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TAQUERIA LA FONDITA II

10050 15TH AVE SW, SEATTLE, WA 98146 · Restaurant (Mobile Food Unit)

Inspection summary

TAQUERIA LA FONDITA II has been inspected 44 times by Public Health – Seattle & King County since January 23, 2006. The most recent inspection, on May 12, 2026, recorded 3 infractions.

19 of 44 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 18 times across 15 separate inspections, most recently on May 12, 2026. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 7 times across 7 separate inspections, most recently on February 7, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • 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 6 times across 6 separate inspections, most recently on February 5, 2025. For example: 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 12, 2026. For example: 3200 - Insects, rodents, animals not present; entrance controlled

  • 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 3 times across 3 separate inspections, most recently on June 26, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

About this data

These results come from Public Health – Seattle & King County, 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.

44 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
  2. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
  4. Routine Inspection/Field Review

    1 infraction

    • 0900 - Proper washing of fruits and vegetables
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  7. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  8. Routine Inspection/Field Review

    0 infractions

  9. Consultation/Education - Field

    0 infractions

  10. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  11. Return Inspection

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  12. Routine Inspection/Field Review

    3 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Consultation/Education - Field

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  25. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2600 - Compliance with risk control plans, variances,...
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  34. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  35. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  36. Return Inspection

    0 infractions

  37. Return Inspection

    2 infractions

    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  38. Routine Inspection/Field Review

    6 infractions

    • Sewage, waste water properly disposed
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Accurate thermometer provided and used ...
      • RED
    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  39. Routine Inspection/Field Review

    2 infractions

    • Posting of permit; mobile establishment name...
      • BLUE
    • Proper cooling procedure
      • RED
  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    4 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Adequate handwashing facilities
      • RED
  42. Routine Inspection/Field Review

    3 infractions

    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  43. Routine Inspection/Field Review

    4 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Physical facilities properly installed,...
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
  44. Consultation/Education - Field

    0 infractions

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