Restaurant · Minneapolis, MN

Fuzzy's Taco Shop

Name: Fuzzy's Taco Shop
Address: 701 Washington Ave N, Minneapolis, MN

701 Washington Ave N

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Jul 20, 2026

Complete

Official score: 94 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Container of diced tomatoes was observed cooling in the lower part of the Prep Cooler with the lid tightly covering the product. Discussed with General Manager that foods that are still cooling need to be cooled uncovered in order to cool most rapidly. General Manager removed coverings of products to finish cooling. Retrain staff to cool foods uncovered and with rapid cooling methods.

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 temperature

criticalCode 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

Cooked Potatoes (119F) and Birria Sauce (124F) were observed improperly hot holding on the stovetop at the time of inspection. Discussed with General Manager that foods need to be kept at 135F or hotter to be safely hot held. Since it was not known when the foods dropped below 135F, a discard time was set for 4 hours from the time the products were placed onto the stovetop to hold. Retrain staff to keep hot TCS foods at 135F or hotter at all times.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jul 20, 2026 · Original Source

Routine

Jun 26, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Container of pico de gallo was observed cooling tightly covered with cling film in the Walk In Cooler. Discussed with staff to remove cling film and cool foods uncovered for rapid cooling. Staff member removed cling film for product to continue cooling. Retrain staff to use rapid cooling methods.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0442AFood temperature

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Consumer advisory for eggs cooked to order was missing from the TV display menu and the online menu. Provided Consumer advisory requirements guidance document for operator to refer to when adding consumer advisory. Provide complete consumer advisory to warn customers of the risk of consuming raw or undercooked foods.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jun 26, 2025 · Original Source

Routine

Jun 14, 2024

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Shredded chicken and cooked rice were observed cooling on a flat sheet pan on a speed rack in the Walk In Cooler, but the food was piled up in the center and the racks were not spaced far enough apart to allow air to circulate between the pans. Inspector showed this to Person In Charge, and explained that this method keeps warmth in the center of the food, as the level of the food should be no greater than 2 inches to allow for fast cooling of foods. Person In Charge ordered a staff member to add another pan and portion some of the food onto that pan to continue cooling. Discussed some methods to speed cooling, such as spreading foods out in thin levels, spacing pans apart, and stirring product to allow for faster cooling of food. Retrain staff to use fast cooling methods.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0075AHandwashing

Official wording

Food workers must wash their hands before starting food preparation tasks.

Inspector’s notes

Observed food employee move garbage can with gloved hands, then move to begin preparing a food order without removing gloves or washing hands. Inspector intervened and required employee to remove gloves and wash hands before preparing the food order. Discussed with person in charge that staff must remove gloves and wash hands before switching tasks to preparing food. Retrain staff to remove gloves and wash hands between changing tasks or when beginning food preparation.

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.

Official wording

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

Inspector’s notes

Observed raw chicken and vacuum sealed commercial beef brisket thawing in the food preparation sinks in their packages in sitting water. Discussed with person in charge that foods must be thawed under refrigeration or under cold running water on the surface of the food. Both food items were still thawing and outside temperatures of food measured 35F at the time. Retrain staff to thaw using safe methods.