Taqueria El Tequilla
Last inspected: Feb 25, 2026
86
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. The newest entry in the record is dated Feb 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
That's lower than the typical Savannah restaurant, which scores around 91. The file should reassure diners considering a visit.
2
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 25, 2026
Routine
3 minor violations. 1 corrected on site.
View 3 violations
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed paper towels to be stored on the floor in a side storage room. RCA: All single service items shall be stored at least 6 inches off the floor. (511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location)
511-6-1.05(10)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed exposed raw wood throughout the facility. RCA: Seal all wood within the facility so that it is non absorbent and easily cleanable. Rule: 511-6-1.05(1)(g) - Wood, Use Limitation (C) (g) Wood, Use Limitation. 1. Except as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker may not be used as a food-contact surface.
511-6-1.05(1)(g)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a styrofoam cup and a plastic cup being used as scoops in the dry goods. CA: PIC removed the cups and supplied scoops with handles.
511-6-1.04(4)(k)
86
Feb 8, 2025
Routine
2 critical violations. 3 major violations. 3 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw beef stored directly over shredded lettuce in the reach in cooler. Observed raw pork stored directly over cooked shredded pork in the reach in cooler. CA: Employee rearranged items in reach in cooler to comply with proper food storage rules. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several items stored in reach in coolers in the facility stored above 41°F. These include cooked beef, raw pork, cooked chicken, cooked pork, and cooked rice. CA: Employee removed food items from the coolers and set them aside to be discarded. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed no CFSM displayed in public view. Observed the responsibility of the CFSM not being met due to multiple risk violations present at time of the inspection. RCA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
511-6-1.03(3)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC to not have active managerial control over the facility due to multiple priority violations at time of inspection. Priority violations include proper cold holding, proper separation of RTE and raw foods, and adequate hand washing facilities. RCA: 511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC
511-6-1.03(2)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap, paper towels or hot water available at the hand washing sink at the time of inspection. After a conversation with the PIC, hot water was turned off at the sink due to a sewage back up due to the failing septic system. CA: PIC placed soap and paper towels at the hand sink for use. PIC turned on hot water at sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
511-6-1.07(3)(a)
55
Frequently Asked Questions
When was Taqueria El Tequilla last inspected?
The most recent health inspection at Taqueria El Tequilla on file is from Feb 25, 2026. The public record contains two inspections in total.
How does Taqueria El Tequilla compare to other restaurants in Savannah?
Taqueria El Tequilla most recently scored 86 out of 100, which is lower than the Savannah average of 91.
Has Taqueria El Tequilla's inspection record improved over time?
Yes. Recent inspections at Taqueria El Tequilla have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria El Tequilla means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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