Establishment
Establishment Name ACAPULCO PARADISE License Number 33505 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 11527 W 95TH ST
Overland Park, KS 66214 		Telephone 8167283745 Permit Holder ACAPULCO PARADISE LLC
Inspection Details
Date 08/17/2026 Time In 01:00 PM Time Out 05:15 PM Inspection Reason Routine
Inspector(s) KDA 193* Follow-Up Required Yes
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public health interventions are control measures to prevent food-borne illness or injury.
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods.
Violations cited in this report must be corrected within the time frames entered below, or as stated in sections 8-405.11 of the food code.
P=Priority Violation, Pf=Priority foundation violation, HACCP=Hazard Analysis-Critical Control Point, BHC=Bare Hand Contact, RTE=Ready to Eat, HSP=Highly Susceptible Population, K.S.A.=Kansas Statutes Annotated, All temperatures are measured in degrees Fahrenheit (°F).
IF YOU HAVE ANY QUESTIONS PLEASE VISIT www.agriculture.ks.gov, EMAIL kda.fsl@ks.gov, OR CALL (785) 564-6767.
IN = In compliance   OUT = Not in compliance   N/O = Not observed   N/A = Not applicable   * = Corrected on site during inspection (COS)   R = Repeat Violation
Risk Factors
Supervision and Demonstration of Knowledge
1 Certification by accredited program, compliance with Code, or correct responses; Duties. IN
Employee Health/Responding to Contamination Events
2 Management awareness; policy present; cleanup plan. IN
3 Proper use of reporting, restriction and exclusion. IN
Good Hygienic Practices
4 Proper eating, tasting, drinking, or tobacco use. IN
5 No discharge from eyes, nose and mouth. IN
Preventing Contamination by Hands
6 Hands clean and properly washed. IN
7 No bare hand contact with RTE foods or approved alternate method properly followed. IN
8 Adequate handwashing facilities supplied and accessible. OUT, (*)
Approved Source
9 Food obtained from approved source. IN
10 Food received at proper temperature. N/O
11 Food in good condition, safe and unadulterated. OUT, (*)
12 Required records available: shellstock tags, parasite destruction. N/A
Protection from Contamination
13 Food separated and protected. IN
14 Food-contact surfaces: cleaned and sanitized IN
Protection from Contamination (cont.)
15 Proper disposition of returned, previously served, reconditioned and unsafe food IN
Temperature Control for Safety Time/Temperature
16 Proper cooking time and temperatures. IN
17 Proper reheating for hot holding procedures. N/A
18 Proper cooling time and temperatures. N/O
19 Proper hot holding temperatures. OUT, (*)
20 Proper cold holding temperatures. OUT, (*)
21 Proper date marking and disposition. OUT, (*)
22 Time as a public health control: procedures and records. OUT, (*)
Consumer Advisory
23 Consumer advisory provided for raw or undercooked foods. N/A
Highly Susceptible Populations
24 Pasteurized foods used; prohibited foods not offered. N/A
Chemical
25 Food additives: approved and properly used. N/A
26 Toxic substances properly identified, stored and used. IN
Conformance with Approved Procedures
27 Compliance with equivalent operating plan, specialized process and HACCP plan. N/A
Good Retail Practices
Safe Food and Water
28 Pasteurized eggs used where required. N/A
29 Water and ice from approved source. IN
30 Equivalent operating plan obtained for specialized processing methods. N/A
Food Temperature Control
31 Proper cooling methods used; adequate equipment for temperature control. IN
32 Plant food properly cooked for hot holding. N/O
33 Approved thawing methods used. IN
34 Thermometers provided and accurate. OUT
Food Identification
35 Food properly labeled; original container. IN
Prevention of Food Contamination
36 Insects, rodents and animals not present. IN
37 Contamination prevented during food preparation, storage and display. IN
38 Personal cleanliness. IN
39 Wiping cloths: properly used and stored. IN
40 Washing fruits and vegetables. IN
Proper Use of Utensils
41 In-use utensils: properly stored. IN
42 Utensils, equipment and linens: properly stored, dried and handled. IN
Proper Use of Utensils (cont.)
43 Single-use and single-service articles: properly used. IN
44 Gloves used properly. IN
Utensils, Equipment and Vending
45A Food and non-food contact surfaces cleanable, properly designed, constructed and used - Priority and Priority foundation items. IN
45B Food and non-food contact surfaces cleanable, properly designed, constructed and used - Core items. IN
46 Warewashing facilities: installed, maintained and used; test strips. IN
47 Non-Food contact surfaces clean. IN
Physical Facilities
48 Hot and cold water available; adequate pressure. IN
49 Plumbing installed; proper backflow devices. IN
50 Sewage and waste water properly disposed. IN
51 Toilet facilities: properly constructed, supplied and clean. IN
52 Garbage and refuse properly disposed; facilities maintained. IN
53 Physical facilities installed, maintained and clean. IN
54 Adequate ventilation and lighting; designated areas used. IN
Administrative/Other
55 Other violations IN
Risk Factors
Item Code Section Priority Comment
8 6-301.12 Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Inspector Comment: Priority Foundation Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. ----- [The handwashing sink (HWS) in the back room is without towels. Corrected on Site = Person in charge (PIC) supplied towels.]
11 3-101.11 P FOOD shall be safe, UNADULTERATED, and honestly presented.
