Chilangos Mexican Grill
339 S SR 7, Plantation, FL 33317 · Permanent Food Service · License 1622257
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed under the grill) cooked pork (52°F - Cold Holding); cooked beef (53°F - Cold Holding); raw chicken (49°F - Cold Holding); cooked veggies (50°F - Cold Holding). As per operator, items were prepared approximately 1 hour ago. Operator placed on ice to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw fish stored over ready to eat beef in the reach in freezer in the kitchen. Operator stored properly.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemicals by the triple sink. As per operator, chemical is degreaser. Operator labeled properly.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw steak thawing at room temperature. Operator placed under cold running water.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.