Smash Tacos & Tequila

4 findings recorded on Jul 1, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   Observed 2 ice baths with raw chicken, pork, tilapia, mozzarella, cabbage being stored under 41F. Observed raw chicken, rice without a date mark, stored in the walk in cooler under 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed 2 ice baths with raw chicken, pork, tilapia, mozzarella, cabbage being stored under 41F. Observed raw chicken, rice without a date mark, stored in the walk in cooler under 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Ice baths were remade to fully submerge items inside ice to cool properly. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 14B ↗

   Utensils, equipment and linens: properly stored, dried, handled

   Observed dry storage shelves with containers of utensils, towels, aprons that were stored with unclean to sight and touch containers also unclean. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(e)1,2,4

   Observed dry storage shelves with containers of utensils, towels, aprons that were stored with unclean to sight and touch containers also unclean. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; New Violation. Correct By: 07/06/2026

   Official report · Item 14B ↗

   Correction status not recorded

   Correct by Jul 6, 2026

3. Violation recordedItem 15A ↗

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Observed main prep-top cooler in kitchen out of order. PIC has created ice bath until Freon is ordered from China as it is a special type.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Code 511-6-1.05(6)(a)

   Observed main prep-top cooler in kitchen out of order. PIC has created ice bath until Freon is ordered from China as it is a special type. CA: Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation. Correct By: 07/10/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Jul 10, 2026

Correction status comes from the dated report. Later changes may not be recorded here.