Laredo's Mexican Restaurante

Year by year

Inspections

1. May 14, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. May 6, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

3. Jan 30, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     The food employee was observed sprinkling cheese onto the cooked food without using any utensils or gloves.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the single door upright cooler, raw shell eggs stored above RTE foods.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

4. Feb 3, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chile relleno on a sheet tray at 100-125F still at room temperature after recently being fried.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Kitchen handsink blocked by container of rice in front of the sink.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Horchata in dispenser at 55F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Bleach water in wiping cloth buckets used to sanitize food contact surfaces tested >200 ppm in the kitchen and 0 ppm in the waitstaff area.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied.

     Code WFC 7-202.12

5. Mar 14, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 6, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

7. Mar 29, 2018 Routine Inspection · Reinspection Required

   No violations cited.

8. Mar 17, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Mar 6, 2017 Routine Inspection · Reinspection Required

   No violations cited.

10. Feb 15, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 13, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 25, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 10, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Apr 4, 2012 Routine Inspection · No Reinspection Required

    No violations cited.