Cinco De Mayo Mercado

Inspection history 6 visits

1. 2026
2. Passed Apr 13 Score 63 no change

   Follow-Up Inspection

   7 violations

   • Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Minor Include allergen delcaration of the food label.
   • Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Minor Keep the plumbing system in good repair.
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
3. Passed Mar 31 Score 63 no change

   Follow-Up Inspection

   9 violations, 2 critical

   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Minor Include allergen delcaration of the food label.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Keep the plumbing system in good repair.
   • Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
4. Passed Mar 17 Score 63 ▲4

   Routine Inspection

   9 violations, 3 critical

   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor Include allergen delcaration of the food label.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Keep the plumbing system in good repair.
5. 2025
6. Passed Apr 10 Score 59 no change

   Follow-Up Inspection

   4 violations

   • Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

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