Mr.Tinos Ice Cream &Tacos
Last inspected: Nov 9, 2025
64
Score
Inspectors have visited Mr.Tinos Ice Cream &Tacos five times, with records going back to 2024. Mr.Tinos Ice Cream &Tacos was last inspected on Nov 9, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
Across the inspection history, “proper cooling time and temperature” is the issue that surfaces most often, recorded three times.
That's lower than the typical Woodstock restaurant, which scores around 83. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 9, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed quat sanitizer in spray bottle >500 ppm. Sanitizer must be maintained at 200-400 ppm or as specified on manufacturers instructions. This was noted on the previous inspection but not corrected. COS by remaking to 200 ppm.
511-6-1.07(6)(g)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed soup cooked at 11am not cooled to 70°F within 2 hours of reaching 135°F. Temperature of soup was 77°F at 4:50pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. This is the 3rd consecutive violation under this code. There must be more active managerial control over this area to ensure corrections are made. NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)
511-6-1.04(6)(d)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemicals stored in unlabeled spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. This was noted on previous inspection but not corrected. COS by labeling.
511-6-1.07(6)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: bserved significant ice build-up on walk-in freezer door. Ice is preventing door from properly closing. Must fix.
511-6-1.05(6)(a)
64
Aug 25, 2025
Followup
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed birria prepared 8/24 not cooled to 41°F within 6 hours of reaching 135°F due to poor cooling methods and lack of monitoring. Temperature was 56°F in center. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed a significant amount of TCS foods such as tamales, cooked poblanos, cooked potatoes, soups, salsa, and more stored past 7 days. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.
511-6-1.04(6)(h)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed no person in charge (PIC) present and staff not knowledgeable on basic food safety requirements. There must always be a PIC present.
511-6-1.03(2)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed most recent inspection of 70/C from 6/29/25 not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed significant ice build-up on walk-in freezer door. Ice is preventing door from properly closing. Must fix.
511-6-1.05(6)(a)
61
Jun 29, 2025
Routine
4 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 7 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken thawing in vegetable sink and potentially contaminating ready-to-eat (RTE) foods. Compartment holding raw chicken was also storing tamale wraps as tamales were actively being stuffed and wrapped in 3-compartment sink. See Rule below:
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods in dessert prep top/reach-in unit in ice cream area being cold held above 41°F. Ambient temperature of unit was about 40.8°F; the temperature of TCS foods ranged between 44-47°F. TCS foods must be cold held at 41°F or below. COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed rice prepared at 1PM not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods. At 4:14PM rice was temping 121°F. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed crepe batter prepared 6/17 and cooked meat prepared 6/22 stored past 7 days. Crepe batter had a foul odor. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold build-up along interior portions of bulk ice machine in main kitchen. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food build-up along posterior crevice of deli slicer. Slicer was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be thoroughly washed, rinsed, and sanitized after use. Must clean.
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) foods in walk-in cooler stored uncovered. Items were not cooling. Foods must be kept covered while not in active use to prevent any potential overhead contamination. COS by covering.
511-6-1.04(4)(c)
43
Oct 8, 2024
Routine
2 critical violations. 1 major violation.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed sauces and cooked pork that were beyond 7 days from date mark - All TCS foods must be date marked and used within 7 day. The day that it is cooked/opened/prepped is counted as day 1. COS: Discarded all items that were beyond 7 days.
511-6-1.04(6)(h)
4-1A - food separated and protected
Inspector notes: Observed raw meat stored above tortillas and raw eggs stored above produce in walk in cooler - All raw meats shall be stored on the bottom shelf or in order of cooking temperature if stored above each other. COS: by reorganizing walk in cooler
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
Inspector notes: Observed multiple items in the prep cooler (Hot dogs, ham) without date mark. COS: Discarded unmarked items
511-6-1.04(6)(g)
67
Aug 20, 2024
Initial
No violations found.
100
Frequently Asked Questions
When was Mr.Tinos Ice Cream &Tacos last inspected?
The most recent health inspection at Mr.Tinos Ice Cream &Tacos on file is from Nov 9, 2025. The public record contains five inspections in total.
What is the most common violation at Mr.Tinos Ice Cream &Tacos?
Across the inspection record, “proper cooling time and temperature” has been cited three times, more than any other issue at Mr.Tinos Ice Cream &Tacos.
How does Mr.Tinos Ice Cream &Tacos compare to other restaurants in Woodstock?
Mr.Tinos Ice Cream &Tacos most recently scored 64 out of 100, which is lower than the Woodstock average of 83.
Has Mr.Tinos Ice Cream &Tacos' inspection record improved over time?
Yes. Recent inspections at Mr.Tinos Ice Cream &Tacos have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mr.Tinos Ice Cream &Tacos means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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