Corralejo 2 Mexican Grill

Year by year

Inspections

1. Mar 31, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of 2 door prep cooler handles across from the cookline, microwave handles and buttons, and freezer handles of units in back food prep area, are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Metal stem thermometer tip is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Cilantro paper product wrapper left on cilantro placed into pot.

     Correction: Discard unsafe or adulterated food items. Remove packaging from products before including into dish.

     Code WFC 3-101.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     Food is subject to potential contamination by ladles being stored directly above employee handwash sink basin in the dish area, as there are no barriers preventing water from handwashing activities splashing unto utensils.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the bar area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Chips and grease are present on floor below deep fryers and below other equipment on cookline.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Stack of boxes of whole peeled tomatoes and pineapple juice being stored on the floor of the kitchen across from the ice machine.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     There is a plate being stored in contact with cooked ground beef in the walk-in cooler, that is being used as a scoop for product.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Refried beans being hot held at 116 - 125 F in furthest left section of kitchen steam table.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

2. Nov 20, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Nov 14, 2025 Re-Inspection · Reinspection Required
   • Not serious Time/Temperature Control

     TEMPERATURE - HOT HOLDING - Not Corrected

     Rice has a pocket in middle of pan that is 119F. Rice in other parts of pan was 136-150F. Foods had been in the steam table for about 2.5 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

4. Oct 23, 2025 Re-Inspection · Reinspection Required
   • Not serious Time/Temperature Control

     TEMPERATURE - HOT HOLDING - Not Corrected

     Refried beans in left most row of steam table are being held at 121 F and in the same row, rice was 123 F. Foods had been in the steam table for about 2.5 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

5. Nov 20, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     COOLING METHODS - Not Corrected

     Queso in deep 5 gallon buckets in the walk-in cooler cooled improperly during the routine inspection.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed. Flies present in front bar area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Debris present under cook line.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING - Not Corrected

     5 gallon buckets of queso cooling in the walk-in cooler for 4 hours since 10:00 am at 83 - 94 F during the routine inspection.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

6. Nov 13, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The vegetable food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents above cook line are soiled and unclean. Meat-like debris present on the interior door handle on the rear kitchen entry door. Left-hand side of grill side wall soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Queso in deep 5 gallon buckets in the walk-in cooler cooled improperly.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Eggs are being stored above ready to eat salsa.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed at ambient air temperatures in container on table in back food prep area by the dish machine.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Steaks and fish thawing on the counter top at ambient air temperatures on the table in the back food prep area by the dish machine.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - EQUIPMENT

     Ice buildup present on walk-in cooler fan and fluid leaking at time of inspection. Ambient air temperatures of unit at 46 - 49 F. All tcs products in unit were received in the morning, and the temperature of tcs products in the unit did not exceed 41 F.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Flies present in front bar area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Several containers holding grease and rainwater are present in the outdoor area by the walk-in cooler which provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Debris present under cook line.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Items stored in the outdoor portion of the food establishment by the walk-in cooler is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensils improperly stored. Tongs are being stored in the shredded cheese in the two door prep cooler across from the grill. Knife stored between steam table and stainless shelf across from the cook line. Plate stored in tray of chicken in the 2 door cooler next to walk-in cooler without a handle. Ice scoop being stored with the handle in the ice at the server station and at the front bar ice bin.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Queso being held in the middle section of the steam table at 115 - 139 F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     5 gallon buckets of queso cooling in the walk-in cooler for 4 hours since 10:00 am at 83 - 94 F.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

7. Aug 14, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The water softener discharge collection sink does not have a proper air gap between where the pipe drains and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     There are two unsealed/unpainted wooden 2" x 4"s by the frozen margarita machine that are exposed to splash, spillage, or other food soiling that are not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Seal or paint exposed wood surfaces in the facility.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Suds overflow from the kitchen dish machine wastewater collection tray when machine is in use.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is an air gap present along the middle edge of the rear kitchen entry door on the side closest to the door handle due to the wearing of the filler piece.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There are two holes present in the ceiling of the walk-in cooler. The covering piece under the sink in the women's restroom is pulling away from the wall it was designed to cover.

     Correction: Maintain the physical facilities so they are in good repair at all times. Fill all holes and openings in the establishment.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Unnecessary items from previous restaurant are being stored in the fenced in area beside the walk-in cooler, including old deep fryer, cooler, shelves and a bucket of used grease without a lid on it.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114