Bandit Tacos & Coffee

Year by year

Inspections

1. Feb 9, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jan 7, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on breakfast menu is missing for steak, aioli, and egg.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken at 83F and potatoes at 86F cooling approximately 1 hour on speed rack at room temperature.

     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

     Escabeche marked 12/30, kimchi marked 12/30, frozen fish salad, and onion-pepper pickling mixture being cold held is not datemarked or has a datemark that exceeds 7 days.

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee was observed drinking from an uncovered container in the kitchen area and storing covered container on top of tortilla making machine.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Salsa in worktop cooler and parmesan in upright freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for pickling onion pepper mixture, reduced oxygen packaging beyond sous vide, and kegging nitro coffee.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - LOCATION

     Food employee observed only rinsing hands off at pre-wash station.

     Correction: Food employees shall wash their hands in a hand sink approved for handwashing.

     Code WFC 2-301.15

   • Not serious Good Retail Practice

     HYGIENE - JEWELRY

     Employees wearing bracelets and watches while working with food.

     Correction: Except for wedding band or medical alert bracelet, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code WFC 2-303.11

   • Not serious Good Retail Practice

     PRODUCE - WASHING

     Avocados are not washed before preparation.

     Correction: Provide separate sink for washing fruits/vegetables. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form.

     Code WFC 3-302.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quat sanitizer in the auto dispenser is greater than 500ppm.

     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

     STORAGE - IN-USE UTENSILS

     Whisk improperly stored in stagnant, room temperature water on counter.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Smash potatoes at 120-137F in hot table.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     (1) Raw shell eggs at 50F and huitlacoche at 46F in makeline cooler. (2) Self-serve creamer at 45F on counter.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Nov 13, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Table mounted can opener 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

     CLEAN - FREQUENCY/CONTAMINATION

     Spatulas, tongs, knives and cutting boards used with TCS food not cleaned at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     Date marking system in place for ready-to-eat TCS foods resets date mark for cooked, cooled, and frozen foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days. Include date prepared, date frozen and date removed from freezer to thaw.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     White seasonings and oils are stored in unlabeled container.

     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

   • Not serious Good Retail Practice

     LABEL - BULK FOOD

     Sourced bulk bakery items are unlabeled.

     Correction: Properly label with the manufacturer`s or processor`s label or use another method of notification to provide the common name, ingredient list and allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Rodent droppings observed in corn storage room.

     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.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in room temperature, stagnant water.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Corn and chicken soup on induction plate is being hot held at 125F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quat sanitizer is not being used according to manufacturer`s use directions. Sanitizer measured greater than 400ppm. Sanitizer use instructions indicate sanitizer effective at 200ppm.

     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

4. May 5, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Guacamole cooled improperly in a plastic pan covered with plastic with the lid on..

     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

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low energy dish machine on the main floor is at 0 ppm at the time of the inspection.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Smoke white fish in the top prep cooler being cold held at 44 degrees F for less than 3 hours.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in the prep cooler by the grill is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

5. Mar 3, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 7, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Dec 5, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

8. Nov 28, 2017 Routine Inspection · Reinspection Required

   No violations cited.

9. Nov 22, 2016 Pre-inspection · No Reinspection Required

   No violations cited.