EL TAPATIO MEXICAN RESTAURANT Inspection – November 25, 2025

High Priority 3

#5High Priority22-57-6

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

Warning

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp at walk in cooler **Corrected On-Site**

Corrected On-Site

#7High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by exit door

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line

#9Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at expo line hot water faucet won't turn on

Basic 4

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

#2Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. At dry dish storage

#3Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Microwave and reach in cooler at outside by back door

#4Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Mop sink

Florida Food Watch