Achilitos Taqueria
Last inspected: Jan 8, 2026
90
Score
The health department has logged nine inspections at Achilitos Taqueria, the earliest from 2022. Inspectors last stopped by on Jan 8, 2026. 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 two violations to closer to eight violations per visit.
The most common issue across all inspections has been “in-use utensils between-use storage”, showing up three times.
Restaurants in Jamaica Plain average 83, so Achilitos Taqueria is doing better than most peers. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine
2 minor violations.
View 2 violations
Nonfood contact surfaces (c)
Inspector notes: Excess moisture observed on teh lower shelf of the open air front service cooler. Clean to remove and make any necessary repairs.
590.004/4-602.13-C
Nonfood-contact surfaces (c)
Inspector notes: Multiple electric fryers observed being used with no type of suppression/Ansul ssystem above them. Discontinue use unless otherwise authorized by the City of Boston Health Department.
590.004/4-202.16-C
90
Apr 7, 2025
Routine
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Hot holding :chorizo 109F-130F diced grilled chicken 130F-133F all products were discard by chef and PIC. PIC made a fresh batch. Final cooking temp chorizo 194F. (corrected on site) PIC to review hot holding and train staff.
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cold holding guacamole 44F . PIC voluntarily discard the small portion of guacamole and removed a fresh btach from the walking cooler temp 36F. Retrain staff to monitor cold holding temperature. Unit temp at 36F thermometer located inside of unit. (Corrected on site)
590.003/3-501.16-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: CFPM to provide additional training to staff to address violation as noted on the inspection report and documet training.
590.002(D)/2-103.11-PF
Washing fruits and vegetables (pf)
Inspector notes: Observed whole mangos being peeled without being washed before. Discontinue and washbefore peeling. (Corrected on site by PIC) Per staff mangos were wash before inspector observed mango in the original delivery box. (place in a clean container after washing )
590.003/3-302.15-PF
Capacity-quantity and availability (pf)
Inspector notes: Hot water throughout the establishement observed fluctuating between 58F-100F. Repair and provide invoice from a licensed plumber.
590.005/5-103.11-PF
In-use utensils between-use storage (c)
Inspector notes: Single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand (corrected on site)
590.003/3-304.12-C
Miscellaneous sources of contamination (c)
Inspector notes: Observed staff washing whole mangos in the 3 bay sink . Discontiue start using available indirect to waste prep sink available on site.
590.003/3-307.11-C
Characteristics-materials for construction and repair (c)
Inspector notes: Observed cardboard lining shelvings downstairs in the basement area. Discontiue
590.004/4-101.11-C
Food storage containers identified with common name of food (c)
Inspector notes: Multiple squeze bottles observed without lables. Provide lables when removed from original containers.
590.003/3-302.12-C
45
Jul 30, 2024
Routine
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Cooling (p)
Inspector notes: Employee observed prepping guacamole final temperature 48F and ready to sell before cooling. CFPM to retrain staff on cooling process. Guacamolec was removed and place in the walking cooler. Final temperaure: Guacamole 38F.
590.003/3-501.14-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Hot holding :Chicken 118F Pork 112-128F beef 106F all products were discard by chef and PIC. PIC to review hot holding and train staff.
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Guacamole temp at 48F pico de galo 45F mango salsa 51F diced tomato 45F sweet corn 46F. All products were pepped 30 minutes before. All products were palced in the walking cooler until temperature of 41F below was reached. Retrain staff to monitor cold holding temperature. Unit temp at 37F thermometer located inside of unit. Corrected on site
590.003/3-501.16-P
Reheating for hot holding (p)
Inspector notes: Staff observed reheating multiple proteins below 165F. All proteins final reheating temperaure of 165F and up was veryfied before placing in the hot holding. PIC to retrain staff on reheating.
590.003/3-403.11-P
Handwashing cleanser availability (pf)
Inspector notes: No hand soap available at the warewashing and kitchen main hand sink. Provide and maintain. (COS)
590.006/6-301.11-PF
Capacity-quantity and availability (pf)
Inspector notes: Hot water throughout the establishement observed fluctuating between 60F-115F. Repair.
