Luchador Tequila & Taco Bar

Year by year

Inspections

1. Sep 10, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed. Live cockroach observed on floor near restrooms and back trash area. Sticky traps behind bar and in basement have live and dead cockroaches present. High volume of drain flies present behind bar near frozen drink machine, by tapper, and under ice bin closest to entrance of bar. During visit on 8/13, observed live adult roach on counter near food prep sink, multiple live cockroach nymphs in the gaskets of the two door prep cooler. Dead cockroach observed on shelf with bar supplies in basement. Additional live cockroaches found in sticky trap in basement on 8/13.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests.

     Code WFC 6-501.111, WFC 6-501.112

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floors in the bar area, especially near the entrance to the kitchen, are pitted and no longer smooth.

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

     Code WFC 6-201.11

2. Aug 24, 2026 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed. Live cockroach observed on floor near restrooms and back trash area. Sticky traps behind bar and in basement have live and dead cockroaches present. High volume of drain flies present behind bar near frozen drink machine, by tapper, and under ice bin closest to entrance of bar. During visit on 8/13, observed live adult roach on counter near food prep sink, multiple live cockroach nymphs in the gaskets of the two door prep cooler. Dead cockroach observed on shelf with bar supplies in basement. Additional live cockroaches found in sticky trap in basement on 8/13.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests.

     Code WFC 6-501.111, WFC 6-501.112

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floors in the bar area, especially near the entrance to the kitchen, are pitted and no longer smooth.

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

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Kitchen walls and floors soiled with food debris. Walls behind clean dish shelf and near handsink are soiled with food splash. Floors underneath equipment in kitchen is soiled with dark residue. Floors underneath bar shelves and equipment are soiled with dropped garnishes, straws, plastic cups, and sticky residue. Basement floors have puddles of liquid underneath ice machine, near grease traps, and underneath beverage syrup shelf.

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

     Code WFC 6-501.12

3. Aug 20, 2026 Re-Inspection · Immediate Suspension
   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed. Live cockroach observed on floor near restrooms and back trash area. Sticky traps behind bar and in basement have live and dead cockroaches present. High volume of drain flies present behind bar near frozen drink machine, by tapper, and under ice bin closest to entrance of bar. During visit on 8/13, observed live adult roach on counter near food prep sink, multiple live cockroach nymphs in the gaskets of the two door prep cooler. Dead cockroach observed on shelf with bar supplies in basement. Additional live cockroaches found in sticky trap in basement on 8/13.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests.

     Code WFC 6-501.111, WFC 6-501.112

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floors in the bar area, especially near the entrance to the kitchen, are pitted and no longer smooth.

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

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Kitchen walls and floors soiled with food debris. Walls behind clean dish shelf and near handsink are soiled with food splash. Floors underneath equipment in kitchen is soiled with dark residue. Floors underneath bar shelves and equipment are soiled with dropped garnishes, straws, plastic cups, and sticky residue. Basement floors have puddles of liquid underneath ice machine, near grease traps, and underneath beverage syrup shelf.

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

     Code WFC 6-501.12

4. Aug 13, 2026 Routine Inspection · Immediate Suspension
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Multiple observations. 1. Non-food contact surfaces of bar counter tops and bar ice machine lids are soiled and unclean with food debris. 2. Three door bar cooler nearest the entrance has spill of red liquid in the bottom of the cooler. 3. Sides and bottoms of equipment in kitchen are soiled with grease.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Ice machine drop shield is visibly soiled with dark colored residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk in cooler, package of ground beef stored on top shelf above pork products.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Multiple items being cold held have a datemark that exceeds 7 days. Salsa in kitchen prep cooler dated 7/28, tomatoes dated 8/4.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     EQUIPMENT - ADEQUATE

     Adequate refrigeration is not available at time of inspection. Prep cooler top and walk in food cooler are not adequately holding temperatures at or below 41 F. Establishment cools large volumes of foods and equipment that is working is insufficient to meet establishment needs.

     Correction: Provide adequate commercial grade equipment with sufficient number and capacity.

     Code WFC 4-301.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handsink in kitchen has leaking faucet and sink basin is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink at bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen was not accessible when first entering kitchen. Handsink was blocked with a mop bucket and mop.

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

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

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Grill squeeze bottles of oil and water are stored in unlabeled container in kitchen.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: ensuring that food employees are actively monitoring cooking, hot holding, cold holding, and cooling temperatures using a thermometer, ensuring that employees are properly sanitizing multiuse equipment and utensils through routine monitoring of sanitizing chemical concentration.

     Correction: The person in charge shall ensure or provide training so that employees are actively monitoring temperatures of all food processes and actively monitoring sanitizer concentrations.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Live cockroach observed on floor near restrooms and back trash area. Sticky traps behind bar and in basement have live and dead cockroaches present. High volume of drain flies present behind bar near frozen drink machine, by tapper, and under ice bin closest to entrance of bar. During visit on 8/13, observed live adult roach on counter near food prep sink, multiple live cockroach nymphs in the gaskets of the two door prep cooler. Dead cockroach observed on shelf with bar supplies in basement. Additional live cockroaches found in sticky trap in basement on 8/13.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests.

     Code WFC 6-501.111, WFC 6-501.112

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Basement contains unnecessary items which provide harborage conditions for insects and rodents. Items including cardboard boxes and bags of decor throughout basement, especially by grease traps, water heater, and in the large storage area in the back of the basement. Multiple dead cockroaches observed in these areas.

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

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors in the bar area, especially near the entrance to the kitchen, are pitted and no longer smooth.

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

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Kitchen walls and floors soiled with food debris. Walls behind clean dish shelf and near handsink are soiled with food splash. Floors underneath equipment in kitchen is soiled with dark residue. Floors underneath bar shelves and equipment are soiled with dropped garnishes, straws, plastic cups, and sticky residue. Basement floors have puddles of liquid underneath ice machine, near grease traps, and underneath beverage syrup shelf.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine at the bar low temperature dish machine was initially at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Multiple coolers have food cold holding above 41 F. In the kitchen prep top cooler guacamole at 42 F, diced tomatoes 44 F, green salsa 58 F, slaw 42 F, and pickled jalapeños 42 F. In the bottom grill drawer cooler raw chicken and raw steak at 42 F near front of drawer. In the walk in cooler marinated shrimp at 46 F, raw steak 47 F, cooked rice 46 F, al pastor 46 F, pico de gallo 45 F, ambient air 44 F, thermometer in unit reads 46 F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

5. May 12, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Guacamole cooled improperly. After preparation, the guacamole was placed into a pan greater than 2 inches deep and covered before being fully cooled in the prep cooler.

     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

     DATE MARK - EXCEEDED OR MISSING

     Salsa verde being cold held has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks in the kitchen and bar areas.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Floor of the bar near the kitchen is in poor repair.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Packaging peanuts were observed on the ground throughout the basement.

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

     Code WFC 6-501.12

6. Mar 22, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of prep sink, handwashing sinks, are soiled and unclean.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     The interior of the ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Ground beef stored above pork.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     TCS foods being cold held are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors in the bar area is not easily cleanable.

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

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     General cleaning is needed throughout the bar area, and the main kitchen.

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

     Code WFC 6-501.12

7. Apr 7, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.