Olde Madrid

Year by year

Inspections

1. Mar 13, 2026 Follow Up · No items found

   No violations cited.

2. Oct 31, 2025 Re-inspection · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     10/31/25- Garlic and oil mixture observed to be cold held at 47°F. 10/15/25- Garlic and oil mixture observed to be cold held at 65°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Mixture was prepared within the hour, it was placed in the refrigerator to cool. Action Taken: Garlic and oil mixture was being used for food prep during inspection, oil mix was moved to prep cooler during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged salmon observed to be thawing inside ROP environment.

     Correction: Remove from the package to thaw per manufacturer's instructions. Action Taken: Fish were removed from packages during re-inspection.

     Code 3-501.13 (E)

3. Oct 15, 2025 Routine · 3 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Garlic and oil mixture observed to be cold held at 65°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Mixture was prepared within the hour, it was placed in the refrigerator to cool.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Prepared sauces, chicken, rice, and other TCS foods throughout the facility were not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine concentration in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Manually sanitize dishes until dish machine can properly dispense the correct chlorine concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged salmon observed to be thawing inside ROP environment.

     Correction: Remove from the package to thaw per manufacturer's instructions.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked rice and chicken. Both food items were observed to be cooling in deep pans while covered.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout the prep areas and coolers observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     In use knives improperly stored in bucket of standing, room temperature, water.

     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°F. Action Taken: Utensil was removed from the standing water and sanitized.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Empanadas being prepared on the prep table directly next to the handwash sink are exposed to splash from the handwash.

     Correction: Prep food on the opposite end of the prep table to avoid any contamination from handwash sink.

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Gasket on the chest freezer in the basement was observed to be duct taped together and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

4. Nov 19, 2024 Routine · 3 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     Fish and sausage are being improperly thawed on the prep table at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: The fish and sausage were placed in coolers during inspection.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for pans of chicken and pots of stuffing. The chicken and stuffing are in deep containers placed in a shallow ice bath.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: The chicken and stuffing were placed into more shallow pans to better facilitate cooling.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at kitchen employee handwashing sink and in the men's restroom for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: The paper towel was refilled during inspection.

     Code 6-301.12

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     Utensils and food equipment are not being rinsed after being washed and before being sanitized.

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

     Code 4-603.16

5. Jan 17, 2024 Routine · 1 priority, 3 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Bucket of sanitizer is stored between the left and right prep coolers.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: The sanitizer bucket was moved away from any food products during inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Meatballs and shrimp are being improperly thawed at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: The prodcust were placed in coolers during inspection.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items throughout the restaurant are missing a date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Action Taken: The food items were given a date mark during inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine and quat test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Test kits provided by sanitarian during inspection.

     Code 4-302.14

   • Not serious Core Corrected on site

     WAREWASHING - SINKS - USE LIMITATION

     2 of the 4 sink compartments were used to store dirty dishes. The dishwashing employee was unable to demonstrate the correct order to wash, rinse, and sanitize dishes.

     Correction: Discontinue using warewashing sink compartments for [describe] unless sinks are cleaned and sanitized prior to and after use. Action Taken: The sink compartments were cleared and education provided on how to properly wash, rinse, and sanitize dishes.

     Code 4-501.16