DAVIE TACO BAR - TACOS

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler cooked rice date marked 01/07 See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler cooked rice date marked 01/07

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler shredded Monterey Jack cheese (55F - Cold Holding) per operator held out of temperature less than one hour not portion or prepared today. Operator placed container in ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded chicken (118-140F - Hot Holding per operator held out of temperature less than 2 hours. Operator placed on stove to reheat rechecked 171F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs in touch with shredded lettuce at front counter. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - beans (53F - Cooling); rice (47F - Cooling)as per operator items cooling for approximately 20 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler - beans (53F - Cooling); rice (47F - Cooling)as per operator items cooling for approximately 20 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at front - carne asada (112-132F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator reheat item back up to 178F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed tomato sauce hot held at 93F in kitchen. Operator reheat sauce to 177F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Operator cleaned and sanitized Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marked on cooked chicken stored in walk in cooler that was transfer from freezer yesterday morning. Operator correctly date marked. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents in prep station.

Basic - Employee with no hair restraint while engaging in food preparation. Chef Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with refried beans stored in walk in cooler . Operator covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed shrimp thawing at room temperature in kitchen. Operator transfer to walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall behind 3 compartment sink.

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed at front counter - Tortilla, refried beans, beans, yellow rice, lettuce, pico de gallo, onion cilantro mix, pickled onions, avocados, containers not covered. - From follow-up inspection 2025-01-24: Same - Observed at front counter - Tortilla, refried beans, beans, yellow rice, lettuce, pico de gallo, onion cilantro mix, pickled onions, avocados, containers not covered. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. - From follow-up inspection 2025-01-24: Same Admin Complaint

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing wrist watch. Employee removed item. Corrected On-Site - From follow-up inspection 2025-01-24: Same Time Extended

Intermediate - Ambient air thermometer in front line holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed thermometer displaying 38F, when it was actually 43F.

Intermediate - Handwash sink in back kitchen, not accessible for employee use at all times. Blocked by beer delivery and mop bucket.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide any proof of Food Handler training. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef in standing water at prep sink. Operator provided running water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 11/10/2023. Warning - From follow-up inspection 2024-02-13: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, build up of grease. Warning - From follow-up inspection 2024-02-13: Observed same Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked rice 46-50F at 11:30 ( cooling overnight)- operator states food not prepared or portioned today- food over stacked and covered- food out of temperature overnight- see Stop sale. Warning - From follow-up inspection 2023-05-19: At walk in cooler- cooked rice46-47F- cold holding made 05/17/23 and 05/16/2023- food not prepared or portioned today- out of temperature for 24 hours- see stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above canned food items at dry storage shelf by cookline- operator removed. Corrected On-Site Warning - From follow-up inspection 2023-05-19: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance. Observed mold like build up on all cutting boards.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in prep sink with no running water. Operator corrected. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. -Observed a badly dented can with Pineapple Tidbits in kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed refried beans hot held in prep area at 126 degrees Fahrenheit. As per operator, item was prepared 1 hour prior to the inspection. Advice operator to reheat item to 165 degrees Fahrenheit. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed no date marked on a open gallon of milk that was opened on 03/30/2022. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed heavy buildup of black mold like substance on can opener blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed a hand wash sink in prep area block with mop buckets.

Basic - Can opener blade not readily removable for cleaning or replacement. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand wash sink between prep sink.

Basic - Food stored on floor. -Observed containers with food items stored on walk-in cooler floor. Operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed grease buildup on wall behind cooking equipments.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico de Gallo, shredded lettuce (47-50°F - Cold Holding) at front line make table in kitchen. Operator states holding less than four hours, moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled with encrusted food debris in food preparation area in kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag and jacket stored on dry storage shelf in kitchen. -Observed employee beverage stored on shelf above food preparation table in kitchen and atop container of jalapeños in kitchen. Operator removed all items and properly stored. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -Observed standing water inside cold station lowboy cooler at front counter in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. -Observed wet mop stored inside mop bucket improperly drying in food preparation area in kitchen.