La Tropicana

Year by year

Inspections

1. Sep 17, 2026 Routine Score 98
   • Not serious Priority 2

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

     Observed cut fruit such as watermelon and mangos held in an ice bath. Time as a Public Health Control is being used without the required on-site documentation. The documentation has been provided with your report. Fill out the document, follow THPC requirements, and maintain it on-site.

     Code MN Rule 4626.0408A

2. Sep 16, 2025 Follow-Up Score 98
   • Not serious Priority 2

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

     All cut fruit that is not under mechanical refrigeration must be listed under your Time as a Public Health Control documentation. Documentation must be kept on-site.

     Code MN Rule 4626.0408A

3. Sep 3, 2025 Routine Score 88
   • Not serious Priority 2

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

     Observed several cut fruits such as watermelon, mangos and strawberries holding in an ice bath. Per conversation with the Person In Charge, the food is sold within two hours and if not sold, the food is discarded. Time as A Public Health Control documentation has been provided with the report.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Observed cut watermelon in an ice bath holding at 54F. All TCS foods must be kept at 41F or below. PIC is using TPHC without any documentation.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no hand soap in the only handwashing station in facility. PIC was able to provide soap at time of 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

     Observed no paper towels in handwashing sink. All handwashing sinks must be properly supplied with paper towels at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cut fruits, Spanish flan, and yogurts on-site without any proper datemarking. All food held for more than 24 hours must be date marked so it does not exceed 7 days.

     Code MN Rule 4626.0400A

4. Aug 29, 2024 Follow-Up Score 94
   • Not serious Priority 2

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

     Observed cut fruit placed in ice. Person In Charge is using Time as A Public Health Control (TPHC). Provide written documentation. More information has been provided with the report.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Observed the hot water handle for the handwashing sink broken. Have the hot water handle serviced.

     Code MN Rule 4626.1040A

5. Aug 20, 2024 Routine Score 86
   • Not serious Priority 2

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

     Observed cut watermelon and cut mangos in ice. Person In Charge is using Time as A Public Health Control (TPHC) without written documentation. More information regarding TPHC has been provided with the report.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Observed the hot water handle for the handwashing sink borken, making it very dificult to access the hot water. Have the hot water handle serviced.

     Code MN Rule 4626.1040A

   • Not serious Priority 3

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     Observed scoop used for ice cream being stored in a bucket with room temperature water. All scoops being used for ice cream should be kept under running water or in a container with water at a temperature of at least 135F.

     Code MN Rule 4626.0275D

   • 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.)

     Observed corn in hot holding well holding temperature of 100F. Hot holding well was off. Person In Charge was asked to turn on machine and monitor temperature.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Observed cut watermelon and mangos holding at 44F in display cooler. Make sure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

6. Aug 17, 2023 Routine Score 96
   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. INSTEAD OF SSN (SOCIAL SECURITY NUMBER) PLEASE ADD YOUR ITIN (INDIVIDUAL TAX IDENTIFICATION NUMBER). ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. PIC does present a ServSafe Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Cut watermelon for service to customers was not kept under temperature control. Operator demonstrated knowledge to support that time as a public health control (TPHC) is correctly being followed. Establishment does not have written procedures for TPHC- TPHC form will be included with report. Cut watermelon was moved to refrigeration unit. Complete form and return to health department.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The handle for the handwashing sink in the main prep area was broken, so the handwashing sink was not functional. Operator stated that they were using the handwashing sink in the adjoining establishment. Repair this handwashing sink so there is a conveniently located sink designated for handwashing.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

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

     Wet sanitizer cloth was being stored for repeated use on top of the prep table. Ensure that wet cloths used for sanitizing are kept in the sanitizer buckets.

     Code MN Rule 4626.0285B