Taqueria El Taconazo #4
Last inspected: Jun 30, 2025
86
Score
Taqueria El Taconazo #4, located at 7525 Irvington Blvd in Houston, TX, underwent a low-risk inspection on June 30, 2025. The inspection identified three minor violations related to chemical sanitization testing, display of restroom availability, and protection for water inlets and outlets. This inspection continues a historical pattern of mostly low-risk outcomes for the facility.
4
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jun 30, 2025
Routine Inspection (001)
3 minor violations. 1 corrected on site.
View 3 violations
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)
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.
(corrected on site)
20-22(c)(05)
Sanitation. cap and keeper chain / closed cabinet / closed storage tube / other approved protective cover / device not provided for each water inlet / outlet / hose.
20-22(d)(02)e
86
Nov 14, 2024
Routine
No violations found.
100
Jul 3, 2024
Routine Inspection (001)
2 minor violations.
View 2 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)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
90
Mar 22, 2024
Routine Inspection (001)
6 minor violations. 2 corrected on site.
View 6 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)
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)
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.
20-21.11(a)(06)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
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)
74
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