Orale Mexican Eats

Year by year

Inspections

1. Aug 18, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Observed TCS food date marked past 7 days (7/30 and 8/7). Instructed to discard. Be sure to check cooler daily and discard anything past 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     Cooler drawers measured above 41 degrees. Repair unit as necessary.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Missing base coving on one wall in kitchen. Install.

     Code MN Rule 4626.1345A

   • Serious Priority 1

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

     Measured cooler temperature above 41 degrees in cooler drawers under grill line (see temps above). Instructed to discard all food. Use 4 or 6-hour TPHC and repair immediately.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging from oven door. Instructed to replace tongs and relocate. Corrected on site. Discontinue hanging tongs from oven door.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Observed wet wiping cloth stored on counter. Instructed to keep in sani bucket. Corrected on site.

     Code MN Rule 4626.0285B

2. Aug 12, 2025 Routine Score 94
   • Serious Priority 1 Corrected on site

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

     Observed chorizo dated 08/01 in walk-in cooler. Discarded, corrected on site.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     1. Observed condenser in walk-in cooler dripping. Repair. 2. Dish machine is not pulling proper sanitizer level. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed hand sink with supplies stored in sink basin. Instructed to relocate items. Corrected on site.

     Code MN Rule 4626.1110AB

3. Aug 8, 2024 Routine Score 100
   • 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

     Observed interior baffle of ice machine with pink mold buildup. Instructed to clean/sanitize. Corrected on site.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Missing hand sink reminder sign in bathroom and some kitchen hand sinks. Provide.

     Code MN Rule 4626.1457

4. Aug 30, 2023 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Some broken tiles and base cove by cook line still require repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Observed Chorizo sauce in walk in cooler past it's 7 day use-by date. Sauce was discarded. Even if foods prepared in the establishment have vinegar added or are assumed to be acidic, they are considered TCS foods and must be used or discarded within 7 days. Train staff accordingly.

     Code MN Rule 4626.0405A

5. Aug 10, 2023 Routine Score 88
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken floor tiles near cookline. Repair or replace broken tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 2

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

     Observed a thick stem bi-metallic thermometer, but still no thin-tip stem digital thermometer that can be used on thin portions of food. Provide a thin-tip stem thermometer.

     Code MN Rule 4626.0705B

   • 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

     Observe two full hotel pans of barbacoa made the day prior which had not fully cooled yet. Internal temperature of food had only reached 48F at time of inspection. Discussed with person in charge and with owner / manager by phone. Barbacoa was discarded to prevent bacterial intoxication.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed that for the barbacoa made the day prior, no effective cooling methods had been put in place. Product was more than six inches deep in full hotels pans. Additionally, during time of inspection staff were initially loading cooked pork (temperature 130) into deep bins. Inspector asked staff to divide the pork into shallower hotel pans before putting the product into the walk-in cooler, which they did do. Train staff to cool food fully in shallow containers with the food no deeper than 2 1/2 inches. Training posters were provided.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed dish machine spilling a considerable amount of water onto the floor during operation. Repair or replace the dish machine.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed Chorizo in the walk in cooler that had been made on 7/30/2023. Discussion with owner indicated they keep the product in use for 10-14 days, believing it to have a low pH. This is still a TCS food that must be used or discarded within 7 days to protect against the risk of Listeria. Chorizo was discarded.

     Code MN Rule 4626.0405A