Tacos Tierra Caliente J
Last inspected: Nov 8, 2025
70
Score
Inspectors have visited Tacos Tierra Caliente J 12 times, with records going back to 2024. The most recent report on file is from Nov 8, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “time/temperature controlled for safety (TCS) food”, which has been cited four times.
That's lower than the typical Houston restaurant, which scores around 88. Nothing in the record is alarming, but there's room to improve.
12
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Nov 8, 2025
Routine Inspection (001)
7 minor violations. 2 corrected on site.
View 7 violations
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
20-21.05(a)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(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)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
(corrected on site)
20-21.21(b)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
70
Jul 1, 2025
Complaint (003)
No violations found.
100
May 9, 2025
Complaint (003)
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
Feb 28, 2025
Complaint (003)
1 minor violation.
View 1 violation
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
95
Jan 10, 2025
Reinspection (002)
No violations found.
100
Jan 7, 2025
Routine Inspection (001)
7 minor violations.
View 7 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)
General. enough potable water for the needs of the food establishment not provided from a source constructed and operated according to all applicable laws.
20-21.15(a)
Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.
20-21.15(c)
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)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Servicing of mobile food units by commissaries; servicing records. failure of mobile food unit to return to the commissary for the performance of all servicing operations within the 24-hour period preceding operations.
20-22(e)(01)c
Threatening to introduce, introducing or causing to be introduced into the municipal separate storm sewer system (ms4)any discharge that is not composed entirely of storm water.
47-741(a)
70
Aug 26, 2024
Complaint (003)
4 minor violations.
View 4 violations
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)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
20-21.08(f)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Openings. openings to the outside not effectively protected against the entrance of rodents.
20-21.21(b)
82
May 8, 2024
Reinspection (002)
2 minor violations. 1 corrected on site.
View 2 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.
(corrected on site)
20-21.11(a)(07)
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
90
May 7, 2024
Routine Inspection (001)
18 minor violations. 4 corrected on site.
View 18 violations
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
General. operator of mobile food unit not complying with additional requirements imposed by the health officer to protect against health hazards.
20-22(b)
Issuance of medallions. operator of mobile food unit failed to display in the mobile food unit in plain view of the public the proof of restroom availibility statement.
20-22(c)(05)
Sanitation. water tank and hose inlet and outlet fittings when not in use, not protected using a cover or device as specified in subitem g of this subsection.
(corrected on site)
20-22(d)(03)f
The person in charge of the food establishment unable to demonstrate knowledge of rules and regulations of the houston food ordinance.
20-53(e)
General. bulk packaged food stored in food warehouse less than 6 inches from walls / stored on the floor / stored on unapproved racks / stored in a manner that does not permit cleaning of the storage area / stored in a manner that does not protect the foods from contamination by splash or other means.
(corrected on site)
20-21.03(a)(07)
Hot storage. equipment for heating / holding hot food not sufficient in number and capacity to provide correct food temperatures.
20-21.03(c)(01)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Cleaning frequency. a utensil-washing sink may not be used for handwashing, as specified in section 20-21.08(b) of this code and may not be used for dumping mop water.
(corrected on site)
20-21.11(a)(12)
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)
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)
Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks.
20-21.19(c)
Openings. screens for windows / doors / skylights / transoms / intake and exhaust air ducts / other openings to the outside not tight-fitting and free of breaks. screening materials shall not be less than sixteen mesh to the inch (16 mesh to 25.4 mm).
20-21.21(b)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Sanitation. operator of mobile food unit allowing brooms / mops / hoses / containers / boxes / cartons to remain adjacent to or beneath mobile food unit.
20-22(d)(07)a
Sanitation. garbage and refuse storage facility for customer use not attached to the exterior of the mobile food unit / not insect and rodent-proof.
20-22(d)(05)
41
Mar 18, 2024
Reinspection (002)
6 minor violations.
View 6 violations
General. food not in sound condition / safe for human consumption / free from spoilage, filth, other contaminants. food prepared in or obtained from an unlicensed private home or other unlicensed food establishment is considered to be from an unapproved source and may not be used or offered for sale for human consumption in or from a food establishment.
20-21.01(a)
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)
Condiment dispensing. condiments, seasonings and dressings for self-service use not provided in individual packages / from dispensers / from containers protected in accordance with subsection (h).
20-21.05(d)(01)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Sanitation. garbage and refuse storage facility for customer use not attached to the exterior of the mobile food unit / not insect and rodent-proof.
20-22(d)(05)
Sanitation. operator of mobile food unit allowing brooms / mops / hoses / containers / boxes / cartons to remain adjacent to or beneath mobile food unit.
20-22(d)(07)a
74
Feb 27, 2024
Reinspection (002)
No violations found.
100
Feb 26, 2024
Routine Inspection (001)
15 minor violations.
View 15 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)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Condiment dispensing. condiments, seasonings and dressings for self-service use not provided in individual packages / from dispensers / from containers protected in accordance with subsection (h).
20-21.05(d)(01)
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)
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)
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)
Hand-washing sink installation. sink used for food preparation / washing equipment / washing utensils used for hand-washing.
20-21.19(a)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
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)
Openings. screens for windows / doors / skylights / transoms / intake and exhaust air ducts / other openings to the outside not tight-fitting and free of breaks. screening materials shall not be less than sixteen mesh to the inch (16 mesh to 25.4 mm).
20-21.21(b)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
Issuance of medallions. operator of a mobile food unit, other than a restricted unit, failed to provide health officer signed / notarized statement from the property owner including the name, address, and telephone number of the property owner or authorized agent.
20-22(c)(04)
Sanitation. garbage and refuse storage facility for customer use not attached to the exterior of the mobile food unit / not insect and rodent-proof.
20-22(d)(05)
47
Frequently Asked Questions
When was Tacos Tierra Caliente J last inspected?
The most recent health inspection at Tacos Tierra Caliente J on file is from Nov 8, 2025. The public record contains 12 inspections in total.
What is the most common violation at Tacos Tierra Caliente J?
Across the inspection record, “time/temperature controlled for safety (TCS) food” has been cited four times, more than any other issue at Tacos Tierra Caliente J.
How does Tacos Tierra Caliente J compare to other restaurants in Houston?
Tacos Tierra Caliente J most recently scored 70 out of 100, which is lower than the Houston average of 88.
Has Tacos Tierra Caliente J's inspection record improved over time?
Results have been roughly steady. Inspections at Tacos Tierra Caliente J have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tacos Tierra Caliente J means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tacos Tierra Caliente J inspected?
Based on the inspection history on file, Tacos Tierra Caliente J is inspected around seven times per year on average.
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