Nicos Tacos

Year by year

Inspections

1. Apr 1, 2026 Follow-Up Score 100
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The automatic chemical dispenser still needs to be repaired. In the meantime, chlorine is being manually added to the 3 compartment sink.

     Code MN Rule 4626.0735AB

2. Mar 12, 2026 Routine Score 90
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility still does not have any test strips for confirming the concentration of the sanitizer in the 3 compartment sinks and the wiping cloth buckets. Some need to be purchased.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The automatic chemical sanitizer dispenser at the 3 compartment sink was not able to dispense sanitizer. This needs to be fixed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     The wiping cloth bucket in the dishroom had only soap in it instead of sanitizer. This should have 200-400ppm quats in it for cleaning food contact surfaces. There was not wiping cloth bucket in the kitchen.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     The dishwasher was not using any sanitizer at the time of the inspection. The automatic dispenser was not working. I demonstrated how to set up the sanitizer sink to the correct concentration.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The utensils tray in the wait station had some debris in the bottom of the tray where the utensils were being kept. The bulk storage containers in the basement had an accumulation of food debris on top of the lids. Clean these regularly to avoid contamination of utensils and food.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     The upstairs bar had drink utensils stored in a container of water. This water could potentially support the growth of bacteria over time. Store the utensils dry and rotate them out every 4 hours or clean them regularly.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     The utensils in the wait station area were stored in a tray with the handles facing both directions. Store them with all the handles facing one direction to prevent contact with the eating surfaces.

     Code MN Rule 4626.0965B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The upstairs bar hand sink did not have soap. Employees were using the nearby restroom handsink for handwashing. This sink needs to be used and it should be supplied with soap.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     The upstairs bar hand sink did not have paper towels. Employees were using the nearby restroom hand sink for handwashing. This sink needs to be used and it should be supplied with paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hand sink in the 1st floor bar was not affixed to the wall. This needs to be repaired.

     Code MN Rule 4626.1040B

3. Mar 4, 2025 Routine Score 90
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     There is a visible gap between the side of the back door and the frame that is big enough to allow the entry of something as big as a mouse. Seal this gap.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     None of the handwashing sinks had signs reminding employees to wash hands. Sticker signs were left with the operator to post.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test kits were needed for both the chlorine and the quaternary ammonium. Test strips were left with the operator.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Several storage areas in the basement were without an approved easily cleanable ceiling. Install appropriate ceiling in these areas.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     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

     The beverage dispensing nozzles in the upstairs bar had a build up of residue on them. Remind all bartenders to clean these regularly.

     Code MN Rule 4626.0845E

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was located at the time of the inspection. One in Spanish was left with the operator.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     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

     The concentration of the wiping cloth bucket in the kitchen was over 200ppm chlorine. This was corrected to 100ppm

     Code MN Rule 4626.1620

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The health license needs to be posted in a visible location. One was not posted.

     Code MCO 188.390

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The shelving in the walk in cooler had chipping paint and was badly rusted. These need to be replaced.

     Code MN Rule 4626.0735AB

4. Feb 29, 2024 Routine Score 94
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     There is a significant hole in the back door to the outside that is large enough for the entry of mice and other pests. This must be repaired or the door replaced.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

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

     Handwashing signs are needed at all sinks being used by employees including the restroom sinks. Signs in both English and Spanish are included with this report.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     A test kit for checking sanitizer strengh was not available. One was given to the employees.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     There is an area of the basement where beverages are being stored. Any area of food storage needs to have approved walls, ceiling and floor that can be easily cleaned and protecting the surface of the food from contamination of dust and debris.

     Code MN Rule 4626.1335A

   • Not serious Priority 3 Corrected on site

     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

     The beverage dispensor nozzles on first floor and at the bar on 2nd floor are soiled with some mold. These need to be cleaned regularly and checked each morning.

     Code MN Rule 4626.0845E

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     There was a container of food that was datemarked indicating that it was 12 days old. It was discarded immediately. Please review procedures with staff so that they are accurately datemarking foods and discarding after 7 days.

     Code MN Rule 4626.0405A

5. Mar 15, 2023 Routine Score 92
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gap at back door between frame and door. Seal up all gaps to prevent entry of pests.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed dump sink in bar area in disrepair. Repair/replace sink.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed handwashing signage missing from sinks. Provide signage.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed quat concentration at bar 3 comp to be low. This was corrected on site by operator.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips on site for either quat or chlorine sanitizers in use. Obtain test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed food storage in basement room without approved floors,walls, and ceilings. Submit to plan review prior to starting any construction.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     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 pa

     Complete plan review process through the City of MInneapolis prior to beginning any new construction or extensive remodeling. Contact inspector with questions.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed wall rack housing microwave soiled with food debris. Observed covers on bulk dry storage bins to be soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed bulk dry storage bin covers have broken pieces to the point where they are no longer providing a tight cover/seal on the container. Obtain new covers.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     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

     Observed gun nozzles at main floor soda machine soiled with food debris. Clean and maintain clean.

     Code MN Rule 4626.0845E