[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on May 18 and does not represent the establishment’s current or future status.]
The Philadelphia Health Department conducted a routine health inspection at Taqueria El Jarocho on May 18. The health inspection report identified several major health code violations, including improper food storage, rodent activity, and food debris.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Taqueria El Jarocho
When: May 18, 2026
Where: 1138 S 13th St, Philadelphia, PA 19147
Taqueria El Jarocho serves traditional Mexican street food. According to the official inspection report, the violations included:
- The restaurant lacked a required employee health reporting procedure.
- Food residue, dishes, and utensils were found stored in a handwashing sink.
- The restaurant stores several raw animal foods above ready-to-eat food in the walk-in cooler. The staff was ordered to reorganize the food items during the inspection.
- Chlorine concentration in the sanitizing solution of the 3-bay warewashing sink was measured at 0 ppm instead of 50-100 ppm.
- Food items including pork, chicken, and sauces were stored cold on the steam table. During the inspection, the items were reheated on the stovetop at 165°F for 15 seconds.
- Cheese was stored at 46.5°F instead of the required 41°F or below in an undercounter refrigerator in the basement storage area.
- The restaurant was holding potentially hazardous, ready-to-eat food items for over 48 hours. The food items were kept in the walk-in cooler without a date marking. The items were properly labeled with the date during the inspection.
- A thermometer was not available or accessible in the undercounter refrigerator equipment in the basement.
- The inspection report identified evidence of rodent activity in multiple areas. Mouse droppings were found in the rear utility sink area, on the lower shelving, and on the floors in the rear utility sink area.
- At the beginning of the inspection, the cellar door was left open. The outer opening in the restaurant does not prevent the entry of insects, rodents, and other animals.
- Food items were not stored at least 6 inches above the floor in the walk-in cooler.
- The report stated that employees were not wearing hair restraints, such as nets, hats, or beard covers.
- Raw and unfinished wood was being used as shelves in the basement, and aluminum foil was being used to line the oven.
- The 3-compartment sink was improperly set up; it only has wash and sanitize sections and no rinse section to remove soap and debris. The staff was instructed to set up a proper sink during the inspection.
- Ice buildup was noted on the interior surface of chest freezers in the basement area.
- The food preparation sink had indirect plumbing and lacked an air gap of at least 1 inch.
- The toilet room lacked a lidded receptacle for the proper holding of sanitary napkins.
- Food debris was found under the cooking equipment. Unused equipment, including the ice machine and an undercounter fridge, were stored in the basement area.
- The restaurant hood filters had accumulated dust and grease.
The full inspection report is available online.
Follow-up Inspection
The inspection report noted that the restaurant must deep-clean and sanitize the facility before requesting a reinspection. A follow-up inspection will be performed to verify the compliance.
