Cortez Kitchen
Last inspected: Mar 5, 2026
74
Score
Public records show nine inspections at Cortez Kitchen stretching back to 2022. The most recent visit was on Mar 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
By comparison, the average Cortez facility scores 83, putting Cortez Kitchen on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of soda gun with a build up of slime. Operator cleaned soda gun. **Corrected On-Site**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stainless pan on drying rack. Operator separated pans to dry properly. **Corrective Action Taken**
24-08-4
Basic - Open dumpster lid. Observed open dumpster lids. Operator closed the dumpster lids. **Corrected On-Site**
33-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer not a proper minimum strength. Operator changed bucket to chlorine. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket on the floor. Operator put a bucket under the sanitizer bucket. **Corrected On-Site**
21-38-4
74
Oct 22, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed top chicken wings at 47F, wings were piled to high in pan. Operator stated the lid had been on the single door make station for approximately 1.5 hours while prepping food. Operator removed all the top wings and placed on ice to bring down temperature rapidly. Educated operator on piling food products to high. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over sausage in 4 drawer reach-in cooler on cook line. Operator moved scallops below sausage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth towels and green scrubby in handwashing sink next to cook line. Employee removed items. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth solution at 0ppm. Operator changed to a bleach sanitizer. Chlorine sanitizer now at 100ppm. **Corrected On-Site**
21-08-4
64
Jun 3, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on single door flip top make station cutting board. Employee removed the beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer at 0ppm. Operator changed sanitizer. Sanitizer now at 200ppm. **Corrected On-Site**
21-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap beneath exterior door from dish area.
35B-01-4
86
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
52
Jun 27, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52F, operators coleslaw had been put out about an hour. Operator placed coleslaw in walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line. Operator replaced paper towel. **Corrected On-Site**
31B-02-4
Basic - Open dumpster lid. Operator closed lids. **Corrected On-Site**
33-16-4
74
Feb 28, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Cleaning fluid stored next to food product. Operator moved the cleaning product. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operators is conducting reduced oxygen packaging of homemade guacamole containing sour cream. No approved variance on file. **Warning**
03G-43-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced oxygen packaging on site with raw meats, chicken, and homemade guacamole containing sour cream. No approved HACCP plan on file. **Warning**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and ring. Employee removed both. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Single-service articles improperly stored. Operator nverted **Corrected On-Site** **Warning**
25-05-4
52
Jul 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink at the bar. Person in charge filled soap dispenser. **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area hood filters soiled with grease.
23-03-4
86
Mar 31, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 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. Observed no clean up procedures for vomiting/Diarrhea. Educated Person in charge on procedures and printed a copy to Person in charge.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of employee health agreement. Educated Person in charge on employee health agreement and printed a copy.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach and water in spray bottled no labeled. Person in charge stated it was bleach and water and labeled it accordingly.
41-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line. Educated Person in charge Employee put on beard guard and washed hands.
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line employee preparing food with wrist watch. Employee removed watch and washed hands. **Corrected On-Site**
13-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Tuna in Walk in cooler on cooks line thawing in ROP package. Educated Person in charge on ROP Frozen Fish. Person in charge stated it was pulled from the freezer approximately 4 hour ago and he removed from ROP packaging **Corrected On-Site**
06-09-1
58
Dec 7, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ice stored in the buckets , stacked on top each other in walk in cooler. Ice came from fishery. Operator discarded ice.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish in reach in cooler on the cook line. Operator removed the beef. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed concentration of chlorine +200ppm. Operator diluted solution. New reading 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hush puppies (75F - Cold Holding) stored in the container in the kitchen . Per operator items were stored since opening. Operator discarded.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda holster in bar area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on the ceiling above food prep area.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair handle on the reach in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-71-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach in cooler in the storage area.
08B-49-4
Basic - Equipment in poor repair. Exterior door of reach in cooler rusted in the prep area.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed between equipment throughout the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-73-4
35
Frequently Asked Questions
When was Cortez Kitchen last inspected?
The most recent health inspection at Cortez Kitchen on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Cortez Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cortez Kitchen.
How does Cortez Kitchen compare to other restaurants in Cortez?
Cortez Kitchen most recently scored 74 out of 100, which is lower than the Cortez average of 83.
Has Cortez Kitchen's inspection record improved over time?
Yes. Recent inspections at Cortez Kitchen have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cortez Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cortez Kitchen inspected?
Based on the inspection history on file, Cortez Kitchen is inspected around three times per year on average.
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