TAQUERIA LATINA

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket of water in basin of hand sink in kitchen. Warning

Basic - Food stored on floor. Observed bagged flour stored on the floor next to two door reach in cooler in dry storage area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. Warning

Intermediate - - From initial inspection : 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/ Observed three employees handling food and food utensils in the kitchen and prep area and one food employee slicing meat in the grocery meat prep area with no currently certified manager on duty. Warning - From follow-up inspection 2025-09-23:

Basic - Food stored on floor. Bucket of raw fish stored on floor by triple sink in prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in unisex bathroom in grocery area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over opened containers of mayo and soda. Operator reorganized. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two personal beverages on food prep table in prep area.

Basic - Old labels stuck to food containers after cleaning, stored on top shelf of cleaned utensil rack in warehouse wash area, observed container with old labels.

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. 1. Homemade wooden food prep table used as a food contact surface in food prep area. 2. Wood shelving for spices and food utensils in food prep area. Warning - From follow-up inspection 2024-02-15: 1. Operator replaced wooden table with stainless steel food prep table. 2. Wood shelving for spices and food utensils in food prep area. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Holes and cracks in the floor in the throughout kitchen and dining room area. Warning - From follow-up inspection 2024-02-15: Floor tiles missing and/or in disrepair. Holes and cracks in the floor in the throughout kitchen and dining room area. Time Extended

Basic - - From initial inspection : Basic - Food storage container lid cracked or broken on flour, sugar, and beans container in prep area. Warning - From follow-up inspection 2024-02-15: Food storage container lid cracked or broken on flour, sugar, and beans container in prep area. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Large hole in the wall underneath utensil storage rack. Warning - From follow-up inspection 2024-02-15: Hole in or other damage to wall. Large hole in the wall underneath utensil storage rack. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. Warning - From follow-up inspection 2024-02-15: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, chef changed location for items Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Nonfood-grade bags used in direct contact with food. Chef removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish above ready to eat sauces. Chef moved items Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink

Basic - Bowl or other container with no handle used to dispense food. Chef removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over vegetables in reach in freezer. Raw shrimp over French fries reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior Ice machine unclean.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Onions on floor in kitchen.

Basic - Insect control device installed over food preparation area. Fly strips in food prep area of kitchen located over blenders and microwave .

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in bucket at room temperature

Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door stand up cooler in kitchen at cooked rice, cooked pork, cooked shrimp, soup (48-51 - Cold Holding), chef moved items to freezer and called for service

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Water pressure lacking at fixtures that require the use of water. At hand wash sink in kitchen

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.gop ofcooler at the front by the grill at tomato lettuce tomato (50-52°F - Cold Holding), move all items into working cooler and call for servicr Three door Reach in cooler by the cook line at beef, chicken, pork, rice, tomatoes (52-55°F - Cold Holding), manager moved all items into reach in freezer and called for service.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled