Chapinmex
Last inspected: Nov 5, 2025
78
Score
Chapinmex appears in inspection records six times, starting in 2024. The most recent report on file is from Nov 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded six times.
That's lower than the typical Valdosta restaurant, which scores around 93. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: -Observed containers of Spanish rice (57F) and white (51F) rice sitting on counter top near the microwave in the front service area of the kitchen not cold holding at 41F or below. -Observed TCS Foods (Pico 46F, Red Salsa 47F, and Green Salsa 48F) in Bain Marie Self Service Unit in the dining area not cold holding at 41F or below. *COS, Out of temperature TCS foods were discarded upon request by PIC.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: -Observed Quat Sanitizer in use in the 3 compartment sink filled with dishes in the rear kitchen area of the facility with chemical concentrations around 0ppm. -Observed Quat Sanitizer stored on prep shelf near the front service/cook area of the kitchen with chemical concentrations around 0ppm. *COS, Sanitizer was discarded by PIC and remade within proper chemical concentrations upon request.
511-6-1.05(6)(n)
78
Mar 11, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
View 4 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: -Observed multiple TCS foods (Spanish Rice, Cooked Shrimp, Cooked Al Pastor, Cooked Lengua, etc.) stored in the reach in refrigeration (near swing door) and reach in refrigeration (Of PTC) in the kitchen area of the facility without proper date marking. Per Cook items were prepared on Sunday. *COS, Dates were added to various food items by cook upon request.
511-6-1.04(6)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: -Observed employee pouring of hand sanitizer down the hand wash sink in the front service area of the facility across from the stove. -Observed old food debris in the rear hand wash sink of the facility. *COS, employee was coached when pouring sanitizer, and old food debris was removed from rear hand wash sink.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: -Observed multiple TCS foods in the walk in cooler and reach in refrigerator (near swing door) with date marking exceeding 7 days including date of preparation. All food items were date marked with 8 days. *COS, Date marking was corrected by cook upon request.
511-6-1.04(6)(g)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: -Observed quat sanitizer stored on prep shelf underneath microwave in the front service area of the kitchen with chemical concentrations too low around 0ppm-150ppm. -Observed quat sanitizer stored in the rear kitchen area of the facility on the rear prep table across from the 3 compartment sink with chemical concentrations too low around 0ppm-150ppm. *COS, Sanitizer was remade by PIC and was test within proper chemical constraints of 200ppm-400ppm.
511-6-1.04(4)(m)
67
Oct 10, 2024
Routine
2 critical violations. 1 major violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: TCS foods (Frijoles negros, minudo, birria, etc.) cold held at greater than 41F. TCS food were discarded upon request by employee.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
Inspector notes: Carne molida, salsa de picante, and al Pastor not cooling at rate fast enough to cool to 70F in 2 hours. COS, More ice was added to ice and food was stirred to accelerate the cooling process.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Quat sanitizer solutions in use not at proper minimum strength upon testing buckets and compartment of 3-compartment sink. Sanitizer solution had not been changed since earlier this morning per PIC. COS, Sanitizer solutions were emptied & drained, then refreshed with new sanitizer solution. Rechecked and at proper strength.
511-6-1.05(6)(n)
67
Aug 22, 2024
Routine
6 critical violations. 1 major violation. 7 corrected on site.
View 7 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: -Observed very large pot of menudo soup cooling in the walk in cooler of the facility that did not cool fast enough to reach 70F within 2hrs and 41F in 4 additional hours. Cook stated soup was prepped previous night and temperature was around 69F/70F. *COS, Soup was discarded upon request by Cook.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: -Observed gallon of milk stored in reach in cooler closest to swinging door in the front service kitchen area with best buy date of 7/28/24. *COS, Milk was discarded upon request by Cook.
