Mesquite Mexican Grill & Bar 5
Last inspected: Oct 29, 2025
86
Score
Mesquite Mexican Grill & Bar 5 has been inspected six times since 2024. On Oct 29, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has not been favorable: recent inspections average around three violations each, up from closer to one violation before.
The most common issue across all inspections has been “utensils, equipment and linens”, showing up two times.
By comparison, the average Monticello facility scores 98, putting Mesquite Mexican Grill & Bar 5 on the weaker side. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 29, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed mold like build up in the ice machine. Explained to PIC that ice machine need to be cleaned at a frequency that keeps it clean and free of build up. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P...
511-6-1.05(7)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed red drinking cups stacked wet. explained to PIC that all washed rinsed and sanitized cups needs to air dry before stacking. PIC had employee unstack and wash, rinse, and sanitize cups. 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.
511-6-1.05(10)(a)
86
May 8, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee behind bar cutting fruit with gloves on, then answer the phone with gloved on, then returned to cutting fruit with out changing gloves and washing hands. Explained to PIC that gloves must be changed and hands washed after switching task. new gloves must be put on before returning to cutting fruit. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service anim...
511-6-1.03(5)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observer multiple pans of food in the walk in cooler with food past discard dates. Chicken 4/5 discard, pork 4/6 discard. Explained to PIC that all items need to be used or discarded by discards dates. PIC had employee throw out pans. 11-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment an...
511-6-1.04(6)(h)
14C - single-use/single-service articles: properly stored, used
Inspector notes: observed a single use cup being used as a scoop in the black bean container. explained to the PIC single use items are not to be used as a scoop. PIC threw out scoop. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
511-6-1.05(6)(r)
70
Apr 2, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed beans in the steam well being hot held at 122. explained to PIC when reheating items to be hot held need to reach 165 before placed in hot holding unit. PIC had employee reheat beans and rice. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P 2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C...
511-6-1.04(5)(h)
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed beans in the steam well being hot held at 122. explained to PIC when reheating items to be hot held need to reach 165 before placed in hot holding unit. PIC had employee reheat beans and rice. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P 2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C...
511-6-1.04(5)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed 3 employee cans of pepsi in the hand washing sink. Explained to PIC that hand washing sink is for hand washing only and needs to be kept clean. pic moved the cans. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
511-6-1.06(2)(o)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed red drinking cups stacked wet. explained to PIC that all washed rinsed and sanitized cups needs to air dry before stacking. PIC had employee unstack and wash, rinse, and sanitize cups. 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.
511-6-1.05(10)(a)
64
Nov 22, 2024
Routine
No violations found.
100
Jun 24, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed pans in the reach in cooler by the oven/grill with no lids on them. told pick that all items needs to have lids on them when being stored more than 24 hours. employee put lids on containers. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
511-6-1.04(4)(c)
95
Mar 27, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed chip scoop stored on top of chip storage machine. Store the scoop in a clean container between uses.
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed old food debris and spillage inside microwave. Clean the microwave at a frequency that keeps it free of accumulations.
511-6-1.05(7)(a)
90
Frequently Asked Questions
When was Mesquite Mexican Grill & Bar 5 last inspected?
The most recent health inspection at Mesquite Mexican Grill & Bar 5 on file is from Oct 29, 2025. The public record contains six inspections in total.
What is the most common violation at Mesquite Mexican Grill & Bar 5?
Across the inspection record, “utensils, equipment and linens” has been cited two times, more than any other issue at Mesquite Mexican Grill & Bar 5.
How does Mesquite Mexican Grill & Bar 5 compare to other restaurants in Monticello?
Mesquite Mexican Grill & Bar 5 most recently scored 86 out of 100, which is lower than the Monticello average of 98.
Has Mesquite Mexican Grill & Bar 5's inspection record improved over time?
No. Recent inspections at Mesquite Mexican Grill & Bar 5 have averaged around three violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Mesquite Mexican Grill & Bar 5 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 Mesquite Mexican Grill & Bar 5 inspected?
Based on the inspection history on file, Mesquite Mexican Grill & Bar 5 is inspected around four times per year on average.
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