Mi Tequila Jalisco Mexican Restaurant
Last inspected: Dec 11, 2025
58
Score
MI TEQUILA JALISCO MEXICAN RESTAURANT, located at 5970 Old Pearsall in San Antonio, TX 78242, underwent a moderate risk inspection on December 11, 2025. This inspection identified one critical violation, two major violations, and four minor violations, including issues with utensil drying, improper storage of knives, and expired or improperly dated food items. The facility has a historical pattern of high-risk inspections across its three recorded evaluations.
7
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 11, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Ready-to-eat food not date marked
3-501.17(A)
Equipment or utensils not clean
4-601.11(A)
Cleaned equipment or utensils stored improperly
4-903.11(A)(1)
Cleaned equipment or utensils stored improperly
4-903.11(B)(1)
Employee eating, drinking, or using tobacco in food area
2-401.11
Food stored improperly or exposed to contamination
3-305.11(A)(3)
58
Jun 25, 2025
Routine
5 critical violations. 4 major violations.
View 9 violations
Observed multiple food like shelled eggs and Pico de Gallo in cold hold unit next to stove above 50F. Correction: Ensure TCS food that is kept in a cold hold is at a temp of 41F or lower as per 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. Food was placed on ice and any food stored over night was discarded
3-401.14(C)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Equipment or utensils not sanitized before use after cleaning
4-702.11
Bare hand contact with ready-to-eat food
3-301.11(B)
Plumbing system not maintained in good repair
5-205.15(B)
No Certified food protection manager present during time of inspection and food protection certificates that were posted were expired. Correction: Ensure that a certified food protection manager is present at all times as per 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
228.31(b)
Ready-to-eat food not date marked
3-501.17(A)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Sanitizer test kit not available
4-302.14
32
Nov 5, 2024
Routine
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Observed shelf in walk in freezer broken and non in good repair. Correction: Ensure to fix shelf in walk in freezer to ensure no food falls on floor as per 228.222(d)(1) Design and construction. Equipment/utensils durable.
228.222(d)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Ready-to-eat food not date marked
3-501.17(A)
Food thawed using improper method
3-501.13(B)
Employee not wearing required hair restraint
2-402.11
Observed scented trash bags being used to cover containers in walk in cooler. Correction: Ensure to use food grade materials in kitchen as per 228.224(i) Equipment and utensils approved for food use..
228.224(i)
1
Observed mechanical ware washing machine not producing correct amount of PPM for sanitizer. Observed a PPM of less than 50 for bleach. Correction: ensure machine is able to dispense correct amount of sanitizer between 50-100 PPM as per 4-501.113 Mechanical ware washing equipment, sanitization pressure..
4-501.113
Nonfood-contact surfaces not corrosion-resistant or cleanable
4-101.19
Food stored improperly or exposed to contamination
3-305.11(A)(3)
33
Jun 4, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Bare hand contact with ready-to-eat food
3-301.11(B)
Ready-to-eat food not date marked
3-501.17(A)
OBSERVED CONTAINERS OF CHORIZO DATE MARKED 5/21 IN WALK IN. ENSURE TO DISPOSE OF FOOD KEPT IN THE COOLER AFTER 7 DAYS INCLUDING THE DAY IT WAS MADE.
Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling. ENSURE TO DISPOSE OF HEAVILY DENTED CANS, THEY MAY NOT BE USED AS THEY ARE A PRIME ENVIRONMENT TO GROW BOTULISM.
228.64(e)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
55
Feb 7, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation.
View 4 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)(4)
Working containers of toxic materials not identified
7-102.11
Food stored improperly or exposed to contamination
3-305.11(A)(3)
64
Oct 30, 2023
Routine
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Working containers of toxic materials not identified
7-102.11
No soap available at handwashing sink
6-301.11
Food thawed using improper method
3-501.13(B)
Equipment or utensils not clean
4-601.11(A)
Employee eating, drinking, or using tobacco in food area
2-401.11
In-use utensils stored improperly between uses
3-304.12(B)
Single-use articles reused
4-502.13(A)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Equipment or utensils not clean
4-601.11(C)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
43
Jun 29, 2023
Routine
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Ensure all potentially hazardous food temperature is kept at 41F and below at all times. Ensure all food exceeding temperature of 43F and above longer than 4 hours, is discarded (not consumed).
Permit holder responsibilities not met
8-304.11(K)
Food thawed using improper method
3-501.13(B)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Hot water max temperature at time of inspection 108F. Ensure hot water of 110F available at all times. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.
5-103.11(B)
Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
228.31(b)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Food storage containers not labeled with contents
3-302.12
Toilet room receptacle, covered in women's stalls.
5-501.17
39
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