Vonore Mexican Grill Flunks Health Check Over Warm Chicken, Filthy Can Opener

Cielito Lindo Mexican Grill in Vonore has landed in hot water with health officials, slapped with a failing score of 56 after a Monroe County inspection that found raw chicken sitting well above safe temperatures, cut tomatoes stored too warm, and a can opener coated in old food residue. The inspector ordered the chicken and tomatoes thrown out and cited several priority violations that dragged the grade down to one of the lowest reported in the area this year. Inspection notes also show there was no certified food protection manager on site during the visit.

According to WATE 6 On Your Side, the inspection report lists raw chicken in a refrigerator at about 63°F and cut tomatoes in a cooler at roughly 54°F, both marked for disposal on the spot. The inspector also documented a jug of ranch dressing with no date mark, an "extremely dented" can stored in the dry goods area, and a can opener blade streaked with "old food debris and grime." The report records the restaurant’s inspection grade as 56, which counts as a failing score under local grading practice.

Why those readings matter

Public health rules call for cold, time and temperature-controlled foods to be kept at 41°F or below, according to the Lake Cumberland District Health Department. When items sit in the mid 50s to low 60s, they fall into the "danger zone" where bacteria can multiply quickly and food may need to be discarded. Date marking requirements for ready to eat foods help track how long items have been held in storage, and those rules were among the issues noted in this inspection.

What happens next

Per WATE 6 On Your Side, the inspector scheduled a follow-up visit to confirm that the priority violations are fixed. Local health regulations give restaurant operators a chance to correct problems, although repeat or serious critical violations can trigger tougher enforcement. Monroe County’s environmental health office will decide on any further action after the re-inspection.

What diners should know?

Health inspections capture a single moment in a busy kitchen, and many restaurants move quickly to clean up problems. Still, a failing score signals issues that inspectors considered significant. Diners who want a closer look at how a place is doing can check inspection reports through their county health department or local media, and can ask staff whether a certified food protection manager is on duty. Reliable chilling, proper date marking, and trained, certified oversight are some of the simplest and most effective tools for keeping foodborne illness off the menu.