- Basic - Employee personal items stored in or above a food preparation area. Employee phone on shelf middle of kitchen next to cook line, above tortillas, manager corrected. **Warning** **Repeat Violation** At callback- employee hat on dry storage shelf
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from cook line. **Warning**
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09/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used in bulk sugar container under prep table. **Warning** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Excessive build up of sticky residue on microwave across from cook line. **Warning**
- Basic - Drain cover(s) missing. Drain under triple sink.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on shelf middle of kitchen next to cook line, above tortillas, manager corrected. **Warning** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from cook line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Pile of wet wiping cloths on table middle of cook line, wet wiping cloth on prep table front of kitchen near cilantro soaking. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm, corrected to 200 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken 47° in reach in cooler across from cookline, chorizo 50° in top reach in cooler drawer far end of cookline, queso fresco 53° in prep cooler top across from cookline. Salsa bar- homemade salsa 46-47°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127°, salsa 106°, cheese 107° steam table across from cook line. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. chorizo 50° in top reach in cooler drawer far end of cookline, in drawer since Sunday. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler at salsa bar reading ambient 50°, top reach in cooler drawer ambient 60°. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Accumulation of food debris in and around hand sink next to steam table. **Warning** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink across from front counter. Manager stated plumber was going to fix. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook has been here longer than 60 days. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pans of refried beans left at room temperature on center prep table to cool, corrective action, suggested adding chill sticks to rapidly cool. **Warning**
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07/08/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In multiple bulk containers under front prep table, rice, dried beans, flour.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk containers of tortilla chips by cookline.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table front of kitchen. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on storage shelf next to grill on stored over establishment food. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on front prep table above utensils. **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. Tongs sitting in cooked chicken reach in cooler across from cook line. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Heavily accumulation of food debris, across from cook line.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Employee prepping large container of cheese sauce on the floor. Discussed proper food prep with manager and explained danger of cross contamination. Sauce moved to grill to heat. Heated to 145° **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to dishwasher. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw plate chicken sitting on top of bulk container of salsa. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Ice from walk in cooler was dumped in hand sink next to triple sink.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack. **Warning**
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11/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. Cellphone on prep table. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink near triple sink. **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. Unlabeled bottle of oil in food storage area. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 10 ppm. Utilize triple sink to sanitize until dish machine fixed. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then handled clean equipment and dispensed chips. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork in reach in cooler 46°. Corrective action moved to walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over tomato pure. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach and five dead roaches in kitchen. Live roach killed by employee. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Bottles of cleaner stored near soda syrups. **Corrected On-Site** **Warning**
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11/5/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In bulk beans
- Basic - Case of single-service articles stored on floor in dry storage area. Behind counter **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Boxes of frying oil at end of cookline
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm use 3 compartment sink for sanitization until serviced
- Critical - Hand wash sink lacking proper hand drying provisions. Both hand was sinks in kitchen
- Light not functioning. Above steam table
- Critical - Observed food stored on floor. Pot of tongues **Corrected On-Site**
- Critical - Observed toxic item stored by food. Cleaning products on shelf with chips **Corrected On-Site**
- Observed wall soiled with accumulated food debris. Near trash can at end of cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Carnitas
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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