Karmel Market- Fiesta Mexican Grill

Year by year

Inspections

1. Aug 10, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

     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.)

     The Shawarma was on the grill spit but turned off and at 68F. This needs to stay at 135F or higher or cold held at 41F or less. Typical procedure is to cook it off and hold it on the grill above 135 or put in the cold pan unit and reheat it when an ordered. This was discarded.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Edgar is the CFPM and had a copy of his ServSafe certificate posted but needs to post a copy of the MDH CFPM cetificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Hand washing signs are needed at all of the sinks used for handwashing. Some sticker signs will be dropped off.

     Code MN Rule 4626.1457