LA MEXICANA RESTAURANT
2160 W COLUMBIA AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks next to triple door reach-in freezer not secured. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at the bar.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Both reach-in coolers on the cooks line with standing water. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled on cooks line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cart on cooks line. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the bar and at the handwashing sink at kitchen entrance. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue , yellow and green substance without labels at Dishmachine. Per operator the items are glass cleaner, degreaser and bleach. **Corrected On-Site**
Food safety inspection conducted on 4/7/2025 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One red cartridge by bag n box tower,
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones at prep table.
- 14-11-5:Basic - Equipment in poor repair. 3 door upright freezer with ripped gasket.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.bulk container at cook line.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Barbados 50 f cooled overnight. Stop dale issued. Manager discarded product.
Food safety inspection conducted on 9/10/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).