Reports of Food Poisoning from Mexico Tipico in Port Lavaca, Texas

Posted in Outbreaks & Recalls,Salmonella on February 16, 2025

Reports of food poisoning from Mexico Tipico have been streaming in. Some as far back as November. With recent severe illnesses and hospitalizations, a food poisoning lawsuit is likely coming to Port Lavaca, Texas.

Here’s what we know so far about the food poisoning from Mexico Tipico situation, and what to do if you have become sick.

Food Poisoning from Mexico Tipico

Several reports of food poisoning from Mexico Tipico restaurant have been reported. The exact number of people involved in this outbreak is unknown at this time. But as more information becomes available, data should be published soon.

Food Poisoning Reported at

Mexico Tipico

421 N. Virginia, Port Lavaca 77979

Those experiencing similar gastrointestinal symptoms consistent with Salmonella food poisoning have indicated a common food source.

Mexico Tipico.

Local Facebook groups have even been talking about their recent experiences with food poisoning from Mexico Tipico restaurant.

Given the long list of health code violations, it isn’t surprising.

Mexico Tipico Had Several Violations on Food Service Inspection Reports

Food service inspections are an opportunity for the local health authorities to monitor restaurants’ adherence to established food safety standards. The regularity of those inspections varies from one jurisdiction to another.

Most of the time, it is once a year. Sometimes twice.

When initially checking the food service inspection report for Mexico Tipico, I found quite a few.

These inspections have taken place weekly, in fact. A sign that the health department is concerned about an ongoing problem.

These inspections began after a really bad inspection with serious health safety violations.

What did they find?

December 9, 2024

Observations began on December 9, 2024. The routine inspection took place between 11:00 AM and 11:45. Within that hour, several violations were observed. One of the most concerning involved the length of time temperature sensitive food was left out.

According to the report:

• “Sausage has been out since 6AM” (temperature was measured at 51° F – well within the “danger zone” where bacteria can rapidly reproduce to infectious numbers).
• Note indicating that “all food must be reheated to 165 degree.” Which indicated a deficiency in reheating temperature.
• Note indicating “need to document time food is kept out at room temperature.” Which indicated holding temperatures were not documented at the time of inspection.
• Note indicating “need to label sanitizer bucket.” Which indicated that the sanitizer bucket was not labeled. Unlabeled sanitizer containers can lead to cross-contamination or accidental poisoning.
• Sanitizer was measured at 200 ppm bleach. 50-100 ppm is the requirement. This high level of sanitizer concentration may be harmful.
• Note indicating “need food handlers for all employees.” A statement likely indicating that at least some of the staff working with food do not hold the Food Handlers Safety Certification. A state-required course that instructs food handlers safety procedures and state health code information.
• “Need to provide an asterisk by the items on the menu.” Likely referring to potential allergens or other warnings about items on the menu not fully cooked or seafood warnings.
• Note indicating “need a cooking thermometer.” Which indicated that staff were not measuring for safe internal temperature using a food thermometer. The only way to know if food has reached the minimum internal temperature to heat kill harmful pathogens, is to accurately measure with a food thermometer.
• “Rusted shelves need to be easily cleanable and seal wooden surfaces.” Porous surfaces can trap bacteria and other pathogens. Allowing for cross-contamination.
• Note indicating “clean droppings on top of dishwasher.” While the term “droppings” is not explained, but they did indicate further down on the report that there was “no evidence of insect contamination.
• “Store personal items in a designated area.” This is a violation because personal items stored in an area where food preparation takes place can provide a means for cross-contamination.

Overall, there were 25 demerit points against the restaurant. Some of these violations could be responsible for the food poisoning from Mexico Tipico situation.

December 11, 2024

A follow-up inspection was performed later that week. “Need food handlers” was reported again, indicating that at least some of the staff continued to work without the required state safety training, despite the warning just days prior.

From experience, this training has a small fee and can be completed in an hour or two online though accredited training programs. Training that could help prevent additional food poisoning from Mexico Tipico from occurring.

The restaurant received an additional two demerit points for this violation.

December 16, 2024

Just one week later, on December 16, 2024, the restaurant was inspected again. Likely another follow up.

More repeat violations were observed.

