Taqueria La Tapatia
Last inspected: Nov 20, 2025
67
Score
The health department has logged eight inspections at Taqueria La Tapatia, the earliest from 2023. On Nov 20, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly three violations before.
“Observed several foods in the walk-in cooler not covered or wrapped” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 84, which Taqueria La Tapatia's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 20, 2025
Routine
2 critical violations. 1 major violation.
View 3 violations
Equipment material allows contamination or unsafe migration
4-101.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles storage criteria. OBSERVED TABLETOP CAN OPENER COVERED WITH HEAVY FOOD RESIDUE. ENSURE THAT CAN OPENER IS CLEANED TO SIGHT AND TOUCH. Se observó que el abrelatas de mesa estaba cubierto con abundantes residuos de comida. Asegúrese de que el abrelatas esté limpio a la vista y al tacto.
4-903.12(A)
67
Apr 21, 2025
Routine
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Cold Hold (41°F/45°F or below)--non-continuous cooking. Observed container of onions set out that staff began to prep at 1:00, prepped onions at been at room for over 4 hours. Container of rice was at room temperature. Food were voluntarily discarded 3-401.14 (C) Mantenimiento en frío (41 °F/45 °F o menos): cocción discontinua. Se observó un contenedor de cebollas que el personal comenzó a preparar a la 1:00 p. m. y que permaneció a temperatura ambiente durante más de 4 horas. El contenedor de a
3-401.14(C)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Food contacted unclean equipment or utensils
3-304.11
Observed bottoms of containers resting on top of ready to eat items Observed packaged chicken thawing in sink used to dump mop water. Observed exposed flesh of avocado coming contact with exterior peel of unwashed avocado Se observaron fondos de envases sobre productos listos para comer. Se observó pollo envasado descongelándose en un fregadero usado para desechar el agua del trapeador. Se observó la pulpa expuesta de un aguacate en contacto con la cáscara exterior de un aguacate sin lavar.
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(5)
Ready-to-eat food not date marked
3-501.17(A)
Equipment and utensils approved for food use.. Observed flour stored in black bag not approved for food storage. 228.224(i) Equipos y utensilios aprobados para uso alimentario. Se observó harina almacenada en una bolsa negra no aprobada para el almacenamiento de alimentos.
228.224(i)
In-use utensils stored improperly between uses
3-304.12(B)
-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed containers of food stored on the floor of the walk-in freezer and cooler.3 -305.11(A)(3) Almacenar los alimentos a una altura mínima de 15 cm (6 pulgadas) del suelo. Se observaron contenedores de alimentos almacenados en el suelo del congelador y refrigerador.3
Wiping cloths used or stored improperly
3-304.14(B)(1)
35
Nov 20, 2024
Routine
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Time used as public health control not properly documented
3-501.19(A)
Observed several food contact containers chipped. Ensure food contact containers are easily cleanable and nonabsorbent as per 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable.
228.223(j)
Equipment or utensils not clean
4-601.11(C)
Physical facilities not in good repair
6-501.11
Observed most recent report not post it. Ensure to post most recent report in a conspicuous area to the public as per Sec. 13-26 Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. A food establishment may also choose t
Equipment or utensils not clean
4-601.11(B)
Food storage containers not labeled with contents
3-302.12
Food stored improperly or exposed to contamination
3-305.11(A)(3)
47
Jul 30, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
Improper cooling methods used
3-501.15(A)
1
86
Mar 6, 2024
Routine
4 critical violations. 1 minor violation.
View 5 violations
Expired or improperly marked ready-to-eat food not discarded
3-501.18(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)(c)
Bare hand contact with ready-to-eat food
3-301.11(B)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.12(B) Time/temperature controlled for safety food, slacking. 3-501.13(B) Thawing. under running water criteria.
3-501.12(A)
52
Nov 3, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food contacted unclean equipment or utensils
3-304.11
Food thawed using improper method
3-501.13(B)
Cleaned equipment or utensils stored improperly
4-903.11(C)
74
Aug 3, 2023
Routine
3 critical violations. 3 major violations.
View 6 violations
Bare hand contact with ready-to-eat food
3-301.11(B)
Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
4-501.114(A)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Warewashing sink compartments insufficient or improperly set up
4-301.12(A)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Food thermometer not available or accessible
4-302.12(A)
47
Apr 13, 2023
Routine
8 critical violations. 3 major violations. 3 minor violations.
View 14 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Hot or cold food held at improper temperature
3-501.16(A)(2)
Expired or improperly marked ready-to-eat food not discarded
3-501.18(A)(1)
Food obtained from unapproved source
3-201.11
Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-602.11(A)(4) Food-contact surfaces cleaned before using or storing a food temperature device. **** 4-501.114(A) La solución desinfectante con cloro debe tener una temperatura mínima basada en la concentración y el pH de la solución como se indica en la siguiente tabla. 4-601.11(A) Las superf
4-501.114(A)
Bare hand contact with ready-to-eat food
3-301.11(B)
Food thermometers--glass limited. 4-203.12 Food thermometers--easily readable. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing. 4-302.14 Sanitizing solutions, testing devices. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. ****** 4-201.12 Termómet
4-201.12
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Working containers of toxic materials not identified
7-102.11
Improper cooling methods used
3-501.15(A)
Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling. ****** 228.64(e) Alimentos dañados. Alimentos enlatados muy abollados por bordes / costuras, o sin el etiquetado completo del fabricante.
228.64(e)
Single-use articles reused
4-502.13(A)
Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria. ******* 3-501.12(A) Tiempo / temperatura controlada para alimentos seguros, holgazanería. Temperatura de los alimentos a 5 grados Celsius (41 grados Fahrenheit) o menos. 3-501.13(B) Descongelación. bajo criterios de agua corriente.
3-501.12(A)
19
Frequently Asked Questions
When was Taqueria La Tapatia last inspected?
The most recent health inspection at Taqueria La Tapatia on file is from Nov 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Taqueria La Tapatia?
Across the inspection record, “observed several foods in the walk-in cooler not covered or wrapped” has been cited four times, more than any other issue at Taqueria La Tapatia.
How does Taqueria La Tapatia compare to other restaurants in San Antonio?
Taqueria La Tapatia most recently scored 67 out of 100, which is lower than the San Antonio average of 84.
Has Taqueria La Tapatia's inspection record improved over time?
No. Recent inspections at Taqueria La Tapatia have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taqueria La Tapatia 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 Taqueria La Tapatia inspected?
Based on the inspection history on file, Taqueria La Tapatia is inspected around three times per year on average.
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