VARGAS MEXICAN FOOD LLC
8802 N US HWY 1 STE 1
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom reach in freezer
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink. Chlorine 400+ Corrected to 75ppm Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+ Corrected to 75ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pots containers in sink Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 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. Cooked potatoes reach in cooler Corrected On-Site
Food safety inspection conducted on 3/24/2025 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 10/7/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets 2 door glass reach in cooler Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. Still frozen Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Corrected to 50 ppm. Employee forgot to add bleach Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Both freezers
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in sink Corrected On-Site
Food safety inspection conducted on 10/7/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 4/12/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket reach in 2 door cooler - From follow-up inspection 2024-04-12: **Time Extended**
Food safety inspection conducted on 4/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/10/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils on prep table
- 14-11-5:Basic - Equipment in poor repair. Gasket reach in 2 door cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handels 3 door reach in cooler
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water opened in 2 door reach in cooler
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ground beef 89f cooling 2 hours 45 minutes Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cooked pork from yesterday 57f cold holding. 10#
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Shell eggs 55 ambient 3 hours. Cooked pork 55f from 3 hours. Cooked chicken 56f cold holding from 3 hours cooked beef 56f cold holding. From 3 hours will rapid chill in freezer and put in shallow pans
Food safety inspection conducted on 4/10/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).