HABANERO'S COCINA MEXICANA
12185 COLLEGIATE WAY
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/5/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located next to steam well has debris.
- 08B-12-5:Basic - Stored food not covered. Cooked beef and raw meats stored in walk in freezer .
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk garlic powder, pepper , consommé no label. **Corrected On-Site**
- 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 pork stored over tortillas in walk in freezer. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Birria meat with date marking of 1-27-2025
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes kept in reach in color next to steam well, kept for less than 4 hrs with temperature of 74F, shredded lettuce kept in reach in cooler located next to steam well with temperature of 55F. Sliced tomatoes were discarded m sliced lettuce will be discarded after 4 hrs. **Corrective Action Taken**
Food safety inspection conducted on 2/5/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 9/17/2024
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at cook line. Packages has must be removed from packaging before thawing. Salmon at 38F
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink in server area **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server station wet nesting.
- 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in dry storage area missing end cap
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line across from rolling oven
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler has rusted shelves at cook line across from rolling oven
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and chorizo thawing in sink with no running water **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To Go bags used to store raw beef in drawer cooler at cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in cooler drawer at cook line next to cooked pork in open bags **Corrected On-Site**
- 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. Milk opened on 9/15 per manager at server area
- 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. Provided form **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled at warehouse wash area
Food safety inspection conducted on 9/17/2024 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 7/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-36-4:Basic - Observed: Ceiling tile missing by back exit door Priority: Basic
- 50-09-4:Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
- 35A-03-4:Basic - Observed: Dead roaches on premises. 1 dead roach on crown molding under extinguisher located in cook line 2 egg sacks on floor located behind cooling drawers in cook line 2 dead roaches on wall behind ice machine 1 dead roach on floor between flat top and stove 1 dead roach under prep table that has plates 2 dead roaches on floor behind reach in freezer 1 dead roach on floor between fryer and table oven Total = 8 dead roaches 2 egg sacks Priority: Basic
- 22-41-4:High Priority - Observed: 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 dishwasher with 0 ppm. Priority: High Priority
- 35B-01-4:Basic - Observed: Exterior door has a gap at the threshold that opens to the outside.Gap on side of back exit door. Priority: Basic
- 35B-01-4:Basic - Observed: Exterior door has a gap at the threshold that opens to the outside.Gap on side of back exit door. Priority: Basic
- 08B-47-4:Basic - Observed: Food not stored at least 6 inches off of the floor. Bucket of lard kept on walk in cooler floor. Margarita mix kept on bar floor under three bay sink. Priority: Basic
- 12B-13-4:Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink stored over make table that has guacamole , our cream in expo line. Priority: Basic
- 53B-10-4:Intermediate - Observed: Records/documents for required employee training do not contain all of the required information. Some training missing completion date and others with expiration day of two years. Priority: Intermediate
- 35A-05-4:High Priority - Observed: Roach activity present as evidenced by live roaches found. 1 live roach on walking cooler wall facing the cook line. 1 live roach on floor behind cooling drawers in cook line 1live roach on reach in freezer gasket 2 live roaches on floor under chemicals located in dish area Total = 5 live roaches Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept on make table located in expo window for less than 4 hours in cooler that lid was removed. Tomatoes 77F, shredded cheese 63F, lettuce 52F, guacamole 54F, sour cream 48F. Tomatoes were placed in other cooler for rapid cooling and lid was placed on top of cooler to bring down temperature. **Corrective Action Taken** Priority: High Priority
- 06-01-5:Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature in prep sink located by walk in cooler. Priority: Basic
- 29-11-4:Basic - Observed: Water leaking from pipe and/or faucet/handle. Leak from pipe under three bay sink Priority: Basic
Food safety inspection conducted on 7/9/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).