Monterrey Mexican Restaurant #33
Last inspected: Apr 14, 2026
64
Score
Monterrey Mexican Restaurant #33 has been inspected three times since 2024. The newest entry in the record is dated Apr 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Food stored covered” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Douglasville facility scores 86, putting Monterrey Mexican Restaurant #33 on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine
1 critical violation. 1 major violation. 4 minor violations. 4 corrected on site.
View 6 violations
16B - plumbing installed; proper backflow devices
Inspector notes: Observed air gaps not installed at handsink, 3 compartment sink, or prep sink in main kitchen. CA: Air gaps must be installed at appropriate locations. Must be corrected by May 12
511-6-1.06(2)(d)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed fruit and vegetable sink being used to thaw raw shrimp. CA: Vegetable sink must only be used for the purpose of washing fruits and vegetables. COS: Employee removed shrimp
511-6-1.04(4)(g)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed the following foods stored uncovered: large container of chips in main kitchen; rice, beef, beans, 4 container of queso, burrito sauce, enchilada sauce and shred beef in steam table of main kitchen; chicken tenders, churros and burritos in freezer of main kitchen. CA: Foods must be stored covered. COS:PIC covered foods
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed shred chicken in walk in cooler of main kitchen stored in large metal containers with chicken stacked tightly to the top of container. CA: Proper cooling methods must be utilized. COS: PIC discarded chicken
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed facility stored bags of ice inside ice machine buried in ice used for customer drinks and ice bins. CA: Miscellaneous forms of contamination must be prevented. COS:PIC removed bags of ice
511-6-1.04(4)(z)
16C - sewage and waste water properly disposed
Inspector notes: Observed floor covered in a pool of standing water in main kitchen under ice machine. CA: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
511-6-1.06(4)(h)
64
Jul 10, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed the following foods not holding cold at 41F or below: shrimp, chicken, beef, chorizo mix in reach in cooler of main kitchen; pico, diced tomato, sliced tomato, lettuce, shred cheese in prep top cooler of main kitchen; chicken wings, beans, diced tomato, cheese, raw chicken and raw beef in walk in cooler of main kitchen; Orchata in juice dispenser of bar area. CA: All TCS foods must be held at 41F or below in cooling units. Must be corrected within 72 hours
511-6-1.04(6)(f)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed more than 8 steak items listed on the menu, that are cooked to order, without disclosure asterisks provided. CA: Consumer advisory must include the disclosure. Disclosure shall include -Identification of the animal-derived foods by asterisking them to a footnote. Must be corrected within 10 days.
511-6-1-.04(7)(e)
4-2A - food stored covered
Inspector notes: Observed the following foods stored uncovered: salt, sugar, and 12 fruit/garnishings for drinks in bar; ice in ice bin of bar; chips on roller cart, alternative butter and pork on stove hot plates in main kitchen; pineapple, shrimp, chicken, cut jalapeno, broccoli and carrot mix in reach in cooler of main kithcen; burritos in reach in freezer of main kitchen, imitation crab in walk in freezer of main kitchen; chicken wings in walk in cooler of main kitchen. CA: Food shall be stored covered. Must be corrected within 72 hours
511-6-1.04(4)(c)
74
Feb 28, 2024
Routine
3 critical violations. 2 major violations. 5 minor violations. 1 corrected on site.
View 10 violations
4-1A - food separated and protected
Inspector notes: Observed raw chicken stored next to vegetables in walk in cooler. CA: Food shall be protected from cross contamination by arranging each type of food in equipment based on cook temperatures so that cross contamination of one type with another is prevented
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several foods in walk in cooler not holding at 41F or below CA: All TCS foods must be held at 41F or below in cooling units COS: PIC called maintenance guy started fixing coolers before end of inspection
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
Inspector notes: Observed Time/Temperature Control for Safety Food (Partial cooked chicken) cooling on counter top not at fast enough rate to reach 41 in 4 hours. CA: 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)
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 3 comp. sink with dirty dishes in 1st compartment and chlorine sanitizer not at proper minimum strength for manual warewashing in 3rd compartment. CA: Chlorine solution must be at minimum concentration COS: Employee added more chlorine to 50ppm
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice bin in front hostess area and ice machine in back main kitchen with excess black build-up on ceiling CA: Maintain cleaning frequency of all food contact surfaces.
511-6-1.05(7)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed part of floor in main kitchen cooking area -constructed of concrete- not constructed easily cleanable. CA: Floors in main kitchen shall be designed, constructed, and installed so they are smooth and easily cleanable.
511-6-1.07(2)(a)
4-2A - food stored covered
Inspector notes: Observed several foods uncovered in prep top cooler and reach in cooler and reach in freezer. CA: Foods must be stored covered.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed items stored on floor in main kitchen, walk in cooler CA: All foods shall be protected from contamination by storing at least 6 inches off of floor. COS:PIC placed buckets under some foods.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed 2 dry storage canned goods with denting on sides. Food was not protected from other sources of environmental sources of contamination in dry storage. CA: Food shall be protected from contamination COS:PIC discarded the 2 dented cans
511-6-1.04(4)(z)
16C - sewage and waste water properly disposed
Inspector notes: Observed floor area(s) covered with standing water in main kitchen under ice machine. CA: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
511-6-1.06(4)(h)
41
Frequently Asked Questions
When was Monterrey Mexican Restaurant #33 last inspected?
The most recent health inspection at Monterrey Mexican Restaurant #33 on file is from Apr 14, 2026. The public record contains three inspections in total.
What is the most common violation at Monterrey Mexican Restaurant #33?
Across the inspection record, “food stored covered” has been cited four times, more than any other issue at Monterrey Mexican Restaurant #33.
How does Monterrey Mexican Restaurant #33 compare to other restaurants in Douglasville?
Monterrey Mexican Restaurant #33 most recently scored 64 out of 100, which is lower than the Douglasville average of 86.
Has Monterrey Mexican Restaurant #33's inspection record improved over time?
Results have been roughly steady. Inspections at Monterrey Mexican Restaurant #33 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Monterrey Mexican Restaurant #33 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 Monterrey Mexican Restaurant #33 inspected?
Based on the inspection history on file, Monterrey Mexican Restaurant #33 is inspected roughly once per year on average.
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