- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink without lid sitting on make table in kitchen **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Ice scoops buried in ice bin in service area and inside ice machine. **Corrected On-Site**
- Basic - Missing drain plug at dumpster. Drain plug missing. Establishment has towels stuffed in hole
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink at entrance to service area and at sink behind bar
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped Straws on bar area not protected from guest contamination **Repeat Violation**
- High Priority - Food stored in ice used for drinks. Limes and store n pourer stored in ice bin behind bar **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico de gallo 51°, in house made salsa 53°, fish 48° Corrective action-operator place all products in better ice baths as ice has melted on previous ones **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso sauce 120°-139° in steam table-corrective action-operator stirred product to disperse heat. refried beans 116°, rice 121° in hot holding unit in back kitchen. Corrective action-operator turned unit hotter. Rechecked temperature refried beans 136° **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked/broken eggs in same crate as on broken whole shell eggs in walk in cooler. Corrective action-operator voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles on unit service area has some black build up on it
- Intermediate - Handwash sink used for purposes other than handwashing. Sink at entrance to service area has ice in it as it was used as a dump sink. Sink behind bar has bucket of water in it **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Missing at sink behind bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan prepared on Sunday (per operator) not date marked **Corrected On-Site** **Repeat Violation**
- Intermediate - Soda gun soiled. Gun at open end of bar has excessive green build up in it **Corrected On-Site**
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08/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on make tables and shelves in kitchen area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Fork sitting in tomatoes, scoop sitting in pico de gallo in top portion of make table on cooks line
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bags used to store unpackaged tortillas **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws in holders on bar not wrapped or protected
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine not sanitizing at 160°
- High Priority - Food stored in ice used for drinks. Juice containers stored in ice bin behind bar. Operator voluntarily removed and replaced all ice **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Leaf lettuce 48° in top portion of make table. Chicken breasts 52°, in walk in cooler. Corrective aciton-manager placed chicken WIF to chill down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans 91°, refried beans 118° in hot box. Corrective action-manager turned unit on as it was inadvertently turned off. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef stored behind cheese in drawers on cooks on line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken stored behind raw beef in drawers on cooks line. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink at end of cooks line used for food prep-pico de gallo in bottom of sink, sink behind bar used as dump sink **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employees at time of inspections **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salad mix in walk in cooler prepared yesterday not date marked **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf in outside storage not labeled **Corrected On-Site** **Repeat Violation**
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4/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Multiple food items prepared on site not labeled
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in ceviche **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Cover in walk in cooler has some build up on it
- Basic - Food stored on floor. Fry oil jugs on floor and bucket of sauce on floor in walk in cooler **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Ice scoop sitting in ice bin behind bar **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Several behind front counter
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon laying in beef container in walk in cooler **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar top not wrapped or protected **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on counter and in drawer
- High Priority - Food container stored in ice used for drinks. Container of juice and can of mix stored in ice bin behind bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 58° in service station. Corrective action-manager placed in smaller container and out in ice bath
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked chicken,cooked steak and cooked pork do not have time marking on them **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Retried beans 111°-138° in steam table. Corrective action-manager stirred product Retried beans 92°, black beans 89°, queso 88° all in hot holding unit in kitchen. Corrective action-manager turned unit up to make it hotter.
