ELSA LA REINA DEL CHICHARRON

Nov 14, 2025 - Cycle Inspection / Initial Inspection

Score: 18 points

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. Hot TCS fo...

GRADE Z Aug 26, 2025 - Cycle Inspection / Reopening Inspection

Score: 2 points

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

🚫 CLOSURE Aug 15, 2025 - Cycle Inspection / Re-inspection

Score: 115 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste. No hand washing facili...

Jan 22, 2025 - Cycle Inspection / Initial Inspection

Score: 26 points

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 dis...

GRADE P May 10, 2024 - Cycle Inspection / Reopening Inspection

Score: 3 points

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.

🚫 CLOSURE May 3, 2024 - Cycle Inspection / Initial Inspection

Score: 57 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrep...

GRADE B Dec 2, 2022 - Cycle Inspection / Re-inspection

Score: 14 points

Hot TCS food item not held at or above 140 °F. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Anti-siphonage or back-flow prevention device not provid...