EL MEZCAL MEXICAN RESTAURANT

High Priority - 5 live small flying insects found in bar area near beer tap. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready-to-eat limes and raw chicken stored over ready-to-eat queso in walk-in cooler. Employees corrected. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (51F - Cold Holding) in reach-in cooler with a strainer style holding pan with no lid. Discussed proper cold-holding technique with operators. Operator moved product to walk-in cooler. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink in bar area at handwash sink closest to the slushee machines. Warning

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

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-06-06: Observed same Time Extended

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. -Dishwasher (Chlorine 0ppm)

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee with gloved hands scratched eye corner and continued food preparation without removing gloves washing hand and regloving.

High Priority - Nonfood-grade bags used in direct contact with food. -Reach in freezer next to ice machine; cooked octopus stored in plastic to go thank you bag.

High Priority - Raw animal food stored over or with unwashed produce. -Walk in cooler; case of raw shell eggs stored over case of unwashed uncut green bell peppers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (120F - Hot Holding); cooked beef (88F - Hot Holding) held in unit less than 4 hrs operator reheated. Corrective Action Taken

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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Food-contact surface soiled with mold-like substance. -Bar; 2 soda gun and holster, frozen drink machine nozzle.

Intermediate - Handwash sink used for purposes other than handwashing. -Ware washing station hand washing sink used as storage for miscellaneous hardware items in plastic bag. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware washing station handwashing sink

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.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Kitchen Prep area

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, at cookline bottom right reach in drawer. Reviewed the importance of commercially processed reduced oxygen packaged fish with operator. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. -Walk in cooler; several buckets of lettuce stored on floor. -Walk in freezer cases of frozen raw shrimp stored on floor. -Dry storage area; cases of dry chicken stock stored on floor. Cases of fruit syrup for bar area stored on floor.

Basic - Ice buildup in reach-in freezer at bar

Basic - Old labels stuck to food containers after cleaning. -Several food buckets on drying storage rack at ware washing station.

Basic - Soiled dry wiping cloth in use at cookline operator replaced and placed in sanitizer bucket. Corrected On-Site