LA CATRINA TACOS & TEQUILA BAR

Name: LA CATRINA TACOS & TEQUILA BAR
Address: 155 HAMPTON POINT DR, SAINT AUGUSTINE, FL, 32092, US
Rating: 90

155 HAMPTON POINT DR, SAINT AUGUSTINE, FL 32092

License #6501920

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LA CATRINA TACOS & TEQUILA BAR in SAINT AUGUSTINE currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 24, 2025. Across those visits, inspectors documented 8 total violations — 5 critical, 2 major, 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut watermelon (55F - Cooling) in ice bath at bar, per operator watermelon was cut around 11am, time of temperature check was at 3:45pm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in standing reach in cooler in server area without a date, per operator flan was made on Saturday, flan labeled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station in server area used to dump drinks in.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bags of marinaded chicken in standing reach in freezer in storage room, chicken removed from bags.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Build up of dead flies on sticky fly tape in back ware washing prep area, tape was discarded.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, ran multiple times still reading 0ppm, operator worked on machine and stated detergent and sanitizer lines were switched, retested at 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp stored over cooked shredded chicken on speed rack in walk in cooler. Raw shrimp stored over shredded cheese in walk in cooler. Also raw chicken stored over raw chorizo in reach in cooler drawers on cook line. Employee began to rearrange all items during inspection.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. ground beef (118F - Reheating at 2 hours, immediately heated to 181F) in large pot on cook line, per employee ground beef has been there about 2 hours, burned turned on and beef immediately reheated to 181F

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse