Puerto Veracruzano 2

Year by year

Inspections

1. Apr 15, 2026 Follow-Up Score 96
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     A "Consumer Advisory" warning statement is needed for menu items served raw or undercooked. Provide the consumer advisory disclosure to the physical and online menu.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed handwashing sink hot water to be over 140°F. Adjust the hot water temperature to be between 110°F and 130°F.

     Code MCO 188.380

   • Not serious Priority 3

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

     Observed food, such as menudo, rice, and soup, left uncovered in the reach-in cooler. All food must be covered during storage to prevent any possible contamination.

     Code MN Rule 4626.0235A(4)

   • 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

     Observed no shellstock tags for frozen oysters on-site. Record keeping is required for frozen raw oysters. You must record the date the last oyster was served and keep the tags in chronological order for a minimum of 90 days.

     Code MN Rule 4626.0220C

2. Apr 1, 2026 Routine Score 86
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Observed a "Consumer Advisory" warning statement missing from the menu for foods served raw or undercooked such as oysters. Add a Consumer Advisory disclosure and reminder to the menu.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed handwashing station in the kitchen area providing hot water over 140°F. Adjust the water temperature to provide hot water between 110°F and 130°F.

     Code MCO 188.380

   • 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.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Observed multiple examples of food in reach-in coolers left uncovered during storage mode. Ensure all food is properly covered during storage to protect against overhead contamination and maintain food safety.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed one live cockroach near the handwashing sink; no additional activity was noted during the inspection. Implement effective pest control measures to eliminate harborage conditions, and thoroughly clean and sanitize all non-food contact surfaces.

     Code MN Rule 4626.1565C

   • Serious Priority 1

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

     Observed no illness log on-site. An illness log has been provided with this report. Print and maintain the log on-site, and ensure it's being used as instructed.

     Code MN Rule 4626.0040C

   • 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

     Observed frozen oysters on-site with no shellstock tags or label records available. Maintain shellstock identification tags on-site for a minimum of 90 days for frozen oysters.

     Code MN Rule 4626.0220C

   • Serious Priority 1

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

     Observed green salsa in the undercounter cool at the bar holding at 44F. The salsa was moved to another cooler maintaining temperatures at 41F. Ensure all food under cold holding are stored at 41F or below.

     Code MN Rule 4626.0395A2

3. Mar 14, 2025 Routine Score 92
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Observed consumer advisory warning missing from raw menu items: oysters and shrimp. Provide advisory and asterisks on menu items discussed during the inspection.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed the hot water temperature of handwashing sink in the kitchen area to be 158F. Water should be between 110 - 130 F for all handwashing sinks.

     Code MCO 188.380

   • 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 a large gap at the bottom of the back door. Seal all gaps to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from the only handwashing sink in the kitchen area. All handwashing sinks should be supplied with hand soap at all times.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     Observed eggs stored on top of ready-to-eat food such as vegetables and ceviche. Conversation was had with PIC regarding proper refrigeration storage to prevent cross-contamination.

     Code MN Rule 4626.0235A(1)

4. Mar 13, 2024 Routine Score 92
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Observed no consumer advisory warning on menu for raw oysters and raw shrimp. Person In Charge was asked to provide advisory and asterisks on menu items that are undercooked. More information has been provided with the report.

     Code MN Rule 4626.0442A

   • 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

     Observed shellstock tags missing for raw oysters being offered on menu. Maintain tags in a chronological order and keep them for 90 days.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

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

     Observed undercounter cooler in bar area holding at 45F. Repair or replace cooler.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed salsa and horchata in undercounter cooler near bar area holding food at 45F. Person In Charge was asked to move food to another cooler and troubleshoot the refrigerator.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water temperature in handwashing station holding at 150F. Water should be between 110 - 130F for handwashing stations.

     Code MCO 188.380

   • 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 large gaps in back door. Seal all gaps to prevent the entry of rodents and other pests.

     Code MN Rule 4626.1395A