La Catrina Tacos & Tequila Bar
Last inspected: Nov 24, 2025
25
Score
La Catrina Tacos & Tequila Bar has been inspected 11 times since 2022. The latest inspection on file is from Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The most common issue across all inspections has been “no paper towels”, showing up four times.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. This restaurant has more on its record than most do.
11
Inspections
7
Critical latest
3
Major latest
1
Minor latest
Inspection History
Nov 24, 2025
Complaint Full
7 critical violations. 3 major violations. 1 minor violation.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bags of marinaded chicken in standing reach in freezer in storage room, chicken removed from bags. **Corrected On-Site**
14-31-5
High 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. In use dish machine reading 0ppm, ran multiple times still reading 0ppm, operator worked on machine and stated detergent and sanitizer lines were switched, retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp stored over cooked shredded chicken on speed rack in walk in cooler. Raw shrimp stored over shredded cheese in walk in cooler. Also raw chicken stored over raw chorizo in reach in cooler drawers on cook line. Employee began to rearrange all items during inspection. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (46F - Cold Holding) in partially melted ice bath at wait station, uncovered, per operator salsa was uncovered several hours ago, ice added and cover replaced, recheck at 41F after 45 minutes. shredded chicken (46F - Cold Holding); chili relleno (48F - Cold Holding) in uncovered containers right next to door inside walk in cooler that is outside, per employee door was left open for less then 1 hour prior for delivery. Items covered. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut watermelon (55F - Cooling) in ice bath at bar, per operator watermelon was cut around 11am, time of temperature check was at 3:45pm.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut watermelon (55F - Cooling) in ice bath at bar, per operator watermelon was cut around 11am, time of temperature check was at 3:45pm.
03D-06-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. ground beef (118F - Reheating at 2 hours, immediately heated to 181F) in large pot on cook line, per employee ground beef has been there about 2 hours, burned turned on and beef immediately reheated to 181F **Corrected On-Site**
03E-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili relleno (76F - Cooling, after 45 minutes 75F) stacked in metal pan in hallway to cook line in kitchen, chilies put on sheet pans and put in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station in server area used to dump drinks in.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in standing reach in cooler in server area without a date, per operator flan was made on Saturday, flan labeled. **Corrected On-Site**
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Build up of dead flies on sticky fly tape in back ware washing prep area, tape was discarded. **Corrected On-Site**
35A-06-4
25
May 30, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Live, small flying insects found One fly in kitchen.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle , sanitizer, at wait-station. Marked by manger.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Equipment in poor repair. Loose door to beer cooler . Rear/ prep kitchen area.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor by mop sink. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handle. Moved by manager.
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
16-46-4
Basic - Unnecessary items/unused equipment on the premises. Personal BBQ outside near walk in cooler.
33-31-5
50
Sep 9, 2024
Routine - Food
No violations found.
100
Sep 6, 2024
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Food stored in ice used for drinks. See stop sale. Container of cut limes in drink ice at bar area.
08B-56-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw shrimp stored over bag of tortillas in reach in freezer in storage area. Raw chicken, removed from original container, stored over cooked tamales in reach in freezer in storage area. Also raw fish stored over mayo in bottom of reach in cooler on cook line, fish moved. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 dead insect inside container of queso cheese sauce on top of oven in kitchen. Container of cut limes in drink ice at bar area. **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding) in reach in cooler on make line under service window, per employee doors where consistently open for several hours, ice placed in reach in cooler. raw chicken (52F - Cold Holding); raw beef (52F - Cold Holding); tamales (51F - Cold Holding); shredded cheese (51F,50F - Cold Holding); salsa (50F - Cold Holding); pork (50F - Cold Holding); chili rellenos (50F - Cold Holding) all items in outside walk in cooler, per operator door was consistently open for a delivery several hours ago, employees placed ice inside cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment has all time/temperature controlled for safety foods in reach in cooler on cook line and salsa in server area on time control except for the raw fish, but there is nothing marked that is tracking the time, employee corrected during inspection **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored over tortillas on rack in hallway, soap moved. Container of all purpose cleaner stored with cooking oil on table at end of cook line, cleaner moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (58F - Cooling, 58F after 39 minutes) in reach in cooler in server area in covered large plastic tubs. **Repeat Violation**
03D-15-4
Intermediate - 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/ At least 5 employees engaged in food preparation on site when inspector arrived and no one on site is a certified food manager, certified food manager showed up during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. **Repeat Violation**
31B-02-4
Intermediate - 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. Per operator 4 employees on site that have been working at establishment for 3 to 4 months do not have any training.
