AZUL FUEGO

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Inspection history

1. Aug 10, 2026

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   8 violations

   • 3-302.11 Food properly separated. Observed raw chicken stored inside the walk-in cooling unit above raw beef. Observed raw beef in the cooking cool-drawers being stored above ready to eat foods like cook tamales and fresh produce. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination.
   • 2-301.14 When to Wash. Observed cook not wasting hands when needed, such as after stepping outside the building and entering, before wearing gloves or touching articles like pens and phone. Food employees shall wash their hands immediately before engaging in food preparation including working with clean equipment, utensils, etc. Talked to staff about when to wash their hands.
   • 3-302.14 Wiping clothes. Observed wiping clothes used on clean plates, non-food and food contact surfaces and stored on the surface and not inside the sanitary bucket. Clothes in use for wiping counters shall be held between used in a chemical sanitizer solution. Talked to kitchen staff about wiping clothes.
   • 3-307.11 Observed items stored inside the ice bin. The ice is used for consumption. Ice for consumption is considered food, therefore items may not be stored inside the ice bin. Talked to owner about ice for consumption and they immediately corrected the issue
   • 2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. The person in charge shall be certified food protection manager. Provided information on how to obtain the certification.
   • 3-501.13 Thawing. Observed frozen stuffed pepper being thawed inside standing water. Time temperature control for food safety thawing shall be done submerged in cold water and running water or placed in a refrigerator a couple of days prior to using. Talked to person in charge about properly thawing foods.
   • 3-501.16 Hot Holding. Observed cooked rice at 112 inside the hol-hold unit. Time/temperature control for food safety shall be maintained at 135F or above at all times during hot holding. Talked to person in charge about ensuring to reheat properly and maintain foods at 135F or above.
   • 2-102.11 Demonstration of Knowledge. The kitchen staff were not able to answer basic food safety questions such as food temperatures and other food safety practices. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.