CHICO'S MEXICAN RESTAURANT
CHICO'S MEXICAN RESTAURANT located in SAN MATEO has undergone 5 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections show improving food safety practices.
731 HWY 17 S, SAN MATEO 32187
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 10/30/2025
Inspection #: Visit ID: 10903964
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Operator is reusing sour cream containers to place food into. Repeat Violation
- 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 not dated. Opened yesterday. Person in charge dated. 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. House made salsa, refied bean, cooked chicken and cooked beef not dated.
Inspection Date: 6/20/2025
Inspection #: Visit ID: 10734926
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Deep grooves forming on cook line cutting board.
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in dry storage room on the floor. Employee swept and discarded. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Multiple reuses of sour cream containers, and ice cream containers. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding.
- 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 opposite the grill, enchilada (50F - Cold Holding) stored longways in container with top portion above cooling plane and lid of reach in cooler open during lunch rush. Discussed with operator utilizing a deeper pan or storing inside of the reach in cooler. **Corrective Action Taken**
- 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. In the walk in cooler chicken and beef missing date removed from freezer and placed in walk in cooler.
Inspection Date: 12/4/2024
Inspection #: Visit ID: 8783338
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris residue in cook line microwave along walls.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Multiple single service sour cream containers reused to cold hold and hot old time/temperature control food for safety.
Inspection Date: 4/30/2024
Inspection #: Visit ID: 8530233
Inspection Date: 10/18/2023
Inspection #: Visit ID: 8390600
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths sanitizer at 0ppm. Person in charge remade to 50ppm. Corrected On-Site
- 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. Dishmachine testing at 0ppm. Person in charge changed sanitizer and retested at 50ppm. Corrected On-Site