Chico's Mexican Restaurant
731 Hwy 17 S, San Mateo, FL 32187 · Permanent Food Service · License 6400687
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot), 6 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 visitOct 21, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed queso cheese (129°F - Hot Holding) in steamer well. Person in charge placed in metal containers to reheat during inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed produce above ready to eat food in walk-in cooler.
Code 14, Food-contact surfaces designed and maintained: Can opener blade with rust that has pitted the surface.
Observed can opener attached to side of prep table has blade with rust.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed interior of walk-in cooler door torn exposing insulation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in freezer gaskets soiled with food debris.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach on floor in dry storage area person in charge swept up roach during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors through out kitchen soiled with chips and food debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Safest restaurants in San Mateo
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