El Charro Mexican Grill
Last inspected: Oct 10, 2025
86
Score
With just one inspection in the record, there isn't enough history to establish a clear pattern. El Charro Mexican Grill was last inspected on Oct 10, 2025. Low risk means the most recent visit produced few or no significant findings.
That falls roughly in the middle of the pack for Young Harris restaurants.
1
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 10, 2025
Routine
3 minor violations. 3 corrected on site.
View 3 violations
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer...
511-6-1.04(6)(e)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Note: Observed 4 knives that were recently washed drying in the crack between the wall and the prep sink. PIC instructed to rewash, rinse and sanitize the knives and place them in an appropriate location to allow for proper drying.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Note: Observed large knife on knife magnet above prep sink missing the tip of the knife. PIC removed knife from magnet.
511-6-1.05(1)(a)
86
Frequently Asked Questions
When was El Charro Mexican Grill last inspected?
The most recent health inspection at El Charro Mexican Grill on file is from Oct 10, 2025. The public record contains one inspection in total.
How does El Charro Mexican Grill compare to other restaurants in Young Harris?
El Charro Mexican Grill most recently scored 86 out of 100, which is about the same as the Young Harris average of 86.
What does a low risk rating mean?
A low risk rating at El Charro Mexican Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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