Bien Dorados LLC

Year by year

Inspections

1. Apr 28, 2026 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed Silvia Antunez-Castellon to be a current state of MN certified food protection manager but her state certificate was not posted in the kitchen. Post Silvia's current state of MN CFPM certificate in kitchen.

     Code MN Rule 4626.0033D

   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     Observed various bulk containers of sugar, black and white pepper, onion powder, paprika and oregano to not be labeled. Label all containers with common name of products within the containers. Operator labeled all containers at the time of the inspection.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed quaternary ammonium sanitizer used on site but no test strips were available. Provide and maintain quaternary ammonium test strips to monitor sanitizer solution strength.

     Code MN Rule 4626.0715

   • 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 various deep containers of beef barbacoa in the walk-in cooler. Per operator, product had been made at 1am this morning. Temperature taken of product was at 53F at 12:05 pm. As cooling times and parameters had not been achieved, operator to discard TCS foods. Utilize proper cooling methods of TCS foods. Going forward, operator to change up cooling methods to help ensure cooling times and parameters of TCS foods are achieved as required. Cooling resources provided with inspection report.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed various uncovered, deep containers of beef barbacoa in the walk-in cooler. Per operator, product had been made at 1am this morning. Temperature taken of product was at 53F at 12:05 pm. As cooling times and parameters had not been achieved, operator to discard TCS foods. Utilize proper cooling methods of TCS foods. Going forward, operator to change up cooling methods to help ensure cooling times and parameters of TCS foods are achieved as required. Cooling resources provided with inspection report.

     Code MN Rule 4626.0390A

2. Jun 11, 2025 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.

     Observed no state of MN certified food protection manager for kitchen. Provide a current state of MN CFPM. Information is included below on how to obtain proper certification on the Minnesota Department of Health website: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Once received, post a copy of the state CFPM certificate in the kitchen.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the sides of the fryer with light accumulations of grease. Clean and maintain in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floor under the cooking equipment and three compartment sink to be dirty and in need of cleaning. Clean and maintain referenced areas in a clean condition.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Observed unpackaged rice to be stored in direct contact with a plastic take-out bag. Discontinue storing open foods in take-out bags. Operator relocated the rice to a food grade container during the inspection.

     Code MN Rule 4626.0500B

3. Jun 11, 2024 Follow-Up Score 96
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED STYROFOAM CLAMSHELL CONTAINERS ON SITE. OPERATOR TO REPLACE THESE ITEMS AS THEY ARE NOT COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE.

     Code MCO 204.30B

   • Serious Priority 1

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

     OBSERVED NO EMPLOYEE ILLNESS LOG ON SITE. MAINTAIN AN EMPLOYEE ILLNESS LOG AT FACILITY. AN EXAMPLE OF AN EMPLOYEE ILLNESS LOG IS BEING SENT OUT WITH THE FOLLOW UP INSPECTION REPORT.

     Code MN Rule 4626.0040C

   • 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 STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. OBTAIN A STATE CFPM AND POST STATE CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

4. May 31, 2024 Routine Score 90
   • Not serious Priority 2 Corrected on site

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

     OBSERVED THE HAND SINK TO BE FILLED WITH WIPING CLOTHS. MAINTAIN HAND SINKS CLEAR AND ACCESSIBLE FOR HAND WASHING PURPOSES AT ALL TIMES. OPERATOR REMOVED THE WIPING CLOTHS WHILE ON SITE.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED STYROFOAM CLAMSHELL CONTAINERS AND NON COMPLIANT #6 CUPS AS WELL. REPLACE PRODUCTS WITH RECYCLABLE OR COMPOSTABLE PRODUCTS.

     Code MCO 204.30B

   • Serious Priority 1

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

     OBSERVED NO EMPLOYEE ILLNESS LOG AVAILABLE ON SITE. AN EXAMPLE OF AN EMPLOYEE ILLNESS LOG IS BEING SENT OUT WITH THE REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     OBSERVED NO HAND WASHING SIGN POSTED AT THE HAND SINK. POST AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED NO BLEACH TEST STRIPS ON SITE. PROVIDE AS REQUIRED.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

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

     OBSERVED AN UNCOVERED CONTAINER OF SALSA VERDE IN STORAGE MODE INSIDE THE WALK IN COOLER. COVER FOODS WHEN NOT IN USE. OPERATOR COVERED THE SALSA VERDE DURING THE INSPECTION.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED NO THIN TIP THERMOMETER ON SITE. PROVIDE A THIN TIP THERMOMETER.

     Code MN Rule 4626.0705B

   • 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 STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. THE BELOW STATE WEBSITE LINK PROVIDES USEFUL INFORMATION ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST A COPY OF THE CURRENT STATE OF MN CFPM CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A