 4626.0450A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

A deep-frying station was again observed set up in the back room, near the prep sink, with no ventilation hood. Significant grease staining is observed on the ceiling above this area and throughout the back kitchen. This violation is repeated from previous years when the practice was reportedly discontinued. Orders to install a ventilation hood are being issued. Options include fully vented Type I hood, as well as possible arrangements of ventless Type I hood. (To approve use of a ventless hood, the hood unit itself must be UL 710B listed, and an HVAC evaluation must be conducted by a licensed HVAC engineer or contractor who can provide a letter that the additional heat and moisture loads generated by the fryers are included in the sensible and latent cooling load calculation for the building’s required HVAC capacity.)

Code MN Rule 4626.1475A
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

A food plan review is required to install a ventilation hood. Submit a food plan review application as described at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
Not serious Priority 2
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Black bowls, cups and ramakins used for table service were observed rough, with some pitting and chipping. Person in Charge indicated these items might have been purchased directly from an artisan outside the United States. It is not clear whether these are safe for food contact. Provide manufacturer information, including cleaning instructions.

Code MN Rule 4626.0515

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