More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was La Mexicana Tacos last inspected?
The most recent inspection on record was on Feb 19, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Mar 13, 2025 to Feb 19, 2026.
Has La Mexicana Tacos ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Mar 13, 2025.
The Full Inspection History
5 inspections
Inspection
Feb 19, 2026
Non-critical violations only
2 recorded violations
minorCode 8AContamination
Official Wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from New York State Department of Health, Feb 19, 2026 · Original Source
Inspection
Dec 29, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 29, 2025 · Original Source
Re-Inspection
Jun 26, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 26, 2025 · Original Source
Re-Inspection
Apr 3, 2025
Critical violations found
1 recorded violation
criticalCode 7FFood temperature
Official Wording
Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, Apr 3, 2025 · Original Source
Inspection
Mar 13, 2025
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.