Bandido Taqueria Mexicana

Inspection history

1. June 2, 2026

   Regular

   A · 97

2. November 19, 2025

   Followup

   A · 100

3. November 12, 2025

   Regular

   C · 72
   • Certified food protection managerNo certified food manager present.
   • Food stored coveredFood stored uncovered. Food in reach-in.
   • Critical: PROPER COLD HOLDING TEMPERATURESTCS food not maintained at 5°C (41°F) or below.(Steak,Chicken,Shrimp and Steak Roll-ups temping between 47-50 degrees,food was discarded,corrected).
   • Approved thawing methods usedImproper thawing method being used for TCS food.(Chicken-discarded)
   • Wiping cloths: properly used and storedCloths in use not stored in sanitizing solution.
   • Posted: Permit/Inspection/Hand washingHandwashing sign not posted.
   • Adequate hand washing facilities supplied and accessibleIndividual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand cleaner not provided at lavatory or hand washing sink.
   • Critical: FOOD-CONTACT SURFACES: CLEANED AND SANITIZEDFood-contact surfaces not cleaned and sanitized. (observed employee washing dishes with soap and water and no sanitizer-corrected)
   • Critical: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESPerson-in-charge doesn’t demonstrate food safety knowledge.
   • Critical: PROPER EATING, TASTING, DRINKING, OR TOBACCO USEEmployees eating, drinking, or smoking in unauthorized area (personal drinks stored above food on prep table and near carryout station- corrected).
   • Food separated and protectedReady-to-eat food subject to contamination by raw animal product (Raw eggs stored above produce in walk-in, raw fish and raw beef stored above ready to eat food in reach in cooler).
   • Critical: PROPER DATE MARKING AND DISPOSITIONFood not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded
   • Critical: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USEDChemicals not stored properly or labled properly (corrected).
   • In-use utensils, properly storedSuitable dispensing utensil not being used by employee for handling food (Must have handle).
   • Single use/single service articles: properly stored, usedImproper display/storage of single service items (Must be 6 inches off the floor).
   • Food and nonfood-contact surfaces cleanable, properly designed, constructed, and usedFood/nonfood-contact surface is not smooth and easily cleanable (Cardboard lining surfaces).
   • Toilet facilities: properly constructed, supplied, cleanedToilet room door not self-closing (Employee restroom).
   • Nonfood-contact surfaces cleanNonfood-contact surfaces have accumulation of soil (Inside cabinet shelving).