53B-02-5
Intermediate - No soap provided at handwash sink. In stall in men's bathroom.
31B-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 80 dead flying insects in sticky tape traps in hallway with food storage and in ware washing area, employees discarded all traps. **Corrective Action Taken** **Warning**
35A-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Under reach in cooler in far end of ware washing area. Also standing water under dish machine in ware washing area.
36-73-4
Basic - Food stored on floor. Bag of flour and cooking oil in storage areas, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Establishment using porous lava bowl to put food inside of, bowls removed. **Corrected On-Site**
14-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both men's and women's bathroom. **Repeat Violation**
31B-04-4
18
Mar 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around soda machine in server area. Approximately 8 live flying insects in ware washing area around rack and keg cooler. **Warning** - From follow-up inspection 2024-03-05: Approximately 3 live flying insects around drain of hand wash station in server area. Approximately 4 live flying insects around drain and keg reach in cooler in dish area. **Time Extended** - From follow-up inspection 2024-03-06: 1 live flying insect around pipes of hand wash sink in server area. **Time Extended**
35A-02-6
86
Mar 5, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around soda machine in server area. Approximately 8 live flying insects in ware washing area around rack and keg cooler. **Warning** - From follow-up inspection 2024-03-05: Approximately 3 live flying insects around drain of hand wash station in server area. Approximately 4 live flying insects around drain and keg reach in cooler in dish area. **Time Extended**
35A-02-6
86
Mar 4, 2024
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef (49F - Cooling over 6 hours) in large deep covered plastic container in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation.
03D-02-5
High Priority - 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. See stop sale. beef (49F - Cooling over 6 hours) in large deep covered plastic container in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation.
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around soda machine in server area. Approximately 8 live flying insects in ware washing area around rack and keg cooler. **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to stored raw beef in standing reach in freezer in storage area.
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of roach and ant spray in server area, per operator spray is used in corners of walls in server area. **Repeat Violation** **Admin Complaint**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in walk in cooler, eggs moved. Raw fish stored over cooked vegetables in bottom section of reach in cooler on cook line, fish moved. Also raw chicken stored over raw beef in walk in cooler, beef moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with yellow liquid stored with alcohol on rack in server area, bottle removed **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (49F - Cooling over 6 hours) in large deep covered plastic container in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation. shredded cheese (45F - Cooling, after 1 hour 45F) in large covered plastic bus tub in walk in cooler, lid removed. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in dish area. **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Tortilla chips in storage area. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar area. In both bathrooms. **Repeat Violation**
31B-04-4
26
Oct 31, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. At time of inspection all food handler training certificates are expired. **Warning** - From follow-up inspection 2023-10-31: At time of follow up inspection no proof of any food handler training certificates for establishment. **Admin Complaint**
53B-05-5
90
Aug 28, 2023
Complaint Full
5 critical violations. 6 major violations. 18 minor violations.
View 29 violations
High Priority - Container of medicine improperly stored. Rubbing alcohol stored over cases of beer on the back hallway storage shelf. Operator relocated the rubbing alcohol. **Corrected On-Site**
41-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on the main cook line wiping hands on apron and adjusted short sleeves then stirring product and handling clean equipment with no hand wash.
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store raw products in the reach in freezer. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid pesticide in the dry storage room of the kitchen area. Operator had employee remove the can of raid. **Corrective Action Taken**
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer raw frozen fish in a open bag over bag of ready to eat frozen empanadas. Operator relocated the raw frozen fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse off knife being used to prep. **Repeat Violation**
31A-11-4
Intermediate - 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/ At time of inspection over 4 food handling employees present and no certified food manager present. Certified food manager present before conclusion of inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink by the dish machine. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink on the main cook line. **Repeat Violation**
31B-03-4
Intermediate - 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. At time of inspection all food handler training certificates are expired. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Can opener in the prep area has old food debris on the blade. Soda gun in the waitstation has build up of soda syrup inside the nozzle. **Repeat Violation**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing employee hand wash signage at the waitstation and bar hand wash sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on the main cook line unwashed, evident by the stickers being attached.
