Georgia › Glynn County › Saint Simons Island
Mexicali Fresh Base
20 Market ST STE 100 , SAINT SIMONS ISLAND, GA 31522 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 18, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 84 on March 24, 2025 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100May 18, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A96March 12, 20261 violation
Inspectors recorded 1 violation involving food storage.
Observed several TCS food items left uncovered in walk in cooler (large container with whole tilapia, 1 large container with blocks of ham) and a reach in freezer (container with beef patties) in the main kitchen at the time of this inspection. COS: Items covered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”A99September 23, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed facility did not have Quat. sanitizer test strips at the time of this inspection. COS: Management acquired test strips.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”B84March 24, 20254 violations
Inspectors recorded 4 violations, 3 of them critical, involving temperature control.
Observed no TCS items in temp. in the walk in cooler and all TCS food items tested (Cooked beef, raw beef, raw chicken, raw fish, cooked rice, enchliada sauce, butter) where being cold held at a temperature range of 43 F - 45 F at the time of this inspection. COS: All TCS items in walk in cooler where discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed a large container of salsa being cold held in an ice bath at a temperature of 45 F in the server area at the time of this inspection. COS: Management discarded salsa.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed several food items being stored passed their 7 day mark in the walk in cooler (grated cheese, cooked chicken, cooked pork) and a cooler (Stuffed peppers, cooked beef, cooked chicken) adjacent to the walk in cooler in the main kitchen at the time of this inspection. COS: Management discarded food items.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed raw whole tilapia being stored in a container in direct contact with water from undrained ice in the walk in cooler at the time of this inspection. COS: Management discarded fish.
−3 points · Cited as “511-6-1.04(4)(i) - storage or display of food in contact with water or ice (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-063-001261. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.