PINEDA TACOS PLUS

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Inspection history

1. Jun 3, 2026

   ✓
   2 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Use effective cooling methods to cool TCS foods.

2. Jun 3, 2025

   ✕
   5 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

3. Jun 20, 2024

   ✓
   3 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

4. Jun 6, 2024

   ✕
   12 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Protect food from cross-contamination by using packages or covered containers.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Jun 7, 2023

   ✓
   10 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • 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.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • 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
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.