Guava's Cuban Cafe
5607 Chicago Ave, Minneapolis, MN 55417
Passed re-check · May 28, 2026 Directions
73
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 5 of 5 graded inspections since 2024.
- Last inspected May 28, 2026: passed with 4 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 9 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 28
Follow-Up Inspection
4 violations
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed May 14
Routine Inspection
6 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- 2025
- Passed Apr 24
Routine Inspection
10 violations
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor 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
- Minor Install floor-mounted equipment sealed to the floor or on six inch legs.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- 2024
- Passed May 2
Follow-Up Inspection
8 violations, 1 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Minor Post the Certified Food Protection Manager certificate.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor 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
- Minor Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
- Minor Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
- Minor Install floor-mounted equipment sealed to the floor or on six inch legs.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
Nearby
BiteKarma scores around Guava's Cuban Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.