TACO DE JALISCO LLC

Inspected Jul 27, 2026 · San Antonio inspection · District D, Sector 29

A score of 91 is in the excellent range — typically clean operations with at most minor corrective notes.

Inspection history

San Antonio inspection · last 9

Date	Score	Inspection type	Critical	Result
2026-07-27	91 A	District D, Sector 29 · 5 findings	—	—
Observations and corrective actions 1 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. AT INSPECTION: ENCOUNTERED SLICED, BOILED POTATOS BEING COOLED AT ROOM TEMPERATURE. KITCHEN STAFF STATED THAT SAID POTATOS HAD BEEN COOLING FOR LESS THAN 1 HOUR. TEMPERATURE AT INSPECTION WAS MARKED AS 98 DEGREES. ADVISED STAFF TO INTRODUCE INTO ICE BATH OR COOLING PADDLES TO DROP TEMPERATURE QUICKLY. FOOD ITEM WAS INTRODUCED TO ICE BATH 21 2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. AT INSPECTION: THE EMPLOYEE RESPONSIBLE FOR DIRECTING FOOD PRODUCTION DID NOT HAVE A CERTIFIED FOOD SAFETY MANAGER CERTIFICATION. Correct By: 08/06/2026 Correct by 08/06/2026 21 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. AT INSPECTION: NO CERTIFIED FOOD PROTECTION MANAGER PRESENT Correct By: 08/06/2026 Correct by 08/06/2026 32 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. AT INSPECTION: ENCOUNTERED SINGLE USE FOOD CONTAINERS BEING RE-PURPOSED TO BE USED/BEING USED AS FOOD STORAGE CONTAINERS. CONTAINERS OF MANUFACTURED FOODS, ONCE USED TO HOLD DRY INGREDIENTS OR OTHER FOOD CONDIMENTS, WERE BEING REPURPOSED FOR COOKED/PREPARED FOOD CONTAINERS. CORRECTIONS: DIRECTED ESTABLISHMENT TO STOP USING SUCH CONTAINERS Correct By: 08/06/2026 Correct by 08/06/2026 33 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization -Temperature, pH, Concentration, and Hardness. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart 4-501.14 Warewashing equipment, cleaning frequency. AT INSPECTION: ENCOUNTERED THE SANITIZATION STEP OF THE 3-STEP WARE WASHING ROUTINE NOT BEING USED. ENSURE THAT THE SANITIZING STEP IS USED AT ALL TIMES WHERE WARE WASHING IS DONE. Inspector remarks INSPECTION REPORT PRINTED FOR SIGNATURE: * BOTH PAGES OF THIS INSPECTION REPORT MUST BE POSTED IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * A Placard is now issued to the establishment as part of the inspection process. POSTING OF THIS PLACARD IS VOLUNTARY. ATTENTION: ALL MARKED/ANNOTATED DEMERITED VIOLATIONS ARE TO BE CORRECTED BY NEXT ROUTINE INSPECTION. OR BY A NEXT SCHEDULED REINSPECTION DATE. If you have any questions concerning the status of your permit, please contact our Finance Department of Food and Environmental Health: 1. (210) 207-0135 2. F&[email protected] 3. In person at 1901 S. Alamo, San Antonio TX 78204 7:45a.m. - 4:30 p.m. Inspector: Mark Zatarain · Corrected on site: 2 · Repeat violations: 0
2026-04-17	85 B	District D, Sector 29 · 7 findings	—	—
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed walk in cooler at 50F and above. Ensure all cold hold units are kept at 41F and below. TCS food items were stored in the part of the walk in cooler that maintained 41F and below. A work order has been placed for the walk in cooler. Cold hold unit was at 60F and above. All food items in cold hold unit were voluntarily discarded. Correct By: 04/20/2026 Correct by 04/20/2026 9 Observed raw beef stored next to butter and raw pork in the walk in cooler. Observed raw chicken stored above raw beef in the walk in cooler. Ensure the food storage chart provided is adhered to at all times. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Correct By: 04/20/2026 Correct by 04/20/2026 18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. Ensure all chemicals are properly labeled. Correct By: 04/20/2026 Correct by 04/20/2026 28 Observed multiple food items in the walk in cooler that were made the day before with no USE BY date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 04/27/2026 Correct by 04/27/2026 29 Ensure thermometers are provided and accurate in all cold hold units. 