VALERIES TAQUERIA
30 32ND ST E, Minneapolis, MN
Last inspected Nov 12, 2025
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.
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This establishment failed its most recent health inspection. Review the record below before ordering.
The record, in plain English
CleanPlate holds 3 inspections on record for VALERIES TAQUERIA, spanning November 2023 to November 2025 — every one straight from Minneapolis Health Department.
It has held failed across its last two inspections.
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
Nov 12, 2025
✕4 violations
- Remove all items unnecessary to the operation of the business from the premises.
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Nov 5, 2024
✕4 violations
- Use effective cooling methods to cool TCS foods.
- 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
- Remove all items unnecessary to the operation of the business from the premises.
- 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
Nov 6, 2023
✕8 violations
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep the physical facilities in good repair.
- Replace mats and duckboards that are not removable and easily cleanable
- Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Separate raw animal foods from ready-to-eat foods.
- When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Protect food from cross-contamination by using packages or covered containers.
- Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
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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.