Freschez Dulce Antojitos
322 Lake St W, Minneapolis, MN 55408
Passed re-check · Sep 29, 2026 Directions
65
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 2 of 2 graded inspections since 2026.
- Last inspected Sep 29, 2026: passed with 9 violations, 2 critical.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 8 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Sep 29
Follow-Up Inspection
9 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have hand soap at all handwashing sinks.
- Minor 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.
- Minor Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor 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
- Passed Aug 27
Routine Inspection
10 violations, 3 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor 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
- Minor Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have hand soap at all handwashing sinks.
- Minor 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.
Nearby
BiteKarma scores around Freschez Dulce Antojitos, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.