Cancun Mexican Grill

Year by year

Inspections

1. Jan 27, 2026 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     refried beans in walk in cooler at 48 degrees has not cooled; was made the day before 1/26/26

     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

     DATE MARKING - DISPOSITION

     enchalada sauce and salsa in walk in cooler; milk in the 3 door bar cooler; and margarita mix are 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

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on food prep sink. Air gap was wrapped with plastic to re-connect the gap.

     Correction: Provide an air gap on water supply side to protect water supply-- remove plastic wrapping.

     Code 5-202.13

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

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

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

     Code 4-302.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The inside of ice machine is soiled with bioflim..

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

     Code 6-501.12

2. Mar 25, 2025 Routine · 2 priority, 1 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken is stored above seafood and hamburger in the Walk In Cooler.

     Correction: Store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. A PDF in spanish has been given to owner/ manager.

     Code 3-302.11 (A) (2)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Refried Beans in Walk In Cooler at 53 degrees has not cooled within 6 hours. Beans were made 3/24 night.

     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 Core Corrected on site

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

     It was observed that the ice scoop handle and spoons handles for the main prep table are stored with the handle touching the ice/ food.

     Correction: Store utensils in a manner to avoid contamination to the food/ ice.

     Code 4-904.11 (A)

3. Jun 17, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Queso cheese in Walk in Cooler is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Cooling procedures have been adjusted to ensure all cooling foods reach 41 degrees within 6 hours. Antonio and I discussed that reheating all potentially hazardous food, such as meat or cheese dip to 165 degrees should be done in the normal reheating process to eliminate any risk of foodborne illness in a situation where the

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

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Rice, pineapple, tomato in coolers is not date marked.

     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.

     Code 3-501.17 (A)

4. Jun 1, 2023 Routine · 3 core, 1 repeat
   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored with handle laying directly on ice cubes.

     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.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter behind bar.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Wall below rear hand wash sink in kitchen is water damaged and missing. Plumbing and drywall/insulation are exposed and soaking wet.

     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