DirtyFLRestaurant Inspection Data

FRANCISCO'S MEXICAN RESTAURANT

FRANCISCO'S MEXICAN RESTAURANT located in MELBOUNRE has undergone 6 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 6 reports on file

2916 AURORA RD.

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

8/1/2025· 7mo ago

Visit ID: 10923952

Met Inspection Standards

2 high, 1 int, 1 basic

  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Under shelf next to stove. Employee replaced. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In freezer, several items in to go bags.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (52F - Cold Holding); guacamole (53F - Cold Holding)items in flip top cooler on top, unit was open during lunch rush. Operator closed lid **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area no paper towels, dish person refilled. Corrected On-Site

1/22/2025· 1y 1mo ago

Visit ID: 10758358

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

1/13/2025· 1y 1mo ago

Visit ID: 8829170

Follow-up Inspection Required

2 high, 2 int

  • 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. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting lettuce and tomatoes on plate without gloves. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher had cup with spoon in it. 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. Shredded chicken cooked 3 days ago not date marked. Corrected On-Site

7/15/2024· 1y 8mo ago

Visit ID: 8721144

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

1/3/2024· 2y 2mo ago

Visit ID: 8451481

Met Inspection Standards

1 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in bulk container with food. 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 over raw beef in reach in cooler on cookline. Corrected On-Site

7/21/2023· 2y 7mo ago

Visit ID: 8343198

Met Inspection Standards

4 high, 2 int, 3 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of oil stored on floor in kitchen Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Back room 3 door refrigerator needs ambient thermometer.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Under stove is soiled and torn
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (45F - Cold Holding); diced tomato (47F - Cold Holding); in reach in cooler overnight, operator discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (45F - Cold Holding); diced tomato (47F - Cold Holding); in reach in work line cooler. Operator discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (121F - Hot Holding); refried beans (125F - Hot Holding); beef (130F - Hot Holding) operator reheating products. beans (168F - Reheating); beef (165F - Reheating); rice (165F - Reheating)Corrected On-Site Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty pitcher sitting in sink 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. Beef, shredded chicken, shredded beef made 4 days ago, not date marked Corrected On-Site