Los Laureles Restaurant LLC

Year by year

Inspections

1. Jun 30, 2026 Routine Score 94
   • 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 beef tripe meat thawing in standing water in the two-compartment sink. The Person In Charge (PIC) was asked to discontinue this method and ensure that food is thawing using one of the approved methods listed above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed a leak form the faucet at the handwashing sink adjacent to the cook line. Have the faucet repaired or serviced.

     Code MN Rule 4626.1040B

   • 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 and asterisk missing from menu item that offers the consumer the option to order undercooked eggs. Provide a consumer advisory warning for menu items discussed during the inspection.

     Code MN Rule 4626.0442A

   • 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 black plastic to-go containers being used on-site. Per the city of Minneapolis Green To Go Ordinance, black plastic is not allowed. Use recyclable plastic that is allowed.

     Code MCO 204.30A

   • 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 the ice scoop stored directly in the ice bin. Ice scoops should not be buried in ice, as this can lead to cross-contamination. Store the ice scoop in a clean, protected location outside the ice or in a holder.

     Code MN Rule 4626.0275E

   • Serious Priority 1

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

     Observed partially cooked meat, cooked and raw chicken holding around 45F in undercounter cooler under cookline. The cooler is opened frequently during periods of high customer volume. Monitor food temperature and discontinue using the cooler if not able to maintain food at 41F or below.

     Code MN Rule 4626.0395A2