Centro Restaurant Group LLC

Year by year

Inspections

1. Dec 1, 2025 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed oil used on flat top grill to heat tortilla, ceiling above grill observed greasy - clean wall and ceiling. Do not use oil with tortilla unless hood installed.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener blade with debris. Clean as necessary.

     Code MN Rule 4626.0840A

   • 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 date marking system with a 8 day discard date instead of a 7 day discard date. Retrain on date marking.

     Code MN Rule 4626.0400A

2. Oct 14, 2025 Routine Score 74
   • Not serious Priority 2 Corrected on site

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

     Observed front of house handwashing station at Centro blocked by container of lime and empty plastic containers. Handwashing station must be easily accessible at all times. Removed lime container and plastic containers.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap at the Centro front house handwashing station. Refill and maintain soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Observed flat top grill in the Centro front house used to heat tortilla with oil. Informed the PIC to discontinue using oil or install a hood. Clean the wall and wall. Do not use oil with tortilla unless hood installed.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener blade with debris. Clean as necessary.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

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

     Observed Centro garnish area and batter used for Mahi Mahi under time control but with no written procedures. An electronic TPHC will be sent along with report. Fill and maintain onsite.

     Code MN Rule 4626.0408A

   • 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 date marking system with a 8 day discard date instead of a 7 day discard date. First day is the day when food were prepared. Retrain on date marking and ensure food are date marked for 7 day use only (aioli garlic 10/6-10/13).

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     Per discussion with chef, chicken wings are made at another location and then brought over to the the business for service. Chef was not sure whether cooling was conducted. Chicken wings, stored in black bulk plastic containers were tightly lidded. Properly cool chicken wings and do not tightly lid it.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     No employee health training. Develop employees health training and train employees annually.

     Code MN Rule 4626.0040A

   • 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 thermometer to run through business's hot sanitizing dish machine. Obtain and utilize as necessary.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed barista cutting lime after doing other tasks in the bar area. Wash hands and don gloves before preparing ready-to-eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed no pulled date on shellstock tags. Write date of when last batch of shellstocks are sold.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellstock tags are not put in chronological order. Organize tags.

     Code MN Rule 4626.0220C

3. Nov 1, 2024 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed no handwashing sign posted at the handwashing station located in the Vivir grill - post a handwashing sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     The following food observed past 7 days inside the walk-in cooler: pozole (10/23), adobo puree (10/15), and guajillo puree (10/22). Use or discard food within 7 days. Person in charge has been informed about the food during the inspection.

     Code MN Rule 4626.0405A

4. Sep 27, 2024 Routine Score 86
   • Serious Priority 1

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

     Green salsa (44*F) and pulled chicken (46*F) at the Vivir stove cold station observed reading higher than 41*F. Maintain cold food at 41*F or below. The person in charge has been notified to keep unit lid closed when unit is not in use. Tartare sauce (46*F) at the Vivir flat top grill cold station was observed reading higher than 41*F. Maintain cold food at 41*F or below. The person in charge was notified to keep lid closed when unit is not in use. Pickled onion (53*F) and pickled radishes (51*F) on ice reading higher than 41*F. Maintain food at 41*F or below. Discussed using time as a public health control (TPHC) for garnishes sitting on ice. A TPHC form was provided to the person in charge to fill out and complete if it is determined that TPHC will be used for the products.

     Code MN Rule 4626.0395A2

   • 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

     No asterisk on menu item ceviche. Provide an asterisk to food that are served raw or undercooked.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Handwashing station at the Vivir grill observed being used for other purpose - container of utensil in water stored inside the sink. Remove. Handwashing station is for handwashing only.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Handwashing station at the Vivir grill observed being used for other purpose - container of utensil in water stored inside the sink. Remove. Handwashing station is for handwashing only.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     The following food observed past 7 days inside the walk-in cooler: tomatillo vinaigrette (9/13), chorizo marinade (9/16), oyster cocktail sauce (9/10), pickles (9/13). salsa roja (9/19). Use or discard food prepared in the business within 7 days or obtain a HACCP plan.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed mop sink drain cover not secure. Secure to prevent it from being route for pest entrance to the business.

     Code MN Rule 4626.1040B

   • 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.

     No date mark on salsa containers inside the 1-door stand refrigerator at the Centro side of the business. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     No covered trash can in patron bathrooms. Provide.

     Code MN Rule 4626.1260

   • 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 (CFPM) at the business. Employ. Discussed with the person in charge to send a copy of their CFPM to the inspector, certificate sent to inspector was not the stated CFPM. A picture sample of the CFPM was email to the person in charge via email.

     Code MN Rule 4626.0033A

5. Sep 5, 2023 Follow-Up Score 92
   • Serious Priority 1

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

     Prep cooler holding temp at 40F.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Items on TPHC list are clearly marked for time being used (4 hours).

     Code MN Rule 4626.0408B

6. Aug 24, 2023 Routine Score 90
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The front room service bar is lacking a handwashing sink. This was addressed last year and operator stated that they were to take out the bar element. During this inspection, it was stated that the bar items will be taken out or the service room.

     Code MN Rule 4626.1070A

   • Serious Priority 1

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

     The front prep air and items within were observed at 45F. This was addressed by the operator by moving all tcs foods to the walkin and calling contractor.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Salsas on counter at front prep under 4-hour TPHC not marked to indicate their status within the 4-hours.

     Code MN Rule 4626.0408B