RecordWell Data

Taqueria Aranda's

1501 PROSPECT ST, Racine, WI 53404 · Racine County

45cited violations
8serious tier
9inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
JAZR-8ELQY6
Status
Permitted
Phone
(414) 460-2588
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026272
2025170
2024392
20233224

Inspections

  1. Aug 21, 2026 Re-inspection · 1 core
    • Not serious Core

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Accumulation of boxes, oil containers, and equipment observed outside of the back door in the parking lot.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests.

      Code 6-501.111 (D)

  2. Aug 6, 2026 Routine · 2 priority, 4 core, 2 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Container of raw shrimp observed to be stored over container of ready to eat tomatoes in three door cooler.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Shrimp moved below the tomatoes.

      Code 3-302.11 (A) (1)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on kitchen prep sink.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Various boxes of food stored on the floor throughout the establishment.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Bottom shelf and legs of left flat top grill observed to be heavily soiled with grease and food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Boxes of single service items in the basement observed to be stored on the floor and underneath pipes that are dripping with condensate.

      Correction: Single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Accumulation of boxes, oil containers, and equipment observed outside of the back door in the parking lot.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests.

      Code 6-501.111 (D)

  3. Jul 17, 2025 Routine · 7 core, 1 repeat
    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Raw meats were observed to be unwrapped or uncovered in prep cooler across from stove.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Knives improperly stored in between the knife storage box and the wall.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food stored on the floor throughout coolers and storage areas in the establishment.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Garbage disposal was observed to be leaking into a catch pan and is not maintained in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Outside area surrounding walk-in coolers and storage box contains unnecessary items which provide harborage conditions for insects and rodents.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests.

      Code 6-501.111 (D)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Kitchen floors and walls observed to have an accumulation of grease and food debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  4. Oct 16, 2024 Routine · 2 priority, 3 priority foundation, 1 core, 2 repeat
    • Serious Priority

      EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - DELETERIOUS SUBSTANCES

      Food in the outside walk-in freezer is stored in plastic grocery bags.

      Correction: Materials used for single-use and single-services articles may not allow the migration of deleterious substances. Discontinue use of grocery bags and utilize food safe bags.

      Code 4-102.11 (A) (1)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      A bottle of windex is stored on the food prep table in the kitchen.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: The windex was moved during inspection.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Corrected on site

      THAWING

      A bucket of shrimp is being improperly thawed in water on the food prep table.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: The shrimp was moved to the food prep sink under cold running water.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      1. A large amount of raw beef is out on the back room prep table to be cut. 2. Cooked beef is cooling at room temperature in the back room and is at 94 F.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. 1. Limit the portions brought out of the coolers to be cut at one time. Put the beef into a cooler once cut. 2. Utilize the walk-in coolers for cooling cooked foods.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The interior of the basement ice machine is visibly soiled with a white residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. The ice scoop handle was in contact with the ice at the bar. 2. A plate is used as a scoop in the rice in the walk-in cooler.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: 1. The ice scoop was removed. 2. The plate was removed.

      Code 3-304.12

  5. Jul 19, 2024 Follow Up · 1 core, 1 repeat
    • Not serious Core Repeat

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      4/16/2024- Basement has a lot of unnecessary items which provide harborage for conditions for insects and rodents. 2/13/2023 -1. Storage area next to walk in cooler and basement contain unnecessary items which provide harborage conditions for insects and rodents. 2. Observed a lot of litter outside of restaurant along East side of building.

      Correction: 1. Remove all unnecessary items from this area to minimize harborage for pests. 2. Clean up litter from exterior of facilities.

      Code 6-501.111 (D)

  6. Apr 16, 2024 Re-inspection · 2 core
    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      4/16/2023 - Mouse droppings observed in basement. Dead mouse on trap in basement. 2/13/24 - Mouse droppings observed on parrillada in kitchen. Mouse droppngs also observed on floor under clean dish rack in kitchen, back storage area next to walk in cooler, and in basement.

      Correction: Provide effective pest control. Clean and sanitize any areas where droppings are found. Discard any items that can not be cleaned and sanitized.

      Code 6-501.111 (B)

    • Not serious Core

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      4/16/2024- Basement has a lot of unnecessary items which provide harborage for conditions for insects and rodents. 2/13/2023 -1. Storage area next to walk in cooler and basement contain unnecessary items which provide harborage conditions for insects and rodents. 2. Observed a lot of litter outside of restaurant along East side of building.

      Correction: 1. Remove all unnecessary items from this area to minimize harborage for pests. 2. Clean up litter from exterior of facilities.

      Code 6-501.111 (D)

  7. Nov 3, 2023 Re-inspection 2 · 1 priority foundation, 1 repeat
    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement.

      Correction: Properly identifiy those food items that require a consumer advisory (eggs your way).

      Code 3-603.11 (B)

  8. Sep 22, 2023 Re-inspection · 2 priority, 2 priority foundation, 4 core, 8 repeat
    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      9/22/23: Containers of diced tomatoes and salsas in walk-in cooler are cold held at 44*F. 7/26/23: 1. Containers of cooked beef and container of cooked pork in prep cooler on cookline are cold held at 52-61°F. 2. Containers of raw beef, tripe, and shredded lettuce in kitchen walk-in cooler are cold held between 47-51.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Items determined to be above 41°F. for a short amount of time moved to outdoor walk-in cooler to rapidly chill.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on prep sink. Air gap goes into floor drain.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement.

