EL TAPATIO MEXICAN RESTAURANT Inspection – August 7, 2026

High Priority 2

#5High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Cooked rice and tortillas stored in thank you bags at cooks line. Operator removed from bags and put rice container and tortillas shells in wax paper **Corrected On-Site**

Corrected On-Site

#6High Priority08A-24-5

High Priority – Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored over raw pork at walk in cooler

Intermediate 2

#7Intermediate22-02-4

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

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed spoon in hand washing sink at cooks line.Operator placed spoon at dish wash area **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Exit door where restrooms are located

#2Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with beans at prep area. Operator moved handle off the beans **Corrected On-Site**

Corrected On-Site

#3Basic33-16-4

Basic – Open dumpster lid. At dumpster enclosure

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing on prep table.Operator put beef in walk in cooler **Corrected On-Site**

Corrected On-Site

Florida Food Watch