Jefferson County Department of Health

PABLOS MEXICAN RESTAURANT

3439 COLONNADE PKWY BIRMINGHAM 35243

11/7/202511/3/20252/24/2025

96 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/7/2025

Deducted	Remarks
2	6-501.11 Re-grout tile flooring throughout as needed. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged floor tile. Repair or replace damaged ceiling tile.
1	6-501.14 Clean restroom exhaust vent cover in men and women's restroom.
1	5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables.///Repair or replace lid to grease receptacle under 3-compartment sink.

40 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/3/2025

Deducted

Critical

Remarks

Yes

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.///Cooked pork chops and cooked beef without a date marking label.

3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Uncovered, rice and sugar in dry storage.

3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.///Using cups to dispense ingredients.

Yes

3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Pink and black residue in beverage nozzle at the bar area.

Yes

4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Several dirty dishes stored in clean storage and on shelving throughout the facility.

Yes

5-403.11 Dispose of sewage through an approved facility (public sewer or on-site system).///Employees dispose of mop water outside on the ground or in the grass.

Yes

5-203.11 and 5-204.11(A) Provide an adequate number of handwashing sinks conveniently located for use in food preparation, food dispensing and ware washing areas.///Install hand washing sink in prep area of the kitchen.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and rust on storage shelves throughout facility. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Food debris on the cooking equipment.

Yes

3-501.16 (A)(2) Maintain TCS food at 41 F or below.///All items stored in RI cooler unit under grill: raw fish at 55F degrees, raw beef at 47F degrees, raw pork at 60F degrees, and raw chorizo at 58F degrees.///COS Items voluntarily discarded.

Yes

7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).///Several spray bottles not labeled.

95 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/24/2025

Deducted	Remarks
1	6-501.18 Clean hand sinks as often as necessary to keep them clean.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean drink nozzles to remove minor residue buildup and maintain sanitation.
1	5-501.113 Keep dumpster doors and lids closed.
1	4-904.11 Store unwrapped utensils so that only the handles are touched.// Store ice scoop properly in a clean and sanitary location to prevent potential contamination.
1	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Clean air ducts throughout facility to prevent contamination by dust and dirt.// Clean hood vents above stove in kitchen area to remove grease and residue buildup to maintain sanitation. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Replace non-functional light bulbs under hood vents to ensure proper lighting in food preparation area. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)