El Taco Cafe
Last inspected: Dec 10, 2025
47
Score
EL TACO CAFE, located at 19202 Stone Oak Pkwy #111 in San Antonio, TX, underwent a high-risk inspection on December 10, 2025, resulting in a score of 47. This inspection identified one critical violation, two major violations, and eight minor violations, including issues with food date labeling and dish machine sanitizer concentration. Previous inspections for EL TACO CAFE have generally fallen into the medium-risk category.
8
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 10, 2025
Routine
1 critical violation. 2 major violations. 8 minor violations.
47
Jun 23, 2025
Routine
No violations found.
100
Feb 18, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations.
70
Sep 20, 2024
Routine
2 major violations. 5 minor violations.
64
May 13, 2024
Routine
1 critical violation. 2 major violations. 4 minor violations.
58
Dec 12, 2023
Routine
3 critical violations. 4 major violations.
43
Aug 31, 2023
Routine
3 major violations. 2 minor violations.
67
May 25, 2023
Routine
3 critical violations. 3 major violations. 3 minor violations.
41
Violations — Dec 10, 2025 Inspection
missing date labeling on TCS/RTE foods being held. Label all opened, thawed, or prepared onsite ready to eat temperature controlled for safety foods with an expiration date. Ensure expiration date does not exceed 7 days with prep date counting as day 1.
Dish machine failing to properly dispense sanitizer at required concentration. Sanitize cleaned wares in three compartment sink until repaired. Use test strips to ensure proper concentration of sanitizer
Store wet in use wiping cloths in sanitizing solution between uses. Do not use handsink to wash wiping cloths
cleaning needed (equipment, shelving, cooler handles, etc)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)(b)
Thawed cooked meat and pastor strips held at room temperature with food temperature of 60 degrees F. Said to have been thawing. Ensure proper thawing methods are used
Single service plastic food containers being used to hold foods in hot hold. Discontinue reuse of single service containers. Only use durable food containers that can retain good condition during heating and warewashing.
Plastic bowls and styrofoam bowls left in food containers as scoops. Only use durable scoops with handles that can remain above food
Cold hold units without visible thermometers. Ensure all cold hold units have thermometer near the door where warmest and easily readable.
Flies present in cook area. Back door propped open. Ensure outer openings are protected from entry of pests
Utensils observed cracked/broken. Remove from use when damaged
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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