La Tiendita Restaurant
Last inspected: Mar 11, 2026
86
Score
Public records show 12 inspections at La Tiendita Restaurant stretching back to 2022. The most recent visit was on Mar 11, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
La Tiendita Restaurant's latest score is in line with the Tallahassee average of 87. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side of ice chute. **Repeat Violation**
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board while employee is prepping pork.
21-04-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
31B-04-4
86
Oct 23, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-25. **Admin Complaint**
50-17-3
High Priority - 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. **Corrected On-Site**
03B-01-6
Intermediate - 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. **Corrected On-Site**
16-33-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer at 3 compartment sink. Employee pored sanitizer into water.
16-59-1
Basic - Cloth used as a food-contact surface over a pan of desert in upright glass cooler near front counter.
21-05-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking from an open cup while preparing cut lettuce.
12B-02-4
Basic - 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.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Wood used on floor through out establishment and kitchen to cover missing floor covering.
36-17-5
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in cook kitchen near exit door.
31B-04-4
Basic - Soiled dry wiping cloth in use and stored on meat slicer.
21-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
Sep 12, 2024
Routine - Food
No violations found.
100
Apr 11, 2024
Routine - Food
No violations found.
100
Apr 9, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
35
Oct 12, 2023
Complaint Full
No violations found.
100
Oct 11, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2023-10-11: Observed five live roaches in the following locations: 2 live roaches on door in kitchen, 3 live on kitchen floor. **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2023-10-11: Observed one dead roach on floor next to reach in cooler in kitchen. **Time Extended**
35A-03-4
82
Oct 10, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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. **Warning**
35A-05-4
High Priority - 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. **Corrected On-Site**
03A-02-5
Basic - 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. **Warning**
35A-06-4
Basic - 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. **Warning**
35A-03-4
67
Sep 13, 2023
Routine - Food
No violations found.
100
Sep 8, 2023
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - 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.
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. 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.
01B-36-5
High Priority - 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). **Corrected On-Site**
22-43-4
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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.
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. Raw beef 54F per manager thawed in sink overnight moved to cooler appropriately two hours earlier. See stop sale.
03D-06-5
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Observed two boxes of canola oil stored on the floor. Employee moved oil to elevated location. **Corrected On-Site**
08B-38-4
Basic - 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. **Corrected On-Site**
24-27-4
29
May 4, 2023
Routine - Food
1 critical violation.
View 1 violation
No Bare Hand Contact with Ready-to-Eat Food
FL-09
86
Aug 30, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above salsa in reach non dining area.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in reach in coolers in kitchen since 2:50pm cold held above 41F at 3pm: cut lettuce 51F, cut tomatoes 53F, cheese 53F. Observed salsa in melted ice bath since 12pm cold held at 61 at 3:20pm. Observed employee place salsa under ice bath. **Warning**
03A-02-5
Basic - Cutting board in cook line has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. Observed 1 dead roach on floor in cook line kitchen near entrance to the area. Observed employee remove dead roach and clean and sanitize surfaces.
35A-03-4
58
Frequently Asked Questions
When was La Tiendita Restaurant last inspected?
The most recent health inspection at La Tiendita Restaurant on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Tiendita Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Tiendita Restaurant.
How does La Tiendita Restaurant compare to other restaurants in Tallahassee?
La Tiendita Restaurant most recently scored 86 out of 100, which is about the same as the Tallahassee average of 87.
Has La Tiendita Restaurant's inspection record improved over time?
No. Recent inspections at La Tiendita Restaurant have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at La Tiendita Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Tiendita Restaurant inspected?
Based on the inspection history on file, La Tiendita Restaurant is inspected around three times per year on average.
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