AMIGOS MEXICAN SPANISH RESTAURANT II INC
1754 S CONGRESS AVE, Palm Springs FL 33461
Last inspected Jun 26, 2025 · 10 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JUN 24
SEP 24
FEB 25
JUN 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 10 Small flying insects landing on shelves over soda dispenser.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025051122 | Jun 24, 2025 | Jul 29, 2025 | $400 |
| 2--2023049048 | Aug 24, 2023 | Oct 2, 2023 | $200 |
Inspection history
10 visits, newest first
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 10 Small flying insects landing on shelves over soda dispenser.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects found Approximately 10 Small flying insects landing on shelves over soda dispenser.
Presence of insects, or other pests. Observed what appears to be termite larvae and wings all over bar, on shelves where drinking glasses and bottles of alcohol is stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked beans (51F - Cold Holding); cooked beef (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked rice (50F - Cold Holding) Operator stated items held in cooler over 24 hours. See stop sale. At cook line low boy, raw chicken (47F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, housemade salsa (55F - Cold Holding), not prepared or portioned today. Advised operator of proper cold holding parameters. Operator stated item out of temperature approximately 2 hours. Operator placed ice onto item to quick chill. At walk in cooler, cooked beans (51F - Cold Holding); cooked beef (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked rice (50F - Cold Holding) Operator stated items held in cooler over 24 hours. See stop sale. At cook line low boy, raw chicken (47F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 6 hours. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution 200+ ppm. Exceeding the maximum concentration. Operator diluted to 100ppm.
Handwash sink used for purposes other than handwashing. Hand wash sink used for other purposes as evident by green scrubbing pad in sink. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 92F. Operator removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line low boy, insulation is exposed on doors of unit.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled with food debris.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Large white cutting board
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Sysco Imperial tomato sauce 6.63 lb can severely dented at the seams.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm tested twice. Do not use dish machiné to sanitize the dishes. Setup three compartment sink to sanitize the dishes.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Employee changed the solution. Chlorine 100 ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by three compartment sink. Manager stocked the dishwasher.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Stainless steel ice deflector soiled.
Bowl or other container with no handle used to dispense food. Small round aluminum container used to scoop sugar. Explained and manager removed the container.
Cutting board has cut marks and is no longer cleanable. Large white cutting board
Food stored on floor. Box of oil stored on floor in dry food storage room.
In-use wet wiping cloth/towel used under red cutting board. On prep table. Explained and manager removed the towel
Stored food not covered. Open rice bag not closed in dry food storage room.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone with gloves and immediately began handling food. Hands washed gloves changed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut onions in one door reach in cooler end of cook line. Raw shrimp over plantains in flip top cooler on cook line Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade salsa (49F - Cold Holding). Out less than four hours. Not prepped or portioned today. Ice bath not high enough. Salsa overstocked. Employee added more ice and water to bath
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (109-130F - Hot Holding) in warmer at kitchen entry way. Out less than four hours reheated to 165F
Toxic substance/chemical improperly stored. Chemical spray with clean pots under prep table Removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (57F - Cooling) at 12:30 pm to 57F at 12:53 pm since 10:00 am in walk in cooler. Food will not cool to 41F within hours. Tightly covered in large plastic bin. Operator removed cover
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary for triple sink
Equipment in poor repair. Gasket to flip top cooler on cook line
Working containers of food removed from original container not identified by common name. Sugar in dry storage
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one to operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink quat.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. In ice water state thermometer reading 32 f and operators thermometer reading 44 f. Explained, emailed the info and calibrated operators thermometer to 32 f.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic and stainless steel panels in ice machine.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Chef drinking from white foam cup without lid. Explained and he put on the lid.
Food stored on floor. Boxes of oil stored on floor in dry food storage room. Explained to chef.
Nov 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table in kitchen
Floor soiled/has accumulation of debris. Throughout kitchen
Food stored on floor. Chicken base buckets and seasoning sauces on floor at hand sink at end of cook line Box of chicken on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Both freezer chests in kitchen In walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers of chips at server station unclean
Aug 24, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority5 Intermediate11 Basic
Show 22 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed using barehands to plate ready to eat chips. Educated on site. Gloves used.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice and cooked chicken in walk in cooler. Removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - Cold Holding); raw beef (52F - Cold Holding); in one door cooler in prep area. Operator states food not prepped or portioned today. In unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - Cold Holding); raw beef (52F - Cold Holding); in one door cooler in prep area. Operator states food not prepped or portioned today. In unit overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded beef (108F - Hot Holding); in steam table. Operator states food reheated and placed in unit less than Four hours. Removed. Reheated to 165F
Handwash sink not accessible for employee use at all times. Garbage bin and prep table blocking access to hand sink in kitchen in prep area. Removed.
Handwash sink used for purposes other than handwashing. Employee rinsing utensils in hand sink at coffee station
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Arrived during inspection
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle containing purple solution not labeled at dish wash area
Bowl or other container with no handle used to dispense food. Cup as scoop in rice in steam table
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table in kitchen
Dead roaches on premises. One dead roach in hallway outside walk in cooler One dead roach in walk in cooler Removed
Floor soiled/has accumulation of debris. Throughout kitchen
Food stored on floor. Chicken base buckets and seasoning sauces on floor at hand sink at end of cook line Box of chicken on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Both freezer chests in kitchen In walk in freezer
Ice scoop handle in contact with ice. Ice scoop handles in ice at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers of chips at server station unclean
Stored food not covered. Food uncovered in large freezer chest
Wall soiled with accumulated grease, food debris, and/or dust. Dust on walk in cooler walls and walls at dish wash area
Working containers of food removed from original container not identified by common name. Flour container behind microwave on cook line
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed eating with gloves. Gloves changed and began handling food items. No hand washing in between. Educated on site. Chef washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed handling raw chicken with gloves. Gloves changed before cutting onions. No hand washing in-between. Educated on site. Employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm).
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine
Handwash sink used for purposes other than handwashing. Spray bottle in hand sink at dish machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary for triple wink
Spray bottle containing toxic substance not labeled. Spray bottle at rack in dish wash area contains cleaning solution.
Bowl or other container with no handle used to dispense food. Cup as scoop in salt at end of cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chefs Open drink observed on cutting board at bane Marie on cook line
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of coffee at prep area next to hand wash sink. Cup of coffee on cutting board at bane Marie on cook line
Employee eating in a food preparation or other restricted area. Employee eating on cook line at bane Marie
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on clean dishes at end of cook line on shelf
Food stored on floor. Avocados on floor and chicken base at end of cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Both freezer chests in kitchen Walk in freezer
Standing water in bottom of reach-in-cooler. Bane Marie on cook line
Stored food not covered. Food items in large freezer chest outside walk in cooler not covered
Working containers of food removed from original container not identified by common name. Salt at end of cook line on shelf
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.