Food Truck · Minneapolis, MN

Los Dos Carnales Taqueria

Name: Los Dos Carnales Taqueria
Address: 2820 42nd St E, Minneapolis, MN

2820 42nd St E

Last inspected Sep 3, 2025 · 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

Sep 3, 2025

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode 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 TEMPERATURES RANGING FROM 44*F TO 45*F IN LOWER COOLER AND PREP LINE COOLER. SEE TEMPERATURE CHART FOR DETAILS. INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR LESS WITHIN A FEW HOURS, CALL FOR REPAIR OF COOLER.

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

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE HAD RECENTLY EXPIRED. ENSURE AT LEAST ONE PERSON EMPLOYED AT THE FOOD TRUCK MAINTAINS A CURRENT CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION.

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 issues

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

OBSERVED PREP LINE COOLER NOT HOLDING TCS (TEMPERATURE CONTROL FOR SAFETY) FOODS AT OR BELOW 41*F. ADJUST OR REPAIR COOLER TO ENSURE IT HOLDS FOODS AT OR BELOW 41*F AT ALL TIMES.

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

Official record from Minneapolis Health Department, Sep 3, 2025 · Original Source

Follow-Up

Jul 31, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode 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 prep fridge was holding items at around 50 degrees. Operator stated they had just had a lot of customers. Maintain all cold TCS food at 41 degrees or below.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Jul 31, 2024 · Original Source

Routine

Jul 18, 2024

Complete

Official score: 86 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.0675Food temperature

Official wording

Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

Inspector’s notes

Observed that there was not enough fridge space and hot holding space for the food on the truck, this lead to cooked peppers sitting out of hot holding, and cheese sitting on the counter. Provide sufficient equipment for hot holding and cold holding of all TCS foods.

In plain English

More about food kept at an unsafe temperature

criticalCode 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 prep fridge was being propped open by food containers leading to temperatures inside being well over the acceptable maximum of 41F. Told operator to discard all food in the prep area after service. Maintain all TCS foods at 41F or below.

In plain English

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

Observed cooked peppers and onions being held at 71degrees because there was not room for them in hot holding. Operator moved them onto the grill to maintain them above 135. Maintain all hot TCS food at 135F or above.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0040COther

Official wording

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

Inspector’s notes

Operator did not know of any employee illness log. Keep a log to record employee illness and have it on the truck.

In plain English

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

More about other finding

minorCode MN Rule 4626.0235A(4)Contamination

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed raw bacon being stored in fridge unpackaged. Store all food in containers to prevent contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Minneapolis Health Department, Jul 18, 2024 · Original Source