NICOS TACOS

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Inspection history

1. Apr 1, 2026

   ✓
   1 violation

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

2. Mar 12, 2026

   ✕
   10 violations

   • Have a test kit for the type of sanitizer used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Sanitize food contact surfaces before using and after cleaning.
   • Keep non-food contact equipment surfaces clean.
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep the plumbing system in good repair.

3. Mar 4, 2025

   ✕
   9 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • The business license must be posted where it can be easily seen.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Feb 29, 2024

   ✕
   6 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

5. Mar 15, 2023

   ✕
   10 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Have a test kit for the type of sanitizer used.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • 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.
   • Keep non-food contact equipment surfaces clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean