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Keep them clean.","comment":"Observed dust and other debris on the floor under equipment and shelving inside the storage room located in the basement-Best Tacos Observed dust and debris in the basement storing area-San Marcos","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1345A","description":"Properly cove and seal floor-wall junctures.","comment":"","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1515","description":"Keep the physical facilities in good repair.","comment":"","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0033A","description":"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.","comment":"The operator did not provide MN food protection manager certification. I discussed the process with the operator- Reyna de Los Jugos","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1560B","description":"Store clothing and other personal items in lockers or other suitable places.","comment":"","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0830","description":"Only use single-service items one time.","comment":"","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1580AB","description":"Remove all items unnecessary to the operation of the business from the premises.","comment":"Remove all unused materials and utensils piled up in the basement storage- Reyna de Los Jugos","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1540","description":"Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.","comment":"Observed wet mop on the floor next to hand washing sink-La Loma","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0285B","description":"Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily","comment":"Observed a wet wiping cloth on the countertop and hanging from the prep sink.-Reyna de los Jugos Observed wet cloth on prep counter and on top of prep cooler-Best Tacos Observed wet wiping cloth on prep table. Moved to sanitizer bucket at the time of inspection-La Perla","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0840C","description":"Clean non-food contact surfaces of equipment. Keep them clean.","comment":"Observed debris on the low boy freezer. 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Remove non-compliance products and provide approved products- El Rincon","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1040B","description":"Keep the plumbing system in good repair.","comment":"Observed leaky faucet at prep sink- Best Tacos Observed a dripping prep sink inside the kitchen-La Perla","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0725A","description":"Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.","comment":"Observed prep sink coming up wall. Discussed facility and maintenance with the operator-Best Tacos","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0735AB","description":"All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.","comment":"Observed a light bulb missing from the kitchen hood- La Perla Adjust or repair the prep cooler located in the service area to maintain TCS foods at 41* or below-La Perla","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0395A2","description":"Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.","comment":"Registered the temperature of diced tomatoes at 48*F and cream cheese at 47*F inside the prep cooler located at the service area, air temp was registered at 49*F inside the unit. Items were moved to a refrigerator registering satisfactory temperatures. Discussed proper cold holding with the operator-La Perla","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0740","description":"Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.","comment":"Observed cutting board by the prep cooler with excessive scratch and scoring. Resurface-Marias","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0620A","description":"Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units","comment":"Observed no thermometer inside the prep cooler. Provide. Marias Observed the prep cooler without a thermometer-San Marcos","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0515","description":"Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.","comment":"Observed cracked plastic bulk containers stacked on the shelf at the 2-prep sink. Remove and replace containers-Marias","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0442C","description":"Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request","comment":"Per discussion with the person in charge, patrons can request how eggs are done. Provide a consumer advisory warning-Marias","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0400A","description":"Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.","comment":"Observed unmarked rice packed in individual serving inside the prep cooler. 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Store mops in a way that will not make walls, equipment or supplies dirty.","comment":"Observed wet mop next to handwashing station. Maintain mops in mop sink area.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"Provide signage in handwashing sink for \"Wash Your Hands\". Poster has been provided with report. Post copy.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0620A","description":"Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units","comment":"Provide hanging thermometer in reach-in cooler located in basement.","severity":"Priority3","points":"0","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&objectIds=2339%2C2340%2C2341%2C2342%2C2343%2C2344%2C2781%2C2782%2C2783%2C2784%2C2785%2C2786%2C2815%2C2816%2C2817%2C2818%2C2927%2C2928%2C2929%2C2930%2C3057%2C3058%2C3059%2C3060%2C3061%2C3062%2C3136%2C3137%2C3285%2C3286%2C3287%2C3643%2C3644%2C3645%2C3646%2C3647%2C3648%2C3649%2C3650%2C3651%2C3652%2C3653%2C3654%2C3655%2C3656%2C3657%2C3658%2C3659%2C3660%2C3661%2C3662%2C3663%2C4369%2C4370%2C4371%2C4372%2C4373%2C4374%2C4375%2C4376%2C4923%2C4924%2C4925%2C4926%2C4927%2C4928%2C4929%2C4930%2C4931%2C4932%2C4933%2C4934%2C9345%2C9346%2C9347%2C9348%2C9349%2C10018%2C10019%2C10020%2C10021%2C10022%2C13489%2C13490%2C13491%2C13492%2C13493%2C13494%2C13688%2C13689%2C13690%2C14352%2C14353%2C14354%2C14355%2C14356%2C14360%2C14361%2C14362%2C14363&outFields=%2A&outSR=4326&returnGeometry=true","first_seen_at":"2026-10-19T06:20:24.632252Z","last_confirmed_at":"2026-10-19T06:20:24.632252Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3944877","parent_number":"LIC25598","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"MERCADO CENTRAL","issued_date":"2024-05-02","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":100,"grade":"","violation_count":5,"violations":[{"code":"MN Rule 4626.1515","description":"Keep the physical facilities in good repair.","comment":"Observed cracked tiles in sections of vendors food preparation areas. 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There is a high volume of dishware requiring cleaning, exceeding the current capacity of the two shared 3-compartment sinks. A conversation was had with all the vendors regarding the importance of using the 3-compartment sink to properly wash, rinse and sanitize all equipment. 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