Mi Lindo Guanajuto LLC

Year by year

Inspections

1. May 18, 2026 Follow-Up Score 94
   • 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 an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds an MN-issued CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     A Person In Charge must be present during all hours of operation and ensure compliance with food safety requirements.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked tiles on the wall of the 2-compartment sink. Repair damaged tiles.

     Code MN Rule 4626.1515

   • 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

     Asterisks are needed to direct consumers to the advisory warning for menu items that contain raw or undercooked ingredients.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     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 a need for paper towels for handwashing sink near 2-compartment sink. Paper towels were provided at the time of inspection.

     Code MN Rule 4626.1445

2. May 5, 2026 Routine Score 88
   • 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 an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds the MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     At the time of inspection, there was no designated Person In Charge (PIC) on-site. A PIC must be present during all hours of operation and is responsible for ensuring compliance with food safety requirements. Ensure that a PIC is on-site at all times.

     Code MN Rule 4626.0025

   • 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 no date-marking system in place for ready-to-eat TCS foods prepared and held for more than 24 hours. Foods, including refried beans, aguachile shrimp, and cooked meats such as al pastor, were not date-marked. A date-marking system must be implemented to use or discard TCS foods within 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Observed that some of the hood ventilation system filters had been removed. Hood filters must be reinstalled and kept intact to support effective ventilation.

     Code MN Rule 4626.1475D

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from the handwashing station near the 2-compartment sink. Employees were using dishwashing soap as a substitute. Hand soap must be available at all handwashing sinks to allow employees to properly wash their hands.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked tiles on the wall of the 2-compartment sink. Repair the damaged tiles to maintain a smooth and durable surface.

     Code MN Rule 4626.1515

   • 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

     Observed consumer advisory asterisks missing from menu items that contain raw or undercooked ingredients, such as aguachile made with raw shrimp cured in lime juice. Add asterisks to the menu items that were discussed during your inspection.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     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 paper towels missing from handwashing sink near 2-comp sink. This was corrected on-site.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed molcajete bowls being used to serve food. Use equipment that is smooth, non-porous, and easily cleanable. Discontinue serving food in molcajete bowls.

     Code MN Rule 4626.0515

3. May 7, 2025 Follow-Up Score 98
   • 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 an expired Certified Food Protection Manager certificate on-site. More information has been provided with the report.

     Code MN Rule 4626.0033A

   • 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

     Observe menu items containing raw shrimp with no asterisk directing consumers to the consumer advisory.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam containers are being used on-site. All to-go containers must be either reusable, recyclable, or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed beverage display coolers being used to store food. Obtain a commercial reach-in cooler that is certified by the American National Standards Institute (ANSI) program.

     Code MN Rule 4626.0506A

4. Apr 23, 2025 Routine Score 88
   • 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 an expired Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed "Wash Your Hands" signage missing at the handwashing sinks of restrooms. The signage should be clearly visible to all employees. Post signage as requested.

     Code MN Rule 4626.1457

   • 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

     Observed multiple menu items containing raw shrimp, including different styles of aguachile. Menu items did not have the asterisk directing consumers to the footnotes where the consumer advisory is provided.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed multiple glass cups being stored in the two-compartment sink. A food worker was instructed to stop placing dirty dishes in the 2-comp sink and sanitize 2-comp sink before using it for any food preparation. The two-compartment sink should only be used for food preparation.

     Code MN Rule 4626.0270A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam containers on-site. Discontinue the use of Styrofoam containers as they are not allowed per the city of Minneapolis Green To Go ordinance. Only to-go containers that are either reusable, recyclable, or compostable are allowed.

     Code MCO 204.30A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Per conversation with food workers, no Person In Charge (PIC) is designated when the manager is not on-site. A PIC must be present in the establishment during all hours of operation. The designated PIC must be able to demonstrate food safety knowledge and proper practices. Assign a qualified PIC as required.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a beverage display cooler being used to store food. Per the manufacturer's label, the cooler is only for beverage storage. Obtain a commercial reach-in cooler that is certified by an American National Standards Institue (ANSI) accredited program.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop buried in ice in the ice machine. Food worker was asked to remove scoop, clean, and store it in a clean container to protect it from potential contamination.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed multiple wet wiping cloth towels in counters. All in-use cloth towels need to be stored inside of a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed a large container of shrimp soup thawing at room temperature. A conversation was had with the food worker regarding proper thawing practices. Food worker was asked to place food inside of cooler or place in 2-comp sink under cold running water.

     Code MN Rule 4626.0380ABC

   • 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 cooked beef in stove top holding at 73F. Per conversation with food worker, food was being hot held. All TCS food in hot holding must be maintained at 135F or above.

     Code MN Rule 4626.0395A1