Taqueria Mi Jalisco
Last inspected: Sep 16, 2025
95
Score
Taqueria Mi Jalisco, located at 10602 Beauman St in Houston, TX, had a low-risk inspection on September 16, 2025, with a score of 95. This inspection noted one minor violation concerning the absence of a test kit for sanitizing chemical concentrations. The facility has a history of mostly low-risk inspections across six scored visits.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 16, 2025
Routine Inspection (001)
1 minor violation.
View 1 violation
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)
95
Feb 11, 2025
Reinspection (002)
No violations found.
100
Dec 16, 2024
Routine Inspection (001)
5 minor violations.
View 5 violations
General. container of food not stored in the manner that protects food from splash and other contamination.
20-21.03(a)(02)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
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)
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)
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
78
Aug 22, 2024
Routine Inspection (001)
2 minor violations.
View 2 violations
Reheating for hot holding. steam tables / bainmaries / warmers / similar hot food holding facilities may not be used for the rapid reheating of time/temperature controlled for safety (tcs) foods. prohibited hot food holding facility used for rapid reheating of time/temperature controlled for safety (tcs) food.
20-21.04(f)(02)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
90
May 9, 2024
Routine Inspection (001)
6 minor violations. 3 corrected on site.
View 6 violations
General. packaged / unpackaged food stored in contact with water / un-drained ice.
(corrected on site)
20-21.03(a)(05)
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)
Clothing. food employees not wearing clean outer clothing to prevent contamination of food / equipment / utensils / linens / single-service / single-use articles.
(corrected on site)
20-21.08(e)
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
Feb 15, 2024
Routine Inspection (001)
5 minor violations.
View 5 violations
Liquid, frozen, or dry eggs and egg products. liquid / frozen / dry eggs / egg products mayl be used only for cooking and baking purposes. liquid / frozen / dry eggs / egg products improperly used.
20-21.04(e)
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)
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)
78
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