El Tapatio

Year by year

Inspections

1. Mar 23, 2026 Routine · 7 priority, 4 priority foundation, 9 core
   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employees were not observed washing their hands for the duration of the inspection. Several employees throughout the facility were working with foods for the entirety 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 Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Operator frosted ready to eat buns with their bare hands. Education was provided during the inspection to correct this.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat lettuce with their bare hands. The operator corrected this during the inspection by donning a pair of gloves.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Raw shrimp is being stored under raw shell eggs in the one door reach in cooler in the kitchen. PIC moved the eggs to the bottom shelf to correct this 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

     COOLING - 6-HOUR COOLING PARAMETER

     PRIORITY: Multiple sauces in the walk in cooler in the storefront have not cooled within 6 hour parameter. Caldo de Res, Salsa para Chips, and Caldo de Birria were found to be at 51°F, 53°F, and 51°F respectively. Operator stated they had been in the cooler overnight and had not been used or removed from the cooler since 9pm the night before. The inspection began at 8am. Operator discarded the sauces during the inspection to correct this.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The Ecolab Phase 1 Sanitizer is not being used according to EPA registered label use instructions and is at 10 PPM. PIC called to have it fixed during the inspection. Employees were instructed during the inspection to use the dishwasher in the kitchen or the three compartment sink behind the meat counter for dishes in the meantime. PIC provided proof of correction on 03/25/2026. Pictured in comments.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     SEWAGE - BACKFLOW PREVENTION

     PRIORITY: A direct connection exists between the sewage system and a drain from the ice machine. PIC corrected this by propping up the drain pipe during the inspection.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: Two stick lighters are being stored on the shelf above the prep cooler/prep table. PIC moved them to a different location during the inspection to correct this.

     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

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for multiple foods throughout the facility is inadequate. Multiple items have package dates and expiration dates listed as the same date (ex: Maiz Morado had a package date of 12/26/2025 and an expiration date of 12/26/2025; Maiz Blanco had a package date of 02/19/2026 and an expiration date of 02/19/2026).

     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.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Meats behind the counter are not provided with a date marking system. PIC stated that the expiration date is on the box that the meats are delivered in but not the individual packaging. PIC was instructed to transfer the expiration date to the packaging when rewrapping the meat products.

     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.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Multiple spatulas and utensils located in the bakery have pieces missing and heavy scratching, rendering them no longer easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior cavity of the ice machine is visibly soiled with dirt and debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The cutting board located in the produce section of the storefront is heavily soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     In the bakery area, the handwaswhing sink had several cups and dishes in it during the inspection, rendering it unavailable for proper handwashing. The operator stated that the sink is used for washing personal dishes. PIC was instructed to keep this sink clear of dishes goign forward.

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

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple crates of cilantro and tomatillos are stored on the floor in the storefront walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Pork lard is not protected from potential contamination. The pork lard is stored in a single use grocery bag in the meat walk in cooler. Grocery bag is not intended for use as a food contact surface.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core Corrected on site

     FOOD LABELS - PROVIDED

     Multiple canned items throughout the storefront are not labeled. The unlabeled items were removed from the sales floor to correct this.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Packaged Tres Leches cake is missing label information. Individual pieces of tres leches cake are packaged in clamshell boxes and labeled "Tres Leches." The label does not provide any other information (ingredients, quantity, manufacture date, manufacure location or expiration date).

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The prep table cutting board in the bakery area has many very deep scratches, rendering it not eaily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The shelf holding the dried peppers in the storefront has accumulations of seeds and peppers across the length of the shelf.

     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 cardboard on the shelf below the prep table in the kitchen is heavily soiled with food debris 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

     Multiple coolers and freezers throughout the facility (meat display cooler, storefront two door reach in freezer, the storefront walk in cooler, the four door reach in freezer, the 8 door beverage cooler) have excessive build up of dirt, dust and food debris, including animal blood in multiple coolers and freezers. Multiple cooler and freezer handles are soiled to the touch.

     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

     A fan on the floor in the bakery has excessive dust accumulations.

     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 fans in multiple coolers have accumulations of dust.

     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

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cambros 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

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Multiple lights throughout the facility have warped coverings.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

2. May 15, 2025 Follow Up · 2 priority foundation, 2 core, 4 repeat
   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     PACKAGE INTEGRITY

     There are damaged / dented boxes of canned goods on shelves on the sales floor.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple food items in the coolers in the restaurant are stored in unlabeled containers.

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

     Code 3-302.12

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Baby crib, pack n play, play area, high chair, small and large toys, walkers, etc are noted in the bakery area with some baby toys on prep tables and other food contact surfaces. Operator stated that her daughter who works there brings in her infant to work hence the baby items.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

3. Apr 18, 2025 Routine · 2 priority, 2 priority foundation, 4 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY - Raw shrimp, ceviche, raw hamburgers, thing cut breaded beef and raw tilapia in Turbo Air reach in cooler located in the restaurant kitchen are cold held at 47°F, 50°F, 49.8°F, 50°F, and 47°F, respectively. Some of the items were discarded and others were moved into the walk in cooler in the store area.

     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)

   • Serious Priority

     DATE MARKING - DISPOSITION

     PRIORITY - Multiple sauces in the Turbo Air reach in cooler in the restaurant section are not provided with a date marks.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     PACKAGE INTEGRITY

     There are damaged / dented boxes of canned goods on shelves on the sales floor.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple food items in the coolers in the restaurant are stored in unlabeled containers.

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

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Turbo Air reach in cooler located in the kitchen is not maintained in good repair. The equipment was running at 47 -53 degrees F.

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

     Code 4-501.11 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in servers station area of the kitchen where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Baby crib, pack n play, play area, high chair, small and large toys, walkers, etc are noted in the bakery area with some baby toys on prep tables and other food contact surfaces. Operator stated that her daughter who works there brings in her infant to work hence the baby items.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

4. Feb 23, 2024 Routine · 2 priority, 4 priority foundation, 3 core, 4 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Raw shell eggs were stored above ready-to-eat butter cream containers in the 2 door reach in cooler in the bakery. Employee moved the raw shell eggs to the bottom shelf of the 2 door reach in cooler below the ready-to-eat food items 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 Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY/REPEAT: A pain reliever spray was stored above the microwave in the kitchen area. Operator moved the pain reliever spray away from food items and food preparation areas 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

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for multiple meats in Ziploc bags and large containers of beans in the store walk in cooler. The Ziploc bags were "puffy" and had condensation moisture inside. The large containers had condensation moisture on the inside of the lids.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     REPEAT: The 1000 island dressing bottles in the prep cooler in the kitchen area were not date-marked. The shrimp, asada, steak and chorizo in the prep cooler in the kitchen area were not date-marked. The sliced lettuce, ceviche, nopales and hashbrowns in the 1 door reach in cooler in the kitchen area were not date-marked.

     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.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The chlorine and quat test strips in the facility were expired.

     Correction: Provide non-expired quat and chlorine test strips for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     A ready-to-use knife was being stored in between the prep cooler and the steamwell in the kitchen area. The knife was visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The baffle of the ice machine in the kitchen area was soiled with slime.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Coffee cup without cover was observed above the steamwell unit in the kitchen area. Drinking cup without cover was observed above the papertowel dispenser in the kitchen area.

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

     Code 2-401.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     REPEAT: None of the food items in the prep cooler in the kitchen area were covered. The cheese and raw shrimp in the turbo 1 door reach in cooler in the kitchen area were not covered. A sugar container in the kitchen service area was not covered.

     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 Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     REPEAT: Small cups with no handle were stored inside sugar containers in the kitchen service area. The cups was touching the sugar.

     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