WAPO TACO

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Spray bottle containing toxic substance not labeled.. Observed spray botlle not labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Faucet/handle broken at plumbing fixture.

Basic - Food stored on floor. Observed bag of onions stored on floor in Walk In Cooler Operator removed from floor Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed handwash sink across from food prep table leaking

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish area blocked. Operator removed cleaning products. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at kitchen handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed Chicken soup no handle ramekins in use for sugar. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Buildup of debris in cooler gaskets.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed broken gaskets on cook line coolers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils stored in water 75°F. Operator cleaned sanitized and stored in water maintained at 135°F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked chicken, ham. Warning - From follow-up inspection 2025-09-02: Same- Admin Complaint

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food held more than 48 hours not labeled. Reduced Oxygen Packaged of cooked quarter chicken, half chicken and cooked ham not time marked or date marked. Per Manager cooked ham and chicken prepared onsite yesterday. Manager labeled and time marked during inspection. Corrected On-Site Warning - From follow-up inspection 2025-09-02: Same- Cooked Half and quarter chicken not labeled .Per Manager cooked food prepared around 11AM. Employee time marked and date marked during inspection. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Warning - From follow-up inspection 2025-09-02: Same- Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 Ceiling tiles above ice machine in Taco Wapo. Warning - From follow-up inspection 2025-09-02: Same- Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Throughout establishment. Warning - From follow-up inspection 2025-09-02: Same- Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lowboy- ; Cooked Rice (72F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed item stored in covered deep pan. See Stop Sale Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothes and personal phone then proceeded to touch clean containers to fixed customer's meal without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw fish stored above container of cheese and opened bag of bread in walk in Cooler. 2) Containers of raw beef patties stored above racks of bread in walk in cooler. 3) Container of raw beef patties stored above container of raw pork bacon in double drawers on cook line. Manager inverted. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Containers of raw chicken stored above container of raw beef in reach in freezer next to flat top at Wapo Taco. Chef inverted. Corrected On-Site

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. Lowboy- ; Cooked Rice (72F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed item stored in covered deep pan. See Stop Sale

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200PPM. Manager remade to 100PPM Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Bowl or other container with no handle used to dispense salt and sugar. Manager removed during inspection. Corrected On-Site

Basic - Cases if soda stored on floor in walk in cooler. Manager elevated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided form to operator.

Basic - Faucet handle missing at plumbing fixture at hands washing sink in kitchen of Wapo Burgers

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. No time mark for cooked chicken.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked Chicken in walk in cooler dated 10-29 and not time marked.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket.

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled sugar container. 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. 3 Doors Lowboy reach in- ; Cooked Rice (50-52F - Cooling) Per cook food item in unit overnight. Item not prepared or portioned today. Observed condensation of water. See stop sale.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water temperature 75F. Manager call tech during inspection. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 Doors reach in cooler- Shredded cheese (48-51F - Cold Holding). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Doors Lowboy reach in- ; Cooked Rice (50-52F - Cooling) Per cook food item in unit overnight. Item not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 Doors reach in cooler- Shredded cheese (48-51F - Cold Holding). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 75F. No hot water provided at handwashing sink front counter.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.

Basic - Equipment in poor repair. 3 doors lowboy in cook line in poor repair. Instructed Manager not to stored TCS items in unit until repair is complete. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked beans (131F - Hot Holding). Per chef food item in unit less than 4 hours. Item not prepared today. Chef reheated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container and sponge stored in hands washing sink in kitchen. Manager removed. Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout establishment soiled. Repeat Violation

Basic - Plumbing system in disrepair. Triple sink faucet loose and is leaking water.

Basic - Shelves with rust that has pitted the surface. Racks in hallways.

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled salt container during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True 3 doors lowboy- ; Shredded cheese (50-52F - Cold Holding). Per manager food item in unit less than 4 hours. Items not prepared nor portioned today. Manager moved back to walk in cooler to quick chill. Corrective Action Taken

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above ice machine.

Basic - Ice buildup in reach-in freezer. Small chest freezer in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 80F. Cook remove water cleaned utensil and stored in boiling water. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. Manager labeled containers of rice and beans during inspection. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw pork and failed to removed gloves and washed before handling cooked white rice. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. Confirmation # 226036003

High Priority - Raw animal food stored over or with produce. Container of Raw shell eggs stored above container of celery in walk in cooler. Manager inverted. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Container of oil stored on floor in kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle stored on prep table next to onion. Employee removed Corrected On-Site

Basic - Ice buildup in paletas chest freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues and is leaking water. Employee cleaned during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawed in container on shelf. Chef moved to reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table. Chef placed in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of rice not labeled. Manager labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above cilantro in walk in cooler. Manager stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top back of kitchen - Raw sausage (47F - Cold Holding). Observed container of sausage stored above another container. Per manager item in unit less than 4 hours. Manager add ice to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Manager provided new one during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back of kitchen. Manager replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In container of sugar. Manager removed. Corrected On-Site

Basic - Food stored on floor. Case of oil stored on floor in storage area. Manager elevated. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : 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. Daniel and Felipe needs certification. Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200 ppm , operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand wash sink in ware washing area. Operator removed Corrected On-Site

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. Camilo needs training

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans and black beans not date marked inside walk in cooler. Operator date marked Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense cooked rice in steam table in cook line. Operator discarded Corrected On-Site

Basic - Ice machine/bin reflector soiled. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation

Basic - Single-service to go containers not stored inverted or protected from contamination. Operator inverted Corrected On-Site