LA CORONA TAQUERIA

Contact & location

Address

601 N 4TH ST
San Jose, CA 95112

Phone

+14089259336

Website

http://burritophile.com/

Email

tcmundo@yahoo.com

Hours

Mon–Sun

8:30 a.m. – 9 p.m.

Hours from osm, verified 2026-05-03. Times are local Pacific.

Mo-Su 08:30-21:00

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00450826 Issued 20-APR-2007 · Expires 31-MAR-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-10-01 ROUTINE INSPECTION Passed Score 92
  1 item noted

  • Critical K14 Food contact surfaces clean, sanitized
    0PPM sanitizer measured at mechanical dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Use available 3 compartment sink to wash dishes until mechanical dishwasher is repaired.
  View public record →
• 2025-04-23 ROUTINE INSPECTION Passed Score 82
  5 items noted

  • K26 Approved thawing methods used; frozen food
    Frozen pork found thawing on the countertop at ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
  • K06 Adequate handwash facilities supplied, accessible
    Liquid hand cleanser does not dispense from hand wash sink at bar. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
  • K27 Food separated and protected
    Raw food of animal origin stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food stored in vicinity of hand wash sink. [CA] All food shall be separated and protected from possible contamination.
  • Critical K14 Food contact surfaces clean, sanitized
    Sanitizer concentration in active mechanical dishwasher measured 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Use available 3 compartment sink for warewashing.
  • K07 Proper hot and cold holding temperatures
    Cooked beef held at preparation table measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
  View public record →
• 2024-07-11 ROUTINE INSPECTION Passed Score 87
  5 items noted

  • K06 Adequate handwash facilities supplied, accessible
    Hand wash sink at cook line is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.[COS]
  • K40 Wiping cloths: properly used, stored
    Wet/soiled wiping towels stored on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K07 Proper hot and cold holding temperatures
    Sliced tomatoes and salsa in preparation refrigerator at service line measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of preparation refrigerator measured at 49F[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
  • K14 Food contact surfaces clean, sanitized
    Sanitizer concentration in 3 compartment sink measured at 25PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
  View public record →

Other details

Cuisine

mexican

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.