Tacos Tierra Caliente J
Last inspected: Nov 8, 2025
70
Score
Tacos Tierra Caliente J, located at 2003 W Alabama in Houston, TX, underwent a moderate risk inspection on November 8, 2025. This inspection identified seven minor violations, including issues with temperature measuring devices, proper holding temperatures for time/temperature controlled for safety (TCS) food, and the use of hair restraints by food employees. The facility has a history of mostly low-risk inspections across its twelve recorded evaluations.
12
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Nov 8, 2025
Routine Inspection (001)
7 minor violations. 2 corrected on site.
70
Jul 1, 2025
Complaint (003)
No violations found.
100
May 9, 2025
Complaint (003)
1 minor violation.
95
Feb 28, 2025
Complaint (003)
1 minor violation.
95
Jan 10, 2025
Reinspection (002)
No violations found.
100
Jan 7, 2025
Routine Inspection (001)
7 minor violations.
70
Aug 26, 2024
Complaint (003)
4 minor violations.
82
May 8, 2024
Reinspection (002)
2 minor violations. 1 corrected on site.
90
May 7, 2024
Routine Inspection (001)
18 minor violations. 4 corrected on site.
41
Mar 18, 2024
Reinspection (002)
6 minor violations.
74
Feb 27, 2024
Reinspection (002)
No violations found.
100
Feb 26, 2024
Routine Inspection (001)
15 minor violations.
47
Violations — Nov 8, 2025 Inspection
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(a)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
(corrected on site)
20-21.21(b)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
Substantial (Critical)
Serious (Major)
General (Minor)
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