Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Don Pablo Tacos & Tequila last inspected?
The most recent inspection on record was on Jul 2, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jun 9, 2026 to Jul 2, 2026.
Has Don Pablo Tacos & Tequila ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 9, 2026.
The Full Inspection History
2 inspections
Re-inspection
Jul 2, 2026
Infractions found
1 recorded violation
criticalCode —Other
Official Wording
Food is held at 4�C (40�F) or less
Inspector’s Notes
Corrected During Inspection: Thaw all hazardous foods maintaining a temperature of 4�C (40�F) or less
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 2, 2026 · Original Source
Compliance Inspection
Jun 9, 2026
Re-inspection required
4 recorded violations
minorCode —Cleaning and sanitizing
Official Wording
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s Notes
Corrected During Inspection: Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
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.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s Notes
Not in Compliance: Ensure hot water sanitizer is at 82�C or greater for at least 10 seconds
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.
Corrected During Inspection: Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4�C (40�F) or less, Ensure all hazardous foods are stored at 4�C (40�F) or less, Provide adequate refrigerated space for hazardous food storage
In Plain English
An issue that does not fit the common categories. Check the official wording for details.