Amigos Mexican Spanish Restaurant II
Last inspected: Jun 26, 2025
100
Score
Inspectors have visited Amigos Mexican Spanish Restaurant II eight times, with records going back to 2022. The latest inspection on file is from Jun 26, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Palm Springs restaurant scene, where the average is 82, this is a stronger showing. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 26, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 19, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - 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 **Corrective Action Taken**
03B-01-6
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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 **Corrected On-Site**
12A-16-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray with clean pots under prep table Removed **Corrected On-Site**
41-10-4
Intermediate - 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 **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary for triple sink
16-37-1
Basic - Equipment in poor repair. Gasket to flip top cooler on cook line
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage
02D-01-5
35
Jun 20, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - 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
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink quat.
16-37-1
Intermediate - 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. **Corrected On-Site**
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic and stainless steel panels in ice machine.
22-20-5
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - Food stored on floor. Boxes of oil stored on floor in dry food storage room. Explained to chef. **Repeat Violation**
08B-38-4
64
Nov 27, 2023
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2023-11-27: Box of oil stored on floor in dry food storage area **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both freezer chests in kitchen In walk in freezer **Warning** - From follow-up inspection 2023-11-27: Same **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers of chips at server station unclean **Warning** - From follow-up inspection 2023-11-27: Yello top lids same **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen **Warning** - From follow-up inspection 2023-11-27: Under equipments **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table in kitchen **Warning** - From follow-up inspection 2023-11-27: Same **Time Extended**
36-34-5
78
Jul 12, 2023
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - 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. **Corrective Action Taken**
12A-16-4
High Priority - 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. **Corrective Action Taken**
12A-07-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm).
22-43-4
High Priority - 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
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle in hand sink at dish machine.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary for triple wink **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at rack in dish wash area contains cleaning solution. **Repeat Violation**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line at bane Marie
12B-02-4
Basic - 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
12B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both freezer chests in kitchen Walk in freezer **Repeat Violation**
14-69-4
Basic - 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
12B-07-4
Basic - Food stored on floor. Avocados on floor and chicken base at end of cook line. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt at end of cook line
14-01-5
Basic - 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
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Salt at end of cook line on shelf
02D-01-5
Basic - Stored food not covered. Food items in large freezer chest outside walk in cooler not covered
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Bane Marie on cook line
29-49-6
22
Mar 21, 2023
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork in bottom reach in cooler on cook line. Removed. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in walk in cooler made 48 hours ago.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Can opener
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. quaternary
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Three compartment sink At cook line
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at chemical rack at dish washing area
41-17-4
Basic - Food stored on floor. Beef base buckets on floor at end of cook line
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under chemical storage rack at dish wash area
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White large Freezer chest
14-69-4
41
Oct 21, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
25
Frequently Asked Questions
When was Amigos Mexican Spanish Restaurant II last inspected?
The most recent health inspection at Amigos Mexican Spanish Restaurant II on file is from Jun 26, 2025. The public record contains eight inspections in total.
What is the most common violation at Amigos Mexican Spanish Restaurant II?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Amigos Mexican Spanish Restaurant II.
How does Amigos Mexican Spanish Restaurant II compare to other restaurants in Palm Springs?
Amigos Mexican Spanish Restaurant II most recently scored 100 out of 100, which is higher than the Palm Springs average of 82.
Has Amigos Mexican Spanish Restaurant II's inspection record improved over time?
Yes. Recent inspections at Amigos Mexican Spanish Restaurant II have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Amigos Mexican Spanish Restaurant II means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Amigos Mexican Spanish Restaurant II inspected?
Based on the inspection history on file, Amigos Mexican Spanish Restaurant II is inspected around three times per year on average.
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