EL REY MEXICAN EATERY

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Inspection history

1. Mar 26, 2026

   ✓
   1 violation

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

2. Dec 18, 2025

   ✓
   2 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Mar 5, 2025

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

4. Nov 20, 2024

   ✓

5. Mar 26, 2024

   ✓

6. Oct 27, 2023

   ✓

7. Jul 18, 2023

   ✓

8. Dec 28, 2022

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Nov 17, 2022

   ✓

10. Oct 18, 2022

    ✕
    1 violation

    • 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.

11. Sep 28, 2022

    ✕
    1 violation

    • 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.

12. Sep 23, 2022

    ✕
    9 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • 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.
    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • 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.
    • 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)
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures