El Rincon De Mexico Taqueria Et Tortilleria
Last inspected: Mar 17, 2026
11
Score
El Rincon De Mexico Taqueria Et Tortilleria is a restaurant located at 12825 S Post Oak, Houston, TX.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
5
Inspections
7
Critical latest
3
Major latest
17
Minor latest
Inspection History
Mar 17, 2026
Reinspection (002)
7 critical violations. 3 major violations. 17 minor violations. 2 corrected on site.
11
Nov 24, 2025
Routine
No violations found.
100
Nov 23, 2025
Reinspection (002)
26 minor violations.
27
Jun 30, 2025
Reinspection (002)
25 minor violations. 8 corrected on site.
29
Apr 12, 2025
Routine Inspection (001)
11 minor violations. 2 corrected on site.
58
Violations — Mar 17, 2026 Inspection
A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. \r\n
8-301.11
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap
6-301.11
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a)individual, disposable towels;
6-301.12(A)
Cooking and baking equipment. (a)the food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. this section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in subparagraph 4-602.11(d)(6)
4-602.12(A)
The original food manager certificate shall be posted in the food establishment in a location that is conspicuous to consumers.
TAC-228.31(a)
Cooked time/temperature control for safety food shall be cooled:(1)within 2 hours from 57°c (135°f) to 21°c (70°f); and :(2)within a total of 6 hours from 57°c (135°f) to 5°c (41°f) or less.
(corrected on site)
3-501.14(A)
Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (e) and (f) of this section, refrigerated, ready-to eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5°c (41°f) or less for a maximum of 7 days. the day of preparation shall be counted as day 1. 3-501.17(e). paragraphs (a) and (b) of this section do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer request. paragraphs (a) and (b) of this section do not apply to shellstock.
3-501.17(A)
A food specified in ¶ 3-501.17(a) or (b) shall be discarded if it: (1) exceeds the temperature and time combination specified in ¶ 3- 501.17(a), except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; p or (3) is inappropriately marked with a date or day that exceeds atemperature and time combination as specified in ¶ 3-501.17(a).p
(corrected on site)
3-501.18(A)
Poisonous or toxic materials shall be: (a)used according to:(1) law and this code
7-202.12(A)(1)
The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests.
6-501.111(B)
Except as specified in ¶¶ (b), (c), and (e) and under ¶ (d) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors, walls, and ceilings; (2) closed, tight-fitting windows; and (3) solid, self-closing, tight-fitting doors. paragraph (a) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents
6-202.15(A)
(a)packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water
3-303.12
Except as specified in (b) and (c) of this section, food shall be protected from contamination by storing the food:(1)in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. 3-305.11(b) food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under § 4-204.122. (c) pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
3-305.11(A)
(a)except as provided in (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. (b)this section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-402.11
(a)(3)sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
4-402.11(A)(3)
Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:
4-101.11
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material
4-101.19
(c)nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
4-601.11(C)
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm(1 inch)
5-202.13
A plumbing system shall be:(b)maintained in good repair
5-205.15
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (b)with tight-fitting lids or doors if kept outside the food establishment
5-501.113
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place
5-501.114
Physical facilities shall be cleaned as often as necessary to keep them clean
6-501.12(A)
Physical facilities shall be maintained in good repair
6-501.11
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
6-501.114(A)
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
6-303.11(C)
The light intensity shall be at least 215 lux (20 foot candles) (1) at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) inside equipment such as reach-in and under-counter refrigerators; and (3) at a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms
6-303.11(B)
Substantial (Critical)
Serious (Major)
General (Minor)
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