RecordWell Data

Taqueria La Monarca

311 E MAIN ST, Ashland, WI 54806 · Ashland County

48cited violations
6serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Ashland County Health & Human Services
License / ID
TMCY-CMQR4P
Status
Permitted
Phone
(715) 292-6535
Official record
Ashland County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20263282
2025241
2024170
2023193

Inspections

  1. Sep 24, 2026 Follow Up · 1 priority, 4 priority foundation, 7 core, 6 repeat
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands before putting on gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees. Hand washing cannot be happening as the sink is being used for food prep.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands. A hand washing sink must be installed.

      Code 2-103.11 (D)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Cutting board is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to be used for food prep during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - CLEAN OUTER CLOTHING

      Clothing of employee is heavily soiled.

      Correction: Provide adequate numbers of uniforms so they may be changed frequently when soiled or ensure that employees wear clean outer clothing.

      Code 2-304.11

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core

      FOOD PREPARATION SINK

      Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.

      Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

      Code 4-301.16

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of insides of coolers and edges of counters has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core Repeat

      PLUMBING - SERVICE SINK

      There is no service sink provided in food establishment.

      Correction: Provide at least 1 service sink or curbed cleaning facility.

      Code 5-203.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The walls in kitchen are peeling and are no longer cleanable. They need to be resurfaced.

      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 Repeat

      DRYING MOPS

      Mops stored in bucket next to oven,

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

  2. Aug 6, 2026 Follow Up · 2 priority foundation, 3 core, 5 repeat
    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees. Hand washing cannot be happening as the sink is being used for food prep.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands. A hand washing sink must be installed.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to be used for food prep during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      PLUMBING - SERVICE SINK

      There is no service sink provided in food establishment.

      Correction: Provide at least 1 service sink or curbed cleaning facility.

      Code 5-203.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The walls in kitchen are peeling and are no longer cleanable. They need to be resurfaced.

      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 Repeat

      DRYING MOPS

      Mops stored in bucket next to oven,

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

  3. Jul 30, 2026 Routine · 1 priority, 6 priority foundation, 4 core, 3 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      All food items in the top of the kitchen make table are over 41F. Shredded cheese- 70.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees. Hand washing cannot be happening as the sink is being used for food prep.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands. A hand washing sink must be installed.

      Code 2-103.11 (D)

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking of all prepped items that will be in the cooler for more than 24 hours needs to occur.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life. All items date marked during inspection.

      Code 3-501.17 (D)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration for Quat and Bleach.

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to be used for food prep during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

      Thermometer not located in all units. Some found behind items.

      Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

      Code 4-204.112 (A)

    • Not serious Core

      PLUMBING - SERVICE SINK

      There is no service sink provided in food establishment.

      Correction: Provide at least 1 service sink or curbed cleaning facility.

      Code 5-203.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The walls in kitchen are peeling and are no longer cleanable. They need to be resurfaced.

      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

      DRYING MOPS

      Mops stored in bucket next to oven,

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

  4. Oct 1, 2025 Re-inspection · 1 priority foundation, 1 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

  5. Aug 12, 2025 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
    • Serious Priority

      TCS FOOD - COLD HOLDING

      All items, specifically lettuce and eggs in NSF 2 door cooler is cold held at 55-61°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor in the back has alot of worn and chipped paint. The walls in the dish washing room are falling apart at the edges. The prep kitchen floor has worn paint down to the absorbant wood floors and the grill kitchen has carboard covering the floor. The walls in the prep room need to be repainted so that they are a cohesive cleanable surface. All shelves need to be painted so they are a cleanable surface.

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

      Code 6-201.11

  6. Jul 30, 2024 Routine · 2 priority foundation, 5 core
    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to be used to rinse veggies during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on counter.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD PREPARATION SINK

      Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.

      Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

      Code 4-301.16

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of top of make table, and inside of coolers has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The outside of coolers and all equipment is not cleaned on a frequent enough basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Clean whenever the surfaces get soiled to stay clean.

      Code 4-602.13

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The Floor, Wall, and outside of all equipment in the kitchen, prep room, dish washing room, and back storage room is not clean well enough often enough. Encrusted accumulations of food, broken or tearing walls, and mold can be seen.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Clean at a frequency to be kept clean.

      Code 6-201.11

  7. Aug 7, 2023 Routine · 3 priority, 1 priority foundation, 5 core, 1 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      All coolers need reorganizing, but the NSF cooler in the back room had raw meat stored sporadicaly throughout the unit.Raw meat was in an open container specifically over an open box of fresh veggie mixes.

      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.

      Code 3-302.11 (A) (1)

    • Serious Priority

      TCS FOOD - HOT HOLDING

      Cheese Sauce is hot held at 133°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Meat (beef) in back room cooler is cold held at 46°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      All cold holding units are used for cooling and are overloaded.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ladle was improperly stored on the floor during use.

      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 - CLEAN AND DRY LOCATION

      Food items stored on the bottom of NSF 2 door cooler were in a water / food sludge at the bottom of the cooler. This is from the thawing items and from the cold holding unit leaking water inside. There is a catch container set up, but it is not sufficient in size for the amount of water draining from the unit at all times.

      Correction: Store all food items in areas which are clean and dry and not subject to contamination. Clean this unit daily, re-do how the draining is occuring, change how this unit is used and organized to prevent this contamination.

      Code 3-305.11 (A) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Food Prep occured on floor at time of inspection. Bins of food were transfered on the floor of the back room. The spoon used was placed on the floor and then back into the contaner of food.

      Correction: Food items discarded at time of inspection. Training of staff required by owner and CFM.

      Code 3-307.11

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

      Thermometers in cold holding units are not properly located. They are getting moved daily and ending up behind many items and not findable by staff or agent.

      Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Fix them all permenantly / semi-permenantly within the unit, so they do not get lost daily.

      Code 4-204.112 (A)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors, walls, and exterior of cold holding units are visibly soiled with encrusted accmulations.

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

      Code 6-501.12

Source: Ashland County Health & Human Services. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.