THE MEXICAN AVOCADO GRILL
1941 S MILITARY TRL STE R11
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/28/2024
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 3/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
5
Intermediate
0
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live small flying insects in kitchen, on walls over flip top cooler. Advised operator to eliminate flies. Admin Complaint
- 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. At reach in cooler; sour cream (47F - Cold Holding); sausage (48F - Cold Holding); hot dogs (51F - Cold Holding); sausage links (48F - Cold Holding); ground chorizo (48F - Cold Holding). Not prepared or portioned today. Per operator food stored overnight. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; sour cream (47F - Cold Holding); sausage (48F - Cold Holding); hot dogs (51F - Cold Holding); sausage links (48F - Cold Holding); ground chorizo (48F - Cold Holding). Not prepared or portioned today. Per operator food stored overnight. See stop sale Warning
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. guacamole with cut tomatoes (45F - Ambient Cooling)@2:51pm, since 11:00am 48F - Ambient Cooling @ 3:10pm. At this rate, guacamole did not reach 41F within 4 hours. See stop sale. Warning
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. guacamole with cut tomatoes (45F - Ambient Cooling)@2:51pm, since 11:00am 48F - Ambient Cooling @ 3:10pm. At this rate, guacamole did not reach 41F within 4 hours. See stop sale. Warning
Food safety inspection conducted on 3/27/2024 revealed 5 total violations (5 high priority, 0 intermediate, 0 basic).
Inspection on 10/25/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Manager added chlorine. Tested 100 ppm. 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic tray stored in hand sink and blocked by mop bucket. Explained and he removed both. Corrected On-Site
Food safety inspection conducted on 10/25/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).