El Santis Mexican Restaurant
Last inspected: Apr 20, 2026
25
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. On Apr 20, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 15 violations lately compared to roughly three violations before. There are enough flags in the record to merit a second thought.
2
Inspections
5
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Food Service Establishment Inspection
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
Toxic substances properly identified, stored, used
Inspector notes: Quat sanitizer concentration in three-compartment sink too high at 500 ppm. Discussed diluting sanitizer compartment to appropriate range.
Food separated and protected
Inspector notes: Observed employee cutting raw beef on prep table with bags of RTE onions underneath on prep shelf, allowing pieces of raw beef to fall onto bags of onions. Observed an employee cutting RTE peppers on the same prep table beside raw meats.
Food-contact surfaces: cleaned and sanitized
Inspector notes: Dishwasher not sanitizing at 0 ppm chlorine.
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Lack of active managerial control as demonstrated by priority violations listed below. Discussed methods to obtain active managerial control.
Hands clean and properly washed
Inspector notes: Observed employee cleaning in kitchen ans proceed to put on gloves and begin food prep without washing hands. Observed employee washing dirty dishes touch face and then proceed to touch clean dishes without washing hands first. Observed employee rinse hands at prep sink before putting on gloves and continuing food prep. Discussed with PIC.
Handwashing sinks properly supplied and adequate
Inspector notes: No hot water at the hand sink in the men's restroom
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Cooked ground beef cooling in large container in ice water, creating a large temperature discrepancy between edges of food and center. Discussed better cooling methods, and the ground beef was split into two smaller metal pans to cool in ice bath. Made in house salsa in a pitcher cooling in an ice bath, however ice does not reach top of the pitcher, causing the salsa to cool as different temperatures.
Insects, rodents, and animals not present
Inspector notes: Observed one live roach on wall in kitchen.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Drink cup without handle used for and stored in RTE sugar. Aluminum foil lining prep tables, shelves. Grill cooler storing raw chicken unable to fully close.
Thermometers provided and accurate
Inspector notes: No readily visible thermometer in salsa cooler.
Physical facilities installed, maintained, and clean
Inspector notes: Ceiling tiles disheveled or in poor repair in various parts of kitchen. Wall damage on the corner of the wall by salsa cooled
Contamination prevented during food preparation, storage and display
Inspector notes: Opened soda can left on prep table
Personal cleanliness
Inspector notes: Observed employee with unrestrained hair in kitchen
Wiping cloths; properly used and stored
Inspector notes: Wiping cloths not stored in sanitizer when not in use.
In-use utensil; properly stored
Inspector notes: In use knife stored between prep table and steam table in space that is not easily cleanable.
25
Oct 30, 2025
Food Service Establishment Inspection
1 major violation. 2 minor violations.
View 3 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 1200-23-01-.03(5)(a)5. Large buckets of salsa cooling in insufficient containers of ice (not ice water). Discussed better cooling methods.
1200-23-01-.03(5)(a)5
In-use utensil; properly stored
Inspector notes: 1200-23-01-.04(6)(b)1.iv In-use knives stored between prep table and steam table in space that is not easily cleanable.
1200-23-01-.04(6)(b)1.iv
Food properly labeled; original container, required records available
Inspector notes: 1200-23-01-.03(5)(a)7. Unlabeled spray bottle of water used in food prep. COS
1200-23-01-.03(5)(a)7
82
Frequently Asked Questions
When was El Santis Mexican Restaurant last inspected?
The most recent health inspection at El Santis Mexican Restaurant on file is from Apr 20, 2026. The public record contains two inspections in total.
Has El Santis Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Santis Mexican Restaurant have averaged around 15 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at El Santis Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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