El Nino Restaurant
Last inspected: Feb 4, 2026
86
Score
Inspectors have visited El Nino Restaurant seven times, with records going back to 2024. The most recent report on file is from Feb 4, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
Looking across the full record, “single-service and single-use articles-use limitations” is the recurring theme, flagged three times.
Restaurants in Guadalupe average 95, so El Nino Restaurant trails the local norm. There isn't much in the file that would give a customer pause.
7
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork and raw beef stored on a metal rack inside walk-in cooler directly above a box of potatoes and bottled drinks. Discussed proper food storage parameters with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
86
Aug 29, 2025
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: The chlorine concentration of the wiping-cloth bucket was measured at 200 ppm Cl2. It must be between 50 to 100 ppm. The owner then added water and re-checked- ok at 100 ppm Cl2
7-204.11
Food stored improperly or exposed to contamination
Inspector notes: A bag of onions was stored directly on the floor in the storage area. Move the bag to a shelf, or put something under it so it is not stored directly on the floor
3-305.11
In-use utensils stored improperly between uses
Inspector notes: There was a knife stored in the crack between two tables. Store utensils in clean, dry places
3-304.12
Light bulbs not shatter-resistant or protected
Inspector notes: Some of the kitchen lights are unshielded. Provide light shields on all kitchen lights
6-202.11
74
Jun 17, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The rear handwashing sink was full of dishes. Do not use the handwashing sinks for anything other than handwashing. corrected by manager
5-205.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: No detectable chlorine sanitizer residual in one of the wiping-cloth bucket. corrected by manager. Okay at 100 ppm cl2
3-304.14
86
Feb 13, 2025
Reinspection
2 minor violations.
View 2 violations
Single-use articles reused
Inspector notes: Observed several single use garlic containers and sour cream containers being reused for food and seasoning storage or as scoops. Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers. When storing scoop in food it shall have a handle and the handle shall be stored upright to prevent contamination
4-502.13(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed dried red sauce splatters on the white chest freezers and in the sauce reach-in refrigerator in the back of the facility. Discussed with PIC Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
90
Feb 4, 2025
Routine
2 major violations. 3 minor violations. 2 corrected on site.
View 5 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed beef stew in multiple small containers with an internal temperature 110*F on the prep table. Per PIC the beef stew was cooling and had been out for 30 minutes prior to inspection. Discussed with PIC proper cooling procedure is to cool ambiently until the items reach 135*F, then alternate methods shall be used to as ensure all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table's top or bottom refrigeration. PIC placed the beef stew into the reach-in refrigerator to cool rapidly at time of inspection
3-501.15(A)
Evidence of pests or pest control inadequate
Inspector notes: Observed multiple live cockroaches and several dead cockroaches next to the grease trap under the three compartment sink in the kitchen. Discussed with PIC establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, freezer, salsa refrigerator and in the small walk-in refrigerator without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection
3-302.11(A3-8)
Single-use articles reused
Inspector notes: Observed several single use garlic containers and sour cream containers being reused for food and seasoning storage or as scoops. Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers. When storing scoop in food it shall have a handle and the handle shall be stored upright to prevent contamination
4-502.13(A)
Physical facilities not cleaned at required frequency
Inspector notes: Observed dried red sauce splatters on the white chest freezers and in the sauce reach-in refrigerator in the back of the facility. Discussed with PIC Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
70
Sep 13, 2024
Routine
3 major violations. 4 minor violations. 4 corrected on site.
View 7 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed PIC relocate a container of refried beans that was sitting out at ambient air with an internal ambient temperature of 90*F to the flat top for reheat. Per PIC the refried beans were cooling down from 1 hour prior to inspection. Once ambiently cooled TCS items reach 135*F alternate methods shall be used to as ensure all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table, top or bottom refrigeration. PIC reheated the beans to 165*
3-501.15(A)
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed employee wash hands in prep sink without using soap. Discussed with PIC all proper handwashing must occur at hand wash sink. Discussed importance of proper hand washing locations with the PIC. Employee washed hands at hand wash sink with soap, lathered for 15 seconds washed and dried with disposable paper towels
2-301.15
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed several TCS items without any date marking. Per PIC the Carnitas, Stewed Carrot, Chivos (Goat), Birria soup and cooked chicken were all made more than 24 hours prior to inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Employee added date markings at time of inspection
3-501.17
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, freezer, salsa refrigerator and in the small walk-in refrigerator without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection
3-302.11(A3-8)
Single-use articles reused
Inspector notes: Observed several single use garlic containers and sour cream containers being reused for Birria soups, cooked chicken, carnitas, salsas and chivos (goat). Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers
4-502.13(A)
Unnecessary items or litter present on premises
Inspector notes: Observed 4 propane gas burners connected to propane tanks in the back of the facility not actively being used at time of inspection. Discussed with PIC this equipment is not approved to prepare food without proper ventilation. Per PIC the equipment will be removed from facility
6-501.114
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) at time of inspection. Discussed with Person in Charge (PIC) is required to be on the premises during all hours of operation
2-102.12(A)
61
Jun 27, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: >>>Observed several containers of beef stew with date marks showing the items expired on 6/24. Embargoed the items and PIC discarded at the time of inspection. Also observed several Ready-To-Eat Time/Temperature Control for Safety Food such as homemade red salsa, green salsa, adoba sauce, menudo white and red, without date markings. Per PIC these items were made within the last few days. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC date marked all listed items at time of inspection
3-501.18
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: >>>Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection
3-302.11(A3-8)
82
Frequently Asked Questions
When was El Nino Restaurant last inspected?
The most recent health inspection at El Nino Restaurant on file is from Feb 4, 2026. The public record contains seven inspections in total.
What is the most common violation at El Nino Restaurant?
Across the inspection record, “single-service and single-use articles-use limitations” has been cited three times, more than any other issue at El Nino Restaurant.
How does El Nino Restaurant compare to other restaurants in Guadalupe?
El Nino Restaurant most recently scored 86 out of 100, which is lower than the Guadalupe average of 95.
Has El Nino Restaurant's inspection record improved over time?
Yes. Recent inspections at El Nino Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at El Nino Restaurant 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 El Nino Restaurant inspected?
Based on the inspection history on file, El Nino Restaurant is inspected around four times per year on average.
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