Tropico Colombian Street Food

Year by year

Inspections

1. Mar 13, 2026 Routine Score 94
   • Not serious Priority 3 Corrected on site

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

     Sanitizer Bucket was measured at 0PPM at the time of inspection. Bucket was filled in the earlier morning when facility opened and needed to be refreshed. Bucket was refilled after 3 basin sink was filled and measured. Maintain sanitizer bucket solution within safe and effective range at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Quat santizer was measured at 100PPM for the 3 basin sink that was set up at the time of inspection. Discussed with person in charge that sanitizer needs to be used according to the manufacturer's label (150-400PPM quat) to be safe and effective. Sanitizer was manually added to the sink so that it measured 200PPM and within the recommended range. Readjust the sanitizer dispenser so that quat concentration dispensed measures 150-400PPM according to manufacturer's instructions. Maintain quat sanitizer within safe and effective range at all times.

     Code MN Rule 4626.0805C3

   • 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.

     Several sauces made in house were observed being date marked past 7 days. Discussed with owners that foods made in house need to be used within 7 days to prevent bacterial growth that can make people sick. Retrain staff to provide date marks on all foods with day 1 being the day the food was prepared. Provide date marks on all TCS foods that are not used up within 24 hours and use within 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     A flat top grill used for cooking with grease was observed in the establishment at the time of inspection to cook arepas. There is no vent hood to capture the grease and heat generated by onsite cooking. The fiberglass reinforced plastic sheet on the wall behind the grill was also observed warped with the heat exposure. Either provide a vent hood in the space or remove the flat top grill from the premise.

     Code MN Rule 4626.1475A

2. Mar 5, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Whipped Cream (46F) and Mayonnaise based tartar sauce (44F) were observed improperly cold holding above 41F at the time of inspection. Containers were both filled above the fill line with product. Temperatures in the lower parts of the product were cold at 41F, but the upper parts of the food were warmer. Discussed with owner that foods need to be kept at 41F or lower at all times to be safe and to reduce the amount of product kept in the containers so that the cold air can reach all parts of the food. Discard foods kept above 41F.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     During the inspection, an order came in. Food employee put on gloves and began preparing order without washing hands. Discussed with owner that food employees need to wash their hands before putting on gloves to prevent contaminating the outer part of the gloves before preparation. Retrain staff to wash hands before putting on gloves and other appropriate tasks.

     Code MN Rule 4626.0075A