      Correction: Properly identifiy those food items that require a consumer advisory (eggs your way).

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      HANDWASHING FACILITIES - LOCATION AND PLACEMENT

      9/22/23: Paper towel dispenser located above ready to eat tortillas which are subject to potential contamination (dripping water from hands). 7/26/23: Paper towel dispenser located above container of rehydrating chilies subject to potential contamination.

      Correction: Relocate paper towel dispenser OR discontinue storing food items directly below the paper towel dispenser.

      Code 5-204.11

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      9/22/23: Several bowls and plates are being used to scoop ready to eat foods (rice, beef, chilies) and are being stored in direct contact with food. 7/26/23: Several bowls and plates are being used to scoop ready to eat foods and are being stored in direct contact with food.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION - FOOD PREPARATION

      9/22/23: Raw meat in bus tubs are subject to potential contamination by being stored on the floor of the prep room. 7/26/23: Raw meat on tray is subject to potential contamination by being stored ontop of garbage can.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core Repeat Corrected on site

      PROPER COOLING METHODS - IN EQUIPMENT

      9/22/23: 1. Cooling cooked steak in walk-in cooler is in a deep containers that are wrapped in plastic at 69*F 2. Cooling rice in bus tub on prep table in back room is at 75-76*F.. 7/26/23: 1. Cooling cooked steak in walk-in cooler is in a deep containers that are wrapped in plastic. 2. Salsas in walk-in cooler in kitchen are at 61-69°F. from the day before. 3. Cooling rice, head, tripe, cooked steak stored in metal pans sitting out at room temperature and are at 73-116°F..

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Action Taken: Meats were rappidly reheated to 165°F. to begin the cooling process. Items improperly cooled from day before discarded. Items cooling at room temperature moved into walk-in cooler/freezers outside.

      Code 3-501.15 (B)

    • Not serious Core Repeat Corrected on site

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      9/22/23: Can of open soda stored on prep counter with active food preparation occuring. 7/26/23: Employee items stored in the following locations: 1. Cell phone on shelf above prep area on cook line. 2. Employee water bottle stored in container of uncut limes on cook line. 3. Uncovered employee beverage stored on prep table.

      Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service areas.. Action Taken: Soda can was moved to bottom shelf of prep table.

      Code 6-403.11 (B)

  9. Jul 26, 2023 Routine · 2 priority, 3 priority foundation, 8 core, 1 repeat
    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      1. Containers of cooked beef and container of cooked pork in prep cooler on cookline are cold held at 52-61°F. 2. Containers of raw beef, tripe, and shredded lettuce in kitchen walk-in cooler are cold held between 47-51.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Items determined to be above 41°F. for a short amount of time moved to outdoor walk-in cooler to rapidly chill.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on prep sink. Air gap goes into floor drain.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Meat slicer in back prep room is visibly soiled and not currently in-use..

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING FACILITIES - LOCATION AND PLACEMENT

      Paper towel dispenser located above container of rehydrating chilies subject to potential contamination.

      Correction: Relocate paper towel dispenser OR discontinue storing food items directly below the paper towel dispenser.

      Code 5-204.11

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Several bowls and plates are being used to scoop ready to eat foods and are being stored in direct contact with food.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      Raw meat on tray is subject to potential contamination by being stored ontop of garbage can.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core Corrected on site

      PROPER COOLING METHODS - IN EQUIPMENT

      1. Cooling cooked steak in walk-in cooler is in a deep containers that are wrapped in plastic. 2. Salsas in walk-in cooler in kitchen are at 61-69°F. from the day before. 3. Cooling rice, head, tripe, cooked steak stored in metal pans sitting out at room temperature and are at 73-116°F..

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Action Taken: Meats were rappidly reheated to 165°F. to begin the cooling process. Items improperly cooled from day before discarded. Items cooling at room temperature moved into walk-in cooler/freezers outside.

      Code 3-501.15 (B)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      1. The tile floor in the walk-in basement cooler has damaged and chipping tiles and is no longer smooth and easily cleanable. 2. Wooden style wall paneling in back prep area is become damaged and soiled with food debris and is not smooth and easily cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture in the toliet room is missing or damaged.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core

      INTENSITY - LIGHTING

      1.The light intensity in the kitchen is less than 50 foot candles. 2. The light intensity in the women's toilet room is less than 20 foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas. Replace burnt out lights.

      Code 6-303.11

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee items stored in the following locations: 1. Cell phone on shelf above prep area on cook line. 2. Employee water bottle stored in container of uncut limes on cook line. 3. Uncovered employee beverage stored on prep table.

      Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service areas..

      Code 6-403.11 (B)

    • Not serious Core

      PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

      Public men's restroom has active leak and is out of service.

      Correction: Maintain toilet room in a clean and functioning condition.

      Code 8-201.16

Source: City of Racine Public Health Department. History last read Oct 16, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.