La Catrina Tacos & Margaritas
Last inspected: Apr 13, 2026
90
Score
Going back to 2024, La Catrina Tacos & Margaritas has four inspections in the public record. The latest inspection on file is from Apr 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly eight violations before.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Canton restaurant scores 86. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components shall be maintained in good repair. Must fix.
511-6-1.05(6)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several dishes stacked while wet on shelves near dish machine. Must allow clean dishes to fully air dry before stacking. COS by separating.
511-6-1.05(10)(a)
90
May 21, 2025
Routine
5 critical violations. 2 major violations. 4 minor violations. 8 corrected on site.
View 11 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) foods cold held above 41°F in reach in cooler underneath prep top unit. RIC had water pooling on the floor. TCS foods must be cold held at 41°F or below. COS by moving TCS items to a different cooler. Must fix cooler before placing TCS foods back within it.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold held above 41°F in salsa coolers near tortilla chip dispenser. TCS foods must be cold held at 41°F or below. COS by lowering temperature setting.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed bottle of sour cream cold held in prep top unit at 45°F. Half of the bottle was sticking out of the prep top unit, sitting out of temperature control. Must cold hold TCS food at 41°F or below. Highly suggest storing sour cream bottle in reach in cooler underneath (once fixed). COS by moving to a different cooler.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed queso hot held below 135°F in bain-marie. TCS foods must be hot held at 135°F or above. Discussed proper reheating techniques and how it is important to make sure all parts of the queso is 165°F or above before placing in bain-marie. COS by reheating to 169°F.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine in kitchen dispensing 0 ppm Cl-. Must dispense 50-100 ppm Cl- for proper sanitation. COS by filling up 3 compartment sink with 100 ppm Cl-. Can use dish machine to get rid of food debris on dishes then dip them in 3 comp sink for a final sanitation step.
511-6-1.05(8)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed minimal mold-like build up inside ice machine. Food contact surfaces must be cleaned at a rate that precludes mold accumulation. Must clean within 72 hours.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sanitizer spray bottle used to clean table tops at <50 ppm Cl-. Must have 50-100 ppm Cl- in spray bottle for proper sanitation. COS by dumping out spray bottle.
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several cups wet stacked on shelf near dish machine. Must allow cups to fully air dry before stacking. COS by separating cups.
511-6-1.05(10)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed cutting board stored as clean with mold-like accumulation in scoring marks. Food contact surfaces shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS by discarding.
511-6-1.05(1)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix gasket.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed minimal rust and debris build up on shelves in walk in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean. Suggest obtaining smooth, cleanable mats to prevent rust.
511-6-1.05(7)(d)
32
Dec 12, 2024
Routine
1 critical violation. 3 major violations. 4 corrected on site.
View 4 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employees handling food without washing hands. COS by washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment o...
511-6-1.03(5)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed both the hand sinks in the kitchen blocked by trash cans. Hand sinks must always be accessible. COS by moving the trash cans.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed soap not provided at the hand sink in the bar area. COS by providing soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed build up of black residue on the nozzle of the margarita dispenser. Must clean and sanitize immediately. COS by cleaning and sanitizing.
511-6-1.05(7)(a)
64
May 19, 2024
Routine
1 major violation. 2 minor violations. 3 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed no chlorine being dispensed from dish machine in main kitchen. Container was empty. Chlorine must dispense at 50 ppm. COS by replacing empty chlorine container.
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed mahi mahi thawing in in reduced oxygen packaging (ROP). Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by discarding.
511-6-1.04(6)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed improper cooling methods being used to cool pork. Pork was cooling on ice bath with an insufficient amount of ice. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. COS by portioning pork and creating a more effective ice bath.
511-6-1.04(6)(e)
82
Frequently Asked Questions
When was La Catrina Tacos & Margaritas last inspected?
The most recent health inspection at La Catrina Tacos & Margaritas on file is from Apr 13, 2026. The public record contains four inspections in total.
What is the most common violation at La Catrina Tacos & Margaritas?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at La Catrina Tacos & Margaritas.
How does La Catrina Tacos & Margaritas compare to other restaurants in Canton?
La Catrina Tacos & Margaritas most recently scored 90 out of 100, which is higher than the Canton average of 86.
Has La Catrina Tacos & Margaritas' inspection record improved over time?
Yes. Recent inspections at La Catrina Tacos & Margaritas have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at La Catrina Tacos & Margaritas 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 Catrina Tacos & Margaritas inspected?
Based on the inspection history on file, La Catrina Tacos & Margaritas is inspected around two times per year on average.
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