Inspector Comment: Priority FOOD shall be safe, UNADULTERATED, and honestly presented. ----- [Inside walk-in cooler (WIC), container of commercial tomato paste, opened from origianl packaing, without a date marking. PIC was not sure when it was opened. Corrected on Site = tomato paste was voluntarily discarded (VD).] ----- ALSO ----- [Inside the WIC, (4) apples inside a bus tub sitting in spilled raw hamburger juice. PIC said the apples accidently fell into the tub. Corrected on Site = apples were VD.]
11 3-202.15 Pf FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
Inspector Comment: Priority Foundation FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. ----- [On a dry storage rack, 1 can of condensed milk with a dent on the top seam and the bottom of the can is bulging. Corrected on Site = VD.]
19 3-501.16(A)(1) P TCS Hot Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 57°C (135°F) or above.
Inspector Comment: Priority TCS Hot Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 57°C (135°F) or above. ----- [French Fries in a stainless bowl at the fry station without temperature control at 125F. Corrected on Site = VD for quality purposes.
20 3-501.16(A)(2) P TCS Cold Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 5°C (41°F) or less.
Inspector Comment: Priority TCS Cold Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 5°C (41°F) or less. ----- [At the refrigerated prep table (RPT), the following foods stored above the cooling lines of their pans: american cheese slices 46F, cubed canteloupe 52F. Products have been in the RIC since overnight. Corrected on Site = products above the cooling lines VD.] ----- ALSO ----- [Inside the 3-door under-counter RIC, the following prepared on site (POS) foods storing since overnight: Birria Empanadas 45F, Queso Empanadas 50F, Pollo Empanadas 47F, Carne Empanadas 47F, Ramen Noodles 56F, Bionico Sauce 48F, Fresas Sauce 47F, Escamocha Sauce 48F, Red Salsa 47F, Green Salsa 53F, and commercial shredded mozzarella 46F. Ambient temperature of the cooler is 46.8F (Min/Max). Corrected on Site = TCS foods VD.]
21 3-501.18(A)(1) P P - RTE TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
Inspector Comment: Priority P - RTE TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1. ----- [Inside the WIC, container of chipotle sauce removed from it's original packaging with a date marking of 7/30. Corrected on Site = product was VD.]
21 3-501.17(A) Pf Pf - Date Marking (Prepared on-site, held > 24 hours) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Inspector Comment: Priority Foundation Pf - Date Marking (Prepared on-site, held > 24 hours) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. ----- [Inside WIC, a container of cubed watermelon with a "USE FIRST" sticker but no date marking. PIC said it was cubed on 8/14. Today is 8/17. Corrected on Site = PIC added date marking.]
21 3-501.17(B) Pf Pf - Date marking (Commercially prepared, opened, held > 24 hours) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the food is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety.
Inspector Comment: Priority Foundation Pf - Date marking (Commercially prepared, opened, held > 24 hours) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the food is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety. ----- [Inside (2) different reach-in coolers (RIC), each with an opened can of whipped topping containing milk without date marking. PIC said both cans were opened on 8/15, today is 8/17. Corrected on Site = both cans properly date marked.]
22 3-501.19(B)(2) Pf Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
Inspector Comment: Priority Foundation Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. ----- [Sour Cream and Refried Beans not marked with TIME. Corrected on Site = PIC marked them with TIME.]
Good Retail Practices
Item Code Section Priority Comment
34 4-302.12(B) Pf FOOD Temperature Measuring Devices (Thin Probe) a TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be Provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Inspector Comment: Priority Foundation FOOD Temperature Measuring Devices (Thin Probe) a TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be Provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. ----- [Thin probe thermometer will not power ON. Possibly needs a new battery. NOT Corrected on Site.]
Non-Violative Comments
Item Comment
16 Cheeseburger 169F
19 All hot-holding units were checked and all food temperatures were in compliance [except as noted].
20 All cold-holding units were checked and all food temperatures were in compliance [except as noted].
22 FE using TPHC for Refried Beans, Cooked Jalepenos, and Sour Cream.
39 Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
Published Comment
KDA offers free Focus on Food Safety seminars. If you are interested, please let your inspector know. This is a 2-hour seminar that can be held in your establishment. Times and dates are flexible.
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Adulterated Voluntary 0.00 See Cold Holding #20, along with Condensed Milk, French Fries, and Chipotle Sauce.
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority404
Priority Foundation516
Core000
None000
Total9110
Kansas Department of Agriculture
Food Safety and Lodging Program
1320 Research Park Drive  •  Manhattan, KS 66502
(office) 785-564-6767  •  (fax) 785-564-6777
Notice of Non-Compliance
Inspection Date 08/17/2026 License Number 33505 Inspection No. INSP00303110 Reason Routine
Business ACAPULCO PARADISE 11527 W 95TH ST
Overland Park, KS 66214 		Phone 8167283745 Inspector Badge ID KDA 193*
Visit DateTime InTime Out
08/17/202601:00 PM05:15 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-619 et seq. and regulations promulgated pursuant thereto and grants the Kansas Department of Agriculture the authority to regulate food establishments and food processing plants

