JUAREZ RESTAURANT

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Inspection history

1. Jan 22, 2026

   ✓

2. Nov 4, 2025

   ✓

3. Jan 17, 2025

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

4. Dec 3, 2024

   ✓

5. Oct 8, 2024

   ✕
   3 violations

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Improper thawing procedures used

6. Jan 2, 2024

   ✓

7. Sep 26, 2023

   ✓

8. Jan 13, 2023

   ✓

9. Sep 26, 2022

   ✓

10. Apr 15, 2022

    ✓

11. Mar 4, 2022

    ✕
    3 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Improper thawing procedures used

12. Aug 11, 2021

    ✓

13. Jan 19, 2021

    ✓

14. Nov 24, 2020

    ✓

15. Mar 6, 2020

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non food contact surfaces of equipment not clean

16. Nov 14, 2019

    ✓

17. Oct 21, 2019

    ✓

18. Apr 19, 2019

    ✕
    8 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

19. Oct 25, 2018

    ✓

20. Sep 25, 2018

    ✕
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

21. Jan 19, 2018

    ✓

22. Sep 6, 2017

    ✓

23. Jan 23, 2017

    ✓
    3 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

24. Nov 15, 2016

    ✓

25. May 11, 2016

    ✓