Cantina Viajero
Last inspected: Jan 5, 2026
70
Score
Cantina Viajero appears in inspection records eight times, starting in 2023. The most recent report on file is from Jan 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Trinity restaurant, which scores around 79. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
29-42-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on appetizer menu does not notate that it is undercooked. Consumer advisory has asterisk next to it. Operator put asterisk next to all ahi tuna on menu **Corrected On-Site**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages ext to steam table at expo, with bottles of alcohol in bar, operator moved beverages to designated location **Corrected On-Site**
12B-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket touching box of tea, operator moved bucket **Corrected On-Site**
21-44-1
70
May 14, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill chicken (90F - Hot Holding) Added water out back on grill. Retemp -189 degrees Cooked onions on stove chicken (110F - Hot Holding) Retemp 174 degrees **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 live flying insects at ice cream freezer. Employee killed **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli butter (47F - Cold Holding); shredded jack cheese (46F - Cold Holding) **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Ice cream **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salsa cooler. **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Chorizo on rack of deli cooler. Employee covered **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-14: **Time Extended**
08B-12-5
52
May 12, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects found 2 live flying insects at ice cream freezer. Employee killed **Warning**
35A-02-7
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh wild snapper sold in ceviche. Served raw. ***Fish must be fully cooked or discarded**** **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli butter (47F - Cold Holding); shredded jack cheese (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill chicken (90F - Hot Holding) Added water out back on grill. Retemp -189 degrees Cooked onions on stove chicken (110F - Hot Holding) Retemp 174 degrees **Corrective Action Taken** **Warning**
03B-01-6
Basic - Ice buildup in reach-in freezer. Ice cream **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salsa cooler. **Warning**
22-16-4
Basic - Stored food not covered. Chorizo on rack of deli cooler. Employee covered **Corrected On-Site** **Warning**
08B-12-5
45
Jan 10, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawers on cook line- raw chicken over cheese, operator moved chicken to bottom **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In condiment holder in bar- watermelon (51F - Cold Holding), will add to time control, moved back to cooler, out of refrigeration for 1 hour **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Tray of rolls on top of sink, operator moved to holding unit **Corrected On-Site**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating apple in prep room, discussed with manager on duty and staff
12B-02-4
Basic - In-use utensil stored in sanitizer between uses. Tongs at broiler in sanitizer , operator removed . **Corrected On-Site**
10-18-5
61
May 7, 2024
Complaint Partial
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer - snapper (44F - Cold Holding), operator put on ice, 43F at end of inspection **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill- Poultry (116F - Hot Holding)put in pan after lunch, 15 minutes ago, Operator discarded. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
22-02-4
67
Jan 11, 2024
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked chip up off floor then touched clean bowl of chips without washing hands
12A-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty glasses in dish area then touched clean glass and scooped ice into glass without washing hands
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork in walk in cooler made yesterday, no temperature monitoring
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (49F - Cold Holding) in walk in cooler, made yesterday, no temperature taken
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer with ice in it at hand sink at bar, strainer removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink, operator put paper towels at hand sink **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf above reach in cooler on cook line, keys removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Containers of oil stored on floor in kitchen
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled, microwave cleaned **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to soda syrup boxes in kitchen, sign posted at hand sink **Corrected On-Site**
31B-04-4
30
Jul 20, 2023
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Displayed food not properly protected from contamination. Fruit at bar located within reach of customers, operator will move to other location.
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawer on cook line- raw beef over bread, operator moved beef to bottom **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, operator moved to other wall in bar hand wash sink has colander, operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at sink near cook line, handle spins
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls used for tortilla chips next to hand wash sink under towel dispenser,operated moved. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on 1 cook **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 cook **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation.
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter at expo line over clean cups, moved to bottom shelf **Corrected On-Site**
21-44-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket at expo line 0 ppm, corrected to 400 ppm **Corrected On-Site**
21-08-4
43
Jan 6, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Cantina Viajero last inspected?
The most recent health inspection at Cantina Viajero on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Cantina Viajero?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Cantina Viajero.
How does Cantina Viajero compare to other restaurants in Trinity?
Cantina Viajero most recently scored 70 out of 100, which is lower than the Trinity average of 79.
Has Cantina Viajero's inspection record improved over time?
Results have been roughly steady. Inspections at Cantina Viajero have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cantina Viajero 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 Cantina Viajero inspected?
Based on the inspection history on file, Cantina Viajero is inspected around three times per year on average.
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