DirtyFLRestaurant Inspection Data

CHICO'S MEXICAN RESTAURANT

CHICO'S MEXICAN RESTAURANT located in SAN MATEO has undergone 6 health department inspections, achieving a 3.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: Yesterday · 6 reports on file

731 HWY 17 S, SAN MATEO 32187

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13564324

Met Inspection Standards

1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's restroom not self closing.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves to the left entrance of kitchen soiled with food build up.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusting.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand wash sink. Operator removed. Corrected On-Site

10/30/2025· 5mo ago

Visit ID: 10903964

Met Inspection Standards

2 int, 2 basic

  • 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.

6/20/2025· 10mo ago

Visit ID: 10734926

Met Inspection Standards

3 high, 1 int, 3 basic

  • 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.

12/4/2024· 1y 4mo ago

Visit ID: 8783338

Met Inspection Standards

2 basic

  • 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.

4/30/2024· 1y 11mo ago

Visit ID: 8530233

Met Inspection Standards

2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at server sink. Person in charge replaced hand washing sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung to dry. Corrected On-Site

10/18/2023· 2y 6mo ago

Visit ID: 8390600

Met Inspection Standards

1 high, 1 basic

  • 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