4-302.12(A) Food thermometers provided and accessible. Correct By: 04/27/2026 Correct by 04/27/2026 39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Correct By: 07/16/2026 Correct by 07/16/2026 47 8-304.11(K) Notification of the most recent inspection report is available upon request. Ensure the most recent report is posted. Correct By: 07/16/2026 Correct by 07/16/2026 Inspector remarks *REMARKS* POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the office at 210-207-0135. Ensure all violations listed in the report are corrected by the time of the next inspection. Any establishment that receives a critical violation on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $103, 2nd Re-inspection $118.45, 3rd Re-inspection $128.75 and 4th Re-inspection $154.50. You may wish to correct all violations by the first Re-inspection to avoid further charges. A reinspection will occur on Tuesday April 21, 2026 and a fee of $150.00 will be charged to your account. Ensure all cold hold units are maintaining 41F and below at all times. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 2
2025-09-29	87 B	District D, Sector 29 · 6 findings	—	—
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed walk in cooler at 50F and above. Ensure all cold hold units are kept at 41F and below. TCS food items were stored in the part of the walk in cooler that maintained 41F and below. A work order has been placed for the walk in cooler. Sliced meats, milk in walk-in cooler above 41F, prepared day prior. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 10/02/2025 Correct by 10/02/2025 15 Observed employee bare hand contact food by preparing a tacos and rte tortillas with their bare hands. Gloves were instructed to be put on and bare hand contact procedures were educated. 3-301.11(B) Bare hands contact with ready-to-eat foods. Correct By: 10/02/2025 Correct by 10/02/2025 20 Pipe draining into 3 compartment sink. ---> Pipe cannot drain into 3 compartment, must drain into floor drain or mop sink. 5-402.11(A) A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Correct By: 10/02/2025 Correct by 10/02/2025 27 Walk-in to be able to hold food temperatures of 41F or below. 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 10/09/2025 Correct by 10/09/2025 35 Except for plain wedding band, remove all jewelry from hands/wrists prior to handling food. 2-303.11 Jewelry Prohibition. Correct By: 12/28/2025 Correct by 12/28/2025 47 Most recent score not posted. 8-304.11(K) Notification of the most recent inspection report is available upon request. Inspector remarks *REMARKS* POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the city call center at 311. Ensure all violations listed in the report are corrected by the time of the next inspection. Inspector: Kamilla Tully · Corrected on site: 1 · Repeat violations: 0
2025-04-10	84 B	District D, Sector 29 · 9 findings	—	—
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed walk in cooler at 50F and above. Ensure all cold hold units are kept at 41F and below. TCS food items were stored in the part of the walk in cooler that maintained 41F and below. A work order has been placed for the walk in cooler. Correct By: 04/13/2025 Correct by 04/13/2025 9 Observed raw beef stored next to cheese in the walk in cooler. Observed raw chicken stored above raw beef in the walk in cooler. Ensure the food storage chart provided is adhered to at all times. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Correct By: 04/13/2025 Correct by 04/13/2025 21 Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. ENSURE A VALID FOOD MANAGER CERTIFICATION IS PROCURED. Correct By: 04/20/2025 Correct by 04/20/2025 22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment. Correct By: 04/20/2025 Correct by 04/20/2025 28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 04/20/2025 Correct by 04/20/2025 29 Observed expired sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired. Correct By: 04/20/2025 Correct by 04/20/2025 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure all food is covered porperly. Correct By: 07/09/2025 Correct by 07/09/2025 37 Observed food items stored on the ground to cool. Ensure food items are always stored 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 07/09/2025 Correct by 07/09/2025 