La Mama Restaurant

Inspection history 5 visits

1. 2025
2. Passed Dec 16 Score 68 ▲20

   Routine Inspection

   7 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Keep the physical facilities in good repair.
   • Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Discontinue using wood and wood wicker as a food contact surface.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
3. 2024
4. Passed Dec 30 Score 48 no change

   Follow-Up Inspection

   4 violations

   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Keep the physical facilities in good repair.
5. Passed Dec 18 Score 48 no change

   Follow-Up Inspection

   9 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 Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor Keep the physical facilities in good repair.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Minor Have a test kit for the type of sanitizer used.
6. Passed Dec 5 Score 48 ▼46

   Routine Inspection

   22 violations, 1 critical

   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Post the Certified Food Protection Manager certificate.
   • Minor Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Discontinue using wood and wood wicker as a food contact surface.
   • Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • 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
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.

1. 83 Lulu EthioVegan Cuisine 100 ft
2. 57 Cajun Boil 350 ft
3. 67 Golden Bite 350 ft
4. 85 KS Revolutionary Catering & More 450 ft
5. 86 Pillsbury Club 0.1 mi