Taqueria El Karnicerito D.F.
Last inspected: Oct 13, 2025
67
Score
The most recent inspection for Taqueria El Karnicerito D.F., located at 9311 Fondren Rd in Houston, TX, was conducted on October 13, 2025, and resulted in a moderate risk score of 67. This inspection identified eight minor violations, including issues with temperature measuring devices, improper reheating methods, and the holding temperatures of time/temperature controlled for safety (TCS) foods. Historically, Taqueria El Karnicerito D.F. has maintained a pattern of low-risk inspections across its four recorded assessments.
4
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 13, 2025
Routine Inspection (001)
8 minor violations. 3 corrected on site.
67
May 21, 2025
Routine Inspection (001)
2 minor violations.
90
Dec 10, 2024
Routine Inspection (001)
4 minor violations. 1 corrected on site.
82
Aug 16, 2024
Routine
No violations found.
100
Violations — Oct 13, 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)
Reheating for hot holding. steam tables / bainmaries / warmers / similar hot food holding facilities may not be used for the rapid reheating of time/temperature controlled for safety (tcs) foods. prohibited hot food holding facility used for rapid reheating of time/temperature controlled for safety (tcs) food.
20-21.04(f)(02)
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)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
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)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be nonabsorbent.
(corrected on site)
20-21.22(a)
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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