Cancun Mexican Grill
Last inspected: Sep 26, 2025
67
Score
Inspectors have visited Cancun Mexican Grill four times, with records going back to 2024. The most recent report on file is from Sep 26, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “proper hot holding temperatures”, showing up eight times.
Compared to other Woodstock restaurants (averaging 83), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
4
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 26, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed time temperature control for safety of foods on the steam table and on the stove hot held below 135 degrees. COS by reheating.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Time temperature control for safety of foods cold held above 41 degrees. COS by discarding.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet stacking of utensils. Must airdry before stacking.
511-6-1.05(10)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed some of the food in the refrigerator and tortilla shells not covered. Must cover the foods when stored. COS by covering the foods. Observed ice bin in the bar area partially covered. Must completely close the lid when not in use.
511-6-1.04(4)(c)
67
Feb 24, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed mexican Rice hot held below 135 degrees on the steam table. Must hot hold above 135 degrees. COS by discarding.
511-6-1.04(6)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed black mold like substance on the wall behind the 3 compartment sink. Must clean and / or paint the wall. Must replace the caulking as well.
511-6-1.07(2)(a)
82
Sep 16, 2024
Followup
3 critical violations. 1 minor violation. 4 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed queso left sitting outside of steam table and temping 101°F. TCS foods must be hot held at 135°F or above. COS by discarding.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in expo cooler being cold held above 41°F. Ambient temperature of cooler was 46.8°F with the temperatures of TCS foods ranging between 44-48°F. COS by discarding. Unit is not a commercial unit and is not designed for storage of TCS foods.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in expo cooler being cold held above 41°F. Ambient temperature of cooler was 46.8°F with the temperatures of TCS foods ranging between 44-48°F. COS by discarding. Unit is not a commercial unit and is not designed for storage of TCS foods.
511-6-1.04(6)(f)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed Certified Food Safety Manager (CFSM) handling ready-to-eat (RTE) tortillas with bare hands and attempt to serve to customer. There may be no bare hand contact with RTE foods. COS by discarding.
511-6-1.04(4)(a)
61
Jun 26, 2024
Routine
3 critical violations. 3 major violations. 5 minor violations. 5 corrected on site.
View 11 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked chicken and beans not cooled within required time frame. Neither product dropped to 70°F within 2 hours of reaching 135°F. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F to 70°F; and (ii) Within a total of 6 hours from 135°F to 41°F or less. COS by reheating products to restart cooling .
511-6-1.04(6)(d)
6-1A - proper cold holding temperatures
Inspector notes: Observed time/temperature control for safety (TCS) foods in walk-in being cold held above 41°F. Ambient temperature of cooler was 43°F with the temperatures of TCS foods ranging between 43-45°F. There is a small opening in door that could be contributing to the temperature abuse. Health Authority instructed person in charge (PIC) to open freezer door to allow temperature in walk-in to drop and to cease food prep until fixed.. PIC called someone to come service unit; they will arrive tomorrow morning.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed a bowl full of cooked chicken wings stored on shelf to right of fryer and temping 70°F. Once wings are cooked, they must be hot held at 135°F or above unless placed on a 4 hour time as a public health control procedure. COS by discarding.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine at bar not dispensing chlorine even after priming. Chemical in container was present but low to the point where sanitizer could not pull. COS by replacing sanitizer container with new one. Sanitizer dispensed at 100 ppm.
511-6-1.05(6)(n)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no quat test strips for sanitizer used in dining area and bar. Must obtain and ensure concentration ranges between 150-400 ppm.
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold build-up along interior portions of bulk ice machine in kitchen area. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations.
511-6-1.05(7)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed an abundance of flies in front and back kitchen areas. Mops, mop buckets, brooms, and other cleaning tools were stored outside of back door. There were flies swarming around these items at back door. Must move items inside and properly store. Install fly removing devices (fly strips, UV light, etc.) to assist in removal of flies.
511-6-1.07(5)(k)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed chicken prepared at 11AM (temped at 3PM) cooling in large container in walk-in and stored tightly covered. Ambient temperature in walk-in was 43F. Also observed beans cooling on ice and employees not periodically stirring. . Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf Neith...
511-6-1.04(6)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed chlorine sanitizer at bar at 10 ppm. Must be between 50-100 ppm. COS by adding bleach.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gap/opening in walk-in cooler door. It appears that the door is not properly fitted. Must fixed within 72 hours as it is negatively impacting food temperatures.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy debris build-up on shelf storing dishes and spices to right of fryer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be thoroughly cleaned.
511-6-1.05(7)(d)
37
Frequently Asked Questions
When was Cancun Mexican Grill last inspected?
The most recent health inspection at Cancun Mexican Grill on file is from Sep 26, 2025. The public record contains four inspections in total.
What is the most common violation at Cancun Mexican Grill?
Across the inspection record, “proper hot holding temperatures” has been cited eight times, more than any other issue at Cancun Mexican Grill.
How does Cancun Mexican Grill compare to other restaurants in Woodstock?
Cancun Mexican Grill most recently scored 67 out of 100, which is lower than the Woodstock average of 83.
Has Cancun Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Cancun Mexican Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cancun Mexican Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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