TACO MIENDO ST PETE

Name: TACO MIENDO ST PETE
Address: 4747 66 ST N, ST PETERSBURG, FL, 33709, US
Rating: 0

4747 66 ST N, ST PETERSBURG, FL 33709

License #6217841

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

TACO MIENDO ST PETE in ST PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, DBPR recorded 249 total findings; InspectFL has detailed violation rows for 228 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 shows 8 observation rows: no critical rows, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

178

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on April 20, 2026

The restaurant was allowed to reopen on April 30, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Emergency Order Callback Complied
[50-09-4] Current Hotel and Restaurant license not displayed. No seating license displayed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
[32-06-4] Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in womens restroom
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
[51-11-4] Carbon dioxide tanks not adequately secured.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline

Disposition: Emergency Order Callback Not Complied
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
[29-08-4] Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
[51-11-4] Carbon dioxide tanks not adequately secured.
[50-09-4] Current Hotel and Restaurant license not displayed. No seating license displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[32-06-4] Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in womens restroom
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
[35A-04-4] No rodent droppings observed this visit.
[35A-23-4] I roach egg sac hanging from door threshold between kitchen and bathroom area
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
[35A-05-4] 1 live roach on underside of prep table in kitchen. Operator killed and sanitized area.
[35A-03-4] 1 dead roach in mens restroom Operator cleaned off floor.

Disposition: Emergency Order Callback Not Complied
[32-06-4] Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in womens restroom
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
[35A-03-4] 5 dead roaches on kitchen floor 1 dead roach on prep table near kitchen entrance 3 dead roaches in dining room 1 dead roach in office Operators are in process of cleaning all areas.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
[51-11-4] Carbon dioxide tanks not adequately secured.
[29-08-4] Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
[50-09-4] Current Hotel and Restaurant license not displayed. No seating license displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in mens restroom has large water stain/damage
[35A-05-4] 2 live roaches on kitchen floor 1 live roach on CO2 tank near soda lines in kitchen 1 live roach in office Operator killed and is in process of cleaning all areas.
[35A-04-4] No rodent droppings observed today.
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
[35A-23-4] 1 roach egg sac in office Operator cleaned up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline

Disposition: Emergency Order Callback Not Complied
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
[29-08-4] Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
[32-06-4] Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in womens restroom
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in mens restroom has large water stain/damage
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
[35A-03-4] 1 dead roach on floor behind bar 1 dead roach on food prep table 1 dead roach on shelf above prep cooler on cookline
[35A-23-4] 1 roach egg sacs under handwash sink at kitchen entrance
[35A-04-4] No rodent droppings observed this visit.
[51-11-4] Carbon dioxide tanks not adequately secured.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
[50-09-4] Current Hotel and Restaurant license not displayed. No seating license displayed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
[35A-05-4] 1 live roach on kitchen floor near back door
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris

Inspector notes not available yet — showing violation categories below.

Disposition: Emergency Order Callback Not Complied
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Emergency Order Callback Not Complied
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in mens restroom has large water stain/damage
[51-11-4] Carbon dioxide tanks not adequately secured.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
[32-06-4] Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in womens restroom
[50-09-4] Current Hotel and Restaurant license not displayed. No seating license displayed.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[35A-04-4] No rodent droppings observed today.
[35A-03-4] 1 dead roach on kitchen floor Operator cleaned up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
[35A-05-4] 2 live roaches in beer cooler door hinge behind bar 1 live roach in freezer door hinge. Operator moved freezer outside to be thrown away.
[35A-23-4] 2 roach egg sacs on kitchen floor. Operator cleaned up.
[29-08-4] Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.

