MERCADO CENTRAL

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Inspection history

1. Jun 8, 2026

   ✓
   4 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Discontinue the use of a food preparation sink for anything other than food preparation.

2. May 12, 2025

   ✓
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

3. May 2, 2024

   ✓
   5 violations

   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Jun 26, 2023

   ✓
   7 violations

   • Properly cove and seal floor-wall junctures.
   • Keep the physical facilities in good repair.
   • 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.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the plumbing system in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

5. May 3, 2023

   ✕
   21 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Properly cove and seal floor-wall junctures.
   • Keep the physical facilities in good repair.
   • 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.
   • Store clothing and other personal items in lockers or other suitable places.
   • Only use single-service items one time.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the plumbing system in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
   • 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.