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Meat Market · Minneapolis, MN

El Nuevo Cinco De Mayo Market Inc.

3733 Nicollet Ave

Last inspected Mar 17, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Mar 17, 2026

Complete

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.1470CEquipment and utensils

Official wording

Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

Inspector’s notes

Observed meat market cutting area were darker than 50 foot candles. Ensure surfaces where employees are using cutting equipment is at least 50 foot candles.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
majorCode MN Rule 4626.0400BFood source and labeling

Official wording

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.

Inspector’s notes

Observed ham ends in deli cooler without a date mark. Ensure ready-to-eat, time/temperature controlled for safety foods are datemarked for seven days, day one is the day the food was opened on site. At time of inspection PIC had employee date mark the ham.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed the three compartment sink did not have stoppers to properly wash, rinse, sanitize food contact surfaces. Ensure plumbing is maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode MN Rule 4626.1395AOther

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed large gap under back door. Ensure all outer openings are sealed against the entry of pests.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Mar 17, 2026 · Original Source

Routine

Mar 13, 2025

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed bucket tested at 100PPM quat. Ensure sanitizer buckets for holding rags for wiping food contact surfaces are within the proper range, per manufacturers label. At time of inspection PIC corrected to 200PPM.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode MN Rule 4626.1470CEquipment and utensils

Official wording

Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

Inspector’s notes

Observed lighting in meat cutting area was dim. Ensure at least 50-foot candles of light intensity on surfaces where workers are using sharp utensils.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode MCO 188.380Handwashing

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed hot water at handwashing sink at 173F. Ensure water at hand washing sink is no more than 130F to prevent scalding.

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 problems
criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed no log for reporting employee illness symptoms as it pertains to food borne illness. Ensure employees are trained on when to report and a record is being kept on foodborne illness symptoms they may be experiencing.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Mar 13, 2025 · Original Source

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