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over sauces in cooler on cooks line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, cream not date marked
- Intermediate - Employee used handwash sink as a dump sink. Sink in service area has ice and straw in it **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Blade on unit in back kitchen has buildup on it **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink behind bar blocked by bus tub of juices **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen next to dish storage area **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan not available at time of inspection. Emailed paperwork to operator to complete again
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees transferred from other location but do not have proof of training in this location
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan, tamales, pico, guacamole, salad mix, all not date marked **Repeat Violation**
- Intermediate - Soda gun soiled. Unit behind bar has some build up inside red part of gun
- Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled bottles throughout
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of food on floor in walk in freezer
- Basic - Single-service articles improperly stored. Straws at bar not wrapped or protected from customer contamination **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse out wiping cloths
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink at end of cooks line **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan not date marked, made several days ago. **Repeat Violation**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pans, plates and bowls not inverted when stored
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Machine in bar not dispensing sanitizer properly. Do not use machine until it is able to dispense properly
- Equipment or utensils not designed or constructed in a durable manner. Multiple containers have bowls as scoops
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink in Don Quixote's has no hot water
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on oven handles in kitchen **Repeat Violation**
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bulk containers handle is laying in product
- Critical - No conspicuously located thermometer in holding unit. Left side drawer missing thermometer **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine. White shield has black build up on it
- Critical - Observed buildup of slime on soda dispensing nozzles. Coke and water nozzles have black build up on them. **Corrected On-Site**
- Critical - Observed food stored on floor. Multiple items in floor in walk in cooler and walk in freezer in both areas **Repeat Violation**
- Critical - Observed handwash sink used for purposes other than handwashing. Sink in kitchen has salsa in it
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pans of beef in walk in cooler 49?-50?-corrective action-moved to freezer to cool down quickly. Fish in walk in cooler 49? corrective cation-placed bags of ice on product Butter packets 56? moved to walk in cooler Ceviche 48?, milk 50?, liquid eggs 49?, calamari 48?. Corrective action-voluntarily discarded
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of milk and liquid eggs not date marked
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored in same pan as raw beef on cooks line **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice under counter at 118?. Corrective action-placed on stove stop to heat
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Flan not date marked, prepared several days ago
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12/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Back door does not have self closure attached.
- Critical - Current license expired more than 30 days but less than 60 days.
- Critical - Dust build up on fan in RIC on cookline.
- Food build up on can rack in prep area.
- Ice scoop stored in ice behind bar.
- Critical - Ladies restroom does not have covered trash can.
- Pastry brush with metal band used for butter on broiler.
- Restaurant has 260 seats total. Gave seating change record form to complete and send in.
- Unnecessary equipment onsite (knives, forks).
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Back door does not have self closure attached.
- Critical - Can opener has food build up on blade. COS. R.
- Critical - Current license expired more than 30 days but less than 60 days.
- Critical - Dishmachine behind bar not properly working 0 ppm. Chlorine.
- Critical - Drawer cooler does not have working thermometer.
- Critical - Dust build up on fan inside RIC on cooks line.
- Critical - Employee drink up stored without lid/straw on cooks line. COS.
- Critical - Flan made 2 days ago does not have date marking on it.
- Food build up seen on can rack in prep area.
- Critical - Food contact surfaces (cups/glasses) not sanitized behind bar. 0 ppm.
- Critical - Food items stored on floor in WIC and freezer. Sour cream, salsa, other containers.
- Critical - Food manager certification expired 03/28/12 for Jacobo Benavidez and Jorge Lopez. R
- Hand sink in server station clogged (draining very, very slow).
- Critical - Hand sink without soap (one next to 3 comp sink). COS.
- Critical - Handsink @ bar is without soap. COS.
- Critical - Handwashing sign and soap dispenser @ prep sink.
- Ice bin ledge @ coke machine has mold like buildup on it.
- Ice scoop sitting in ice in machine. COS. Kitchen behind bar. COS.
- Critical - Ladies restrooms does not hace covered trash can.
- Critical - Live flies seen in kitchen.
- Critical - No 16" separation or wall between fryer and open fire area. R.
- Critical - No chlorine test strips available.
- Critical - Pans of flour on shelf in storage area without label. COS.
- Pastry brush with metal band used on broiler.
- Personal belongings stored next to food items on shelf in server station.
- Critical - Potentially hazardous foods not held at 41F or below. 47-50 Tamales, ceviche, stuffed peppers, flan, sour cream (iced down to 43), cheese in prep RIC. 50: imitation crab, fish, beef, chicken drawer cooler on cooks line. Foods iced down.
