Taco Taxi

Year by year

Inspections

1. May 28, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Obtain a covered trash bin in the employee restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed a large amount of frozen raw chicken thawing in a 2-compartment sink. All food thawing must follow one of the approved thawing methods listed above.

     Code MN Rule 4626.0380ABC

   • 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.

     A Certified Food Protection Manager certificate is needed. Ensure that one full-time staff member holds an MN-issued CFPM.

     Code MN Rule 4626.0033A

2. May 13, 2026 Routine Score 90
   • Not serious Priority 3 Corrected on site

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

     Observed multiple food items stored uncovered in the walk-in cooler. Once foods are properly cooled, they must be properly covered to protect against potential contamination. All uncovered food items observed were covered at the time of inspection.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     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

     Observed chlorine sanitizer concentration to be higher than allowed. Chlorine concentration must be maintained between 50-200ppm. Use test strips to verify proper concentration when preparing sanitizer solution.

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed cooked meat cooling in covered pans. Per discussion with the Person In Charge (PIC), the food had been cooling since the morning. During the cooling process, TCS foods must be left uncovered to allow for rapid heat transfer and proper cooling. All food in active cooling was uncovered during inspection.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered trash bin in the employee restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooked meat and refried beans cooling in large, deep hotel pans and large round containers. Cooling food in large volumes and in deep containers can slow the cooling process and prevent food from reaching the required cooling timeframes. Food was transferred into smaller portions and shallow pans at time of inspection.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed meat thawing in standing water in the 2-compartment sink. All food thawing must follow one of the approved thawing methods listed above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed insufficient cooling equipment. There is a need for cooling equipment, including cold paddles and shallow hotel pans, for the volume of food being prepared. The additional cooling equipment is needed to support proper and effective cooling procedures.

     Code MN Rule 4626.0675

   • 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.

     Observed an expired Certified Food Protection Manager certificate on-site. Ensure that one full time staff member holds a MN-issued CFPM. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

3. Apr 24, 2025 Routine Score 94
   • Not serious Priority 3

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

     Observed multiple examples of uncovered food in storage mode such as rice, chicken tinga, cooked tripe, and frozen meat. All food should be covered to prevent any cross-contamination.

     Code MN Rule 4626.0235A(4)

   • 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

     Observed chlorine concentration in sanitizer bucket to be higher than allowed. Use chlorine test strips when preparing sanitizer solution. This was corrected on-site.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed an ice wand inside of reach-in freezer being stored unprotected. Conversation was had with PIC regarding the importance of wrapping wands with plastic wrap to prevent contamination when used.

     Code MN Rule 4626.0955A

   • 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 a small gap in the backdoor. All exterior doors must be sealed to prevent pest entry.

     Code MN Rule 4626.1395A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed cooked al pastor meat covered during the early stages of cooling. PIC was instructed to uncover the food. All food needs to remain uncovered while cooling to ensure it cools down properly.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed three buckets of red salsa in the cooling process being stored in the kitchen floor. Discontinue practice and provide more prep tables.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered garage can for the restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three-compartment sink's faucet to be leaking. Have sink serviced.

     Code MN Rule 4626.1040B

4. Jul 1, 2024 Follow-Up Score 98
   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Provide sufficient equipment for cooling such as shallow pans, ice wands, or ice to allow for food to cool properly.

     Code MN Rule 4626.0675

5. Jun 18, 2024 Follow-Up Score 90
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed menudo in walk-in cooler stored in a 5-gallon bucket. Conversation was had with PIC regarding discontinuing the practice of placing food in large containers when the cooling process has not been met.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed menudo made the day before cooling in a large plastic bin covered. Person In Charge was asked to keep all food in the cooling process uncovered and arranged properly to allow for maximum heat transfer.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed a lack of cooling equipment and space for the amount of food being cooked at a time. Discussion was had with Person In Charge regarding the necessary equipment to support the cooling demand.

     Code MN Rule 4626.0675

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed menudo in walk-in cooler holding between 57-48F. The menudo was made the day before, cooling in a large 5-gallon bucket covered overnight. Food was decarded.

     Code MN Rule 4626.0385A

6. Jun 6, 2024 Routine Score 86
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed all TCS foods in the cooling process stored in large 5-gallon buckets or large plastic bins. No shallow pans observed on-site. Person In Charge was asked to place food in 2-comp with ice to cool.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed all TCS food in the cooling process stored in walk-in cooler in large plastic bins covered and stacked up. PIC was asked to keep all food uncovered and arranged properly to allow for maximum heat transfer.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed a lack of equipment and space necessary to meet the operation's demand for cooling. No shallow pans on-site, ice wands or sufficient ice to allow food to cool properly. There is reduced space in walk-in cooler and 2-compartment sink. Discussion was had with PIC regarding options to support cooling demand.

     Code MN Rule 4626.0675

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Observed an overall lack of knowledge by the Person In Charge on proper cooling methods and requirements. There is a lack of responsibility on keeping track of the cooling process of food and a lack of demonstration of knowledge on the cooling time and temperatures critical limits.

     Code MN Rule 4626.0030DEFGHI

   • 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 a lack of date marking for cooked meat in walk-in cooler. Person In Charge mentioned that food was made a day before. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed 5-gallon buckets with cooked food in the process of cooling in the kitchen floor. Discontinue practice.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed refried beans in hot holding at 80F. Per conversation with food worker, beans were placed in hot holding unit without reheating. Food worker reheated the refried beans on-site.

     Code MN Rule 4626.0360A

7. Jul 6, 2023 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed beef stored uncovered inside the walk-in cooler. Discussed food contamination

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     Code MN Rule 4626.0820B

   • 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

     Code MN Rule 4626.1720A

8. Jun 9, 2023 Routine Score 90
   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed containers with cooked food products on the floor inside the kitchen. Discussed food contamination with operator.

     Code MN Rule 4626.0300A

   • Not serious Priority 3 Corrected on site

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

     Observed beef stored in an open container inside the cooler. Discussed food contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed food thawing at room temperature inside the prep sink. Discussed proper thawing with the operator.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Registered the temperature of a large container with birria (goat meat soup) at 51*F inside the reach-in cooler. Per the operator, the product was cooling from the previous day. Discussed proper cooling temperatures and cooling methods with the operator. The operator discarded the product at the time of inspection.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed birria (coat soup) cooling inside a large container. Discussed cooling and cooling methods with operator.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     The operator provided one thermometer but was 17*F off calibration. Discussed equipment and proper calibration.

     Code MN Rule 4626.0820B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed blood spill dried out on the bottom of the meat cooler. Discussed cleaning and sanitation with the operator.

     Code MN Rule 4626.0855

   • Not serious Priority 3 Corrected on site

     Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

     Observe a purse stored on dry storing shelving.

     Code MN Rule 4626.1500B

   • 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

     Observed a new walk-in cooler inside the kitchen. Instructed operator to submit plans as soon as possible.

     Code MN Rule 4626.1720A