AMIGOS 30A MEXICAN KITCHEN
12805 US HWY 98 E STE Q101, Inlet Beach FL 32461 · 219-670-8080
Last inspected Jul 27, 2026 · 7 visits since August 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled beef 105F (11:00-1:00) reheat 186F.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Small amount Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ice chutes. Manager had employee start cleaning ice machine during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled beef 105F (11:00-1:00) reheat 186F.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese and tortillas in walk in cooler. Employee core rated rotation.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and surface 1325 ppm. Employee corrected to 700 ppm.
Handwash sink used for purposes other than handwashing. Bottle of soap stored in sink at bar. Soap was removed from sink.
Cutting board has cut marks and is no longer cleanable on cook line.
Floor tiles missing and/or in disrepair near bar entry.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair. Reach in cooler ambient 58F.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- fried shrimp 89F (12:30-1:00). Chef discarded shrimp instead of reheating.
Handwash sink not accessible for employee use at all times. Sink blocked with trash can on cook line.
Handwash sink used for purposes other than handwashing. Pitcher stored in hand sink on cook line.
Cloth used as a food-contact surface under tea dispensers in wait station and under pans at breading station.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Soiled dry wiping cloth in use and stored in walk in cooler on shelf.
Stored food not covered. Salsa stored in cooler in wait station uncovered.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. 2 cutting boards not in use heavily soiled on cook line.
Handwash sink not accessible for employee use at all times. Sink near seafood cooler blocked with trash can.
Cloth used as a food-contact surface at bar. Cloth stored under bar mat.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 4 scoop handles stored in yellow and white shredded cheese in cold hold drawers on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink stored on top shelf in walk in cooler. Manager removed and discarded drink.
Soiled dry wiping cloth in use at prep sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer solution 500 ppm, Manager corrected solution to 200 ppm.
Cutting board has cut marks and is no longer cleanable at make table on left side of cook line.
Stored food not covered. Portioned salsa stored in upright glass cooler not covered. Manager covered Salsa with a food tray.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.