590.005/5-103.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Designate a PIC who's knowlegeable and present at all ours of operation. Person in charge must be present demonstrates knowledge and performs duties PIC was unable to demonstrate cooling process illness policy cold holding and reheating. Educational material will be provided for PIC to retrain and train staff.
590.002(D)/2-103.11-PF
Miscellaneous sources of contamination (c)
Inspector notes: Observed staff washing avocados in the 3 bay sink . Discontiue start using available prep sink after wash rinse and sanitize.
590.003/3-307.11-C
Handwashing signage (c)
Inspector notes: No employee must wash hand sign observed at the warewashing and kitchen main hand sink. Provide
590.006/6-301.14-C
Effectiveness-hair restraints (c)
Inspector notes: Staff prepping guacamole observed without hair restraint. Provide (COS)
590.002/2-402.11-C
Toilet room receptacle covered (c)
Inspector notes: Bathroom trash can observed without cover. Provide
590.005/5-501.17-C
In-use utensils between-use storage (c)
Inspector notes: In use knife and utensils observed stored in stagnant water. Discontinue.
590.003/3-304.12-C
32
Apr 22, 2024
Routine
1 critical violation. 1 major violation.
View 2 violations
Backflow prevention air gap (p)
Inspector notes: Prep sink on cooking line will need to have an air gap installed.
590.005/5-202.13-P
Handwashing sinks-location and placement (pf)
Inspector notes: At this time found that the PIC removed a hand sink between the cooking line and three bay sink because it was leaking. PIC will need to replace missing hand sink right away. Other hand sink will be used until installed.
590.005/5-204.11-PF
78
Apr 3, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Backflow prevention air gap (p)
Inspector notes: Prep sink on cooking line will need to have an air gap installed.
590.005/5-202.13-P
Handwashing sinks-location and placement (pf)
Inspector notes: At this time found that the PIC removed a hand sink between the cooking line and three bay sink because it was leaking. PIC will need to replace missing hand sink right away. Other hand sink will be used until installed.
590.005/5-204.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: PIC will need to properly label all bulk food containers in basement and cooking line.
590.003/3-302.12-C
74
Dec 1, 2023
Routine
No violations found.
100
May 25, 2023
Routine
1 major violation.
View 1 violation
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No Bodily fluid clean up kit on site - Provide
590.002/2-501.11-PF
90
Jul 14, 2022
Routine
1 major violation.
View 1 violation
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: There are ready to eat items such as dressings and cut vegetables that are stored with no date marking labels. Make sure all the ready to eat items that are held for more than a day have a date mark on them.
590.003/3-501.17-PF
90
Apr 13, 2022
Routine
2 major violations. 2 minor violations.
View 4 violations
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: At this time the PIC could not find the vomit clean up kit. Please provide.
590.002/2-501.11-PF
Sanitizing solutions testing devices (pf)
Inspector notes: PIC will need to provide quats test strips at re-inspection. Test strip provide are not the correct ones.
590.004/4-302.14-PF
Ventilation hood systems filters (c)
Inspector notes: Clean hood filters and have hood cleaned. expired Jan 2022 before re-inspection date.
590.004/4-202.18-C
In-use utensils between-use storage (c)
Inspector notes: Discontinue to store tongs on oven door handle.
590.003/3-304.12-C
74
Frequently Asked Questions
When was Achilitos Taqueria last inspected?
The most recent health inspection at Achilitos Taqueria on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Achilitos Taqueria?
Across the inspection record, “in-use utensils between-use storage” has been cited three times, more than any other issue at Achilitos Taqueria.
How does Achilitos Taqueria compare to other restaurants in Jamaica Plain?
Achilitos Taqueria most recently scored 90 out of 100, which is higher than the Jamaica Plain average of 83.
Has Achilitos Taqueria's inspection record improved over time?
No. Recent inspections at Achilitos Taqueria have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Achilitos Taqueria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Achilitos Taqueria inspected?
Based on the inspection history on file, Achilitos Taqueria is inspected around two times per year on average.
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