Coco's Mexican Food (Mobile)

Food Facility · 731 N MONTGOMERY CRT

Food Service · License 5166-1

91 Inspected Aug 8, 2026

  • COLD AND HOT STORAGE EQUIPMENT Critical

    Coolers in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Due to the non-powered nature of the cooler and it's use of ice for cooling it is not able to maintain or recover back to 41 degrees or lower.

  • COOLING OF POTENTIALLY HAZARDOUS FOOD Critical

    Shredded cheese bagged lettuce toppings noted not being adequately cooled to prevent the growth of harmful bacteria. Due to the non-powered coolers being utilized to keep ready to eat food items help at or below 41F the higher risk items out of temp must be discarded or used within 4 hours after rising above 41F.

76 Inspected Jun 13, 2026

  • EMPLOYEE HYGIENE Critical

    Handwashing was not acomplished prior to begining food prep after being outside of the truck.

  • CROSS CONTAMINATION Critical

    Raw meat noted being stored above food not to be further cooked. Raw pork being stored in the cooler amongst ready to eat food items such as lettuce.

  • COLD AND HOT STORAGE EQUIPMENT Critical

    Coolers in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Due to the non-powered nature of the cooler and it's use of ice for cooling it is not able to maintain or recover back to 41 degrees or lower.

  • COOLING OF POTENTIALLY HAZARDOUS FOOD Critical

    Pork fresh dairy and cut vegetables noted not being adequately cooled to prevent the growth of harmful bacteria. Observed temperatures ranging from 40F - 63F due to the non-powered nature of the cooler being used. Pork was cooked immediately due to being out of proper cold holding temperatures.

  • TEMPERATURE MEASURING DEVICES

    Coolers noted with no thermometer.

  • PLUMBING SYSTEM

    Faucet noted to be connected to hot and cold water lines incorrectly. Hot water on the cold handle and cold water on the hot handle. WIth the faucet handle incorrectly connected and the hot water temperature above 120F the risk for scalding is very high.

  • HANDWASHING LAVATORIES AND SUPPLIES Critical

    Hand washing lavatory in kitchen noted blocked with a shelf and equipment.