Qdoba Mexican Grill

Year by year

Inspections

1. Aug 31, 2026 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Brown rice and black beans in hot hold unit next to grill are hot held at 119-120 degrees F. The person in charge stated these items had been in the hot cart for at least 2.5 hours.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Brown rice and black beans were voluntarily discarded by the person in charge during the inspection.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A pH test kit is not available for checking concentration of citric acid-based antibacterial produce wash.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Employee observed using hand washing sink to wring out wet wiping cloth.

     Correction: Use handwashing sinks only for hand washing. Person in Charge provided education to employee during the inspection.

     Code 5-205.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The soda machine drip tray and ice chute are not cleaned on a frequent basis. Drip tray and ice chute are soiled.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Corner tile in kitchen (below where fire extinguisher is kept) is missing.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

2. Sep 22, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Knife on wall knife holder is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Person in charge directed food employee to wash, rinse, and sanitize soiled knife.

     Code 4-601.11 (A)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle in the larger stall.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

3. Oct 4, 2024 Routine · 2 core
   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint. Person in charge indicated that QDOBA policy does not require hair restraints. Discussed Wisconsin Food Code requirement for hair restraints.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Section of kitchen floor tiles is missing near walk-in cooler, there is a large hole on the interior surface of walk-in cooler door, and side of hot hold unit on cook line has a hole it in exposing insulation. These surfaces are no longer smooth and easily cleanable. Work order was shown during inspection for floor tiles.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Repair or replace missing floor tiles and damaged surfaces of walk-in cooler door and hot cart.

     Code 6-101.11

4. Dec 4, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation

     THAWING

     Packages of raw chicken are being improperly thawed in stagnant water in prep sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)