DirtyFLRestaurant Inspection Data

CHIDO MEXICAN GRILL

CHIDO MEXICAN GRILL has 7 health inspections on file for its GLEN ST MARY location, with an overall rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 7 reports on file

US 90
Florida, 32063
Baker County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

8/28/2025· 7mo ago

Visit ID: 13495252

Met Inspection Standards
  • N/A:No Violations Were Observed

8/18/2025· 8mo ago

Visit ID: 10896334

Follow-up Inspection Required

2 high, 4 int, 11 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on side of bulk ice bin not inverted or covered, operator inverted. Corrected On-Site
  • 21-16-4:Basic - Clean linens stored in improper location. Clean linens stored on the floor of the office.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on bag of tortillas.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean pans stacked while wet. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Fryer oil container stored on floor. Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored between reach in cooler and reach in cooler door. Tongs stored on oven door handles. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cook line oven has build up of food debris. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer uncovered chile rellenos and in prep area uncovered container of chipotle peppers. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall of cook line stained with food grease. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink, mop sink and three compartment faucets leaking.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
  • 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. Chlorine dish machine at 0ppm, chlorine solution container empty, per operator receiving delivery later in the day. Instructed employee to set up three compartment sink. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bucket of ice on cook line, salsa (52F - Cold Holding), operator added more ice and had employee stir. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris in microwave at pass through window. Cutting board on cook line and prep line with food residue staining. Can opener with food debris on blade.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink, operator provided. Corrected On-Site
  • 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. In walk in cooler beans,beef and pork from Saturday missing product date marking. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle of bleach on shelf under prep table.

2/10/2025· 1y 2mo ago

Visit ID: 8876202

Follow-up Inspection Required

4 high, 2 int, 13 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table. Employee drink in reach in freezer. Operator relocated drinks. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartments sink, clean metal containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on cook line has torn door gaskets and a broken door handle. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bulk container of chips stored on the floor. Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife between reach in cooler doors. Tongs stored on oven door handles. Ice bucket on bulk ice bin not inverted or covered for protection. Operator relocated items. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of bar counter soda dispenser for Coca-Cola has residue build up behind nozzle. Employee began to clean. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler behind flip top has build up of debris.
  • 08B-12-5:Basic - Stored food not covered. In the reach in freezer, uncovered tamales and chile rellenos. In the walk in cooler, uncovered beans.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On prep table, vacuum packed fish still frozen thawing at ambient air temperature. Operator had employee relocated and cut open the packaging. Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind bulk ice bin has build up of dust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop sink. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar counter sanitizer solution at 0ppm, operator asked employee to add chlorine bleach. **Corrective Action Taken**
  • 41-07-4:High Priority - Container of medicine improperly stored. By the prep area, hydrogen peroxide of tortillas. Operator relocated the medicine. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in kitchen area land on operator, employee attempted to remove fly. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw chorizo in package over unwrapped ready to eat chile rellenos. Employee relocated the chile rellenos. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, salsa (49F - Cold Holding) per operator refilled container recently. Operator relocated the salsa to the walk in cooler to bring back to temperature range. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. Corrected On-Site
  • 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. In the walk in cooler, tamales prepared the day before not date marked.

8/30/2024· 1y 7mo ago

Visit ID: 8875722

Met Inspection Standards
  • N/A:No Violations Were Observed

8/29/2024· 1y 7mo ago

Visit ID: 8786449

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin deflector plate with mold like substance in the corner. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartments sink, clean metal containers stacked while wet.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cook line missing handle. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Fryer oil on the floor at the end of the cook line. Soda syrup boxes in the prep area on the floor. Operator relocated the items from the floor. Bulk chips containers stored on the floor. Corrected On-Site Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife on the cook line between flip top door and side of the reach in cooler. Tongs on the oven door handles on the cook line. Operator relocated the utensils. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage in men's restroom.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken and frozen raw beef on crash cart thawing at ambient air temperature. Operator relocated to the walk in cooler. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket at entrance to kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw beef. Operator switched the storage levels. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pass through window, portioned salsa in styrofoam cups (54/62F - Cold Holding). Operator states portioned around 2. Relocated the cups to the walk in cooler. Discussed time as public health control with operator. At conclusion of inspection salsa second temperature 15 minutes (60/47F - Cold Holding). In the cook line reach in cooler, cut tomatoes (47F - Cold Holding); beef (46F - Cold Holding); shrimp (48/54F - Cold Holding); chicken (47F - Cold Holding) per operator door had been left open after lunch rush. Employee placed ice baths on all items. At conclusion of inspection cut tomatoes second temperature (44F - Cold Holding); beef second temperature (43F - Cold Holding); shrimp second temperature (44/47F - Cold Holding); chicken second temperature (44F - Cold Holding). **Corrective Action Taken** Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bar counter sanitizer solution 200+ppm. Operator asked employee to add water. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler open container of milk from Tuesday with no product date marking.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance at bar counter soda dispenser underside and nozzles. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach missing label on chemical storage shelf.

12/12/2023· 2y 4mo ago

Visit ID: 8385203

Met Inspection Standards

1 high, 3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots on the deflector plate.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on the side of the bulk ice bin not inverted or covered. Operator inverted the ice bucket. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line missing door handle for the flip top door.
  • 08B-38-4:Basic - Food stored on floor. Container of cooking lard stored on the floor. Operator relocated the container. Corrected On-Site
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle and cheese grater between flip top reach in cooler doors and side of equipment. Operator relocated all utensils. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on both sides of the cook line have old food debris on and under the rotating plate.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression system under the cook line hood system, has build up of grease. Underside of soda dispenser behind bar counter has mold like substance behind the soda nozzles. Operator had employee clean the soda dispenser. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open during inspection.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In the cook line flip top reach in cooler, unwashed avocados with the sticker still attached.
  • 08B-12-5:Basic - Stored food not covered. In the standup reach in freezer, uncovered containers of tamales and Chile rellenos. Employee covered both items. Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. First aid kit and bottle of peroxide over wrapped tortillas. Operator relocated the peroxide and first aid kit. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Repeat Violation
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection no chlorine test kit available for testing the dishmachine or sanitizer solution buckets, operator has quaternary test kit for three compartment sink.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In the walk in cooler, previously frozen and thawed tamales from 11/22 not properly date marked when placed back under refrigeration.

7/25/2023· 2y 8mo ago

Visit ID: 8452502

Follow-up Inspection Required

3 high, 6 int, 5 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign in back men's restroom.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service bowls not inverted in kitchen, person in charge inverted. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In walk in cooler multiple items stored uncovered.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer testing at 0ppm, person in charge remade to 50ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working containers of food unlabeled, person in charge began marking. **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Hardware store bucket used in direct contact with queso.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw beef.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken fingers sitting out in bag in kitchen at 60F. Person in charge discarded. Lettuce on line at 47F, person in charge discarded. Recommend adding ice to pan. Queso at 49F. Person in charge states has been out less than 30minutes, moved to reach in. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa in covered 5 gallon buckets at 73F, 45min later at 72F. Person in charge still has 2.75 hours to ambient cool as item is not heated, began breaking down into smaller metal containers and placing in reach in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher and ice in front hand wash sink. Pitcher was removed. **Corrective Action Taken**
  • 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has multiple drink items on bar menu advertising "fresh lime juice" is using commercially processed lime juice during inspection. Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes chlorine, unable to provide test strips. Repeat Violation
  • 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. Tamales in walk in cooler made Sunday with no date mark.