TACOMBI

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Jan 12, 2026

   13

   A
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 28-05
     Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   2 critical citations this visit
2. Nov 18, 2024

   23

   B
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 10G
     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

   2 critical citations this visit
3. Apr 8, 2024

   43
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 10G
     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 04K

     critical
     Evidence of rats or live rats in establishment's food or non-food areas.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06F

     critical
     Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

   5 critical citations this visit