Los Jefes Castillo Mobile Unit
Last inspected: Apr 28, 2026
82
Score
Inspectors have visited Los Jefes Castillo Mobile Unit six times, with records going back to 2024. Inspectors last stopped by on Apr 28, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited eight times.
Los Jefes Castillo Mobile Unit's latest score is in line with the Calhoun average of 82. The file should reassure diners considering a visit.
6
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 above ready-to-eat foods (drinks) in walk-in cooler at base of operation. CA: Foods must be stored by minimum cook temperatures. 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 at base of operation. CA: Cooling shall be accomplished by using rapid cooling equipment. COS: Food containers were placed in ice bath for rapid cooling.
511-6-1.04(6)(e)
82
Oct 17, 2025
Followup
2 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed improper cold holding of container of salsa 48-50F on cutting board. Corrective Action: Per discussion with CFSM food item was within time parameters. Salsa was placed in reach-in cooler to aid in rapid cooling.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed container of grilled onions at 130F next to grill. Corrective Action: Per discussion with CFSM grilled onions were within time parameters, grilled onions were reheated on grill to 180F.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of ice machine soiled with black build-up, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Will perform informal follow-up on 5-01 to verify interior of ice machine has been cleaned to sight and touch.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked beans (101F), rice (110F), cooked chicken (90F), and cooked steak (85F) cooling using improper cooling methods (on countertop). Corrective Action: Per discussion with CFSM food items were within time parameters. Food items were placed in reach-in cooler in loosely covered containers to aid in rapid cooling.
511-6-1.04(6)(e)
18 - insects, rodents, and animals not present
Inspector notes: Observed light visible around back door and no self closure at back door at commissary. Corrective Action: Workorder placed to have weather stripping and self closure installed.
511-6-1.07(2)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple live flies throughout the kitchen. Corrective Action: Workorder placed to have pest control service facility.
511-6-1.07(5)(k)
58
Sep 29, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked chicken in walk-in cooler reading 77F at base of operation. 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)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of ice machine soiled with black debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. No COS can be observed, inspector must return to verify interior of ice machine has been cleaned to sight and touch.
511-6-1.05(7)(a)
78
Apr 29, 2025
Routine
4 critical violations. 3 major violations. 6 minor violations. 9 corrected on site.
View 13 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food reading above 41F in the prep-top cooler at base of operation (sliced cucumbers=55F, sliced tomatoes=54F, cut lettuce=53F, ambient temperature=56F). CA: Cold TCS food shall be maintained at 41F or below. COS: Sliced cucumbers, sliced tomatoes, cut lettuce were placed in prep-top cooler about 1 hour ago. TCS food items were placed on an ice-bath in reach-in cooler to aid in rapid cooling. Discussed ensuring TCS food items are at 41F or below before placing in prep-top coolers and serving to customers. Workorder placed for unit, cannot be used until inspector has verified it is maintaining temperature of 41F or below.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS food reading below 135F on the stovetop (barbacoa=118F-129F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item has been on the stovetop which was turned off about 1 hour ago. TCS food was rapidly reheated on the stove to 165F or above for 15 seconds.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed TCS food reading below 135F on the steamtable (steak=115F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item was placed on steamtable about 2.5 hours ago. TCS food was rapidly reheated on the grill to 165F or above for 15 seconds.
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs stored above mozzarella cheese in reach-in cooler. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed. Eggs were placed on bottom shelf.
511-6-1.04(4)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC unable to maintain active managerial control due to risk factor violations storage order, food contact surfaces not clean, employee drinks in kitchen. CA: PIC must ensure compliance with all risk factors. No COS can be noted. Inspector must return for follow-up inspection.
511-6-1.03(1)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of ice machine soiled with black debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. No COS can be noted. Inspector must return (follow-up inspection). 10/2/25: Verified interior of ice machine has been cleaned to sight and touch.
511-6-1.05(7)(a)
1-2B - certified food protection manager
Inspector notes: Observed CFSM unable to access training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed. No COS can be noted. Inspector must return for follow-up inspection.
511-6-1-.03(3)(d)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed personal drinks on prep-table in the kitchen at base of operation not in a single service container with a lid and a straw. CA: All personal drinks must be stored in a single use container with a lid and a straw and stored in an area away from food and equipment. COS: Drinks were discarded.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee eating in kitchen at base of operation during time of inspection. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee left kitchen.
