La Poblanita Taqueria
Last inspected: Oct 16, 2025
95
Score
Public records show six inspections at La Poblanita Taqueria stretching back to 2024. The most recent report on file is from Oct 16, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “refrigerated storage” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Houston restaurant scores 88. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 16, 2025
Routine Inspection (001)
1 minor violation.
View 1 violation
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)
95
Mar 18, 2025
Routine Inspection (001)
3 minor violations.
View 3 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Temperature and pressure measuring devices. ambient air and water temperature measuring devices that are scaled in celsius or dually scaled in celsius and fahrenheit not designed to be easily readable / not accurate to ± 1.05°c in the intended range of use.
20-21.10(f)
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)
86
Dec 5, 2024
Routine Inspection (001)
3 minor violations. 1 corrected on site.
View 3 violations
General. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(a)
Use of materials, container prohibitions, poisonous or toxic material containers. bactericide / cleaning compound / other compound intended for use on food-contact surfaces used in a way that leaves a toxic residue / used in a way that constitutes a hazard to employees or customers.
20-21.27(d)(01)
86
Sep 11, 2024
Routine Inspection (001)
4 minor violations. 1 corrected on site.
View 4 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)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
General. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
Temperature and pressure measuring devices. ambient air temperature, water pressure, and water temperature measuring devices not maintained in good repair / not accurate within the intended range of use.
20-21.10(f)
82
Apr 10, 2024
Routine Inspection (001)
4 minor violations. 1 corrected on site.
View 4 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
Reheating for hot holding. steam tables / bainmaries / warmers / similar hot food holding facilities may not be used for the rapid reheating of time/temperature controlled for safety (tcs) foods. prohibited hot food holding facility used for rapid reheating of time/temperature controlled for safety (tcs) food.
(corrected on site)
20-21.04(f)(02)
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)
82
Jan 4, 2024
Routine Inspection (001)
5 minor violations. 1 corrected on site.
View 5 violations
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)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)
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
(corrected on site)
20-21.05(a)
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)
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)
78
Frequently Asked Questions
When was La Poblanita Taqueria last inspected?
The most recent health inspection at La Poblanita Taqueria on file is from Oct 16, 2025. The public record contains six inspections in total.
What is the most common violation at La Poblanita Taqueria?
Across the inspection record, “refrigerated storage” has been cited three times, more than any other issue at La Poblanita Taqueria.
How does La Poblanita Taqueria compare to other restaurants in Houston?
La Poblanita Taqueria most recently scored 95 out of 100, which is higher than the Houston average of 88.
Has La Poblanita Taqueria's inspection record improved over time?
Results have been roughly steady. Inspections at La Poblanita Taqueria have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Poblanita Taqueria 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 La Poblanita Taqueria inspected?
Based on the inspection history on file, La Poblanita Taqueria is inspected around three times per year on average.
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