LOS CHINGONES MEXICAN GRILL
11865 SW 26 ST E1
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor. Operator properly stored it. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray with bleach on preparation table, operator properly stored it. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located at the cook line, paper towel was replaced during inspection.
Food safety inspection conducted on 2/17/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking coffee in the preparation area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored over the preparation table at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven located in the kitchen. Repeat Violation
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wiping cloth stored on preparation table at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under the grill in refrigerated drawers observed raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding), as per manager for less than4 hours. Instructed manager to add ice to the food product to rapidly cool. **Corrective Action Taken** Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution over 200 ppm, manager added water to the solution to bring it down. Sanitizer solution 100ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, Repeat Violation
Food safety inspection conducted on 9/23/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed gallon of cooking oil stored on the floor at cook line across from the chest freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled at cook line.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Dishwasher going from dirty to clean dishes and fail to wash hands during changing the task. Spoke and made manager aware of the importance of the handwashing. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw fish fillets stored over cooked beef.
- 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 freezer observed raw chicken stored over raw cow tong.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep reach in cooler observed raw shrimp (47F - Cold Holding), as per manager the cooler lid that was kept open on that side of the cooler, instructed employee to add ice to product and maintain lid closed to rapidly cool down food. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On prep table at cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a bowls stored in the hand wash sink at cook lune,employee removed it. Corrected On-Site
Food safety inspection conducted on 4/30/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 10/30/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer not working. Operator primed it and it works properly now 50-100 ppm Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was putting up stock that just got delivered, and did not wash hands before resuming duties on hot line. Discussed with operator.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Helped operator renew license online, during inspection, now up to date.
Food safety inspection conducted on 10/30/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).