Dos Amigos Tacos

Year by year

Inspections

1. Jun 17, 2026 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Refried beans made yesterday (12+ hrs) was found at 61F.

     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 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Beans were discarded during inspection. Spoke with Jaymin, regarding repeat violation. Agreed to a risk control plan for cooling.

     Code 3-501.14 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Ice machine is not ANSI approved.

     Correction: Unapproved equipment shall be removed from food service. Replace with an ANSI approved piece of equipment. Factsheet provided during inspection.

     Code 4-205.11

2. Jun 27, 2025 Routine · 2 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meat was stored above refried beans and uncut fruit in the walk-in cooler. The products were relocated during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Beef and chicken in large containers cooked the night before were in the walk-in cooler after approximately 18 hours at 46 F and 44 F, respectively. The product was discarded during the inspection.

     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 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling. Discussed cooling and reheating strategies during the inspection. See handouts.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     The juice and Tres leches cake in the self service cooler were not labeled.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

3. Feb 15, 2024 Routine · 3 priority, 1 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chorizo and raw shrimp were stored above cooked foods in the Avantco 2-Drawer Cooler. The items were relocated during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Three (3) containers of rice in the walk-in cooler were at 72 F, 51 F, and 46 F after approximately 19 hrs. The rice was discarded during the inspection. See Handout for proper cooling methods.

     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 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Shredded Beef and cooked peppers in the steamtable are hot held at 125 and 80 °F, respectively. Both items were reheated rapidly to above 165 F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Make sure to preheat the steamtable prior to placing food in it.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. See handout. Proper methods were discussed during the inspection.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Core

     OPEN DRINK CONTAINER

     An open can of soda was on the back food prep table.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     FOOD LABELS - LABEL INFORMATION

     Flan and Tres Leche cake is missing labeling information in the self service soda cooler. The items were moved to the back cooler during the inspection.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There is water in the bottom of the 2-door prep cooler.

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

     Code 4-501.11 (A)

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     Dishes were being washed and then placed in the sanitizer with no fresh water rinse in between. See handout.

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

     Code 4-603.16

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed on the front counter and on the cook line where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

4. Nov 21, 2023 Pre-inspection · No items found

   No violations cited.