511-6-1.04(6)(h)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: -Observed Quat sanitizer bucket stored on shelf under prep table next to prep top cooler in the front service area of the kitchen with chemical concentrations too strong >400ppm. -Observed Quat sanitizer stored on shelf under prep table (Pots and Pans) next to the 3 compartment sink with chemical concentrations too strong (>400ppm.) *COS, Quat sanitizers were diluted to proper chemical constraints <400ppm.
511-6-1.07(6)(g)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: -Observed Pico Salsa (52F), Green Salsa (51F), Red Salsa (51F), and Red Salsa w/chili's (53F) stored in the self service Bain Marie/ buffet unit not cold holding at 41F or lower. Ambient temperature of unit was around 48F-54F. Was repeat violation from previous inspection. *COS, All out of temperatures salsas were discarded upon request by cook. Instructed cook to not store salsas in Bain Marie unit until serviced. -
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: -Observed black bean puree stored in steam table in front service area of the kitchen not hot holding at 135F or greater. Black bean puree was around 124F. Cook stated Black Beans were cooked earlier this morning and had only been in warmer 1hr prior to discovery. -Observed caramelized onions and grilled peppers stored on prep shelf directly under the flat top grill in the front service area of the kitchen. Onions were around 95F and Charred Peppers were around 96F. Cook stated they had been stored on shelf since the morning. *COS, Black Bean puree was reheated on stove >165F prior to be restored back in the steam table by employee. Onions and peppers were discarded upon request by cook.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: -Observed clear plastic containers (2) of white rice with veggies and Spanish rice with veggies sitting on top of microwave of front service area near prep top cooler and not hot holding at 135F or greater. White rice was around 83F and Spanish rice was around 77F. *COS, Both rice containers were discarded upon request by cook.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: -Observed multiple time and temperature controlled for safety foods (TCS- Salsa, Mixed veggies ((cabbage and carrots)), cooked steak, Cachete ((Cow Cheek)), Al Pastor) without date marking stored in the reach in cooler (Near swinging door) and prep top cooler (Near flat top grill) of the front service area of the kitchen. Cook stated items were prepped yesterday and Tuesday of this week. Was noted on previous inspection. *COS, Items were date marked by employees upon request.
511-6-1.04(6)(g)
37
Mar 20, 2024
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: -Observed mixed veggies (carrots and cabbage), pico salsa, red salsa and green salsa stored in the counter top salad bar prep top cooler in the dining area of the facility not cold holding at 41F or below. See temp log. Prep top cooler was turned off *COS, Food items were discarded by PIC upon request and replaced with the same items that were in proper temperature constraints.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: -Observed cooling black beans in the walk in cooler in the rear kitchen area of the facility not cooling at a rate fast enough to reach 41F within 6hrs. Black beans were prepped previous day and stored in large deep container. *COS, Black Beans were discarded by PIC upon request.
511-6-1.04(6)(d)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: -Observed fork with handle stored inside mixed veggies stored in the reach in cooler in the front service area of the kitchen near the swinging door. -Observed scoop handles stored in the dried pinto beans, rice, black beans, salt, maseca flour in the dry storage (walk in freezer) in the rear kitchen area. *COS, All handles were removed by cook upon request.
511-6-1.04(4)(k)
70
Jan 5, 2024
Initial
No violations found.
100
Frequently Asked Questions
When was Chapinmex last inspected?
The most recent health inspection at Chapinmex on file is from Nov 5, 2025. The public record contains six inspections in total.
What is the most common violation at Chapinmex?
Across the inspection record, “proper cold holding temperatures” has been cited six times, more than any other issue at Chapinmex.
How does Chapinmex compare to other restaurants in Valdosta?
Chapinmex most recently scored 78 out of 100, which is lower than the Valdosta average of 93.
Has Chapinmex's inspection record improved over time?
Results have been roughly steady. Inspections at Chapinmex have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chapinmex 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 Chapinmex inspected?
Based on the inspection history on file, Chapinmex is inspected around three times per year on average.
Nearby Restaurants