Antojitos Tipico El Quetzal
Last inspected: Sep 23, 2025
100
Score
Antojitos Tipico El Quetzal, located at Houston, Houston, TX, underwent a low-risk inspection on September 23, 2025, with a score of 100 and no violations recorded. This most recent inspection aligns with the facility's historical pattern of mostly low-risk assessments across five scored inspections. The establishment at Houston, Houston, TX has maintained a consistent record of low-risk findings.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 23, 2025
Routine
No violations found.
100
Jul 11, 2025
Routine Inspection (001)
7 minor violations. 1 corrected on site.
View 7 violations
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Operating a mobile food service unit without a valid medallion.
20-37(b)
70
Feb 4, 2025
Routine Inspection (001)
6 minor violations. 2 corrected on site.
View 6 violations
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
74
Jul 25, 2024
Reinspection (002)
4 minor violations. 1 corrected on site.
View 4 violations
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
(corrected on site)
20-21.19(c)
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
82
Jul 24, 2024
Routine Inspection (001)
27 minor violations. 8 corrected on site.
View 27 violations
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
20-21.02(b)(01)
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
(corrected on site)
20-21.02(a)(01)
Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above.
20-21.03(c)(02)
Refrigerated storage. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (57°c) to 70°f (21°c) within 2 hours.
20-21.03(b)(02)a
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Materials; general. canvas cloths. with the exception of approved easily cleanable belts on equipment used for the conveying or shaping and conveying of bakery products in the precooked stage and napkins used when serving bread and rolls, use of canvas cloths or other cloth materials as food-contact surfaces is prohibited.
(corrected on site)
20-21.10(a)(06)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Manual sanitizing. failure to demonstrate with approval by the department that food-contact surfaces of all equipment and utensils are sanitized by immersion in other solutions of the chemicals specified in items 20-21.12(e)(02) through 20-21.12(e)(04).
20-21.12(e)(05)
Single-service articles. single-service knives / forks / spoons packaged in bulk not inserted into holders / not wrapped by an employee who has washed his hands immediately prior to sorting or wrapping the utensils. holders for single-service knives / forks /spoons not provided to protect these items from contamination / not presenting the handle of the utensil to the employee / consumer except when these items are prewrapped or prepackaged.
(corrected on site)
20-21.14(c)(03)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
(corrected on site)
20-21.19(c)
Openings. screens for windows / doors / skylights / transoms / intake and exhaust air ducts / other openings to the outside not tight-fitting and free of breaks. screening materials shall not be less than sixteen mesh to the inch (16 mesh to 25.4 mm).
20-21.21(b)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
General. mobile food unit not complying with the requirements of article ii.
(corrected on site)
20-22(b)
Issuance of medallions. operator of mobile food unit failed to display in the mobile food unit in plain view of the public the proof of restroom availibility statement.
(corrected on site)
20-22(c)(05)
Sanitation. garbage and refuse storage facility for customer use not attached to the exterior of the mobile food unit / not insect and rodent-proof.
20-22(d)(05)
Sanitation. operator of mobile food unit allowing brooms / mops / hoses / containers / boxes / cartons to remain adjacent to or beneath mobile food unit.
(corrected on site)
20-22(d)(07)a
Sanitation. discharging liquid waste of the mobile food unit while in motion or at operational location.
20-22(d)(04)
Sanitation. water tank and hose inlet and outlet fittings when not in use, not protected using a cover or device as specified in subitem g of this subsection.
(corrected on site)
20-22(d)(03)f
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
The person in charge of the food establishment unable to demonstrate knowledge of rules and regulations of the houston food ordinance.
20-53(e)
26
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