LA FAMILIA TAPATIA LLC

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Inspection history

1. Feb 25, 2026

   ✓
   3 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

2. Jan 15, 2026

   ✕
   9 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Keep all intake and exhaust air ducts and filters clean.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Feb 12, 2025

   ✓
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

4. Jan 14, 2025

   ✕
   13 violations

   • Store clothing and other personal items in lockers or other suitable places.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Protect food from cross-contamination by using packages or covered containers.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily