TACO TAXI

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Inspection history

1. May 28, 2026

   ✓
   3 violations

   • Have a covered trash can in toilet rooms.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • 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.

2. May 13, 2026

   ✕
   8 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • 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
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Have a covered trash can in toilet rooms.
   • Use effective cooling methods to cool TCS foods.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • 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.

3. Apr 24, 2025

   ✕
   8 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • 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
   • 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.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have a covered trash can in toilet rooms.
   • Keep the plumbing system in good repair.

4. Jul 1, 2024

   ✓
   1 violation

   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

5. Jun 18, 2024

   ✕
   4 violations

   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

6. Jun 6, 2024

   ✕
   7 violations

   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

7. Jul 6, 2023

   ✓
   3 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.
   • 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.

8. Jun 9, 2023

   ✕
   9 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Protect food from cross-contamination by using packages or covered containers.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.
   • Keep non-food contact equipment surfaces clean.
   • Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from 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.