DIRTY TACO & TEQUILA

Order for delivery

Inspection history

1. Feb 5, 2026

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

2. Oct 23, 2024

   ✓
   2 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Non food contact surfaces of equipment not clean

3. Nov 9, 2023

   ✓

4. Oct 5, 2023

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Insects, rodents present

5. Sep 12, 2023

   ✕
   3 violations

   • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

6. Sep 8, 2023

   ✕
   6 violations

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

7. Oct 6, 2021

   ✕
   4 violations

   • Insects, rodents present
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

8. Sep 28, 2021

   ✕
   6 violations

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Insects, rodents present
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Oct 6, 2020

   ✕
   6 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

10. Jan 8, 2020

    ✕
    6 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Single service items reused, improperly stored, dispensed, not used when required
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • In use food dispensing utensils improperly stored
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

11. Nov 6, 2019

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

12. Oct 9, 2019

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

13. Oct 1, 2019

    ✕
    4 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Insects, rodents present
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

14. Sep 17, 2019

    ✕
    12 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Insects, rodents present
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Single service items reused, improperly stored, dispensed, not used when required

15. Feb 5, 2019

    ✕
    4 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Pesticide application not supervised by a certified applicator

16. Jul 25, 2018

    ✓

17. Jul 19, 2018

    ✕
    2 violations

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained