MIL AMORES MEXICAN FOOD

421 NORTHLAKE BLVD STE A

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10725646

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries in reach in freezer at prep area; not commercially packaged Advised to store properly
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bird butt over cooked pork and beans in cooler at prep station Stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can by moving it to a different placed , touched clean equipment, touched foods without changing gloves and washing hands; educated Employee washed hands Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (120F - Hot Holding)on the stove Food out of temperature for approximately 30 minutes; operator turned heat on beans to reheat to 165 F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at servers station - unable to turn on; 2 handwash sinks available in the kitchen

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8722512

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (46F - Cold Holding) operator stated not portioned or prepared today held in unit over 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (46F - Cold Holding) operator stated not portioned or prepared today held in unit over 4 hours - see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (89F - Hot Holding); operator stated held out of temperature under 2 hours - operator reheated tomato sauce (169F - Reheating). Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo station - operator provided. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Red sauce in reach in freezer prepared 4 days prior to- operator date marked. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At expo station.

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8595033

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayonnaise in upright cooler. Explained and manager rearranged Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8594994

  • N/A:No Violations Were Observed

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8344776

  • 08B-12-5:Basic - Stored food not covered. Uncovered meat in reach on freezer - operator covered. Corrected On-Site Warning
  • 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. Dishwasher (Chlorine 0ppm) - no chlorine sanitizer in stock - operator to order. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - Cooke tofu (63F - Cold Holding); cooked rice noodles (62F - Cold Holding) operator states not portioned or prepared today held over 4 hours in make table - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - Cooke tofu (63F - Cold Holding); cooked rice noodles (62F - Cold Holding) operator states not portioned or prepared today held over 4 hours in make table - see stop sale. Warning
  • 27-05-4:Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Next to hot line/dish area hand sink. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Fry basket inside hot line hand sink - operated removed. Corrected On-Site Warning