Disposition: Emergency order recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket and tested at 50PPM.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
[50-09-4] Current Hotel and Restaurant license not displayed. No seating license displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
[32-06-4] Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in womens restroom
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in womens restroom Operator killed all roaches.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
[51-11-4] Carbon dioxide tanks not adequately secured.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in mens restroom has large water stain/damage
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink -both hand wash sinks near cook line. Operator put out paper towels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator remade sanitize compartment and tested at 50PPM.
[35A-03-4] Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in womens restroom Operator cleaned and sanitized areas.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
[29-08-4] Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
[35A-23-4] Roach excrement and/or droppings present. 1 roach egg sac in office
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using bleach not approved for use on food contact surfaces. Operator obtained proper chlorine sanitizer.

Disposition: Call Back - Admin. complaint recommended
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
[03A-02-5] Cut Lettuce 46F Cold Holding, Salsa Verde 45F, Menudo 46F Cold Holding, Pork Ribs 46F Cold Holding. Walk in cooler was serviced, but still wasnt cooling adequately. Operator removed temperature sensitive foods from walk in cooler, and turned down temperature setting. He will check the temps of shelf stable items inside later, if things are below 43F he may put food back in the walk in cooler.

Disposition: Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensil handle touching flour.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-08-4] Plumbing system in disrepair. Hand wash sink behind bar has leaking pipe underneath. Bucket has been placed to catch leak.
[35A-02-7] Live, small flying insects found -Large number of live flies, at least 15, in inoperable beer keg cooler behind bar, as well as egg sacs covering a chemical bottle inside. Operator removed chemical bottle. -3 live flies behind bar -3 live flies in wait station area near cup storage and garbage can No flies observed landing on food contact surfaces. Operator removed empty kegs and cleaned out cooler, killing all the flies they could. No remaining flies observed. Discussed importance of fly prevention with operator.
[38-02-4] Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Multiple lights out throughout kitchen, dimlit in food storage, warewashing, and food preparation areas.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on food prep table. Operator removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink stored on food prep table. Operator removed.
[51-11-4] Carbon dioxide tanks not adequately secured.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - wall behind ice machine, wall at end of cook line opposite the dish wash area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans (46F - Cold Holding); milk (51F - Cold Holding); crema (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); carnitas (46F - Cold Holding); ground beef (48F - Cold Holding); chiles rellenos (48F - Cold Holding); cooked corn on cob (50F - Cold Holding); cooked corn off cob (52F - Cold Holding); cooked rice (46F - Cold Holding); almond milk (51F - Cold Holding) Operator stated they have had issues with walk in cooler lately. To avoid it freezing over he has been turning it OFF each night. Stop Sale issued on all Temperature Control for Safety items in walk in cooler found to be out of temperature.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mops stored in empty mop buckets rather than hung to dry after use.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door reach in cooler containing produce, near cook line. -reach in freezer near cook line
[32-23-5] Toilet not flushing/functioning properly. One toilet in womens room not working, marked out of order.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa roja in walk in cooler dated 10/25 Salsa birria in walk in cooler dated 10/28 Stop Sale issued.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa roja in walk in cooler dated 10/25 Salsa birria in walk in cooler dated 10/28
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in coolers throughout kitchen -reach in freezer near cook line. -walk in cooler -microwave on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans stacked wet on storage rack in kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans (46F - Cold Holding); milk (51F - Cold Holding); crema (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); carnitas (46F - Cold Holding); ground beef (48F - Cold Holding); chiles rellenos (48F - Cold Holding); cooked corn on cob (50F - Cold Holding); cooked corn off cob (52F - Cold Holding); cooked rice (46F - Cold Holding); almond milk (51F - Cold Holding) Operator stated they have had issues with walk in cooler lately. To avoid it freezing over he has been turning it OFF each night. Stop Sale issued on all Temperature Control for Safety items in walk in cooler found to be out of temperature.
[05-08-4] No probe thermometer provided to measure temperature of cold food products. Discussed importance of temperature monitoring each cold holding unit each day.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets and door, doorframe soiled with grease and dirt debris
[36-73-4] Floor soiled/has accumulation of debris. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
[32-07-5] Bathroom facility not clean. Sewage smell present.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
[32-05-4] Bathroom facility in disrepair. -wall behind urinal in mens room in disrepair, not easily cleanable.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse