ONE NIGHT TACO STAND

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dishmachine has strainers in the sink. Manager removed strainers. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwash sink by dishmachine. Manager brought soap. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop in raw chicken. Employee removed plate. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing interior entrance of walk in freezer and middle of dish room. Repeat Violation

Basic - Food stored on floor. Case of oil on floor next to fryer. Employee moved oil to shelf. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 and manager posted sign. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen. Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Walk-in freezer has beef and potatoes no longer frozen solid. Manager states call for repair has been made. Corrective Action Taken

High Priority - Container of medicine improperly stored. Bottle of pain reliever stored in container with scrub pads above the three compartment sink. Manager moved medicine to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two raw shell eggs stored on top of cut green peppers in drawer under flat grill. Cook moved eggs to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on soda machine at service station are soiled. Can opener at back prep table has food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Red bucket in handwash sink by utility sink. Multiple utensils in handwash sink at dish room. All items removed from both sinks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by utility sink. Manager replenished towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink by dishmachine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid under dish machine. Manager identified as bleach and labeled. Unlabeled spray bottle with blue liquid at service station. Manager identified as sanitizer and labeled. Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in dish room and interior entrance to walk in freezer are missing. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door of walk in freezer around the handle area is damaged with holes and insulation showing. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On margarita dispenser in bar, area surrounding dispensing portion has black mold-like substance. Shelf under flat grill has food debris. Multiple dish racks with black mold-like substance. Lid of ice machine at handle area has black mold-like substance. Employee began to clean during inspection. Corrective Action Taken

Basic - Plumbing system in disrepair. Cold water valve does not work on handwash sink by utility sink. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.

Basic - - From initial inspection : Basic - Dead roaches on premises. Five dead roaches behind prep table at expo. One dead roach by water heater. Warning - From follow-up inspection 2024-07-30: Three dead roaches observed: One dead roach behind flat grill One dead roach behind stove One dead roach behind shelf at front of the bar All dead roaches removed and discarded. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at prep table by back exit. - From follow-up inspection 2024-07-29: On live flying insect at dishroom.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Three live roaches around water heater area. Warning - From follow-up inspection 2024-07-29: One live roach on speaker in kitchen. One live roach on case of take out boxes at expo line. One live roach to left of expo table. One live roach under hand wash sink at service area. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pans of rice (122F - Hot Holding); beef (128F - Hot Holding); rice (98F - Hot Holding); rice (78F - Hot Holding) stored in oven with no heat applied. Per employee, all products placed in oven between 10:00am and 11:00am. Inspector took temperatures at 3:30pm. Also, observed chorizo (48F - Cold Holding); chicken (46F - Cold Holding); beef (46F - Cold Holding); pork (49F - Cold Holding) in same reach in cooler drawers below the grill. Chorizo has been in the unit overnight and chicken, pork and beef were placed in the drawer at approximately 11:00am, per employee. Inspector took temperature at 3:45pm. - From follow-up inspection 2024-07-29: In walk in cooler, three pans of refried beans at 50F/50F/46F. Per employee, beans prepared at 9:00 last night. Temperature taken at approximately 12:30pm.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed fish (48F - Cold Holding); shrimp (56F - Cold Holding); beef (45F - Cold Holding); chicken (49F - Cold Holding); beef (47F - Cold Holding) in reach in drawers under grill. Per employee, all products placed in drawers between 15 to 30 minutes prior. All products moved to walk in freezer. Also, observed chorizo (48F - Cold Holding); chicken (46F - Cold Holding); beef (46F - Cold Holding); pork (49F - Cold Holding) in same reach in cooler drawers below the grill. Chorizo has been in the unit overnight and chicken, pork and beef were placed in the drawer at approximately 11:00am, per employee. Inspector took temperature at 3:45pm. Also, cut tomato in reach in cooler drawer below flat grill at 45F. Per employee, tomatoes placed in drawer at 1:00. Inspector took temperature at 3:45pm. Tomatoes moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-07-29: In walk in cooler, three pans of refried beans at 50F/50F/46F. Per employee, beans prepared at 9:00 last night. Temperature taken at approximately 12:30pm. See stop sale. All other cold holding temperatures; fish 42F, chicken 41F, chorizo 37F, beef 38F, beef 41F, chicken 37F, cut tomato 37F/38F, cut lettuce 38F, cheese 42F and chicken 43F. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches around water heater. 1 dead roach at mop sink. 3 dead roaches under the three compartment sink. 2 dead roaches to left of three compartment sink in the bar. All dead roaches were removed and discarded by employees. Corrected On-Site - From follow-up inspection 2024-07-29: One dead roach by water heater. Five dead roaches behind left expo table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw chicken stored over ready to eat sauces. Employee rearranged to proper storage. In walk in cooler, raw chicken stored above raw shrimp. Employee rearranged products to proper storage. Corrected On-Site Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring dirty dishes to the dishroom, discard trash from plates and continued with job duties in the dining area without washing hands. Observed employee at expo window on cell phone then handled customer food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple large pieces of pork thawing in prep sink with temperature range from 46F-48F. Operator moved all pork to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris. Cutting boards on reach in cooler and steam table are soiled/stained. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium for sanitizer in the three compartment sinks. No test kit available.

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. Only two food handler reporting agreements available.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at left hand wash sink at the bar not able to be dispensed. Operator made adjustments to dispenser and towels are able to be dispensed. 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. One expired certificate for Hailey P. expired 12-1-2023.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with brown liquid in dish room. Operator labeled. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at the expo window where food is plated and taken to customers. Operator had employee move to an appropriate location. Employee beverage on prep table next to back exit. Employee removed beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee miscellaneous items and beverages stored in container with salt and pepper shakers on shelf in service station. Operator moved salt and pepper shakers. Employee phone above clean pots on shelf near ovens. Employee removed phone. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall to left of ice machine. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door of walk in cooler is in disrepair exposing insulation. Gasket torn on right door reach in cooler in kitchen. Stand up reach in cooler across from expo window has a torn gasket.

Basic - Plumbing system in disrepair. At bar, left hand wash sink is leaking from pipes underneath.

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plates with a dry wiping cloth. Operator spoke to employee. Employee began to allow dishes to air dry. Corrective Action Taken

Basic - Single-service articles improperly stored. Disposable soufflé cups stored on the floor of outside storage shed.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple large pieces of pork thawing in prep sink with no running water. Per operator, pork placed in sink to thaw appropriately 30 minutes prior. Operator placed all pork in walk in cooler. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasonings in dry storage area not labeled with contents.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork thawing in standing water at 80F and shrimp thawing in standing water at 70F. Per employee, products removed from freezer approximately one hour prior. Employee moved products to walk in freezer. 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 cooked rice being hot held in the oven at 125F. Employee stated rice prepared approximately 1.5 hours prior. Employee heated rice to 168F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips available. Establishment uses chlorine and quaternary ammonium.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board under microwave in kitchen and at reach in coolers in kitchen are soiled and have some staining. Can opener at prep table with heavy debris. Nozzles for both soda machines in service station have accumulation of debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by dish machine has strainers in the sink. Operator removed. Corrected On-Site Repeat Violation

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. No certified food manager on duty. At the time of inspection, eight employees currently working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar. Operator replaced towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by dish machine. Operator replaced soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dish room and two unlabeled spray bottles with blue liquid at the bar. Employees labeled all. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above reach in cooler closest to ice machine are dusty.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted.

Basic - Clean linens stored on floor. In storage closet by bag in box sodas.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drink cups stored at service area have water between cups.

Basic - Food stored on floor. Cases of plastic water bottles stored on the floor next to walk in cooler.

Basic - Hole in or other damage to wall. Hole in wall to left of bag in box sodas. Also, damage to interior walk in cooler door, exposing insulation.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under-plating of left soda machine in service station has accumulation of debris.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in service station has standing water in sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and pork thawing in room temperature standing water. Spoke with operator on proper thaw procedures and products moved to refrigeration.

Basic - Working containers of food removed from original container not identified by common name. Two containers of dry goods/seasonings unlabeled with white and red contents on storage rack by walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ground beef being stored over fish and shredded cheese. Operator moved ground beef and fish to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker on wrong hose. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table observed with food buildup. Cutting boards attached to both reach-in coolers observed with stains and food debris buildup. Observed interior of ice machine with mold-like substance buildup. Behind the bar observed mold-like substance buildup in the margarita dispenser nozzles.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in between cook line and dish area observed blocked by dishes and other misc items. Operator moved items to access the sink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for dish machine and three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple bottles without chemical name label. Operator labeled so bottles during inspection. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk container of beans and container of sugar observed scoops in product without handle. Operator removed scoops. Corrected On-Site

Basic - Employee eating while preparing food. On cook line observed employee eating an apple while cooking on grill. Operator informed employee no eating while cooking. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items stored over food in dry storage area. Operator removed item. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In dish area observed several missing tiles. Behind bar observed missing a tile.

Basic - Food stored on floor. Container of chips observed stored on the floor. Operator moved container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets observed with food debris buildup.

Basic - Stored food not covered. Observed multiple pans of food in walk-in freezer without cover. Operator had employee put lids on pans. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water. Operator placed under running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed lettuce being stored over multiple pans of prepped food and over bags of bread. Operator moved items to correct. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels throughout kitchen area not stored in sanitizer. Operator removed some towels. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. By back door to kitchen and in front of main door, per manager they dump the mop water on the ground by the back door and squeegee mop water from the dining area out the front door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. whipped cream (48F - Cold Holding) in can in reach in cooler at bar, per manager cream has been in cooler since the previous day without used for any preparation. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (48F - Cold Holding) in can in reach in cooler at bar, per manager cream has been in cooler since the previous day without used for any preparation.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. queso (129F - Reheating) in steam well on cook line, per manager queso has been there approximately two hours, employee immediately reheated queso to 165F in microwave. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (112F - Hot Holding); shredded chicken (109F - Hot Holding) sitting on top of containers on grill on cook line, per manager both items have been sitting there less then two hours, both items reheated to 165F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter at mop sink on hose side. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by stacks of dirty pots and pans. Hand wash station at server station blocked by rack used to hold clean bowls and salsa on. Employee moved all items away from hand wash stations. Corrected On-Site

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. No hand wash stations or prep sinks have hot water when the dish machine is running.

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. Per manager the seven employees working at the time of inspection are not certified.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee certification is a photocopy.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by dish area. Spray bottle by bar area. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions before washing them in preparation area.

Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers of spices in prep area. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Open container of cut radishes in walk in cooler have water from dripping condenser inside container.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded beef (108°F - Hot Holding) on plate on grill on cook line, per employee beef has been sitting there less then one hour, beef reheated to 165°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles and hand sanitizer stored with to go boxes and utensils at hostess station, manager rearranged all items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area has a build up of debris. Underside of ice bin of soda machine at wait station has a build up of debris. On can opener blade in prep area. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on site, Morgan Montgomery, is unable to find any proof of training. Repeat Violation Admin Complaint

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/ Seven employees engaged in food handling and the manager on site is not able to locate any proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Six spray bottles throughout establishment are not labeled. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacles at all.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over steam wells on cook line

Basic - Employee with no hair restraint while engaging in food preparation. Three employees on cook line do not have any hair restraints

Basic - Floor soiled/has accumulation of debris. In corner by rack of bag in box soda near ice machine. Floor in dish area.

Basic - Food stored on floor. One case of water at bar. Four bag in box soda in office. One container of chips by fryers on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of three chips containers in kitchen has a build up of old debris.

Basic - Water leaking from pipe and/or faucet/handle. Overhead pipe in small storage room is leaking.

Basic - Working containers of food removed from original container not identified by common name. 10 bulk containers various spices in prep area between walk in cooler and walk in freezer do not have any labels.