CHICO'S MEXICAN RESTAURANT
731 HWY 17 S, San Mateo FL 32187 · 386-329-8000
Last inspected Apr 15, 2026 · 6 visits since October 2023
APR 24
DEC 24
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Container in hand wash sink. Operator removed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's restroom not self closing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves to the left entrance of kitchen soiled with food build up.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusting.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Opened yesterday. Person in charge dated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made salsa, refied bean, cooked chicken and cooked beef not dated.
Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
Reuse of single-service or single-use articles. Operator is reusing sour cream containers to place food into.
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the grill, enchilada (50F - Cold Holding) stored longways in container with top portion above cooling plane and lid of reach in cooler open during lunch rush. Discussed with operator utilizing a deeper pan or storing inside of the reach in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the walk in cooler chicken and beef missing date removed from freezer and placed in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Deep grooves forming on cook line cutting board.
Dead roaches on premises. One dead roach in dry storage room on the floor. Employee swept and discarded.
Reuse of single-service or single-use articles. Multiple reuses of sour cream containers, and ice cream containers.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris residue in cook line microwave along walls.
Reuse of single-service or single-use articles. Multiple single service sour cream containers reused to cold hold and hot old time/temperature control food for safety.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Missing at server sink. Person in charge replaced hand washing sink.
Wet mop not stored in a manner to allow the mop to dry. Person in charge hung to dry.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Dishmachine testing at 0ppm. Person in charge changed sanitizer and retested at 50ppm.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths sanitizer at 0ppm. Person in charge remade to 50ppm.
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.