08B-39-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelves.
14-20-4
Basic - Single-service articles improperly stored. Single service foam drink cups stored on the floor of the waitstation area. Operator relocated the single service cups. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the standup reach in cooler on the service side of the pass through window.
29-49-6
Basic - Stored food not covered. Bulk seasoning containers in the kitchen hallway stored without being covered. **Repeat Violation**
08B-12-5
Basic - Water draining onto floor surface. In the dining room area, ceiling by air conditioning unit leaking onto floor. Establishment actively doing maintenance on the roof. Employee placed wet floor sign out and bucket to catch the ceiling leak. **Corrective Action Taken**
29-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance staining.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pans on the bottom shelf in the warewashing area stacked while wet. **Repeat Violation**
24-08-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. All hood filters on the main cook line removed for cleaning. **Repeat Violation**
14-72-4
Basic - Floor, Walls, Ceiling soiled/has accumulation of debris. Wall behind the three compartment sink has build up of food residue staining. Ceiling vents in the warewashing area have accumulation of dust. Floors through warewashing and prep area have build up of standing water.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over stacked drink cups in the waitstation area.
35B-08-4
Basic - Food stored on floor. Bulk container of tortilla chips stored on the floor on the service side of the of the pass through window. Operator had employee relocate the chips. Margarita mix behind the bar counter stored on the floor. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on gaskets and products of the reach in freezer. Reach in freezer has ripped door gasket.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles on the main cook line. Employee relocated the tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth used under in use cutting board on the prep station by the rear exterior door.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has old food debris build up. **Repeat Violation**
22-08-4
11
Jan 25, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
11
Aug 23, 2022
Routine - Food
10 critical violations. 5 major violations. 15 minor violations.
View 30 violations
High 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.
22-41-4
High 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**
35A-02-6
High 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**
50-17-2
High 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**
41-05-4
High 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.
08A-20-5
High 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.
01B-14-4
High 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.
12A-09-4
High 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**
01B-02-5
High 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**
03A-02-5
High 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**
41-10-4
Intermediate - 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**
31B-02-4
Intermediate - 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.
02C-02-5
Intermediate - 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**
22-02-4
Intermediate - 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**
31A-09-4
Intermediate - 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**
04-02-4
Basic - 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**
14-01-5
Basic - 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**
14-05-4
Basic - 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**
12B-12-5
Basic - 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.
14-74-7
Basic - 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**
24-08-4
Basic - 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.
14-72-4
Basic - 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**
36-22-4
Basic - 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**
10-17-4
Basic - 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.
21-04-4
Basic - 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**
22-08-4
Basic - No copy of latest inspection report available. At time of inspection, copy of last inspection report not available.
51-18-6
Basic - 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**
23-03-4
Basic - 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.
16-46-4
Basic - 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**
08B-12-5
Basic - 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**
02D-01-5
6
Frequently Asked Questions
When was La Catrina Tacos & Tequila Bar last inspected?
The most recent health inspection at La Catrina Tacos & Tequila Bar on file is from Nov 24, 2025. The public record contains 11 inspections in total.
What is the most common violation at La Catrina Tacos & Tequila Bar?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at La Catrina Tacos & Tequila Bar.
How does La Catrina Tacos & Tequila Bar compare to other restaurants in St. Augustine?
La Catrina Tacos & Tequila Bar most recently scored 25 out of 100, which is lower than the St. Augustine average of 81.
Has La Catrina Tacos & Tequila Bar's inspection record improved over time?
Results have been roughly steady. Inspections at La Catrina Tacos & Tequila Bar have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Catrina Tacos & Tequila Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Catrina Tacos & Tequila Bar inspected?
Based on the inspection history on file, La Catrina Tacos & Tequila Bar is inspected around three times per year on average.
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