Los Angeles Tortilleria & Restauran
Last inspected: Nov 20, 2025
23
Score
Across the available record, Los Angeles Tortilleria & Restauran has seven inspections on file, the first dated 2023. The latest inspection on file is from Nov 20, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
The most common issue across all inspections has been “ensure food stored in walk-in has lids or covers”, showing up three times.
Compared to other San Antonio restaurants (averaging 84), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
7
Critical latest
3
Major latest
2
Minor latest
Inspection History
Nov 20, 2025
Routine
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Food is unsafe, adulterated, or misrepresented
3-101.11
Hot or cold food held at improper temperature
3-501.16(A)(1)
Equipment material allows contamination or unsafe migration
4-101.11
Cooked beans (47F), rice(55F), cooked chiles (62F) that were prepared on previous days were not cooled properly and out of temperature control. Items were discarded as they were in the temperature danger zone for more than 4 hours.
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)(4)
Handwashing sink water not at required temperature
5-202.12(A)
Ready-to-eat food not date marked
3-501.17(A)
Handwashing sink water not at required temperature
5-202.12(A)
Warewashing was sanitizing then rinsing. Ensure to follow the required process of wash, rinse, then sanitize as per 4-904.14 Rinsing Equipment and Utensils after Cleaning and before Sanitizing.
4-904.14
Facility was using the floor drain in tortilla manufacturing area for dumping mop water. Facility is required to have a fully functioning mop sink for dumping mop water. The mop sink must have hot and cold running water. The mop sink may either be a sink, or curbed sink as per 5-203.13 Service sink or one curbed cleaning facility provided.
5-203.13
23
Feb 11, 2025
Routine
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
Plumbing system not maintained in good repair
5-205.15(B)
Ready-to-eat food not date marked
3-501.17(A)
Handwashing sink water not at required temperature
5-202.12(A)
Food label missing or inaccurate
3-602.11(B)(4)
Observed 3 compartment sink only reach 100F, Ensure the hot water at 3-compartment sink reaches at least 110F. 4-501.19 Manual ware washing equipment, wash solution temperature.
4-501.19
Observed serving cups used as sink stoppers/plugs for the 3-compartment sink. Ensure to obtain proper plugs/stoppers for the 3-compartment sink.
Observed black trash bags being used to store bulk food items inside. Do not used trash bags to store food items, Only use food grade approved bags to store food inside.
In-use utensils stored improperly between uses
3-304.12(B)
Equipment or utensils not clean
4-601.11(C)
Cleaned equipment or utensils stored improperly
4-903.11(B)(1)
Observed kitchen bathroom toilet without seat or lid, Ensure the toilet has a seat and lid.
Observed no mop sink inside facility, When asked PIC, she informed me they dump the mop water in a drain located inside the kitchen of the tortilla making side of establishment. Ensure a mop sink is installed in the facility. 5-203.13 Service sink or one curbed cleaning facility provided.
5-203.13
Food storage containers not labeled with contents
3-302.12
Employee eating, drinking, or using tobacco in food area
2-401.11
Observed dumpster without lids closed, Ensure to close lids on dumpsters when not in use. 5-501.113(B) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment.
5-501.113(B)
35
Jul 8, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Observed various containers of salsa without lids in walk in cooler. Also observed plates of food stacked on each other without cover. Ensure food is covered and protected.
Labels for salsa need to include "keep refrigerated" along with use by date for salsa.
Hand sink in front area not working. 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms.
5-204.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Floor heavily pitted in walk in cooler. Grout missing in various places along with broken tiles. Floor needs to be smooth easily cleanable and non-absorbent.
Observed roaches on back of deep freezer. Pest control due to come tomorrow.
Clean build of food and grime from out side, behind and under of equipment.
55
Jan 25, 2024
Routine
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Bare hand contact with ready-to-eat food
3-301.11(B)
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)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Equipment or utensils not clean
4-601.11(A)
Ready-to-eat tortillas stored in printed t-shirt bags. Do not use t-shirt bags for food storage. Use bags/containers that are approved for food use. 228.224(i) Equipment and utensils approved for food use..
228.224(i)
Remove grease and grime from walls, floors, fan covers, sides of equipment. 4-202.18 Ventilation hood systems, filters. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-202.18
47
Sep 14, 2023
Routine
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
Bare hand contact with ready-to-eat food
3-301.11(B)
Hands not washed when required
2-301.14
Plumbing system not maintained in good repair
5-205.15(A)
Hot or cold food held at improper temperature
3-501.16(A)(2)
Improper cooling methods used
3-501.15(A)
Food package damaged or integrity compromised
3-202.15
Equipment or utensils not clean
4-601.11(A)
No soap available at handwashing sink
6-301.11
Ready-to-eat food not date marked
3-501.17(C)
Food stored improperly or exposed to contamination
3-305.11(A)(1)
32
May 25, 2023
Routine
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Food in walk-in cooler and small fridge in serving area temped between 55 and 67F. Ensure food is kept 41F or less. Entire contents of walk in cooler discarded with the exception of whole produce and meat that had just been delivered that were taken to of site freezer.
Dishes should be washed in the following way: 1. WASH (soap and water) 2. RINSE (only water) 3. SANTIZIE ( chlorine and water) then allow dishes to air dry. Dishes should be clean by the time they reach sanitizer step.
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(1)
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Ensure cooling units are able to keep food at 41F or less according to establishment needs and practices. -301.11 Cooling, heating, and holding capacities. Equipment.
No soap available at handwashing sink
6-301.11
Outer openings not protected against pests
6-202.15(C)
Observed buckets of food on floor ensure food is at least 6 inches off the floor.
Designate a space for employee items such as drink in work space
39
Jan 24, 2023
Routine
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Dishes should be washed in the following way: 1. WASH (soap and water) 2. RINSE (only water) 3. SANTIZIE ( chlorine and water) then allow dishes to air dry.
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Equipment or utensils not clean
4-601.11(A)
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)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Determine cause of water pooling in bakery walk in cooler.
wall fans need to be cleaned.
Designate a space for employee items such as drink in work space.
Do not stick spatulas/knives in crevices on wall.
Wiping cloths used or stored improperly
3-304.14(B)(1)
37
Frequently Asked Questions
When was Los Angeles Tortilleria & Restauran last inspected?
The most recent health inspection at Los Angeles Tortilleria & Restauran on file is from Nov 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Los Angeles Tortilleria & Restauran?
Across the inspection record, “ensure food stored in walk-in has lids or covers” has been cited three times, more than any other issue at Los Angeles Tortilleria & Restauran.
How does Los Angeles Tortilleria & Restauran compare to other restaurants in San Antonio?
Los Angeles Tortilleria & Restauran most recently scored 23 out of 100, which is lower than the San Antonio average of 84.
Has Los Angeles Tortilleria & Restauran's inspection record improved over time?
No. Recent inspections at Los Angeles Tortilleria & Restauran have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Angeles Tortilleria & Restauran means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Los Angeles Tortilleria & Restauran inspected?
Based on the inspection history on file, Los Angeles Tortilleria & Restauran is inspected around two times per year on average.
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