Wapo Taco
Last inspected: Dec 8, 2025
50
Score
A routine inspection on December 8, 2025, at WAPO TACO, located at 7418 NW 410 in San Antonio, TX 78238, resulted in a High-Risk score of 50. Violations noted during this inspection included the absence of a Certified Food Manager, improper storage of raw seafood above produce, and incorrect sanitizer concentrations. WAPO TACO has had four inspections on record, with most previous inspections categorized as medium-risk.
6
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Routine
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Observed that the Certified Food Manager (CFM) was not present during most of the routine inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of kitchen operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that two responsible Food Handlers become CFMs so that the main CFM may leave for any of the following reasons: they go on vacation, they take sick days
228.31(b)
Sanitizer test kit not available
4-302.14
Person in charge not controlling unsafe operations
2-103.11(B)
Ready-to-eat food not date marked
3-501.17(A)
Outer openings not protected against pests
6-202.15(A)
Wiping cloths used or stored improperly
3-304.14(B)(1)
Equipment or utensils not clean
4-601.11(C)
50
Jul 15, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Backflow prevention air gap not adequate
5-202.13
Sanitizer test kit not available
4-302.14
Equipment or utensils not clean
4-601.11(A)
Insect control devices improperly placed or designed
6-202.13
Wiping cloths used or stored improperly
3-304.14(B)(1)
64
Jan 3, 2025
Routine
1 critical violation. 3 major violations.
View 4 violations
Observed plates and another type of flat tableware made from Barro in the kitchen. They were used to serve food for customers that dined in. The inspector informed the shift manager that they NEED to contact the manufacturer that produces the Barro dishes and ask to see how much lead content is inside each type of dish. Ensure that the establishment has a copy of lab testing for the Lead content for each type of food-contact dish and utensil. For flat tableware (plates and saucers) the maximum a
4-101.13(A)
Person in charge not controlling unsafe operations
2-103.11(B)
Food label missing or inaccurate
3-602.11(A)
Ready-to-eat food not date marked
3-501.17(A)
64
Aug 29, 2024
Routine
1 minor violation.
View 1 violation
Equipment or utensils not air-dried before storage
4-901.11
95
Feb 9, 2024
Routine
No violations found.
100
Jan 5, 2024
Routine
3 critical violations. 3 major violations.
View 6 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Toxic materials not stored separately from food
7-201.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food h
228.31(d)
Person in charge not present
2-101.11(A)
47
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