Taqueria Oaxaqueña II
Last inspected: Apr 20, 2026
100
Score
The health department has logged four inspections at Taqueria Oaxaqueña II, the earliest from 2024. The latest inspection on file is from Apr 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly four violations earlier in the record.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged three times.
The city-wide average for Canton sits at 86, putting Taqueria Oaxaqueña II on the better side of that line. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine
No violations found.
100
May 1, 2025
Routine
3 critical violations. 4 minor violations. 6 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed tub of butter sitting on counter temping 69°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below or use Time as a Public Health Control (TPHC). COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed lettuce in reach in cooler prepped at 12 PM temping 50°F at 4 PM. TCS foods shall cool from 70°F to 41°F within 4 hours. Lettuce was stored in a large, deep container covered with a lid. COS by placing lettuce in smaller portions uncovered.
511-6-1.04(6)(d)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed chicken wings prepared on 4/26/25 stored in pre-portioned sandwich bags temping 44°F in reach in cooler. TCS foods shall cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. These wings were potentially placed in these bags before reaching 41°F. COS by discarding.
511-6-1.04(6)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed lettuce stored in a large, deep container covered with a lid while still cooling. Proper cooling methods: Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the...
511-6-1.04(6)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed sanitizer bucket in main kitchen <50 ppm Cl-. Wiping cloths must be stored in a Cl- solution of 50-100 ppm Cl-. COS by making new solution of 50 ppm Cl-.
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed wet stacking of dishes on shelf near 3 comp sink. Must let dishes and utensils completely air dry before stacking. COS by separating dishes.
511-6-1.05(10)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed hole in floor near fryer and holes in wall of dry storage. All physical facilities must be maintained in a state of good repair. Must fix.
511-6-1.07(5)(a)
52
Oct 3, 2024
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1D - time as a public health control: procedures and records
Inspector notes: Observed no time documentation on squirt bottles holding salsa. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to excee...
511-6-1.04(6)(i)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed chlorine sanitizer bucket in dining room at 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine must be held between 50 - 100 ppm. COS by remaking sanitizer at 50ppm.
511-6-1.04(4)(m)
82
Sep 23, 2024
Routine
5 critical violations. 6 major violations. 1 minor violation. 8 corrected on site.
View 12 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed server handling dirty customer plates and cups and failing to wash hands prior to handling new plates of food and preparing new drinks. See Rule below:
511-6-1.03(5)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee handling raw beef, shrimp, and chicken with gloved hands and failing to change gloves prior to switching tasks. Employee also attempted to wash hands while wearing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee to remove gloves and wash hands.
511-6-1.04(4)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed salsa cups and cabbage left sitting outside of temperature control and temping above 41°F. Also observed squirt bottles of salsa being offered at dining tables (temp was 62°F) in a similar manner as condiment bottles; this is not acceptable as product is being subject to temperature abuse. These items must be cold held at 41°F or below. COS by discarding.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked pork intestines left sitting out at room temperature. Temperature was 88°F. This item must be hot held at 135°F or above. COS by reheating and placing in steam table.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed TCS foods items prepared on previous days not discarded after 7 days. 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 appropriately marked with a date or day that exceeds 7 days. COS by discarding. NOTE: If food is frozen, must have day of prep and day of thaw on pan.
511-6-1.04(6)(h)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Facility does not have signed copies of employee health policy. CFSM stated that forms were at owners house. Please advise that forms must be maintained onsite and easily accessible at time of inspection.
511-6-1.03(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap at back handwashing sink. Soap must be supplied at all handwashing sinks. COS by replenishing soap.
511-6-1.07(3)(a)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no clear clean-up procedure for vomiting and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
511-6-1.03(6)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chlorine sanitizer bucket >200 ppm. Must be between 50-100 ppm. COS by diluting to 50 ppm.
511-6-1.07(6)(e)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food debris on deli slicer. CFSM stated that slicer had not been used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be washed, rinsed, and sanitized after each use. Slicer must be cleaned.
511-6-1.05(7)(a)
1-2B - certified food protection manager
Inspector notes: Certified Food Safety Manager (CFSM) is not following the responsibilities of the CFSM, specifically when it comes to staff training on food safety and handling. There were several critical violations observed that have the potential to cause serious foodborne illness. See Rule below:
511-6-1-.03(3)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed beef soup, rice, and beans cooling on ice baths with an insufficient amount of water/ice. Ice water was barely in contact with pan. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. COS by correcting ice bath.
511-6-1.04(6)(e)
25
Frequently Asked Questions
When was Taqueria Oaxaqueña II last inspected?
The most recent health inspection at Taqueria Oaxaqueña II on file is from Apr 20, 2026. The public record contains four inspections in total.
What is the most common violation at Taqueria Oaxaqueña II?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Taqueria Oaxaqueña II.
How does Taqueria Oaxaqueña II compare to other restaurants in Canton?
Taqueria Oaxaqueña II most recently scored 100 out of 100, which is higher than the Canton average of 86.
Has Taqueria Oaxaqueña II's inspection record improved over time?
Yes. Recent inspections at Taqueria Oaxaqueña II have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria Oaxaqueña II 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 Taqueria Oaxaqueña II inspected?
Based on the inspection history on file, Taqueria Oaxaqueña II is inspected around three times per year on average.
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