LA HACIENDA MEAT MARKET

Inspection summary

LA HACIENDA MEAT MARKET has been inspected 2 times by Los Angeles County Department of Public Health, Environmental Health Division since January 14, 2025. The most recent inspection, on April 24, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded once on April 24, 2026. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded once on April 24, 2026. For example: FOOD CONTACT SURFACES: CLEAN AND SANITIZED

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on January 14, 2025. For example: FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded once on January 14, 2025. For example: EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Los Angeles County Department of Public Health, Environmental Health Division disclosure site
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• How to read an inspection report