La Cabana Mexican Restaurant
Last inspected: Apr 13, 2026
55
Score
La Cabana Mexican Restaurant has been inspected five times since 2024. The most recent visit was on Apr 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “proper hot holding temperatures”, showing up three times.
The city-wide average sits at 90, which La Cabana Mexican Restaurant's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
5
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Routine
2 critical violations. 1 major violation. 4 minor violations. 5 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Bleach observed in the dry storage area stored on table next to tortilla. CA:CA:Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Bleach moved back to correct location.
511-6-1.07(6)(c)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed pan of beef tips on the hot hold station sitting out of the steam well not in temperature control holding at 112 degrees Fahrenheit. CA: Time/temperature control for safety food shall be maintained at 135 degrees fahrenheit or above for safety. COS:Beef Tips were reheated in the oven to 180 before placing back into the steam well properly.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: No hot water working on the handwash sink by the salsa station nor the mens restroom at the back of the facility. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. Water is functioning at the sinks just not the hot water, other handwash sinks are available in other restrooms and around the kitchen area. Correct within 72 hours.
511-6-1.06(2)(c)
4-2A - food stored covered
(corrected on site)
Inspector notes: Multiple food items around the kitchen (vegetables, fries, chicken(precooked); raw beef and chicken, vegetables) not stored covered and not in the process of cooling. CA: Food must be stored covered to protect from overhead contamination unless in the process of cooling where it may be loosely covered or uncovered so long as it is still protected from overhead contamination. COS: All food items point out as uncovered were promptly covered with lids.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Proper cooling methods not being followed, without intervention by the inspector proper cooling times would not have been met. Chicken sotred in thick large pans that do not allow for rapid cooling. CA: 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. COS: Moved into the walk in freezer to rapidly cool...
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a scoop for the sugar by the back kitchen door stored with the handle touching the sugar. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Scoop set upright in the container with the handle out of the food.
511-6-1.04(4)(k)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: No drain plug observed in the dumpster outside allowing for ants to tranverse in and out of the trash can. CA:Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug for dumpster within 1 week.
511-6-1.06(5)(o)
55
Jan 7, 2026
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Bleach observed stored on the same shelf as mixers for the bar. CA:Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Bleach moved back to correct location.
511-6-1.07(6)(c)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Proper cooling methods not being followed, without intervention by the inspector proper cooling times would not have been met. Consume being stored in very large tubs with lids on in the freezer to cool. CA: 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. COS: Lids removed and placed in shallower conta...
511-6-1.04(6)(e)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Outdoor garbage can has a door ripped off leaving it open to pests and the elements. CA: Garbage and refuse storage area must be maintained clean and in good repair.
511-6-1.06(5)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Ventilation System discharge vents outside appear to be clogged and have grease pouring from them onto the roof and then onto the ground outside. CA:Intake and exhaust air ducts shall be cleaned and filters changed, so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Correct within 1 week.
511-6-1.07(5)(d)
74
Jun 30, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: TCS food in the walk in cooler and tcs food in the reach in cooler out of temperature. Cold holing above 41 deg f; CA: All tcs food being cold held shall be maintained at 41 deg f or below; COS: Discarded during inspection. Walk in cooler had food out of temperature due to having a delivery this morning. Reach in cooler by cook station had an ambient temperature above 41 deg and shall not be used until ambient is at 41 or below.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Salsa that was prepped this afternoon at 1230 was at 60 deg at 420; CA: All food cooling has 4 hours if prepped at room temperature to drop down to 41 deg; COS: Discarded during inspection.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Dish machine using chlorine sanitizer had a concentration of less than 10ppm; CA: 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; COS: Using 3 compartment sink until correct concentration is registered.
511-6-1.05(6)(n)
4-2A - food stored covered
(corrected on site)
Inspector notes: Container of chicken nuggets in the stand up freezer stored uncovered. Container of chicken and steak in the reach in cooler by the cooking station stored uncovered; CA: All food shall be stored covered unless cooling to prevent overhead contamination.
511-6-1.04(4)(c)
64
Nov 25, 2024
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Salsa being stored in the to-go bags of chips reading at a temperature of 72F. CA: Time/temperature control for safety food (TCS) that is being cold held must be maintained at a temperature of 41F or below. COS: Salsa removed from bags and discarded. This was discussed within the last 2 inspection and was corrected during the last inspection. Approved alternatives such as keeping the to go salsas in a cooler by the bags to make them easier to grab, or by keeping the salsa cups in an ice bath next to the bags for quicker access.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
Inspector notes: Chicken cooling on counter in the back of the kitchen, reading at 106F. After discussion with the cooks, the chicken had been taken off the eye of the stove at around 11:30am. Time of questioning was 2:10. No time was noted known for when the chicken dropped below hot holding temperature (135F) so even with a 30 minute buffer of time for it to cool below 135F the 2 hour time frame for the food to cool from 135F to 70F would have eclisped. CA: Cooling food has 6 hours total to cool from 135F to 41F given that time from it cooling from 135F to 70F is not more than 2 hours and the time from 70F to 41F is not more than 4 hours. COS: Food voluntarily discarded.
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Outdoor garbage can has no lid as it has be ripped off. Any outside receptacle MUST have a lid to deter pests from lingering. CA: Correct within the week by requesting a new dumpster from the city ASAP.
511-6-1.06(5)(n)
70
Apr 8, 2024
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Sanitizer solution for the buckets of rags was not reading any concentration of chlorine at all. Chemicals shall be used at the proper concentration with the EPA regulated manufacturer's label. COS: Bucket was remixed.
511-6-1.07(6)(e)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Bottle of Windex not labeled sitting on the table cleaning cart. Chemicals taken from from bulk containers and placed into working containers such as spray bottles then they must be labeled with a common identifying name.
511-6-1.07(6)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed residential microwave in the kitchen, as well as a residential freezer and 2 refrigerators. Upon submitting plans to remodel the entire restaurant the owner was instructed that any existing residential equipment had to be upgraded to commercial grade. She claims it is all to be removed she is just waiting on the arrival of the new equipment. CA: Remove all residential equipment ASAP.
511-6-1.05(1)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Wiping cloths stored in a sanitizer solution that was not reading any level of sanitizer in it. COS: sanitizer solution remade.
511-6-1.04(4)(m)
74
Frequently Asked Questions
When was La Cabana Mexican Restaurant last inspected?
The most recent health inspection at La Cabana Mexican Restaurant on file is from Apr 13, 2026. The public record contains five inspections in total.
What is the most common violation at La Cabana Mexican Restaurant?
Across the inspection record, “proper hot holding temperatures” has been cited three times, more than any other issue at La Cabana Mexican Restaurant.
How does La Cabana Mexican Restaurant compare to other restaurants in Cochran?
La Cabana Mexican Restaurant most recently scored 55 out of 100, which is lower than the Cochran average of 90.
Has La Cabana Mexican Restaurant's inspection record improved over time?
No. Recent inspections at La Cabana Mexican Restaurant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Cabana Mexican Restaurant 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 La Cabana Mexican Restaurant inspected?
Based on the inspection history on file, La Cabana Mexican Restaurant is inspected around two times per year on average.
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