Taco Taxi

Year by year

Inspections

1. Sep 5, 2026 Routine Score 96
   • Not serious Priority 2 Corrected on site

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

     Observed containers blocking access to handwashing sink. Employee moved items allowing for access. Ensure handwashing sink is always accessible and is only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed no sign posted at handwashing sink. Post a sign at all handwashing sinks to remind employees to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Observed broken food thermometer on site, unable to be turned on. Replace or repair food thermometer to measure internal food temperatures.

     Code MN Rule 4626.0705B

2. Aug 21, 2025 Routine Score 100

   Result: Complete.

3. Aug 8, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed pork at 51 degrees, rice at 51 degrees, and onions at 52 degrees. Maintain a cold hold temperature for all TCS foods at 41 degrees and below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed no handwashing signage at handwashing sink. Post and maintain handwashing signage at handwashing sink as required.

     Code MN Rule 4626.1457

   • 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 beans in hot hold at 120 degrees. Maintain hot hold temperature of 135 degrees and above.

     Code MN Rule 4626.0395A1

4. Jul 6, 2023 Routine Score 92
   • Not serious Priority 3 Corrected on site

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

     Observed wiping cloth bucket with sanitizer concentration at 10ppm chlorine. Employee remixed sanitizer solution on site to a concentration of 200ppm chlorine.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Employees were unable to find test kit for chlorine sanitizer. Discussed the importance of having appropriate testing kit for sanitizer. Owner stated that test kits were located at restaurant, and one would be brought to the food truck.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No food thermometer present on site to measure food temperature. Discussed with owner that food thermometer must be present to ensure TCS foods are held at safe temperatures. Owner planned to bring a food thermometer from restaurant location.

     Code MN Rule 4626.0705A

   • 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.

     No CFPM certificate posted in food truck, and a current CFPM certificate in the name provided by owner was not found. Verify or obtain a current CFPM certificate and post in establishment for inspector to verify.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

     Observed beans and rice in one of the hot hold units at temperatures of 109F and 113F. Food employees stated that these items had been reheating for less than two hours. Discussed that TCS foods must be heated to required hot hold temperature within two hours. Operator placed TCS items on grill surface to continue heating. Instructed operator to monitor temperature of reheating TCS foods to ensure proper reheating rate, and to examine hot holding unit to ensure adequate heat produced.

     Code MN Rule 4626.0360D