EL GALLOS REST

Order for delivery

Inspection history

1. Aug 20, 2026

   ✓
   2 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Feb 11, 2026

   ✕
   4 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Miscellaneous, Economic Violation, Choking Poster, Training.

3. Sep 17, 2025

   ✕
   3 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Apr 25, 2025

   ✕
   5 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Improper thawing procedures used
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • 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.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

5. Dec 16, 2024

   ✕
   7 violations

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • 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.
   • In use food dispensing utensils improperly stored
   • 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)