Taqueria El Borrego # 2
Last inspected: Oct 11, 2025
100
Score
Going back to 2024, Taqueria El Borrego # 2 has seven inspections in the public record. The newest entry in the record is dated Oct 11, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to four violations per visit.
When inspectors have written things up, “time/temperature controlled for safety (TCS) food” has been the most frequent reason, cited three times.
Among Houston restaurants, the typical score is 88; Taqueria El Borrego # 2 is comfortably above that bar. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 11, 2025
Reinspection (002)
No violations found.
100
Oct 8, 2025
Reinspection (002)
3 minor violations.
View 3 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)
Sewage / liquid waste, not disposed of by a public sewage system or by a sewage disposal system constructed and operated according to all applicable laws.
20-21.16
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
86
Oct 7, 2025
Routine Inspection (001)
8 minor violations. 3 corrected on site.
View 8 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)
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)
Special hand-wash procedure. when not utilizing suitable utensils or single-use gloves when handling ready to eat foods employees not washing hands as described under subsection (a) and not compling with the procedure specified in section 20-21.02(c)(04) of this code.
(corrected on site)
20-21.08(c)
Sewage / liquid waste, not disposed of by a public sewage system or by a sewage disposal system constructed and operated according to all applicable laws.
20-21.16
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
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)
General. room not provided with sufficient ventilation to be free of excessive heat / steam / condensation / vapors / obnoxious odors / smoke / fumes.
(corrected on site)
20-21.25(a)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
67
Feb 25, 2025
Routine Inspection (001)
3 minor violations.
View 3 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)
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.
20-21.21(b)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
86
Nov 1, 2024
Complaint (003)
No violations found.
100
Apr 17, 2024
Reinspection (002)
No violations found.
100
Apr 15, 2024
Routine Inspection (001)
7 minor violations. 2 corrected on site.
View 7 violations
Reheating for hot holding. refrigerated time/temperature controlled for safety (tcs) cooked foods not reheated rapidly to 165°f or higher before served or placed in a hot food storage facility.
20-21.04(f)(01)
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)
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
20-21.03(b)(09)
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)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
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)
70
Frequently Asked Questions
When was Taqueria El Borrego # 2 last inspected?
The most recent health inspection at Taqueria El Borrego # 2 on file is from Oct 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Taqueria El Borrego # 2?
Across the inspection record, “time/temperature controlled for safety (TCS) food” has been cited three times, more than any other issue at Taqueria El Borrego # 2.
How does Taqueria El Borrego # 2 compare to other restaurants in Houston?
Taqueria El Borrego # 2 most recently scored 100 out of 100, which is higher than the Houston average of 88.
Has Taqueria El Borrego # 2's inspection record improved over time?
No. Recent inspections at Taqueria El Borrego # 2 have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria El Borrego # 2 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants