DirtyFLRestaurant Inspection Data

LA TIENDITA RESTAURANT LLC

1840 North Monroe Street
Tallahassee, Florida, 32303
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8791970

  • N/A:No Violations Were Observed

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8649754

  • N/A:No Violations Were Observed

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8499317

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed multiple packages of thawed tilapia sealed in reduced oxygen packaging with label indicating to be removed from packaging prior to thawing. Manager opened packages during inspection. Corrected On-Site
  • 33-12-4:Basic - Dumpster rusted out on bottom. Observed accumulation of rust/decay near bottom of dumpster.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage and phone stored on prep table at cook line. Manager removed personal items during inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 0ppm. Employee corrected to 150ppm during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork tacos 50F, chicken tacos 50F, fried cheese 50F, sausage 50F, shredded pork 48F, shredded marinated pork 49F, raw beef 50F, raw chicken breast 59F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork tacos 50F, chicken tacos 50F, fried cheese 50F, sausage 50F, shredded pork 48F, shredded marinated pork 49F, raw beef 50F, raw chicken breast 59F in standing cooler at kitchen area at 1:30. Per manager items have been held since approximately 9:30. See stop sale. Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso 98F on steam table at cook line at 12:00. Per manager held since 10:00. Manager placed queso in tight fitting container to properly hot hold in steam table. New temperature at 1:45: queso 144F. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed five food handler employees working with no certified food manager on duty.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two prep food handler employees with no proof of food handler training.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, black beans, chicken breast, shredded chicken, and queso with no date marks in reach in cooler at storage area. Per manager everything was prepared within seven days.

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8523224

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8521962

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed approximately 20 dead roaches in the following locations: 5 dead roaches under reach in cooler in kitchen, 8 dead in corner of kitchen, 2 dead behind reach in cooler near dish area, 5 dead on wall near ceiling. Warning - From follow-up inspection 2023-10-11: Observed one dead roach on floor next to reach in cooler in kitchen. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches in the following locations: 1 live on wall in kitchen above low 1 door cooler, 1 live next to make table in kitchen, 6 live behind reach in cooler near dish area. Warning - From follow-up inspection 2023-10-11: Observed five live roaches in the following locations: 2 live roaches on door in kitchen, 3 live on kitchen floor. **Time Extended**

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8521690

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed two glue traps with accumulation of approximately 25 roaches in each located in the kitchen under reach in cooler and under prep table. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 20 dead roaches in the following locations: 5 dead roaches under reach in cooler in kitchen, 8 dead in corner of kitchen, 2 dead behind reach in cooler near dish area, 5 dead on wall near ceiling. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches in the following locations: 1 live on wall in kitchen above low 1 door cooler, 1 live next to make table in kitchen, 6 live behind reach in cooler near dish area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes 46F and shredded lettuce 50F at make table in kitchen. New temperatures: diced tomatoes 38F and shredded lettuce 38F. Corrected On-Site

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8498550

  • N/A:No Violations Were Observed

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8383447

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored underneath paper towel dispenser exposed to dripping hands. Manager moved utensils to appropriate location. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed two boxes of canola oil stored on the floor. Employee moved oil to elevated location. Corrected On-Site
  • 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. Front counter display: beans cooling 47F per manager overnight. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Front counter display: beans cooling 47F per manager overnight. See stop sale.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) manager corrected to (Quaternary 200ppm). Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: charizo 55F, chicken 46F; per manager food items held overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: charizo 55F, chicken 46F; per manager food items held overnight. See stop sale. Sausage 50F, cow tongue 44F, raw chicken 51F, per manager food items stored in reach in cooler for less than four hours. Manager moved items into reach in freezer. **Corrective Action Taken** Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw beef 54F per manager thawed in sink overnight moved to cooler appropriately two hours earlier. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw beef 54F per manager thawed in sink overnight moved to cooler appropriately two hours earlier. See stop sale.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per manager cooked pork made 09-06-23 not dated by 09-09-23. Manager dated pork during inspection. Corrected On-Site