TAQUERIA LOS GORDITOS
Latest Score
96
Last Inspected
Dec 8, 2025
Violations
38
Critical
14
Inspection History
Dec 8, 2025
Score: 96
Feb 18, 2025
Score: 94
Aug 1, 2024
Score: 67
Inspection Reports
A December 8, 2025 REGULAR Score: 96 0 violations
No violations recorded for this inspection.
P August 1, 2024 Score: 67 22 violations 8 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
Unable to provide proof of certified food manager at time of inspection
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area. (2 personal drinks on the prep while cutting onions)
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand cleaner not provided at lavatory or hand washing sink.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
Food stored covered
Food stored uncovered. (diced onions, radishes, pasta, salt)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Roll top cooler holding TCS foods at 53F and above. Walk-in fridge holding TCS foods at 53F-58F.)(Quarantined and voluntarily discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Window cleaner next to RTE food
Proper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food. Frozen foods not kept frozen.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food.
Food properly labeled; original container
Containers not properly labeled.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Single use/single service articles: properly stored, used
Improper display/storage of single service items.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not smooth and easily cleanable.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit.
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. (condensation leaks)
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (hand sink) Gray water not discarded in service sink.
Physical facilities installed, maintained and clean
Walls and ceiling coverings not easily cleanable. Floors not clean. Outer openings not protected against entry of pests.
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects.
P September 26, 2022 Score: 76 16 violations 6 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized.
PROPER REHEATING PROCEDURES FOR HOT HOLDING
TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher (Corrected).
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (corrected).
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals stored next to food items (corrected).
Contamination prevented during food preparation, storage and display
Food not protected during display (Sugar/salt).
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
In-use food dispensing utensils not properly stored.
Utensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils.
Single use/single service articles: properly stored, used
Re-use of single service items (Grocery bags).
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil (Microwave).
Toilet facilities: properly constructed, supplied, cleaned
Toilet in disrepair in mens restroom.
Physical facilities installed, maintained and clean
Hood vent not clean.