• Note indicating “label sanitizer bucket” indicates that this problem was still not resolved from the initial inspection.
• “Use scoop with handles,” likely refers to ice. But it could refer to other food items. Serving food with a tool without a handle means that every time the tool enters the ice, it could be handled. A handle can help prevent cross-contamination.

The restaurant received an additional four demerit points for these violations that could cause food poisoning from Mexico Tipico restaurant.

December 20, 2024

Several days later, on December 20, 2024, Mexico Tipico was inspected again. With repeat violations observed.

• “Keep paper towels at the hand sink” was noted. Providing appropriate supplies to dry hands prevents use of multiple-use towels or drying hands on clothing. It is also a health code requirement.
• A note indicating, “sanitizer bucket water should be between 50-100ppm” demonstrates the continued violation of appropriate sanitizer concentration requirements. This report did not indicate if the level was above or below the required 50-100ppm range.

The restaurant received an additional three demerit points for these violations.

January 15, 2025

The last available inspection report was for another “routine” inspection that took place on January 15, 2025. A single violation was observed.

“Cover food in cooler.” This earned the restaurant an additional three demerit points.

What is the Germ Causing the Food Poisoning from Mexico Tipico Outbreak?

Some sources indicate that a bacteria called Salmonella is the infection involved in the food poisoning from Mexico Tipico outbreak. However, based on the food service safety inspection reports, there could be other harmful germs making people sick.

Common foodborne pathogens include:

• Campylobacter
• Salmonella
• Shigella
• Listeria
• coli

What is Salmonella and How Do I Know if I Have It?

Salmonella is a microscopic bacteria too small to see with the naked eye. But this bad bug wallops quite a punch.

Common symptoms often include diarrhea, fever, and stomach cramps that last about a week (four to seven days).

Most people recover on their own without medical help. However, some people may experience complications warranting a trip to the doctor’s office. Or even the hospital.

Call a doctor if you have:

• Bloody stools
• Diarrhea and a fever higher than 102° F
• Diarrhea that doesn’t improve after three days
• Vomiting so severe it prevents you from keeping liquids down

Dehydration is a serious issue with illnesses involving diarrhea and vomiting.

Complications of Salmonella Infection

Most of the time, Salmonella illness involves intestinal symptoms. However, complications arise when the bacteria compromise the intestinal lining and enter other parts of the body through the bloodstream. From there, the bacteria can wreak havoc on the urinary tract, blood, bones, joints, and even the nervous system.

Seek medical attention right away if you experience any of these complications.

Reactive Arthritis

One of the more common complications of Salmonella infection is a condition called reactive arthritis. Salmonella can affect the collagen in the joints as well as little-known collagen in other parts of the body.

Places like the eyes and urethra.

Reactive arthritis symptoms include joint pain, painful urination, and eye pain. These symptoms can last for months, or even years in some people.

Irritable Bowel Syndrome

A common complication of Salmonella infection is irritable bowel syndrome (IBS). It can take quite some time for bowel habits to return to normal after Salmonella infections in some people.

What Should I Do If I Have Food Poisoning Symptoms?

If you have food poisoning symptoms after eating at Mexico Tipico in the past few months, you may be involved in this outbreak.

There are a few things that you can do to help your situation.

Make a List

If you are participating in the outbreak investigation, knowing what you ate will help narrow down a food source. Make a list of the foods you ate and where you ate them for the weeks prior to becoming sick. Be as thorough as possible. This information can be compared to others who became sick to determine the root cause.

Get Medical Attention

If you are seriously ill, seek medical attention. It may seem like a small stomach bug, but complications can escalate quickly.

Get Advice

If you have been seriously impacted by the food poisoning from Mexico Topico outbreak, you should get legal advice. An experienced Salmonella lawyer or food poisoning lawyer will know exactly what to do to ensure you get the justice you deserve.

The Lange Law Firm Can Help!

If you have been impacted by this potential Salmonella outbreak, The Lange Law Firm, PLLC is here to help. The firm has won millions of dollars for families with situations just like yours.

Missed work, medical bills, and other burdens associated with the illness add up. Don’t wait.

Call (833) 330-3663 or fill out the online submission form today for a free, no obligation consultation.

By: Heather Van Tassell (contributing writer, non-lawyer)