- Critical - Raw chorizo stored over tomatoes in RIC online. COS. R.
- Critical - Reach in cooler (prep area) and drawer cooler on cooks line not properly working unable to keep potentially hazardous foods at 41 or below. Reach on cooler thermometer reading 50F. Drawer cooler did not have thermometer all fools at 50F.
- Restaurant has 260 seats total gave parasite destruction. Using raw fish to make ceviche - do not sell any raw food until parasite destruction has been received. Invoice does not have any information.
- Scoop used to dispense sugar has handle touching sugar.
- Seasoning container has unapproved scoop in it without handle.
- Critical - Stop sale.
- Critical - Thawing fish in standing water 37F. COS put uner running water. R.
- Critical - Uncovered flour in storage area. COS.
- Unnecessary equipment on site (knoves, forks dirty but not used).
- Unwrapped straws sitting out at bar within customers reach. COS.
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7/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs on crash cart 67'F, shrimp 55'F, beef 55'F, chicken 53'F in drawer cooler on cookline (unit on left) Corrective Action taken-moved 5/8/12 shredded cheese 70'F, shrimp 50'F, beef 54'F, chicken 65'F all in drawer cooler on cookline (left unit)
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. drawer cooler on cookline (unit on left)
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. multiple Repeat Violation.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. multiple bulk seasoning bins Repeat Violation.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. plating food 5/8/12 plating food
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. blocked with crash cart, thawing food Corrected On Site. Repeat Violation. 5/8/12 dishes in sink
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust/mold-like substance. fan cover in walk in cooler
- Critical - Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Repeat Violation.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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5/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. drawer cooler on cookline (unit on left)
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. on cookline Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. blocked with crash cart, thawing food Corrected On Site. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by single service items
- Observed attached equipment soiled with accumulated dust/mold-like substance. fan cover in walk in cooler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. plating food
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method. four metal containers of baked beans 60-105'F on counter by ice machine Corrective Action taken-moved to cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. multiple bulk seasoning bins Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs on crash cart 67'F, shrimp 55'F, beef 55'F, chicken 53'F in drawer cooler on cookline (unit on left) Corrective Action taken-moved
- Critical - Observed potentially hazardous food thawed at room temperature. egg whites
- Critical - Observed potentially hazardous food thawed in standing water. egg whites, in handsink Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. multiple Repeat Violation.
- Critical - Observed slime in the interior of ice machine. pink substance on front of panel, behind also
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 116-135'F in pan under steam table Corrective Action-put on steam table
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4/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed dented/rusted cans. jalapenos
- Observed employee with no hair restraint. cooks Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. refried beans Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Repeat Violation.
- Critical - Observed live flies in kitchen. one Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. jackets on tortillas
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sauce, reach-in cooler Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. bulk sugar Repeat Violation.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. on cookline, completely blocked with reach-in cooler, crash cart and dishes. in server station blocked with ice buckets. in dish washing area blocked with dirty dishes.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 140' F. ***Manually sanitize dishes until machine is fixed***
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk sugar
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. make table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets of reach-in in server area
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Critical - Observed employee dry hands on clothes/apron after washing. less than 20 seconds Corrected On Site.
- Observed employee with no hair restraint. cooks
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. deep pans Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. when plating food Corrected On Site.
- Critical - Observed food stored on floor. multiple
- Critical - Observed handwash aids at a non-handwash sink. mop sink Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk spices
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. multiple
- Critical - Observed uncovered food in holding unit/dry storage area. bulk spices
- Critical - Outer openings not protected with self-closing doors. rear exit Repeat Violation.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. apron for washing dishes on tortilla shells
- Critical - Working containers of food removed from original container not identified by common name. bulk spices
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6/8/2011 | Complaint Full | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Light not functioning. on hood
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. didn't bring them from other store
- Critical - Observed handwash aids at a non-handwash sink. soap, paper towels and sign at mop sink
- Critical - Outer openings not protected with self-closing doors. rear
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4/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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