MECATE MEXICAN RESTAURANT & BAR

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Inspection history

1. Apr 7, 2026

   ✕
   2 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Dec 9, 2025

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Mar 19, 2025

   ✕
   2 violations

   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Miscellaneous, Economic Violation, Choking Poster, Training.

4. Jan 14, 2025

   ✕
   3 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • In use food dispensing utensils improperly stored
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

5. Sep 18, 2024

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • 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)

6. Jun 4, 2024

   ✕
   5 violations

   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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 kept at or above 140�F during hot holding.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

7. Jan 18, 2024

   ✕
   2 violations

   • In use food dispensing utensils improperly stored
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Oct 3, 2023

   ✕
   8 violations

   • In use food dispensing utensils improperly stored
   • 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).
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

9. Mar 3, 2023

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.