Qdoba Mexican Eats

Year by year

Inspections

1. Sep 16, 2026 Routine Score 100
   • 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 that the establishment still does not employ a Minnesota Department of Health (MDH) Certified Food Protection Manager (CFPM). Informed the manager on duty that an MDH-certified CFPM must be hired as soon as possible. This remains a continued, unabated violation and will result in a minimum citation of $200 in accordance with City policy.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed that one of the coolers was again not functioning during this inspection, though no food was stored in it. Reminded the MODs to ensure the cooler is repaired, serviced, or replaced as needed. This is a continued, unabated violation and will result in a minimum citation of $200 in accordance with City policy if not corrected immediately.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed again that the walk-in cooler shelves were dusty, had mold residues, and required cleaning. Discussed with the MOD the importance of maintaining clean non-food contact surfaces. Reminded the MOD that this is a continued, unabated violation and will result in a minimum citation of $200 in accordance with City policy if not corrected immediately.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed again that the hood canopy had oil dripping from it, and the baffles had visible smoke, dust, and grease buildup. Discussed with the MOD the importance of cleaning these surfaces regularly. Reminded the MODs that this is a continued, unabated violation and will result in a minimum citation of $200 in accordance with City policy if not corrected immediately.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     erved that the handwash sink near the dishwashing area was not functioning properly and that the mop sink faucet was leaking when shut off. Informed the MOD to ensure both sinks are repaired so they operate correctly and comply with Health Department and plumbing code requirements.

     Code MN Rule 4626.1040B

2. Aug 27, 2025 Routine Score 100
   • 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.

     Establishment still does not have a Minnesota Department of Health (MDH) certified food protection manager (CFPM). Emphasized with the managers on duty (MODs) the importance of having an MDH certified food manager as soon as possible.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Two of the coolers in establishment were not in working condition at the time of this inspection though no products were stored in them. Informed the MODs to ensure they repair/service or replace these coolers.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     The shelves of the front beverage cooler and the walk-in cooler were dusty and needed cleaning. Discuss with the MODs the importance of cleaning these non-food contact Services

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The hood canopy had oil dripping from it, and the exterior of cooking equipment and some of the cold/hot-holding equipment had grease and dusty buildups. Discussed with the MODs the importance of cleaning these surfaces on regular basis.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed dust buildup and some stains on kitchen walls, ceilings, and floors. Informed the MODs the importance of cleaning physical facilities on regular basis.

     Code MN Rule 4626.1520A

3. Aug 27, 2024 Routine Score 100
   • 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.

     Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the manager on duty (MOD) to ensure they hire an MDH certified food manager (CFPM) as soon as possible.

     Code MN Rule 4626.0033A

4. Aug 29, 2023 Routine Score 100
   • 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 no certified food protection manager (CFPM) at the time of the inspection. Employ a CFPM.

     Code MN Rule 4626.0033A

   • 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 #6 plastic cups used as customer water cups onsite. Remove and use compliance materials by the next inspection.

     Code MCO 204.30A

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet cloth used to grip the cutting board at the prep area. Discontinue this practice and use proper materials to grip the cutting board.

     Code MN Rule 4626.0915A

   • 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 frozen ROP meat thawing in the prep sink with no running water. Refer to the methods above for proper thawing.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed an employee's food bowl at the prep station by the cutting board. This indicates employees eating at the food prep or ware washing area. Discontinue this practice and designate a break room for employees to eat. Employee discarded bowl during the inspection.

     Code MN Rule 4626.0105A