El Mural Mexican Grill & Cantina
Last inspected: Mar 4, 2026
74
Score
El Mural Mexican Grill & Cantina has been inspected seven times since 2024. The most recent visit was on Mar 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
That's lower than the typical Warner Robins restaurant, which scores around 93. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature for safety (TCS) food holding above 41F inside the reach in cooler near the dry storage area and main kitchen: Chile verde (pork) 44F, Queso (53F and 67F). Ambient air temperature of the unit is 40F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a pitched with water inside the hand washing sink at the bar. A handwashing facility may not be used for purposes other than handwashing. No storing of items inside of the hand sink. Corrected on Site (COS): The employee removed the items out of the hand sink.
511-6-1.06(2)(o)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed two containers of Queso (67F, 53F) of Queso tightly covererd with heavy condensation on its lid while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. I discussed proper cooling methods with the person in charge. Per label, the food item was prepped 3/2/26. Food was discarded due to time and temperature parameters were not met.
511-6-1.04(6)(e)
74
Oct 9, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed two containers of cooked rice with a temperature 52F and 58F respectfully inside the reach in cooler, per employee the rice were prepped yesterday. Ambient air temperature control of the reach in cooler is 39F. Cooked time/temperature control for safety food shall be cooled from 135F to 41F within 6 hours. Food were discarded.
511-6-1.04(6)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed two containers of cooked rice tightly covererd with heavy condensation on its lid while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. I discussed proper cooling methods with the person in charge. Food was discarded due to time and temperature parameters were not met.
511-6-1.04(6)(e)
82
Jun 4, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
11D - thermometers provided and accurate
Inspector notes: Observed no thermometer at the establishment today. Told an employee took the thermometer with them home by mistake. Food temperature measuring devices shall be provided and readily accessible for use in ensuring the attainment and maintenance of food temperatures. The thermometer must maintain at the food service establishment to use when preparing food.
511-6-1.05(3)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a dine-in cup and a stainless steel food-grade container stored inside the hand sink in the kitchen. A handwashing facility may not be used for purposes other than handwashing. No storing of items inside of the hand sink. Corrected on Site (COS): The employee removed the items out of the hand sink.
511-6-1.06(2)(o)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a container of raw steak stored on the floor in the kitchen. food shall be protected from contamination by storing the food:(i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrected on Site (COS): Employee removed the container of raw steak from the floor and stored it on the counter.
511-6-1.04(4)(q)
78
Jan 28, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper storage in all units. Raw foods next to or stored on top of ready to eat foods and raw chicken stored next to raw beef and/or ready to eat foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Person in charge (PIC) educated kitchen employees on proper food storage and had employees rearrange items so that there was no risk of cross contamination.
511-6-1.04(4)(c)
86
Aug 28, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed time/temperature for safety (TCS) food holding above 41F inside the reach in cooler near the hand washing sink: Cooked Beef 63F, Salsa 52F, Jack Cheese 57F. Ambient air temperature of the unit is 54F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed numerous cooked time/temperature control for safety (TCS) foods not date marked inside the reach in cooler: refried beans, beef tips and beef. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Employee date marked food items.
511-6-1.04(6)(g)
78
Apr 24, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the two sanitizer buckets in the main kitchen with 0 parts per million (ppm) of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: minimum 150 ppm per the manufacture's specifications. Employee made new batch of sanitizer at the correct concentration level.
511-6-1.05(6)(n)
90
Jan 8, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the main prep top cooler with a reach-in cooler underneath not holding time/temperature control for safety (TCS)foods at 41F or below. Unit's ambient temperature was 50F. Unit had recently been stocked so all items were put in the main reach in cooler. Maintenance was contacted and is coming out tomorrow to repair unit.
511-6-1.04(6)(f)
86
Frequently Asked Questions
When was El Mural Mexican Grill & Cantina last inspected?
The most recent health inspection at El Mural Mexican Grill & Cantina on file is from Mar 4, 2026. The public record contains seven inspections in total.
What is the most common violation at El Mural Mexican Grill & Cantina?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at El Mural Mexican Grill & Cantina.
How does El Mural Mexican Grill & Cantina compare to other restaurants in Warner Robins?
El Mural Mexican Grill & Cantina most recently scored 74 out of 100, which is lower than the Warner Robins average of 93.
Has El Mural Mexican Grill & Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at El Mural Mexican Grill & Cantina have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Mural Mexican Grill & Cantina 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 El Mural Mexican Grill & Cantina inspected?
Based on the inspection history on file, El Mural Mexican Grill & Cantina is inspected around three times per year on average.
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