Follow-Up
Oct 20, 2026
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 20, 2026 · Original Source
Food Truck · Minneapolis, MN
Taco Taxi
1511 Lake St E
Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗
Complete
Get the Next Inspection, Free.
We'll email you when Taco Taxi has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Taco Taxi last inspected?
- The most recent inspection on record was on Oct 20, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Jul 12, 2024 to Oct 20, 2026.
- Has Taco Taxi ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 12, 2024.
The Full Inspection History
3 inspectionsRoutine
Oct 5, 2026
Complete
Official score: 90 · Understand This Area’s Scale
3 recorded violations
majorCode MN Rule 4626.1110ABHandwashing
Official Wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed handwashing sink blocked by a hot holding lid. Employee stated it was placed there after being washed and then moved lid. Ensure handwashing sink is always accessible and only used for handwashing.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode MN Rule 4626.0395A2Food temperature
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed that the cold TCS food was being held under a broken prep station cooler and lowboy. Owner was contacted by employee and informed that the food would be disposed of and operations would be put to a halt until mechanical refrigeration is operational. Ensure all cold TCS foods is at 41 F or colder and under mechanical refrigeration.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0385BFood temperature
Official Wording
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s Notes
Observed food truck lack mechanical refrigeration, lacking the ability to cool or maintain cold TCS food. Operations were halted.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Oct 5, 2026 · Original Source
Routine
Jul 12, 2024
Complete
Official score: 90 · Understand This Area’s Scale
4 recorded violations
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official Wording
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
Inspector’s Notes
Person in charge did not know which symptoms would exclude an employee from work. Make sure that the person in charge is aware that employees with vomiting and diarrhea can not come to work until 24 hours after there symptoms end.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode MN Rule 4626.0395A2Food temperature
Official Wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed tomatoes and cut cabbage at 53 and 54 degrees in prep cooler. PIC stated that they were only warm because they had just had orders. Maintain all TCS foods at 41 degrees or below.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode MN Rule 4626.1457Handwashing
Official Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed that there was no handwashing sign at sink. Post a sign reminding employees to wash their hands.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode MN Rule 4626.0395A1Food temperature
Official Wording
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed beans being held at 110 degrees. Operator put beans back on grill to heat up. Maintain all hot TCS foods at 135F or higher.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Jul 12, 2024 · Original Source