QDOBA MEXICAN EATS #2186

Order for delivery

Inspection history

1. Mar 4, 2026

   ✓
   2 violations

   • Chicken at 167*f, shrimp at 145*f
   • 2-301.14(H) When to Wash (P). Observed two food service employees changing tasks but not changing gloves or hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.

2. Sep 25, 2025

   ✓
   5 violations

   • 3-304.14 Wiping Cloths, Use Limitation (C) Observation: Wet wiping cloths stored on counters in the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked steak at 120°F, grilled chicken at 130°F, and queso at 125°F in the box warmer. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Correction: The Box warmer was turned up. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Shredded cheese cold holding at 50°F, green salsa at 44*F, and habanero salsa at 46°F in the prep cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: Food was relocated to another cooler.
   • 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). Observation: Steak served with no consumer advisory. Code Citation: A consumer advisory shall be provided to the consumer for raw animal products that are sold raw, undercooked, or otherwise not processed to eliminate pathogens. Correction: Provide proper consumer advisory, including disclosure and reminder.
   • 6-301.12 Hand Drying Provision (Pf) 6-301.14 Handwashing Signage (C.) Observation: Two handwashing sinks were without paper towels, and one handwashing sink was without signage. Code Citation: Hand sinks must be equipped with paper towels and have signage indicating employees must wash their hands. Correction: Restocked paper towels upon request and provided signage. Education provided.