Buena Vida Tapas & Sol

5 findings recorded on Jun 15, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the sanitizer concentration at 0ppm at the dish machine. CA- dish machine must not be used until it is repaired and sanitizer concentration is at 50ppm chlorine.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed the sanitizer concentration at 0ppm at the dish machine. CA- dish machine must not be used until it is repaired and sanitizer concentration is at 50ppm chlorine. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 06/18/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 18, 2026

2. Repeat violationItem 10D ↗

   Food labeling and containers

   Observed uneasily recognizable seasonings not labeled with the common name. COS- seasonings were labeled.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed uneasily recognizable seasonings not labeled with the common name. COS- seasonings were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Repeat Violation. Correct By: 06/18/2026

   Official report · Item 10D ↗

   Correction status not recorded

   Correct by Jun 18, 2026

3. Violation recordedItem 14B ↗

   Utensil, equipment and linen storage

   Observed dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying.

   Inspector’s full note

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

   Code 511-6-1.05(10)(a)

   Observed dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation. Correct By: 06/15/2026

   Official report · Item 14B ↗

   Marked corrected on site

   Correct by Jun 15, 2026

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