LOS BRAVOS MEXICAN RESTAURANT

3 findings recorded on Aug 7, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed black beans, enchilada sauce, beef, and rice stored in the steam table of main kitchen without coverings. Observed queso and jalapeno queso in the steam well of main kitchen stored without coverings.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed black beans, enchilada sauce, beef, and rice stored in the steam table of main kitchen without coverings. Observed queso and jalapeno queso in the steam well of main kitchen stored without coverings. C/A: Unless cooling, food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed drip accumulations on the hood above the grill in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has until 8/17/26 to submit to EHS evidence of cleaned and sanitized surface.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed drip accumulations on the hood above the grill in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has until 8/17/26 to submit to EHS evidence of cleaned and sanitized surface. New Violation. Correct By: 08/17/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Aug 17, 2026

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed tomatoes in the prep top cooler #2 of main kitchen cooling at a rate that will not reach 41F in four hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed tomatoes in the prep top cooler #2 of main kitchen cooling at a rate that will not reach 41F in four hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Tomatoes placed in bottom of prep top cooler #2. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.