The Kansas Food, Drug and Cosmetic Act requires that all violations shall be corrected no later than 10 days after this inspection unless otherwise directed on this form.

Failure to comply with the food safety law and its regulations may result in embargo of non-compliant products; immediate closure of your establishment; civil penalties of up to $1,000.00 per violation; denial of license renewal, modification, suspension and /or revocation of any license or authority issued pursuant to the food safety law; and/or any other penalty authorized by law. Pursuant to K.S.A 65-619 et seq, licensees issues authority under Kansas Food, Drug and Cosmetic Act may apply to the secretary for an extension of the time prescribed above.

PLEASE CALL (785) 564-6767 IF YOU HAVE ANY QUESTIONS

Follow up Scheduled: Not Scheduled

Inspector
Acknowledged Receipt
Kansas Department of Agriculture
Food Safety and Lodging Program
1320 Research Park Drive  •  Manhattan, KS 66502
(office) 785-564-6767  •  (fax) 785-564-6777
Voluntary Destruction
Inspection Date 08/17/2026 License Number 33505 Inspection No. INSP00303110 Reason Routine
Business ACAPULCO PARADISE 11527 W 95TH ST
Overland Park, KS 66214 		Phone 8167283745 Inspector Badge ID KDA 193*
Visit DateTime InTime Out
08/17/202601:00 PM05:15 PM

Actions

Number of Products Voluntarily Destroyed: 1

VOLUNTARY DESTRUCTION REPORT

has this day voluntarily destroyed, or caused to be destroyed, the merchandise described below. Said merchandise found in the establishment was unfit for human consumption, misbranded, or otherwise unlawful. Destruction and final disposition of said merchandise has been made in a manner approved by the above named inspector, representative of the Kansas Department of Agriculture.

, representing the establishment, hereby releases the Kansas Department of Agriculture, and its members, agents, and representatives from any and all liability.

ProductDisposal TypeValueDescription
OtherAdulterated$0.00See Cold Holding #20, along with Condensed Milk, French Fries, and Chipotle Sauce.
Inspector
Acknowledged Receipt