LA TIENDITA RESTAURANT LLC
1840 N MONROE ST, Tallahassee FL 32303 · 850-523-1494
Last inspected Mar 11, 2026 · 10 visits since September 2023
OCT 23
APR 24
SEP 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches in the following locations: 1 live on wall in kitchen above low 1 door cooler, 1 live next to make table in kitchen, 6 live behind reach in cooler near dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2023059983 | Oct 10, 2023 | Dec 4, 2023 | $400 |
Inspection history
10 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side of ice chute.
In-use wet wiping cloth/towel used under cutting board while employee is prepping pork.
No handwashing sign provided at a hand sink used by food employees in prep kitchen near 3 compartment sink and on cook line. Provided hand wash sign handout to establishment.
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6-1-25.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans 129F (12:30-2:05) reheat- 199F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 0ppm. Employee poured quaternary solution into water and corrected solution to 200ppm.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer at 3 compartment sink. Employee pored sanitizer into water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cloth used as a food-contact surface over a pan of desert in upright glass cooler near front counter.
Employee eating in a food preparation or other restricted area. Employee drinking from an open cup while preparing cut lettuce.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and fabric flower stored on meat slicer.
Floor tiles missing and/or in disrepair. Wood used on floor through out establishment and kitchen to cover missing floor covering.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
No handwashing sign provided at a hand sink used by food employees in cook kitchen near exit door.
Soiled dry wiping cloth in use and stored on meat slicer.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 0ppm. Employee corrected to 150ppm during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork tacos 50F, chicken tacos 50F, fried cheese 50F, sausage 50F, shredded pork 48F, shredded marinated pork 49F, raw beef 50F, raw chicken breast 59F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork tacos 50F, chicken tacos 50F, fried cheese 50F, sausage 50F, shredded pork 48F, shredded marinated pork 49F, raw beef 50F, raw chicken breast 59F in standing cooler at kitchen area at 1:30. Per manager items have been held since approximately 9:30. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso 98F on steam table at cook line at 12:00. Per manager held since 10:00. Manager placed queso in tight fitting container to properly hot hold in steam table. New temperature at 1:45: queso 144F.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed five food handler employees working with no certified food manager on duty.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two prep food handler employees with no proof of food handler training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, black beans, chicken breast, shredded chicken, and queso with no date marks in reach in cooler at storage area. Per manager everything was prepared within seven days.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed multiple packages of thawed tilapia sealed in reduced oxygen packaging with label indicating to be removed from packaging prior to thawing. Manager opened packages during inspection.
Dumpster rusted out on bottom. Observed accumulation of rust/decay near bottom of dumpster.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage and phone stored on prep table at cook line. Manager removed personal items during inspection.
Oct 12, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches in the following locations: 1 live on wall in kitchen above low 1 door cooler, 1 live next to make table in kitchen, 6 live behind reach in cooler near dish area.
Dead roaches on premises. Observed approximately 20 dead roaches in the following locations: 5 dead roaches under reach in cooler in kitchen, 8 dead in corner of kitchen, 2 dead behind reach in cooler near dish area, 5 dead on wall near ceiling.
Oct 10, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches in the following locations: 1 live on wall in kitchen above low 1 door cooler, 1 live next to make table in kitchen, 6 live behind reach in cooler near dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes 46F and shredded lettuce 50F at make table in kitchen. New temperatures: diced tomatoes 38F and shredded lettuce 38F.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed two glue traps with accumulation of approximately 25 roaches in each located in the kitchen under reach in cooler and under prep table.
Dead roaches on premises. Observed approximately 20 dead roaches in the following locations: 5 dead roaches under reach in cooler in kitchen, 8 dead in corner of kitchen, 2 dead behind reach in cooler near dish area, 5 dead on wall near ceiling.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Front counter display: beans cooling 47F per manager overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Front counter display: beans cooling 47F per manager overnight. See stop sale.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) manager corrected to (Quaternary 200ppm).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: charizo 55F, chicken 46F; per manager food items held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: charizo 55F, chicken 46F; per manager food items held overnight. See stop sale. Sausage 50F, cow tongue 44F, raw chicken 51F, per manager food items stored in reach in cooler for less than four hours. Manager moved items into reach in freezer.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw beef 54F per manager thawed in sink overnight moved to cooler appropriately two hours earlier. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw beef 54F per manager thawed in sink overnight moved to cooler appropriately two hours earlier. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per manager cooked pork made 09-06-23 not dated by 09-09-23. Manager dated pork during inspection.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored underneath paper towel dispenser exposed to dripping hands. Manager moved utensils to appropriate location.
Food stored on floor. Observed two boxes of canola oil stored on the floor. Employee moved oil to elevated location.
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.