RecordWell Data

Taco El Tapatio

433 N WATER ST, Black River Falls, WI 54615 · Jackson County

62cited violations
17serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Jackson County Public Health
License / ID
HKRZ-CURQVG
Status
Permitted
Phone
(715) 608-556
Official record
Jackson County Public Health inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026110
2025152
20242214
202323511

Inspections

  1. Feb 3, 2026 Routine · 1 core
    • Not serious Core

      DRYING MOPS

      Mop bucket with mop water left from day before.

      Correction: Ensure mop buckets are dumped regularly and mops are hung to dry.

      Code 6-501.16

  2. Jan 9, 2025 Routine · 2 priority, 1 priority foundation, 2 core
    • Serious Priority

      RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

      Person in charge has not informed or required food employees to report symptoms of foodborne illness.

      Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge. Will send employee illness agreement form with report.

      Code 2-201.11 (A) (1)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw hamburger stored over fruits and vegetables in true 1 door cooler.

      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)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Foods in food prep table and turbo air 2 door cooler do not have date marking.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • 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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor in back are pealing paint or unseal concrete, not smooth, durable, and easily cleanable.

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

      Code 6-201.11

  3. Apr 16, 2024 Re-inspection 2 · 1 priority, 1 priority foundation, 3 core
    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      Chlorine is not being used according to manufacturer’s use directions.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

      Code 7-202.12 (A)

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Food in Turbo Air Cooler is missing date mark.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      There is a residential ice machine being used for ice in the front service area.

      Correction: Unapproved equipment shall be removed from food service. All equipment must be NSF or ANSI approved.

      Code 4-205.11

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor throughout kitchen is peeling paint and unsealed concrete in back dish area.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Floors shoould be re-done with easily cleanable, durable material.

      Code 6-201.11

    • Not serious Core

      LIGHT BULBS - PROTECTIVE SHIELDING

      One light fixture in the kitchen is not shatter resistant or shielded.

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

      Code 6-202.11

  4. Apr 9, 2024 Re-inspection 2 · 3 priority, 7 priority foundation, 6 core
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after (H) before putting on gloves to initiate a task that invoves working with food.

      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

      TCS FOOD - HOT HOLDING

      Rice, Pork, Beef, & Chicken, was observed below 135 degress in the steam table.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice is being hot held at 68 degrees, rice was voluntarily dicarded.

      Code 3-501.16 (A) (1)

    • Serious Priority

      DATE MARKING - DISPOSITION

      Multiple food items not provided with a date mark. Pork, chicken, tomales, pico, cut tomatoes, cheese, milk, tomatoes, chicken.

      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. Train employees on proper date marking.

      Code 3-501.18 (A)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

      Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

      Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness.

      Code 2-102.11 (C) (2)

    • 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 - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on the responsibility of the food employee to report illnesses, and proper food handling in accordance with Food Code.

      Correction: The person in charge shall provide food safety training to employees on employee illness agreement, proper refrigeration, hot holding, reheating, cooling, and sanitation.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      THAWING

      Beef loin is being improperly thawed by leaving out on the counter. The exterior of the beef loin was observed above 41 degrees.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for Rice. Rice observed being cooled in large pot covered by a plastic To-Go bag.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Core

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

      Wiping cloth used for wiping surfaces stored on counter top and grill.

      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 CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Cooked Rice is not protected from potential contamination. Observed a pot of cooked rice covered by a plastic To-Go bag instead of a proper food contact surface approved lid.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      There is a residential ice machine being used for ice in the front service area.

      Correction: Unapproved equipment shall be removed from food service. All equipment must be NSF or ANSI approved.

      Code 4-205.11

    • Not serious Core

      HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

      Handwashing sink 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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor throughout kitchen is peeling paint and unsealed concrete in back dish area.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Floors shoould be re-done with easily cleanable, durable material.

      Code 6-201.11

    • Not serious Core

      LIGHT BULBS - PROTECTIVE SHIELDING

      One light fixture in the kitchen is not shatter resistant or shielded.

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

      Code 6-202.11

  5. Nov 10, 2023 Re-inspection · 5 priority, 5 priority foundation, 7 core, 17 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw pork, raw shrimp, raw chicken, raw beef, raw chorizo stored over ready to eat vegetables, mayo, butter in 1 door glass cooler.

      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

      REHEATING FOR HOT HOLDING

      Queso reheated to 70 degrees after 2 hours.

      Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded. Food items must be reheated to 165 degrees in 2 hours.

      Code 3-403.11

    • Serious Priority Repeat

      TCS FOOD - HOT HOLDING

      Rice in hot held at 68°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice is being hot held at 68 degrees, rice was voluntarily dicarded.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Pork is stored at room temp 64°F. Chicken stored at room temperature 51 degrees.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food items not in compliance were voluntarily discarded.

