EL TACO RIENDO

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Inspection history

1. Aug 26, 2025

   ✕
   6 violations

   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a covered trash can in toilet rooms.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Aug 26, 2024

   ✕
   10 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • The business license must be posted where it can be easily seen.

3. Aug 6, 2024

   ✕
   12 violations

   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • The business license must be posted where it can be easily seen.

4. Aug 4, 2023

   ✕
   5 violations

   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Only use single-service items one time.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.