90
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 4 of 4 graded inspections since 2024.
- Last inspected May 5, 2026: passed with 5 violations.
- No critical violations in the last two years.
- Keeps coming up: Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times., cited 2 times, plus 1 other repeat issue.
Inspection history 4 visits
- 2026
- Passed May 5
Routine Inspection
5 violations
- Minor Health and Safety Code § 114051
- Minor No disclosure provided on menu. Provide a disclosure on menu for food items of animal origin (e.g. asterisk) that are served/sold undercooked, raw or otherwise not processed to eliminate pathogens.
- Minor Health and Safety Code § 114256.2
- Minor Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection.
- Minor Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times.
- Passed Jan 13
Routine Inspection
2 violations
- Minor Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. <div><br></div><div>Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued. </div>
- Minor Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. <div><br></div><div>Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued. </div>
- 2024
- Passed Apr 16
Follow-up Inspection
No violations
- Passed Apr 11
Routine Inspection
3 violations, 3 critical
- Critical 2 buckets of salsa made in the morning at 10AM or the day prior at 52 degrees F in the walk-in. Cooked beef on the counter at 85 degrees F the operator stated was cooked 1 hour prior. Food must be rapidly cooled using approved methods from 135-70 degrees F in 2 hours and from 70-41 degrees F in 4 hours. Salsa discarded. Cooked beef separated into thin pans and moved to the walk-in. Cooling logs provided.
- Critical Observed an employee touch raw fish and then proceed to touch ready to eat food without washing hands. Employee observed wiping hands on a wiping cloth instead of washing hands. Hands must be properly washed between actions that could cause cross contamination. Employees instructed to wash hands. Food reheated to prevent cross contamination.
- Critical Cooked rice from the day prior in a bag near the cook line at 79 degrees F. A garlic/oil mixture was kept on a prep cooler at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were discarded.
Nearby
BiteKarma scores around La Hacienda, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.