LA MEXICANA TAQUERIA
1303 N WASHINGTON BVD STE E, Sarasota FL 34236 · 941-5453550
Last inspected Jul 31, 2026 · 8 visits since September 2023
SEP 24
JAN 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty plates then clean utensils without washing their hands. Server removed the utensils to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to canned food in the dry storage area. Owner removed the bottles.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand wash sink in the front counter area shut off. Owner turned the hot water on.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water in the front counter area. Owner removed the scoop to be sanitized.
Outer openings not protected with self-closing doors. Back door of the kitchen has no self closing device.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Outer openings not protected with self-closing doors. Back exit of the kitchen has no self closing device.
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Container of medicine improperly stored. Containers of employee medicine stored on a shelf next to food across from the cook line. Employee removed the medicine.
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. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handling washed and peeled cucumber with their bare hands while cutting them. Cucumber were not intended to be cooked. Owner discarded the cucumbers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the reach in cooler on the cook line. Owner removed the chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling washed and peeled cucumber with their bare hands while cutting them. Cucumber were not intended to be cooked. Owner discarded the cucumbers.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 3/12/25
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand wash sink in the front counter area shut off. Owner turned the hot water on.
Outer openings not protected with self-closing doors. Back exit of the kitchen has no self closing device.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in the reach in cooler on the cook line. Owner removed the eggs.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed copy, operator posted before the end of the inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed copy, operator posted before the end of the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared rice cakes stored in the reach in cooler on the cook line with no date mark. Owner stated the rice cakes were prepared on 1/12. Owner placed a date mark on the item.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the front counter area. Operator turned on the water.
Outer openings not protected with self-closing doors. Back exit of the kitchen.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. Employee medicine stored next to food in the front counter area. Employee removed the medicine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over soy sauce in the stand up reach in cooler in the kitchen. Employee removed the beef.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the front counter area. Owner turned the hot water on.
Outer openings not protected with self-closing doors. Back exit of the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the wiping cloths in the sanitizer bucket.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell then changed their gloves and handed clean utensils without washing their hand. Employee removed the utensils to be sanitized, washed their hands and changed gloves.
Employee washed hands with no soap. Employee rewashed their hand using soap.
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Bottles of cleaning fluid stored next to fresh carrots in the back kitchen area. Employee removed the carrots.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
Handwash sink not accessible for employee use at all times. Bottled beverages stored in the hand washing sink in the front counter area. Owner removed the bottles.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the cook line. Owner placed paper towels at the hand washing sink.
Outer openings not protected with self-closing doors. Back exit of the kitchen.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over processed pineapple in the reach in cooler on the cook line. Owner placed the pineapple above the shrimp.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer ready +200 chlorine. Owner replaced the sanitizer new reading 100ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided handout to operator. Operator filled out one form before the end of the inspection.
Accumulation of debris inside warewashing machine.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in the cook line area missing a shield.
Outer openings not protected with self-closing doors. Back exit of the kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.