[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on April 25. Reinspection is scheduled for May 11, and conditions at the establishment may change. This report does not convey the present or future status of the establishment.]
A routine health inspection was conducted at Mexta on April 25 by the Austin Public Health Department. The restaurant was noted for violations including improper food holding temperatures, handwashing sinks without required supplies, and unclean utensils.
Due to multiple health code violations, the restaurant received a low score, and a reinspection is scheduled on May 11.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Mexta
- When: April 25, 2026
- Where: 106 E 6th St, Suite #110, Austin, TX 78701, United States
- Score: 67
Mexta offers traditional Mexican flavors and a trendy and cozy dining experience. According to the inspection report, the violations included:
- Employees did not properly wash their hands before food preparation. The report noted that the employees were handling exposed food, clean utensils, and unwrapped single-use articles without washing their hands.
- The handwashing sink at the bar and in the kitchen lacked soap.
- The report states that hot and prepared foods were left uncovered. The shellstock labels were not date-marked.
- The food-contact surfaces and utensils were not clean. Residue consistent with mold was found in the ice machine.
- Discolored cutting boards, stickers, and glue residue on food containers, and a dirty can opener blade were noted during the inspection.
- Cooked beef was stored at 98°F, and beans and corn were stored in a hot well at 119°F. The items were not kept hot enough. Food must be rapidly reheated to at least 165°F for 15 seconds.
- The report observed raw beef, chicken, and shrimp measured at 50°F in a lowboy, while salsa and raw beef were stored in a prep cooler at 49°F. The cold holding temperature for food items is 41°F or lower.
- The restaurant menu did not include warnings about undercooked or raw food.
- Poisonous or toxic material was not labeled properly with common names.
- The report found an unprotected outer opening, which could allow pests to enter the facility.
- Food items like corn were not stored at least 6 inches above the floor in the upstairs prep area.
- A container of chemical sanitizing solution was stored on the floor.
- Clean utensils were not covered or inverted, preventing the self-draining process. Utensils were not air-dried after cleaning and sanitizing.
- The inspection report observed dirty cutting blocks and boards, which could no longer be effectively cleaned and sanitized.
- The restaurant failed to provide sanitizing strips or thermal test strips to measure the concentration of the sanitizing solution.
- Dirt, dust, food residue, and debris were noted on the non-food contact surfaces.
- Dust buildup was noted on AC vents in the walk-in cooler and on ceiling vents in the kitchen area. Standing water was also found in the bar area.
- The report noted that the sewage was not properly directed to disposal. The plumbing system was not built or maintained according to the law.
- Pipes were leaking in the kitchen sink and in the upstairs dish area.
A detailed inspection report is available here.
Follow-up Inspection
Due to major health and safety code violations, the restaurant received a score of 67. The report mentioned that a reinspection will be conducted on May 11 to verify compliance.
