Gorditas a La Plancha Mi Torreon
Last inspected: Nov 25, 2025
95
Score
Going back to 2023, Gorditas a La Plancha Mi Torreon has eight inspections in the public record. On Nov 25, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Observed chicken over other food items 3-302” comes up most often, recorded two times in the inspection record.
Compared to the broader San Antonio restaurant scene, where the average is 84, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 25, 2025
Routine
1 minor violation.
View 1 violation
"Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors."
95
Jun 23, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Chorizo missing manufacturing label. Ensure it comes form approved source.
Friers need to be under vent hood.
74
Jan 10, 2025
Routine
4 critical violations. 2 major violations.
View 6 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(2)
Gloves used incorrectly or not changed when required
3-304.15(A)
Replace broken or missing thermometers. 4-204.112(D) Temperature measuring devices shall be designed to be easily readable.
4-204.112(D)
Certified Food Manger (CFM) Certificate posted in conspicuous location.
228.31(a)
45
Jun 13, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Dishes not being washed and sanitized properly. Cloth towels used to wipe down tables were not being properly sanitized. Ice machine could use cleaning along the edges of plastic panel to remove buildup. All wares should be washed in following manner: 1. WASH (soap and water) 2. RINSE (clean water) 3. SANITIZE (bleach water concentration between 50-100ppm)
Thermometer in cold hold unit was not properly working. Thermometer was replaced with working one.
Small cold hold unit not holding tomato and cheese at proper cold hold temperature of 41 degrees F. Foods read at 55 degrees F. Unit read at 61 degrees F when checked today. Ensure that unit is able to hold proper cold holding temperatures, and is working properly.
Employees eating on preparation table where foods and preparation wares were stored. Ensure that all personal tasks and items are stored in a designated area for employee use only.
Hot water at three compartment sink was only reaching up to 99.6 degrees F. Ensure that hot water at this sink is able to reach up to 110 degrees F.
Back screen door by grill has gaps along all side of screen door. Ensure that door is tight fitting and sealed to not allow light/pests from entering into establishment.
Cloth towels were being stored in solutions that had no sanitizing concentration. One pail had solution only made of soap and water. Ensure to store cloth towels in sanitizing solution, and to maintain proper concentration.
Fly was sitting on carnitas that were cooling. Ensure to monitor all foods that are left out to cool, or place in refrigeration unit while cooling procedure continues.
55
Nov 28, 2023
Routine
No violations found.
100
Aug 18, 2023
Routine
2 critical violations. 1 minor violation.
View 3 violations
Only 1 Certified Food Manager certificate was posted, and such person was not on site at this time. Ensure that at least 1 Certified Food Manager is present during all hours of operation.
Sanitizing solution for cloth towels was high in bleach concentration. Ensure to maintain bleach solution between 50-100ppm.
At beginning of inspection, there was a box of gloves in hand sink. Item removed upon request. Ensure that hand sink is readily available for hand washing purposes.
70
Apr 19, 2023
Routine
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Cutting board and plastic container were washed and rinsed, skipping sanitizing step. Ensure that all wares are washed, rinsed, and sanitized properly each time. Cloth towels, used for wiping down surfaces and tables, were not being sanitized properly. Concentration was at 0ppm. Ensure to maintain sanitizer between 50-100ppm.
Plastic "to go" style bags were being used to store cooked poblanos. Ensure that foods are only stored in food grade bags and/or containers.
Provide bleach test strips and ensure sanitizer is maintained between 50-100ppm at all times. Ensure to replace thermometer in cold hold unit in front serving area to work properly.
At time of inspection, ware washing sink's third compartment was being used to thaw a package of meat. Sink was used to wash wares, which were washed improperly due to skipping sanitizing step. Ensure that sink is only used for one task at a time, and is properly set up for ware washing.
Seal back door along bottom, to be tight fitting. Ensure to only use commercialized pesticides and that establishment is only treated by licensed exterminator. Provide receipts when services are conducted.
Employee was drinking at front area, placing her lid on cutting board. Ensure that drinking and eating are done in a designated area away from food and food contact surfaces.
Dripping condensation observed in refrigeration unit, above uncovered package of raw meat and dripping condensation was observed from AC unit tubing, above package of single serving foam trays and containers of cooking oil. Observed bucket of lard and containers of cooking oil, sitting on floor. Ensure that all foods, beverages, and single service items are stored 6 inches or more off floor.
Observed cell phone and items on microwave, as well as sweaters and purses stored in front area and back area, on top of beverages, single service items, and food/food contact items. Observed personal beverages stored in bottles in front table where gorditas are prepared, as well as in reach in coolers. Ensure to store all personal beverages in a cup with lid and straw only. Ensure to provide a designated area for employee use to be used for personal item storage.
52
Jan 12, 2023
Routine
1 critical violation.
View 1 violation
Rubber seals/gaskets in refrigeration units should be cleaned to remove buildup. Ice machine interior should also be cleaned frequently to remove buildup. Metal racks where clean wares are stored should be cleaned and sanitized to remove buildup of food and dust.
86
Frequently Asked Questions
When was Gorditas a La Plancha Mi Torreon last inspected?
The most recent health inspection at Gorditas a La Plancha Mi Torreon on file is from Nov 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Gorditas a La Plancha Mi Torreon?
Across the inspection record, “observed chicken over other food items 3-302” has been cited two times, more than any other issue at Gorditas a La Plancha Mi Torreon.
How does Gorditas a La Plancha Mi Torreon compare to other restaurants in San Antonio?
Gorditas a La Plancha Mi Torreon most recently scored 95 out of 100, which is higher than the San Antonio average of 84.
Has Gorditas a La Plancha Mi Torreon's inspection record improved over time?
Results have been roughly steady. Inspections at Gorditas a La Plancha Mi Torreon have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gorditas a La Plancha Mi Torreon means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Gorditas a La Plancha Mi Torreon inspected?
Based on the inspection history on file, Gorditas a La Plancha Mi Torreon is inspected around three times per year on average.
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