The Tennessee Department of Health conducted routine inspections in Nashville and its nearby areas on Monday. A Mexican restaurant was found to be in non-compliance with its health regulations. Violations such as uncovered items and improper temperatures contributed to a low score.
Please note that the score mentioned below is from a routine inspection conducted on August 11 and may not represent the future health inspection status of the food establishment.
Highlights
- Campo Azul Mexican Restaurant scored 71 in its latest health inspection.
- The Nolensville-based establishment is known for its Mexican cuisine.
- A poor state of floors and walls and a missing cold water supply were some observed violations.
Campo Azul Mexican Restaurant
Mexican food items at Campo Azul (Source: Yelp)
- Where: 7240 Nolensville Rd, Nolensville, TN 37135
- When: August 11, 2025
- Score: 71
The restaurant draws diners from the Nashville suburbs for its Mexican menu. The highlight items at Campo Azul Mexican Restaurant are chimichangas, Jim’s Nachos, and taco salad.
However, the Nolensville-based establishment received a low score of 71 for health violations observed during a recent inspection.
Inspection Findings
Uncovered employee drinks were found on the prep surface at Campo Azul Mexican Restaurant. The cook at the Nolensville location handled tortilla shells immediately after raw chorizo and cracked eggs without gloves.
The tortillas at the Mexican restaurant were browned with the surface temperature near 180°F. Additionally, cooked shredded chicken was heated half an hour earlier at around 119°F to 130°F. This violated the standard 165°F temperature. Rice was cooked below the required temperature of 135°F.
Wet rags were found on the prep tables at Campo Azul Mexican Restaurant. Unapproved scoops in multiple food items were noted. The hand sink in the facility’s bar area didn’t have cold water. The spray hose hung below the flood rim of the sink next to the dishwasher.
Floors and walls were reported to be in poor repair in Campo Azul’s kitchen area. The Nolensville facility’s vent hood over the grill was dirty, dripping grease into the catch tray. Food storage charts were posted on the cooler doors. Items that were cooled were left uncovered and cooled in small quantities.
The department performs periodic inspections to ensure food facilities adhere to its health regulations in and around Nashville.
