Mi Casa Mexican Restaurant
Last inspected: Jan 5, 2026
55
Score
Mi Casa Mexican Restaurant appears in inspection records six times, starting in 2024. Mi Casa Mexican Restaurant was last inspected on Jan 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “proper cold holding temperatures”, which has been cited four times.
Restaurants in Woodstock average 83, so Mi Casa Mexican Restaurant trails the local norm. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Routine
2 critical violations. 2 major violations. 2 minor violations. 6 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed salsa left sitting outside of temperature control and temping 63°F. Unless placed on a 4 hour time as a public health control (TPHC) salsa must be cold held at 41°F or below. COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed: 1. Shredded chicken prepared at 12pm cooling in a large, deep container not cooled to 70°F within 2 hours of reaching 135°F. Temperature of chicken was 75°F at 3:40pm. 2. Chicken broth prepared at 12pm cooling on a very poorly made ice bath not cooled to 70°F within 2 hours of reaching 135°F. Container storing broth was 3x taller than the pan storing the ice. There were ice wands in each container, however, the ice was melted. Health Authority instructed staff to throw away but broth was not discarded until 5pm and the temperature was 69°F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. NOTE: First cooling win...
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed chlorine sanitizer bucket at 10 ppm. Sanitizer must be 50-100 ppm. COS by remaking to proper concentration.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine for sanitizing. Machine may be used to wash dishes but dishes must be sanitized in 3-compartment sink.
511-6-1.05(6)(n)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed ranchero sauce cooling on a poor ice bath. Container storing sauce was significantly taller than pan storing the ice. When cooling food on ice, ice must come up to highest level of food in container or only the sauce on the bottom will cool while all the sauce above the ice will not.
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed cook using dirty rag that was stored on waist to transfer deep fried chimichanga from fryer to to-go container (deep fryer is on opposite end of kitchen than plating area). Employee was using rag to wipe dirty surfaces and hands. Food must be protected from all sources of contamination. COS by discarding chimichanga and remaking.
511-6-1.04(4)(t)
55
Aug 5, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed ceviche stored above pico de gallo and raw chickens stored above raw beef in reach-in coolers. Raw meats must be stored based on final cook temperature and may not be stored above ready-to-eat foods. COS by properly storing.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black mold in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
511-6-1.05(7)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed ice bin left uncovered while not in active use. Ice must be kept covered while not in use to prevent overhead contamination. COS by covering.
511-6-1.04(4)(c)
74
Nov 26, 2024
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed containers of salsa cold held in reach in cooler next to tea dispenser at temperatures above 41°F. The ambient air temperature of this cooler was 44°F. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by moving salsa to a different cold holding unit. Must fix this reach in cooler to hold an ambient air temperature of 37-38°F before cold holding any TCS items within it.
511-6-1.04(6)(f)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most current inspection (65 U) not posted in public view.The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
82
Nov 19, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
View 6 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee with gloves handle dirty dishes then proceed to handle clean dishes without changing gloves in between. Gloves must be changed in between changing tasks. COS by changing gloves and re-washing dishes.
511-6-1.04(4)(n)
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed employee using bain-marie to reheat queso. Queso was 50 degrees in the center. PIC was unable to prove this bain-marie is equipped for re-heating. PIC placed queso on stove to rapidly reheat, then proceeded to place back in bain-marie before it was reheated to 165 degrees. Reheating time/temperature control for safety (TCS) foods must be reheated to 165 degrees within 2 hrs before placing in a hot holding unit. COS by placing back on the stove until queso was above 165 degrees.
511-6-1.04(5)(h)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed queso prepared on 11/18/24 cold held in reach in cooler under prep top unit at temperatures above 41°F. Also observed pico prepared today at 9:00 AM at 48°F after 1:00 PM. TCS foods must cool from 135°F to 70°F within 2 hrs, and from 70°F to 41°F within 4 hrs. Health Authority will email PIC a helpful handout on proper cooling methods. COS by discarding all items.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the probe of the thermometer not sanitized before taking temperature of queso. Food contact surfaces must be sanitized before using or storing a food temperature measuring device. COS by sanitizing with alcohol wipes given by Health Authority. Health Authority recommends using alcohol wipes for sanitizing thermometer probe.
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed margarita mix stored directly under handwashing sink at bar. Food must be stored in a clean, dry location not exposed to splash, 6 inches off the floor. COS by moving margarita mix.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed sanitizer bucket storing wiping cloths at a concentration of 0 ppm Cl- at the bar. Wiping cloths stored in a bleach sanitizer solution must have a concentration between 50-100 ppm Cl-. COS by making new sanitizer solution with 50 ppm Cl.
511-6-1.04(4)(m)
52
Jan 29, 2024
Followup
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the probe of the thermometer not sanitized before taking the food temperature. COS by sanitizing.
511-6-1.05(7)(a)
12B - personal cleanliness
Inspector notes: Observed staff wearing watch. No watches or jewelry allowed except for a plain wedding band.
511-6-1.03(5)(g)
86
Jan 19, 2024
Routine
4 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
View 7 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed chicken broth and cooked rice hot held below 135 degrees. COS by reheating the broth and discarded the rice. Do not leave the rice above the steam table.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed the concentration of chlorine sanitizer in two containers greater than 200ppm. COS by bringing the concentration down to 50 and 100ppm.
511-6-1.07(6)(g)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee not washing hands after touching raw fish. With the same gloves , he took sliced mushrooms. Must wash hands and change gloves to prevent cross contamination. COS by washing hand s.
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed two pans of beans in the refrigerator above 41 degrees. COS by discarding.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the dishwasher not dispensing the sanitizer. Observed the concentration of the cloth sanitizer at 0ppm. Must be between 50 and 100ppm. COS by bringing the concentration of the cloth sanitizer to 50ppm. Use the dish sink to clean and sanitize the dishes until the dishwasher gets fixed.
511-6-1.05(6)(n)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food stored on the floor. Must store 6 inches off the floor.
511-6-1.04(4)(q)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed foods stored in the refrigerator and the ice bin not covered. COS by covering /closing the lids.
511-6-1.04(4)(c)
45
Frequently Asked Questions
When was Mi Casa Mexican Restaurant last inspected?
The most recent health inspection at Mi Casa Mexican Restaurant on file is from Jan 5, 2026. The public record contains six inspections in total.
What is the most common violation at Mi Casa Mexican Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Mi Casa Mexican Restaurant.
How does Mi Casa Mexican Restaurant compare to other restaurants in Woodstock?
Mi Casa Mexican Restaurant most recently scored 55 out of 100, which is lower than the Woodstock average of 83.
Has Mi Casa Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mi Casa Mexican Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mi Casa 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 Mi Casa Mexican Restaurant inspected?
Based on the inspection history on file, Mi Casa Mexican Restaurant is inspected around three times per year on average.
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