Los Jefes Castillo
Last inspected: Apr 28, 2026
82
Score
Los Jefes Castillo has been inspected five times since 2025. The newest entry in the record is dated Apr 28, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The most common issue across all inspections has been “proper cooling time and temperature”, showing up four times.
Compared to the broader Calhoun restaurant scene, this is about average. The file should reassure diners considering a visit.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 28, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs stored stored above ready-to-eat foods (drinks) in walk-in cooler. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed, raw shelled eggs were moved to different shelf away from ready-to-eat foods.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed diced tomatoes, shredded lettuce and sliced cucumbers cooling in prep-top cooler. CA: Cooling shall be accomplished by using rapid cooling equipment. COS: Food containers placed in ice bath for rapid cooling.
511-6-1.04(6)(e)
82
Oct 17, 2025
Followup
1 critical violation. 1 corrected on site.
View 1 violation
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked chicken in walk-in cooler reading 77F. Per discussion with CFSM chicken started cooling process at 10am with inspection performed at 2pm. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Cooked chicken was discarded.
511-6-1.04(6)(d)
86
Sep 29, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked chicken in walk-in cooler reading 77F. Per discussion with CFSM chicken started cooling process at 10am with inspection performed at 2pm. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Cooked chicken was discarded.
511-6-1.04(6)(d)
86
Jun 3, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple tcs food items above 41F in reach-in cooler and walk-in cooler, reference temperature chart below. Corrective Action: Per discussion with CFSM and due to unknown time parameters food items were discarded. Workorder placed for coolers.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed container of cooked jalapeños at flattop grill with temperature of 73F. Per discussion with CFSM jalapeños were within time parameters. Corrective Action: Jalapeños were reheated to 180F on grill. Discussed hot holding temperatures of tcs food items.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked chicken not cooled from 135F to 70F within 2 hours. Per discussion with CFSM chicken started cooling process at 12pm with inspection performed at 3pm, chicken 95F. Corrective Action: Chicken was discarded. Discussed cooling parameters, cooling methods (shallow pans, freezer) and provided educational handouts.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several tcs food items (tomato sauce and cheese dip) held over 24 hours not properly date marked. Corrective Action: Food items were discard. Discussed date marking procedures and provided educational handouts.
511-6-1.04(6)(g)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooling methods being used not adequate in rapidly cooling of Time/Temperature Control for Safety Foods (salsa roja, enchilada sauce). Salsa roja and enchilada sauce cooling on a prep-table at room temperature. Corrective Action: Food items were taken to cooler to aid in rapid cooling. Discussed cooling methods (ice wand, shallow containers, freezer) and provided education handouts.
511-6-1.04(6)(e)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee food not stored in designated area in a way to prevent contamination. Employee food stored at top shelf of reach-in cooler with food for customers. Corrective Action: Employee food was moved to bottom shelf. Discussed placing employee food items in container labeled employee items in addition to being stored on bottom shelf.
511-6-1.07(4)(b)
52
Apr 28, 2025
Initial
3 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple tcs food items above 41F in reach-in cooler and walk-in cooler, reference temperature chart below. Corrective Action: Per discussion with CFSM and due to unknown time parameters food items were discarded. Workorder placed for coolers.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed container of cooked jalapeños at flattop grill with temperature of 73F. Per discussion with CFSM jalapeños were within time parameters. Corrective Action: Jalapeños were reheated to 180F on grill. Discussed hot holding temperatures of tcs food items.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked chicken not cooled from 135F to 70F within 2 hours. Per discussion with CFSM chicken started cooling process at 12pm with inspection performed at 3pm, chicken 95F. Corrective Action: Chicken was discarded. Discussed cooling parameters, cooling methods (shallow pans, freezer) and provided educational handouts.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several tcs food items (tomato sauce and cheese dip) held over 24 hours not properly date marked. Corrective Action: Food items were discard. Discussed date marking procedures and provided educational handouts.
511-6-1.04(6)(g)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooling methods being used not adequate in rapidly cooling of Time/Temperature Control for Safety Foods (salsa roja, enchilada sauce). Salsa roja and enchilada sauce cooling on a prep-table at room temperature. Corrective Action: Food items were taken to cooler to aid in rapid cooling. Discussed cooling methods (ice wand, shallow containers, freezer) and provided education handouts.
511-6-1.04(6)(e)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee food not stored in designated area in a way to prevent contamination. Employee food stored at top shelf of reach-in cooler with food for customers. Corrective Action: Employee food was moved to bottom shelf. Discussed placing employee food items in container labeled employee items in addition to being stored on bottom shelf.
511-6-1.07(4)(b)
52
Frequently Asked Questions
When was Los Jefes Castillo last inspected?
The most recent health inspection at Los Jefes Castillo on file is from Apr 28, 2026. The public record contains five inspections in total.
What is the most common violation at Los Jefes Castillo?
Across the inspection record, “proper cooling time and temperature” has been cited four times, more than any other issue at Los Jefes Castillo.
How does Los Jefes Castillo compare to other restaurants in Calhoun?
Los Jefes Castillo most recently scored 82 out of 100, which is about the same as the Calhoun average of 82.
Has Los Jefes Castillo's inspection record improved over time?
Results have been roughly steady. Inspections at Los Jefes Castillo have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Jefes Castillo 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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