Refresqueria Tampico
Last inspected: Oct 15, 2025
70
Score
Refresqueria Tampico appears in inspection records four times, starting in 2024. The most recent report on file is from Oct 15, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “labeling of materials” has been the most frequent reason, cited two times.
Compared to other Houston restaurants (averaging 88), there's room to close the gap. The record is unremarkable in either direction.
4
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 15, 2025
Routine Inspection (001)
7 minor violations. 3 corrected on site.
View 7 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
(corrected on site)
20-21.05(a)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
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)
Cleaning physical facilities. general. floor mats / duckboards / walls / ceilings / attached equipment and decorative materials not kept clean. only dustless methods of cleaning floors and walls shall be used, such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms.
20-21.23(i)(01)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
(corrected on site)
20-21.27(b)
70
Feb 12, 2025
Routine Inspection (001)
2 minor violations. 1 corrected on site.
View 2 violations
General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.
(corrected on site)
20-21.02(a)(01)
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)
90
Aug 26, 2024
Complaint (003)
7 minor violations. 3 corrected on site.
View 7 violations
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)
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
(corrected on site)
20-21.11(a)(06)
Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.
(corrected on site)
20-21.11(c)(03)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
(corrected on site)
20-21.27(b)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
70
Apr 18, 2024
Complaint (003)
5 minor violations. 3 corrected on site.
View 5 violations
General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.
(corrected on site)
20-21.02(a)(01)
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)
Dispensing utensils not stored in water at least 135°f (57°c) / water container is not cleaned as often as necessary.
(corrected on site)
20-21.05(f)(04)
Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.
20-21.10(a)(05)
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)
78
Frequently Asked Questions
When was Refresqueria Tampico last inspected?
The most recent health inspection at Refresqueria Tampico on file is from Oct 15, 2025. The public record contains four inspections in total.
What is the most common violation at Refresqueria Tampico?
Across the inspection record, “labeling of materials” has been cited two times, more than any other issue at Refresqueria Tampico.
How does Refresqueria Tampico compare to other restaurants in Houston?
Refresqueria Tampico most recently scored 70 out of 100, which is lower than the Houston average of 88.
Has Refresqueria Tampico's inspection record improved over time?
No. Recent inspections at Refresqueria Tampico have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Refresqueria Tampico means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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