Sapo's Mexican Cocina and Bar
Last inspected: Jan 27, 2026
86
Score
Inspectors have visited Sapo's Mexican Cocina and Bar four times, with records going back to 2024. The newest entry in the record is dated Jan 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around three violations per visit lately, up from roughly zero violations before.
Across the inspection history, “food stored covered” is the issue that surfaces most often, recorded two times.
Restaurants in Columbus average 94, so Sapo's Mexican Cocina and Bar trails the local norm. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine
3 minor violations. 3 corrected on site.
View 3 violations
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed car keys near bar area next to the cups. Observed personal phone near the tortillas near the prep-top cooler in the main kitchen area next to the serving line. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC removed car keys from near bar area by the cups. Food employee removed phone.
511-6-1.07(4)(b)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee drinking in the main kitchen area near cooking food. Observed employee drinking from a single-use cup without a lid. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC informed employee to stop drinking in main kitchen and stated that they will create a designated area for employees in the back kitchen area.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed tortilla strips in a food container in the reach-in cooler with no lid. Observed several hot sauces in the original containers missing lids. Observed sweet chili sauce in original container missing a lid. Observed seasoning in to-go container missing a lid. Observed sour cream in walk-in cooler with no lid. Observed shrimp in walk-in cooler not covered to protect from contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC applied lids and covers to uncovered food items in the main kitchen area.
511-6-1.04(4)(c)
86
Jun 30, 2025
Routine
No violations found.
100
Dec 31, 2024
Routine
No violations found.
100
Apr 2, 2024
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed refried beans stored in walk-in cooler cold holding at a temperature of 44*F. Observed chile rellano stored in prep top cooler cold holding at a temperature of 49*F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Person in charge discarded food items.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several tubs of queso fresco stored on cart in prep area of main kitchen cooling @ 4 hours and 30 minutes with a temperature of 91*F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P...
511-6-1.04(6)(d)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed diced tomatoes, cooked and raw shrimp stored in reach-in cooler; raw chicken and beef in cooler drawer; and tortilla shells in prep area stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge placed cover on food items.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed several containers of sauce and seasonings in main kitchen not labeled. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Core item must be corrected within 72 hours.
511-6-1.04(4)(d)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed cups located on drying rack stacked while wet. Observed pans located on drying rack in dish area stacked while wet. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge unstacked utensils for proper air-drying.
511-6-1.05(10)(a)
64
Frequently Asked Questions
When was Sapo's Mexican Cocina and Bar last inspected?
The most recent health inspection at Sapo's Mexican Cocina and Bar on file is from Jan 27, 2026. The public record contains four inspections in total.
What is the most common violation at Sapo's Mexican Cocina and Bar?
Across the inspection record, “food stored covered” has been cited two times, more than any other issue at Sapo's Mexican Cocina and Bar.
How does Sapo's Mexican Cocina and Bar compare to other restaurants in Columbus?
Sapo's Mexican Cocina and Bar most recently scored 86 out of 100, which is lower than the Columbus average of 94.
Has Sapo's Mexican Cocina and Bar's inspection record improved over time?
No. Recent inspections at Sapo's Mexican Cocina and Bar have averaged around three violations per visit, up from roughly zero earlier in the record.
What does a low risk rating mean?
A low risk rating at Sapo's Mexican Cocina and Bar 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 Sapo's Mexican Cocina and Bar inspected?
Based on the inspection history on file, Sapo's Mexican Cocina and Bar is inspected around two times per year on average.
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