Mexico Lindo Restaurant

Year by year

Inspections

1. Jul 7, 2026 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

2. Jun 4, 2026 Routine · 2 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Salsa at the bar observed to be hot held at 120, and 112°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Tomatoes in prep cooler observed to be cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for prepared chicken, rice and beef. Both meats observed to be cooling in deep pans. Rice observed to be covered during the cooling process.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener blade is visibly soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink obstructed by cart of food and unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Cart moved during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Open container of cooling chicken observed to be stored underneath the drainage valves of the steam table.

     Correction: Do not store food underneath this piece of equipment.

     Code 3-307.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Walls observed to be soiled with food splatter in kitchen.

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

     Code 6-501.12

3. Aug 12, 2025 Re-inspection · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     8/12/25 - Multiple items in Atosa 1-door cooler and 3 door prep cooler observed to not be date marked 6/17/25 - Salsa Verde in Atosa 1-door cooler was 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. Action Taken: The salsa verde was prepared the previous day. The container was properly date marked with the day it was made on.

     Code 3-501.18 (A)

   • Not serious Core Repeat

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     8/13/25 - Employee personal items such as phones and keys were obsreved on the prep cooler. 6/17/25 - Employee phone observed on prep cooler.

     Correction: Provide a specific area for the personal belongings of your employees.

     Code 6-403.11 (B)

4. Jun 17, 2025 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     A pan of taquitos on the counter were cold held at 81°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Action Taken: The pan of taquitos were placed back in the cooler.

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Salsa Verde in Atosa 1-door cooler was 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. Action Taken: The salsa verde was prepared the previous day. The container was properly date marked with the day it was made on.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for the ground beef and rice on the counter. Both food items were observed to be cool in deep pans.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: The rice and beef were placed into shallow pans and moved them to the refrigerator

     Code 3-501.15 (A)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee phone observed on prep cooler.

     Correction: Provide a specific area for the personal belongings of your employees.

     Code 6-403.11 (B)

5. Jun 29, 2024 Routine · 2 priority, 3 priority foundation, 2 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Refried beans in covered container in prep cooler at 88*F, cook stated they had been in cooler for @ 3 hours since cooking.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 41°F within 6 hours, and must be cooled from 135°F to 70°F within the first 2 hours. Discussed options for compling with cooling requirement with owner including keeping products hot, using shallow uncovered containers in the upright coolers ( not prep cooler) and using back c

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sour cream in kichen prep cooler at 50°F. Meat tacos at 61*F in kitchen.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Keep all areas of top of prep cooler filled and do not place hot foods in prep cooler to cool. Use refrigeration or ice to keep working supply of tacos cold. Action Taken: Tacos iced. Hot foods removed from cooler.

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

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Bottom of freezer upstairs is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at bar, in upper kitchen and in mens room.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottles of chemicals not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed cilantro, carrots and other vegetables stored over or next to cooked foods in upright cooler in kitchen.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the white upright cooler upstairs is less than 20 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace bulb in cooler.

     Code 6-303.11