Food Truck · Minneapolis, MN

Tacos El Primo

Name: Tacos El Primo
Address: 3909 Minnehaha Ave, Minneapolis, MN

3909 Minnehaha Ave

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Jul 22, 2026

Complete

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode MCO 188.390Permits, training, and postings

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

No observe un licencia de negocio en el trucka. Asegúranse de postar la licencia donde se puede ver fácilmente. Observed no business license on site. Ensureto post license where it can be easily seen.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Noobservé papel de prueba.Tenga un kit de prueba del desinfectante en el negocio. Observed no test strips on site. Have a test kit for sanitizer accessible.

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

Official record from Minneapolis Health Department, Jul 22, 2026 · Original Source

Routine

Jul 31, 2025

Complete

Official score: 92 · 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 food in prep cooler at temperatures above 41 degrees F. Keep TCS foods at 41 degrees F or colder.

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

Observed food being hot held at temperatures below 135 degrees F. Keep TCS foods at temperatures of 135 degrees F or higher.

In plain English

More about food kept at an unsafe temperature

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 cooler and hot hold surface not at the proper temperatures. Vendor said they were not working properly. Keep all equipment in working condition.

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, Jul 31, 2025 · Original Source

Routine

Jun 6, 2024

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0275AContamination

Official wording

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

OBSERVED KNIVES STORED BETWEEN COOLERS. DISCONTINUE PRACTICE AS THIS AREA IS NOT ABLE TO BE CLEANED AND SANITIZED EASILY. STORE KNIVES IN A CLEAN AND SANITIZED LOCATION.

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, Jun 6, 2024 · Original Source