TAQUERIA EL PRIMO 1
3909 MINNEHAHA AVE, Minneapolis, MN
Last inspected Jun 18, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
Order for delivery
This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 4 inspections on record for TAQUERIA EL PRIMO 1, spanning June 2023 to June 2026 — every one straight from Minneapolis Health Department.
Its standing slipped since the previous visit — from passed to failed. A follow-up inspection usually rechecks the issues found.
The most recent inspection noted 4 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Jun 18, 2026
✕4 violations
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Post the Certified Food Protection Manager certificate.
- 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.
Aug 29, 2025
✓2 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 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
Aug 7, 2024
✓3 violations
- The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Have a food thermometer easily available to measure the internal temperature of foods.
Jun 29, 2023
✕8 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.
- 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.
- Use approved trapping devices or other means of pest control when pests are found.
- The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Clean non-food contact surfaces of equipment. Keep them clean.
- Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
More in Minneapolis
Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.