Habaneros Mexican Grill

Year by year

Inspections

1. Dec 11, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Queso cheese cooled improperly. Queso cheese in 5 gallon buckets cooked at noon and is reading 94F after one hour and forty five minutes.

     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

     LABEL - WORKING CONTAINER

     Salt, cayenne pepper, cooking oil, and mayo is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     PHYSICAL FACILITY - GOOD REPAIR

     The filters inside ventilation hood contain large gap.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Pork fat stored on the floor in the walk in cooler.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Cup improperly stored inside oregano, ground cumin, cayenne pepper, and salt.

     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 cheese in vulcan hot holder being hot held at 122F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bleach spray bottle is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Cooling gel and vaseline in food storage area is stored over sugar.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

2. Oct 15, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Sep 19, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Corn cooled improperly cooled at ambient air temperature 78F. After 4 hrs temperature 117F

     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

     DATE MARK - EXCEEDED OR MISSING

     Guacamole date 9/04, and Adouo sauce ( special sauce) date 9/11 being cold held exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in men's restroom and in food prep area.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Orange color spice is stored in box and in small unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Corn in Avantco table top cooler being cold held at 53 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle degreaser is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter tops. Sanitizing solution not available.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. May 25, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen was blocked from immediate access and not accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Cases of vegetables stored on the walk-in floor.

     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

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Using ice method, the thermometer was reading 22F.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Operation has a 4 bay sink and all sinks were filled with dirty dishes.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

5. Dec 13, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 24, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 10, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 24, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Apr 26, 2016 Routine Inspection · Reinspection Required

   No violations cited.

10. May 26, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 30, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. May 29, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 10, 2012 Routine Inspection · Reinspection Required

    No violations cited.