CANTINA'S MEXICAN GRILL
2507 S US HWY 27
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/1/2025
High Priority
7
Intermediate
7
Basic
11
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -sauce container in walk in cooler
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -by back door and mop sink
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while cooking food
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, drink cups by soda station
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
- 36-22-4:Basic - Floor area(s) covered with standing water by mop sink
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar hand sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on ice machine
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in upright reach in cooler by grill
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover under prep table in kitchen
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked carnitas in walk in cooler
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pico de gallo in reach in cooler on cook line **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw fish and raw shrimp in reach in drawer on cook line **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --raw chicken (46F - Cold Holding), per operator held more than four hours. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (46F - Cold Holding), per operator held more than four hours. Operator discarded.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -stainless steel cleaner by canned fruit under prep table in kitchen.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -lettuce in hand sink on cook line
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line or bar. Operator replaced. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -portioned salsa at server station. Provided form to operator. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan in walk in cooler behind bar
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -in bar
Food safety inspection conducted on 4/1/2025 revealed 25 total violations (7 high priority, 7 intermediate, 11 basic).
Inspection on 12/20/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage above walk in freezer - From follow-up inspection 2024-12-20: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep foods on cook line. Operator removed. **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean container. Manager removed **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board in prep area. Manager removed. **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in across from cook line. - From follow-up inspection 2024-12-20: **Time Extended**
- 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Stored on shelf next to seasonings and above bucket of shrimp on prep table. Manager removed. **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
- 12A-10-4:High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male cook scratched bare back with gloves on.proceeded to cut lemon and avocado with no glove change or hand washing. - From follow-up inspection 2024-12-20: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line and green cutting board in prep area soiled. - From follow-up inspection 2024-12-20: **Time Extended**
Food safety inspection conducted on 12/20/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 12/9/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage above walk in freezer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep foods on cook line. Operator removed. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Cooking oil on floor on cook line. Manager removed **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean container. Manager removed **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board in prep area. Manager removed. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwave on cook line soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in across from cook line.
- 41-07-4:High Priority - Container of medicine improperly stored. Stored on shelf next to seasonings and above bucket of shrimp on prep table. Manager removed. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer in the kitchen. chlorine 0 ppm **Warning**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male cook scratched bare back with gloves on.proceeded to cut lemon and avocado with no glove change or hand washing.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line and green cutting board in prep area soiled.
Food safety inspection conducted on 12/9/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).