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

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Multiple food items not provided with a date mark. Pork, chicken, tomales, pico, cut tomatoes, cheese, milk, tomatoes, chicken.

      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. Train employees on proper date marking.

      Code 3-501.18 (A)

    • Not serious Priority Foundation Repeat

      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. Train employees on proper temperatures for food safety. I will provide fact sheets at time of re-inspection.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for Rice. Rice observed being cooled in large lidded pan overnight in 2 door cooler.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Plastic bags from grocery stores are being used to store and heat food items.

      Correction: Discontinue the use of plastic bags, they are not approved for use. Food contact surfaces must be NSF approved durable, and easily cleanable

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

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

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Tomato slicer is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition. Train employees on proper cleaning of eqiupment.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      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 Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Onions rice is stored on the floor in the back room.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Multiple homestyle equipped observed in this establishment. There is a homestyle fridge/freezer being used to store meet in the back room. There is a homesytle cooler/dorm fridge in the front service are being used to store sauces. There is a homestyle ice machine being used for ice in the front service area. These homestlye equipment pieces is not ANSI or NSF and are not approved by the department.

      Correction: Unapproved equipment shall be removed from food service. All equipment must be NSF or ANSI approved.

      Code 4-205.11

    • Not serious Core Repeat

      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 Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor throughout kitchen is peeling paint and unsealed concrete in back dish area.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Floors shoould be re-done with easily cleanable, durable material.

      Code 6-201.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back of establishment is observed open and tight-fitting.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents. Keep door closed to ensure no entry of pests.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

      Employee drinks, cells phones, vitamin c, stored on food prep counters and over food prep table.

      Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (A)

  6. Nov 3, 2023 Pre-inspection · 6 priority, 5 priority foundation, 7 core
    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw pork, raw shrimp, raw chicken, raw beef, raw chorizo stored over ready to eat vegetables, mayo, butter in 1 door glass cooler.

      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

      REHEATING FOR HOT HOLDING

      Queso reheated to 70 degrees after 2 hours.

      Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded. Food items must be reheated to 165 degrees in 2 hours.

      Code 3-403.11

    • Serious Priority

      TCS FOOD - HOT HOLDING

      Rice in hot held at 68°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice is being hot held at 68 degrees, rice was voluntarily dicarded.

      Code 3-501.16 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Pork is stored at room temp 64°F. Chicken stored at room temperature 51 degrees.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food items not in compliance were voluntarily discarded.

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

    • Serious Priority

      DATE MARKING - DISPOSITION

      Multiple food items not provided with a date mark. Pork, chicken, tomales, pico, cut tomatoes, cheese, milk, tomatoes, chicken.

      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. Train employees on proper date marking.

      Code 3-501.18 (A)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

      Multiple chemiclas in clear spary bottles does not bear a manufacturer’s label. Purple chemical, oragne chemical, fabuloso clear chemical

      Correction: Provide labels for poisonous or toxic materials used in the food establishment. Label all working contents with name of chemical in clear spray bottle.

      Code 7-101.11

    • 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. Train employees on proper temperatures for food safety. I will provide fact sheets at time of re-inspection.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for Rice. Rice observed being cooled in large lidded pan overnight in 2 door cooler.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Plastic bags from grocery stores are being used to store and heat food items.

      Correction: Discontinue the use of plastic bags, they are not approved for use. Food contact surfaces must be NSF approved durable, and easily cleanable

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

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

      Code 4-302.14

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Tomato slicer is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition. Train employees on proper cleaning of eqiupment.

      Code 4-601.11 (A)

    • 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 FROM PREMISE - OFF THE FLOOR

      Onions rice is stored on the floor in the back room.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Multiple homestyle equipped observed in this establishment. There is a homestyle fridge/freezer being used to store meet in the back room. There is a homesytle cooler/dorm fridge in the front service are being used to store sauces. There is a homestyle ice machine being used for ice in the front service area. These homestlye equipment pieces is not ANSI or NSF and are not approved by the department.

      Correction: Unapproved equipment shall be removed from food service. All equipment must be NSF or ANSI approved.

      Code 4-205.11

    • 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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor throughout kitchen is peeling paint and unsealed concrete in back dish area.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Floors shoould be re-done with easily cleanable, durable material.

      Code 6-201.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back of establishment is observed open and tight-fitting.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents. Keep door closed to ensure no entry of pests.

      Code 6-202.15 (A) (3)

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

      Employee drinks, cells phones, vitamin c, stored on food prep counters and over food prep table.

      Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (A)

Source: Jackson County Public Health. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.