Mercado Central

Year by year

Inspections

1. Jun 8, 2026 Routine Score 96
   • 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

     Submit plan review application before the installation of an addintional 3-compartment sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed a large number of unnecessary items stored in the basement storage rooms and hallways. These items obstruct access and create challenges for effective cleaning and pest monitoring. Remove all equipment or items that are no longer essential.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     Observed a pattern of non-compliance among food stands with 2-compartment sinks being used for dishwashing instead of the designated 3-compartment sinks. Based on discussions with several Person in Charge (PICs), the current number of 3-compartment sinks is insufficint for the volume of dishwashing activity.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed a consistent pattern of non-compliance across food businesses. Food stands are using their 2-compartment sinks for dishwashing instead of the designated 3-compartment sinks.

     Code MN Rule 4626.0780C

2. May 12, 2025 Routine Score 96
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     1. Observed mopsink room to be dirty with dirt. 2. Observed black mold in caulking of 3-compartment sinks. Clean and maintain to prevent the accumulation of dirt and mold.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mops being stored in mop buckets with dirty water. All wet mops must be properly dried to prevent bacterial growth. Install mop hangers.

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     During recent restaurant inspections, it was observed that establishments are using their 2-compartment sink to clean and store dirty dishes. There is a high volume of dishware requiring cleaning, exceeding the current capacity of the two shared 3-compartment sinks. A conversation was had with all the vendors regarding the importance of using the 3-compartment sink to properly wash, rinse and sanitize all equipment. There is a need for the installation of an additional 3-compartment sink.

     Code MN Rule 4626.0680A

   • 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

     A plan review must be submitted for the installation of a three-compartment sink.

     Code MN Rule 4626.1720A

3. May 2, 2024 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked tiles in sections of vendors food preparation areas. Replace damaged floors.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leaking faucet in prep sink for the Best Tacos Del Sol vendor. Have prep sink serviced.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed mopsink room dirty with dirt build up. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mops being stored in mop buckets in mopsink room. Provide mop wall hangers.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observe multiple prep tables rusted and no longer smooth and easily cleanable. Replace.

     Code MN Rule 4626.0735AB

4. Jun 26, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Code MN Rule 4626.1580AB

   • 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.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Code MN Rule 4626.0725A

5. May 3, 2023 Routine Score 90
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed dust and other debris on the floor under equipment and shelving inside the storage room located in the basement-Best Tacos Observed dust and debris in the basement storing area-San Marcos

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Code MN Rule 4626.1345A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     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.

     The operator did not provide MN food protection manager certification. I discussed the process with the operator- Reyna de Los Jugos

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Only use single-service items one time.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Remove all unused materials and utensils piled up in the basement storage- Reyna de Los Jugos

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop on the floor next to hand washing sink-La Loma

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed a wet wiping cloth on the countertop and hanging from the prep sink.-Reyna de los Jugos Observed wet cloth on prep counter and on top of prep cooler-Best Tacos Observed wet wiping cloth on prep table. Moved to sanitizer bucket at the time of inspection-La Perla

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed debris on the low boy freezer. Clean- El Rincon

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     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.

     Observed plastic lining on the lower level of the metal prep table. Remove. Observed metal prep table lower level rusting. Clean and maintain. -El Rincon

     Code MN Rule 4626.0495

   • 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 Styrofoam cups in the business. Remove non-compliance products and provide approved products- El Rincon

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leaky faucet at prep sink- Best Tacos Observed a dripping prep sink inside the kitchen-La Perla

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed prep sink coming up wall. Discussed facility and maintenance with the operator-Best Tacos

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed a light bulb missing from the kitchen hood- La Perla Adjust or repair the prep cooler located in the service area to maintain TCS foods at 41* or below-La Perla

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Registered the temperature of diced tomatoes at 48*F and cream cheese at 47*F inside the prep cooler located at the service area, air temp was registered at 49*F inside the unit. Items were moved to a refrigerator registering satisfactory temperatures. Discussed proper cold holding with the operator-La Perla

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed cutting board by the prep cooler with excessive scratch and scoring. Resurface-Marias

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed no thermometer inside the prep cooler. Provide. Marias Observed the prep cooler without a thermometer-San Marcos

     Code MN Rule 4626.0620A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cracked plastic bulk containers stacked on the shelf at the 2-prep sink. Remove and replace containers-Marias

     Code MN Rule 4626.0515

   • Not serious Priority 2

     Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions

     Per discussion with the person in charge, patrons can request how eggs are done. Provide a consumer advisory warning-Marias

     Code MN Rule 4626.0442C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed unmarked rice packed in individual serving inside the prep cooler. Rice marked at the time of inspection with the preparation date-San Marcos

     Code MN Rule 4626.0400A