El Sazon Cocina & Tragos LLC

Year by year

Inspections

1. Mar 11, 2026 Follow-Up Score 92
   • 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

     1. Missing disclosure sentence (underlined below) on menu. Include. 2. Missing asterisk next to steak on a couple menu items. Include. 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

   • 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

     Measured birria above 41 degrees that was cooled from last night. Cooling curve was not met. Cool food as described above. Use cooling logs.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed birria in deep cambro container cooled from night before. Use shallow pans for cooling.

     Code MN Rule 4626.0390A

2. Feb 24, 2026 Routine Score 80
   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     1. Observed raw shell eggs stored over tomatillo salsa in 2 door cooler. 2. Observed packaged raw meat next to limes in refrigerator. 3. Observed raw shrimp stored above ready to eat food in freezer. Employees began relocating items. Corrected on site. Store raw foods according to cook temp, with ready to eat foods above anything raw.

     Code MN Rule 4626.0235A(1)

   • 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.

     Food cooked on site is not being date marked. Observed unmarked salsas, beans, birria, consome, etc. Instructed to date mark, nothing was made from before Sunday. Date mark food as described above.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

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

     Observed pico salsa covered while in cooling mode. Keep uncovered until temperature reaches 41 degrees or less. Corrected on site.

     Code MN Rule 4626.0390B

   • Not serious Priority 3 Corrected on site

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

     Observed a couple damaged spatulas that are no longer smooth. Instructed to discard. Corrected on site.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed floors soiled, in back of house, under refrigeration equipment and cooking equipment. Clean at a frequency to avoid excess accumulation.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed a few small insects flying in bar and dish area. Pest control is in place and was out recently. Clean floors and continue to work with pest control operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed uncovered churros in freezer and beans and consome in refrigerator. Instructed to cover.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and types of violations, active managerial control is lacking. The person in charge must adequately demonstrate and ensure employees are following food safety practices.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

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

     1. Observed upright 2 door refrigerator broken. Manager is in the process of replacing it. 2. Observed prep cooler on right with elevated temperatures. Replace if needed.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     1. Measured food inside right prep cooler above 41 degrees (see temps above). Food was discarded. Discontinue using cooler until repaired. 2. Observed beans and consome above 41 degrees in 2 door refrigerator.

     Code MN Rule 4626.0395A2

   • 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 rice stored on counter at 101 degrees. Instructed to discard. Rice must be hot held when in use.

     Code MN Rule 4626.0395A1

   • 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

     1. Missing disclosure sentence (underlined below) on menu. Include. 2. Missing asterisk next to steak on a couple menu items. Include. 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

3. Dec 26, 2024 Follow-Up Score 98
   • 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 before installing a mop sink in the basement. Find information and application at Food Plan Review - City of Minneapolis

     Code MN Rule 4626.1720A

   • 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 (keg cooler and 1 door cooler) Install.

     Code MN Rule 4626.1080A

4. Dec 4, 2024 Routine Score 82
   • 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 before installing a mop sink in the basement. Find information and application at Food Plan Review - City of Minneapolis

     Code MN Rule 4626.1720A

   • 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 (keg cooler and 1 door cooler) Install.

     Code MN Rule 4626.1080A

   • 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

     Observed beans cooled from yesterday at 54 degrees stored in a >12 inch plastic container. Beans were discarded. Food must be cooled as described above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Improper cooling method observed: beans cooled from yesterday stored in a >12 inch deep plastic container. Ideas for proper rapid cooling: 1. Beans cannot be placed in deep plastic container in cooler until cooled to 41 degrees within 6 hours. 2. Use ice bath with ice wand. 3. Use of metal pans. Shallow depth, no more than 2 inches. 4. Purchasing additional refrigeration/freezer equipment designated for cooling, if this is a factor.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     1. Observed raw beef stored over salsa in prep cooler. 2. Observed raw eggs stored over beans in 2 door cooler. Items were swapped around-corrected on site. Store raw foods according to cook temp, with ready to eat foods above.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Observed broken gasket in 2 door cooler. Repair.

     Code MN Rule 4626.0735AB

   • 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 verify rack temperature of dish machine.

     Code MN Rule 4626.0710B

   • 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.

     Dish machine rack temperature is not reaching 160 degrees per test strip. Repair. Sanitize in 3 comp until repaired.

     Code MN Rule 4626.0905B

5. Dec 14, 2023 Follow-Up Score 92
   • 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

     Food plan review is required before installing a mop sink in the basement. Find information and application at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • 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.

     During initial plan review, a year was provided to install a mop sink in the lower level since there is a walk-in keg cooler and other storage.

     Code MN Rule 4626.1080A

   • 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 surface and sink sanitizer at 1130 ppm. Sink was adjusted to 700 ppm. Corrected on site. Per chef, Ecolab is scheduled to come out to adjust dispenser. Continue to hand mix sanitizer and use test strips to ensure sanitizer is at the proper concentration.

     Code MN Rule 4626.1620

   • 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

     Brunch and dinner menu have been updated with proper consumer advisory. Update online menu where customers can order takeout.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Observed sinks re-caulked but area is still in need of cleaning.

     Code MN Rule 4626.1520A

6. Nov 30, 2023 Routine Score 80
   • 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 before installing a mop sink in the basement. Find information and application at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • 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.

     During initial plan review, a year was provided to install a mop sink in the lower level since there is a walk-in keg cooler and other storage.

     Code MN Rule 4626.1080A

   • Not serious Priority 2 Corrected on site

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

     Observed consome with lid on during cooling mode and beans with plastic wrap on during cooling mode. Keep foods uncovered during cooling mode. Food items were uncovered during inspection- corrected on site.

     Code MN Rule 4626.0390B

   • 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 surface and sink sanitizer at 1130 ppm. Sink was adjusted to 700-corrected on site. Per chef, ecolab will be contacted to adjust dispensers and sink will be hand mixed until repaired.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed original exterior plastic lining on ice machine. Remove.

     Code MN Rule 4626.0495

   • Not serious Priority 2 Corrected on site

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Observed mussels without tag. Tag was obtained and placed with mussels- corrected on site. Keep tags with shellstock until container is empty.

     Code MN Rule 4626.0220A

   • Not serious Priority 2 Corrected on site

     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

     Observed shellstock tags in container in no particular order. Keep tags in chronological order. Tags were organized and placed in order- corrected on site.

     Code MN Rule 4626.0220C

   • 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.

     Missing dates on shellstock tags as described above. Include.

     Code MN Rule 4626.0220B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw eggs above tortillas in 2 door refrigerator. Eggs were moved to lower shelf- corrected on site. Store as described above.

     Code MN Rule 4626.0235A(1)

   • 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

     1. Missing asterisk on egg items for brunch menu. 2. Consumer advisory has the footnote but is missing disclosure statement on dinner and brunch menu. Include. 3. Missing asterisk and full advisory on online menu. Include. Disclosure should read: "These items are served undercooked". Full statement should read a variation of these two statements: "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." You can delete certain food items(poultry, seafood, shellfish) or raw vs. undercooked to meet your particular menu. Ex. "Eggs are served undercooked. Consuming undercooked eggs may increase your risk of foodborne illness" Ex. "These items are served undercooked. Consuming undercooked eggs or meats may increase your risk of foodborne illness."

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Observed caulking at back hand sink and prep sink in need of cleaning/replacing. Replace caulk with new.

     Code MN Rule 4626.1520A