LA CATRINA TACOS & TEQUILA BAR
155 HAMPTON POINT DR · SAINT AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection, dishwashing machine reading 0ppm for chlorine sanitizer. Establishment has set up three compartment sink at 200ppm chlorine.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in waitstation area of kitchen by soda dispenser, observed one fly in the warewashing area by the dish machine, observed two flies behind the bar counter by the ice bin. **Repeat Violation** **Admin Complaint**
50-17-2High Priority – Operating with an expired Division of Hotels and Restaurants license. Current license is expired from 06/01/2022. License displayed in establishment is expired from 06/01/2021. Operator was able to renew the license during the inspection. **Corrected On-Site**
41-05-4High Priority – Pesticide/insecticide labeled for household use only present in establishment. At time of inspection, two chemical spray cans of Raid stored on clean prep in the wait station area. Operator removed the spray cans from the establishment. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On the main cook line reach in cooler under the flat top grill, raw beef stored behind raw fish with raw beef pieces in the container of raw fish. Operator voluntarily discarded the container of contaminated fish.
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. At time of inspection, two cracked eggs stored in the reach in cooler under the flat top grill on the main cook line with the two cracked eggs in contact with one intact raw shell egg.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee go out rear exterior door, come back inside place on gloves and begin to prep chicken with no hand wash in between.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection, in the reach in cooler under the flat top grill; multiple products stocked around 1030am; beef (51F – Cold Holding); chicken (50F – Cold Holding); cut tomatoes (48F – Cold Holding); sausage (50F – Cold Holding); pastor (51F – Cold Holding); steak (49F – Cold Holding); shrimp (51F – Cold Holding); chicken (52F – Cold Holding); beef (53F – Cold Holding) In the flip top reach in cooler; cut tomatoes (58F – Cold Holding); pork (69F – Cold Holding); cheese (54F – Cold Holding); chicken tenders (58F – Cold Holding) stocked in the cooler around 1030am. On the prep table on the side of the main cook line by the fryers, curly fries (71F – Cold Holding) stored out since around 11am. In the exterior walk in cooler, chicken (52F – Cold Holding); beef tongue (53F – Cold Holding); octopus (51F – Cold Holding); refried beans (52F – Cold Holding); butter (58F – Cold Holding); salsa (54F – Cold Holding) Stored in the cooler over night. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection, in the reach in cooler under the flat top grill; multiple products stocked around 1030am; beef (51F – Cold Holding); chicken (50F – Cold Holding); cut tomatoes (48F – Cold Holding); sausage (50F – Cold Holding); pastor (51F – Cold Holding); steak (49F – Cold Holding); shrimp (51F – Cold Holding); chicken (52F – Cold Holding); beef (53F – Cold Holding) In the flip top reach in cooler; cut tomatoes (58F – Cold Holding); pork (69F – Cold Holding); cheese (54F – Cold Holding); chicken tenders (58F – Cold Holding) stocked in the cooler around 1030am. On the prep table on the side of the main cook line by the fryers, curly fries (71F – Cold Holding) stored out since around 11am. In the exterior walk in cooler, chicken (52F – Cold Holding); beef tongue (53F – Cold Holding); octopus (51F – Cold Holding); refried beans (52F – Cold Holding); butter (58F – Cold Holding); salsa (54F – Cold Holding) Stored in the cooler over night. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. At time of inspection, two chemical spray cans of Raid stored on clean prep in front of the iced tea dispensers in the wait station area. Operator removed the spray cans from the establishment. On the service side of the main cook line pass through window, chemical spray bottle of glass cleaner stored in front of stacked bowls for salsa. Operator removed the glass cleaner to the proper storage location. **Corrected On-Site**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. In the hallway between the dry storage area and the main kitchen line, reach in freezer has build up of food debris residue in the sliding door tracks. **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink in the warewashing area had soiled metal containers in the hand wash sink at time of inspection. Operator removed the metal containers from the hand wash sink. **Corrected On-Site**
04-02-4Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection all reach in coolers on main cookline holding time/temperature control food for safety cold holding at temperatures in the low 50's degrees Fahrenheit. The flip top reach in cooler on the main cook line has a ambient air temperature of 48F, the main cook line reach in cooler under the flat top grill has a ambient air temperature of 65F and the exterior walk in cooler has a ambient air temperature of 53F. Establishment has two reach in freezers, one standup reach in freezer in the dry storage room and one sliding door reach in freezer in the hallway between the dry storage area and the main kitchen line. Both reach in freezers holding product frozen solid, coolers are almost at holding capacity. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection, no paper towels available at the employee hand wash sink in the warewashing area. **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of salsa made in the previous two days stored with no predate marking.
Basic 15
14-01-5Basic – Bowl or other container with no handle used to dispense food. On the main cook line, container of beef stock on the grill with plastic portion cup used as a scoop, operator removed the plastic portion cup. **Repeat Violation**
14-05-4Basic – Cardboard used to line food-contact shelves. On the service side of the main cook line, cardboard lining the metal shelf with carry out containers and sauce bottles where food for carry out is packaged. **Repeat Violation**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At time of inspection, flip top reach in cooler on the main cook line has torn cooler door gaskets and standing water at the base of the cooler. Exterior walk in cooler has a gap at the base of the door, walk in cooler door does not seal the gap when closed as evident by the sunlight shining through.
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At time of inspection multiple employee beverages in open styrofoam cups on clean prep tables and storage shelf's over dry goods. Operator relocated the employee beverages. **Corrective Action Taken**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. On the storage shelf over the prep table in the warewashing area, clean plastic containers stacked while wet. **Repeat Violation**
14-72-4Basic – Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. At time of inspection, no hood filters over the flat top grill and fryers on the main cook line.
36-22-4Basic – Floor area(s) covered with standing water. At time of inspection, standing water on ground between the warewashing area and the main cook line by the rear exterior door. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored in the crack between reach in cooler and the prep table. Operator relocated the knife to proper storage location. **Corrected On-Site**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. At the end of the main cook line closest to the dishwashing area, wet wiping cloth stored under in use cutting board.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf on the main cook line has accumulation of food debris inside the microwave. **Repeat Violation**
51-18-6Basic – No copy of latest inspection report available. At time of inspection, copy of last inspection report not available.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the waitstation soda dispenser,mold like substance build up on the underside of the dispenser plate around the nozzle fixtures. **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning. On the storage shelf over the prep table in the warewashing area, clean plastic containers with old stickers still attached.
08B-12-5Basic – Stored food not covered. On the dry storage shelf in the hallway between the dry storage area and the main kitchen line, multiple containers of bulk spices stored with no lid or cover. Operator covered all containers of spices with aluminum foil. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. On the storage shelf in the hallway between the dry storage area and the main cook line, bulk container of salt and cayennes with no product labeling. Operator labeled the bulk containers. **Repeat Violation**
Inspector observations synchronized from DBPR on August 10, 2026 9:03 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.