42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ensure all non-food contact surfaces are clean to sight and touch. Correct By: 07/09/2025 Correct by 07/09/2025 Inspector remarks *REMARKS* POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the city call center at 311. Ensure all violations listed in the report are corrected by the time of the next inspection. Any establishment that receives a critical violation on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $103, 2nd Re-inspection $118.45, 3rd Re-inspection $128.75 and 4th Re-inspection $154.50. You may wish to correct all violations by the first Re-inspection to avoid further charges. A reinspection will occur on or after Tuesday March 15, 2025 and a fee of $103.00 will be charged to your account. Ensure proper cooling methods are being followed and the cooling charts provided are utilized. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 0
2024-09-06	97 A	District A, Sector 5 · 1 finding	—	—
Observations and corrective actions 10 4-601.11(A) Food-contact surfaces clean to sight and touch. INSIDE TOP INSERT OF ICE MACHINE NOT CLEAN TO SIGHT AND TOUCH. Correct By: 09/09/2024 Correct by 09/09/2024 Inspector remarks POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 1
2024-05-07	94 A	District A, Sector 5 · 2 findings	—	—
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). COLD HOLD TALL REFRIGERATOR NOT MEETING INTERNAL TEMPERATURE OF 41F OR BELOW. DISCARDED FOODS IN COOLER. ENSURE COOLER IS MEETING INTERNAL TEMPERATURE OF 41F OR BELOW. Correct By: 05/10/2024 Correct by 05/10/2024 10 4-601.11(A) Food-contact surfaces clean to sight and touch. ICE MACHINE NOT CLEAN TO SIGHT AND TOUCH. Correct By: 05/10/2024 Correct by 05/10/2024 Inspector remarks COURTESY: INSTALL BACK FLOW PREVENTOR AT FAUCET. POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 1
2023-12-06	96 A	District A, Sector 5 · 2 findings	—	—
Observations and corrective actions 10 4-501.114(F) Chemical sanitizer generated on-site, criteria. SANITIZER FOR WIPING CLOTHS TOO STRONG. 37 COOKED,PREPARED FOODS IN COOLERS MUST BE COVERED OR WRAPPED AND PROTECTED FROM POSSIBLE CONTAMINATION.3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 03/05/2024 Correct by 03/05/2024 Inspector remarks OBSERVED CONDENSTATION PIPING FROM WALKIN COOLER POSITIONED TO DRAIN INTO 3 COMPARTMENT SINK. FIND ALTERNATE PLACEMENT FOR CONDENSATION LINE. POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 1 · Repeat violations: 0
2023-08-07	91 A	District A, Sector 5 · 4 findings	—	—
Observations and corrective actions 9 Raw, cooked foods in walk in cooler not stored correctly. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Correct By: 08/10/2023 Correct by 08/10/2023 20 Install back flow preventer at water hose. Correct By: 08/10/2023 Correct by 08/10/2023 28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 08/17/2023 Correct by 08/17/2023 37 Foods in reach in cooler not covered, wrapped or protected in reachin cooler. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 11/05/2023 Correct by 11/05/2023 Inspector remarks POST IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0
2023-02-13	94 A	District A, Sector 5 · 3 findings	—	—
Observations and corrective actions 10 4-501.114(D) A chemical sanitizer used contact times criteria. OBSERVD: CHEMICAL SANTIZER NOT DETECTED AT SANITIZING CONTAINERS. COS 21 2-102.12(A) At least one certified food protection manager must be employed by each establishment. Correct By: 02/23/2023 Correct by 02/23/2023 39 TRASH PLASTIC BAGS USED TO STORED FOOD. COS Correct By: 05/14/2023 Correct by 05/14/2023 Inspector remarks POST IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 1 · Repeat violations: 1

Scoring: 90+ excellent · 80–89 needs improvement · under 80 failing. A low score will typically trigger a re-inspection within 10–30 days — that’s why some venues have multiple inspections close together. Matched to this venue by trade name and ZIP; if this is the wrong establishment, the city’s record may use a different business name.

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TACO DE JALISCO LLC

Inspection history