Cocina Latina

Year by year

Inspections

1. Mar 31, 2026 Routine · 5 priority, 6 priority foundation, 8 core, 1 repeat
   • Serious Priority Corrected on site

     CLEAN CONDITION - HANDS AND ARMS

     PRIORITY: Food employee located in the kitchen has hands or arms that are visibly soiled. There was built up dirt and debris under their fingernails. Education was provided during the inspection to correct this.

     Correction: Food employees hands and arms shall be maintained in a clean condition.

     Code 2-301.11

   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee working with food observed not washing hands for the duration of the inspection. Education was provided during the inspection to correct this.

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

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Raw shell eggs were stored over RTE lemons and bananas in the prep cooler. Operator rearranged the cooler during the inspection to correct this.

     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 Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Salsa and beans in the hot holding unit are hot held at 114°F and 115°F respectively. The hot holding unit is a three-well hot holding unit and only two wells are being used. The utensils for the beans and salsa are resting in the salsa and beans, causing the lids to have an improper fit. Operator stirred the beans and salsa, removed the utensils so the lids fit properly, and placed a lid on top of the third well to correct this. By the end of the inspection, the beans and salsa measured at 140°F and 137°F, respectively.

     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 Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Raw shell eggs on the countertop are cold held at 73°F. The eggs were moved to the prep cooler during the inspection to correct this and education was provided.

     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

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation Corrected on site

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on calibration of a thermometer. Employees did not know how to calibrate a thermometer during the inspection. Education was provided on this to correct.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - FINGERNAIL POLISH

     Employee noted wearing fingernail polish or artificial nails when working with food.

     Correction: Prohibit employees from wearing nail polish or artificial nails when working with food unless the employee is wearing single-use gloves.

     Code 2-302.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. Test kits expired in 2025.

     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 - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. The trash can obstructed the handwashing sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. Operator privided soap during the inspection to correct this.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple foods in the two door reach in cooler (chicken, vegetable blend, etc.) 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. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     The scoop for the ice was improperly stored with the handle of the scoop touching the ice.

     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

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Cardboard (broken down boxes, egg cartons, and avocado cartons) being used in lieu of hot pads on the flat top grill are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Grocery bags being used to hold raw chicken thighs prior to frying are not ANSI certified or approved by the department. Operator removed cardboard and disposed of it during the inspection to correct this.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Three door beer cooler is not maintained in good repair. There is a leak that is causing standing water to accumulate in the cavity of the cooler.

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

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     The exterior of several pots and pans have 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 - CLEAN

     Multiple surfaces throughout the facility (cooler handles, interior cavity of one door reach in freezer, the hood above the cook line, walls, floors) are soiled with heavy dirt, dust and grease 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

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cups 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

2. Oct 10, 2025 Follow Up · No items found

   No violations cited.

3. Feb 27, 2025 Routine · 2 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Potatoes are stored under raw shell eggs in the prep cooler. The eggs were moved during the inspection.

     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 Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: Unpackaged lighters and batteries are stored over food and food containers in the kitchen. The lighters and batteries were moved away from food and food contact surfaces during the inspection.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw chicken is being improperly thawed by sitting in the prep cooler without cold running water. The chicken was 40°F. An employee moved the chicken to a cooler during the inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating in the kitchen area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Food is not protected from potential contamination. An employee cell phone is sitting on the prep surface in the kitchen. The phone was moved during the inspection.

     Correction: Remove sources of potential contamination.

     Code 3-307.11

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The hood over the cooking equipment is soiled with grease and a small amount of grease is dripping down the stainless steel.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Jul 11, 2024 Follow Up · No items found

   No violations cited.

5. Mar 29, 2024 Pre-inspection · 1 priority foundation, 9 core
   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The hot water in the restrooms is incapable of meeting the peak demands of the food establishment. The hot water at the restrooms handwashing sinks had an initial temperature of 76°F and it took 20+ minutes to reach 95°F.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Operator plans to use linens for lining food containers/baskets. There is no washing machine on-site to wash the linens after every use.

     Correction: Replace the linens in the containers/baskets with single-use wrapping paper as discussed.

     Code 3-304.13

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The beverage dispenser is wrapped with a packaging film.

     Correction: Remove packaging film from the beverage dispenser. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     Aluminum foil was being used to cover the shelves of the 1 door white reach in freezer in the dry storage room.

     Correction: Remove aluminum foil from the shelves of the 1 door white reach in freezer. Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The countertop ice machine and the vegetable chopper are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The 1 door undercounter cooler next to the grill does not work. Operator removed the door of the cooler and plans to use it as a counter. A silicone door gasket strip was hanging from the top part of the cooler/cabinet. The door hinge of the cooler/counter was sharp and not easily cleanable.

     Correction: Repair equipment to good condition or remove from premise. Remove the silicone door gasket strip and fix the door hinge so it is smooth and easily cleanable.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The long prep cooler in the kitchen area does not work. Operator will use it as a prep table and as a storage cabinet for utensils. The inside part of the door of the prep cooler was broken and covered with aluminum foil. The silicone door gasket strips were broken and torn.

     Correction: Repair equipment to good condition or remove from premise. Remove or fix the silicone door gasket strips and the broken parts of the prep cooler so it is smooth and easily cleanable.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The inside part of the right door of the Atosa 2 door reach in freezer in the hallway is broken.

     Correction: Repair equipment to good condition or remove from premise. Remove or fix the door so it is smooth and easily cleanable.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The True 1 door reach in cooler in the dry storage room does not have shelves. The equipment is not in good repair.

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

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The top fan of the Atosa 2 door reach in cooler in the kitchen area was soiled with dust and dirt. The top fan of the Atosa 2 door reach in freezer in the hallway was soiled with dust and dirt.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     The inside cavity and the doors of the large prep cooler that is being used as a prep table/cabinet was visibly soiled.

     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

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     The handwashing sink in the kitchen is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     There is a hole in the wall, above the 1 door white reach in freezer, of the dry storage room. There is a hole in the wall, next to the 1 door white reach in freezer, of the dry storage room.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair the holes in the walls of the dry storage room.

     Code 6-501.11