511-6-1.03(5)(k)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed working container with salt, water, and flour not labeled with food common name at base of operation. COS: Employee assigned to label working containers with food common name.
511-6-1.04(4)(d)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed working container with sugar not labeled with food common name. COS: Employee assigned to label working containers with food common name.
511-6-1.04(4)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed two containers of salsa cooling on a prep-table at room temperature at base of operation. COS: Employee placed containers of salsa in walk-in cooler to aid in rapid cooling. Cooling process starts once the TCS food items have reached 135F.
511-6-1.04(6)(e)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed food service employee actively cooking food without a hair restraint at base of operation. COS: Employee put on a hair net.
511-6-1.03(5)(j)
30
Dec 10, 2024
Routine
2 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed improper cold holding of container of salsa 48-50F on cutting board. Corrective Action: Per discussion with CFSM food item was within time parameters. Salsa was placed in reach-in cooler to aid in rapid cooling.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed container of grilled onions at 130F next to grill. Corrective Action: Per discussion with CFSM grilled onions were within time parameters, grilled onions were reheated on grill to 180F.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of ice machine soiled with black build-up, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Will perform informal follow-up on 5-01 to verify interior of ice machine has been cleaned to sight and touch.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked beans (101F), rice (110F), cooked chicken (90F), and cooked steak (85F) cooling using improper cooling methods (on countertop). Corrective Action: Per discussion with CFSM food items were within time parameters. Food items were placed in reach-in cooler in loosely covered containers to aid in rapid cooling.
511-6-1.04(6)(e)
18 - insects, rodents, and animals not present
Inspector notes: Observed light visible around back door and no self closure at back door at commissary. Corrective Action: Workorder placed to have weather stripping and self closure installed.
511-6-1.07(2)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple live flies throughout the kitchen. Corrective Action: Workorder placed to have pest control service facility.
511-6-1.07(5)(k)
58
Oct 28, 2024
Initial
2 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed improper cold holding of tcs food items above 41 degrees at counter without active time control. Shredded mozzarella cheese 55F. Per discussion with CFSM food item was within time parameters. Corrective Action: CFSM was notified, cheese was moved to reach-in cooler to aid in rapid cooling to 41F. Discussed tcs food items (mozarella cheese) to be mainatined at temperature of 41F or below. If unable to maintain mozzarella cheese at temperatre of 41F or bellow other options can be discussed.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed improper cold holding of tcs food items above 41 degrees at preptop cooler without active time control. Red salsa 70F and green salsa 55F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM was notified, salsas were moved to reach-in cooler to aid in rapid cooling to 41F before serving to customers. Discussed placing smaller quantities of salsa in prep-top cooler to ensure temperatures are maintained at 41F.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed sanitizer bucket in handwashing sink and container of raw meats stored infront of handwashing sink. Corrective Action: CFSM was notified, items were removed from handwashing sink and discussed handwashing sink shall be maintained so that it is accessible at all times for employee use.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed opened deli meat package with open date of 11/18 and inspection performed on 12/10. Corrective Action: CFSM was notified, CFSM chose to discard deli meat. Educated on proper date marking, once deli package has been opened can be used for 7 days or by use by date whichever comes first. Provided date marking handout.
511-6-1.04(6)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee eating in a food preparation area at beginning of inspection. Corrective Action: CFSM was notified, discussed employees can not eat in food prep areas but can eat outside in the dinning tables.
511-6-1.03(5)(k)
58
Frequently Asked Questions
When was Los Jefes Castillo Mobile Unit last inspected?
The most recent health inspection at Los Jefes Castillo Mobile Unit on file is from Apr 28, 2026. The public record contains six inspections in total.
What is the most common violation at Los Jefes Castillo Mobile Unit?
Across the inspection record, “proper cold holding temperatures” has been cited eight times, more than any other issue at Los Jefes Castillo Mobile Unit.
How does Los Jefes Castillo Mobile Unit compare to other restaurants in Calhoun?
Los Jefes Castillo Mobile Unit most recently scored 82 out of 100, which is about the same as the Calhoun average of 82.
Has Los Jefes Castillo Mobile Unit's inspection record improved over time?
Yes. Recent inspections at Los Jefes Castillo Mobile Unit have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Los Jefes Castillo Mobile Unit 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 Los Jefes Castillo Mobile Unit inspected?
Based on the inspection history on file, Los Jefes Castillo Mobile Unit is inspected around four times per year on average.
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