TIJUANA TAXI CO
4400 S UNIVERSITY DR
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelves next to dry spices in back prep area and above hand sink by cookline.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on shelf at far end of cookline line. Employee discarded cup. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
- 33-16-4:Basic - Open dumpster lid. Trash and recycling dumpsters open. Repeat Violation Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline single door cooler left end of cookline, raw burger packs above open container cooked corn. Employee rearranged for proper separation. Corrected On-Site
Food safety inspection conducted on 3/21/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 11/19/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old day dot labels on clean containers in dish area.
- 33-16-4:Basic - Open dumpster lid.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Employees on cook line with soiled wiping cloths tucked into aprons. Employee removed all cloths. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw shrimp without washing hands first. Reviewed with manager and employees proper procedures and employee washed hands. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked food items in walk in cooler missing date marks. Per, employee prepared 11-16/17.
Food safety inspection conducted on 11/19/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 1/22/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Flip top cooler at the left end of cook line door not fully attached to unit. Flip top door comes off when open.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved towel to sanitizer solution. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed wire scrubbing material on cleaned pot in cook line. Operator moved to 3 compartment sink to be washed , rinsed and Sanitized. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blend cheese 46F Cold holding) blend cheese pulled from walk in cooler and portioned less than 4 hours ago. Flip top cooler in cook line ; salsa (48F - Cold Holding) held less than 4 hours ago. Operator placed on ice to quick chill. At end of inspection Salsa at 41F**Corrective Action Taken** Corrected On-Site
Food safety inspection conducted on 1/22/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 8/30/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling at entrance to dry storage room.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80F in cook line. Operator discarded water Corrected On-Site
- 14-33-4:Basic - Storage shelves with rust that has pitted the surface in ware washing area.
- 08B-12-5:Basic - Stored food not covered. Macaroni bites not covered in trauslen reach in freezer in kitchen. Operator covered Corrected On-Site
- 02D-01-5:Basic - Working containers of food (oil)removed from original container not identified by common name. Operator labelled oil during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station ; cold holding equipment;Blend cheese (50:F - Cold Holding); Coleslaw (51F - Cold Holding) less than 4 hours ago. Operator placed foods on ice to quick chill. Foods pulled from walk in cooler earlier. Foods not portioned or prepared today. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. End of cook line next to beverage air cooler. Operator installed during inspection. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 8/30/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).