Taco Taxi

Year by year

Inspections

1. May 3, 2026 Routine Score 92
   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: RED SALSA AT 45F AND BEEF AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( MOVE TCS FOODS TO ANOTHER COOLER AS NEEDED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     ANALOG FOOD THERMOMETER PRESENT AT TIME OF INSPECTION. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED EQUIPMENT STORED BLOCKING THE ACCESS TO HAND WASHING SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

2. Jul 6, 2023 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no posted certified food protection manager certificate. CFPM certificate must be posted in food truck.

     Code MN Rule 4626.0033D

   • 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 foods held in hot hold not to temperature. Employee was instructed to heat foods on grill, bringing them to temperature, then return food to hot hold to maintain proper TCS food temperature.

     Code MN Rule 4626.0360A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed TCS foods held in hot hold below minimum temperature requirements. All TCS foods must be held at an acceptable temperature.

     Code MN Rule 4626.0395A1