EL JALISCO ENGLEWOOD

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license expired. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded chicken hot holding in the steamer. Observed chicken at 134, operator states it was hot holding for less than an hour, heated the chicken to 190 for 4 minutes. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on the can opener blade, operator moved to ware-washing station. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Observed current license no displayed.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves on the cook line rusted. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen flooring in unsealed and not smooth. Repeat Violation

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-12-29: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor throughout kitchen is worn and no longer sealed. Warning - From follow-up inspection 2025-12-29: Time Extended

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like-substance behind nozzles of soda machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter wait station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, cooked potatoes and sauces in walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 8-14-24 Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed tiles behind front counter missing and cracked tiles in walk-in-cooler. Repeat 8-14-24 Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available. Repeat 8-14-24 Repeat Violation

Basic - Stored food not covered. Observed sauces and batters in walk-in-cooler not covered. Repeat 8-14-24 Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-08-16: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair at front counter. Observed floor tiles in walk-in-cooler cracked. Warning - From follow-up inspection 2024-08-16: Floor tiles missing and/or in disrepair at front counter. Observed floor tiles in walk-in-cooler cracked. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler a5 wait station and walk-in-cooler interior and shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-08-16: Observed reach-in-cooler at wait station still mold-like-substance. On interior and shelves. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2024-08-16: Observed shelving in walk-in-cooler has rust and pitting Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed two stand up reach in coolers moved from bar to different location, walls put up in dining room, ice machine moved Warning - From follow-up inspection 2024-06-05: Observed plans submitted to plan review. Awaiting approval from plan review Time Extended - From follow-up inspection 2024-07-11: Observed resources not available at this time. Technical difficulties. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracking eggs, whisking eggs, putting on grill, handling bacon that was cooked afterwards. Coached cook on proper hand washing. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole muscle beef steak over diced tomatoes in reach in cooler to right of make station in kitchen. Coached employee, employee moved steak to bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer in back prep area soiled with food debris. Asked operator when in was last used, was told yesterday. Observed operator cleaning slicer. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed all hand washing stations with at lease one item in them, or a trash can in front of it (behind bar, by grill station, by back door, server station) Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in kitchen while cooking food. Repeat Violation

Basic - Food stored on floor. Observed in walk in cooler, buckets with food in them on floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food/grease build up on side of pizza over in kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed through out kitchen un sealed concrete on floor. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in mop bucket outside stored with mop head in bucket/wringer. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked potatoes at Walk in Cooler. Operator switched the food items. 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. Observed raw beef over uncooked fries at Reach in Freezer. Operator switched the food items. Corrected On-Site

High Priority - 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. Observed multiple raw shell eggs on top of Make Table shelf. Operator time marked the food item. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages 111F on top of steam table. Operator reheated on the flat grill to a minimum of 165F and placed inside steam table. Corrected On-Site

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. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a utensil holder at ware washing area handwash sink. Operator removed the holder. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator arrived during inspection and provided the food manager certificate. Corrected On-Site

Intermediate - No chlorine 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 arrived during inspection and able to provide the foodhandler training certificates. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven at shelf above Make Table.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen.

High Priority - Dented/rusted cans present. See stop sale. Observed 5 Sauerkraut cans dented at rim of cans on dry storage shelves. Operator isolated product in managers office to comply with violation. Will return to vendor.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs on top shelf of walk in cooler over unwashed tomatoes. Operator moved eggs to designated shelf for eggs. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in bar 3 compartment sink a bleach bucket in sink with high concentration of bleach, ppm 200. Employee corrected to ppm 50. Corrected On-Site

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. Provided Operator with Clean up Form DBPR HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with dried up food debris next to reach in cooler and 3 compartment sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on stainless steel table with dry storage on cooks line. Operator discarded during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not properly chained and secure in dry storage area by dry goods shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys by microwave on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator cooking with no hair restraint on cook line.

Basic - Food stored on floor. Observed fryer oil under convection oven in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of debris, grease on side of reach in freezer on cooks line.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters in container un covered in wait station

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in mop bucket ringer not stored to dry, by back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths in server station on counter, not in sanitizing solution

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated the operator to compliance. Corrected On-Site

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. Observed employee at cookline. Educated the operator to compliance. 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. Observed raw beef fritters over raw potatoes at Reach in Freezer. Operator switched the food items. Corrected On-Site

High Priority - 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. Observed raw shell eggs at Make Table. Operator time marked the food item. Corrected On-Site

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

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/. Person in Charge, Arturo Guido.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items at Reach in Cooler. Operator date marked the food items. 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.

Basic - Accumulation of residue buildup in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front counter with bucket stored in it. Operator removed bucket. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer.

Basic - Stored food not covered. Observed container of cut potatoes in walk-in cooler not covered. Repeat violation from 24Mar2021. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled with grease and food debris.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand wash sink by cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed container with rice not labeled underneath prep table across from three compartment sink.