MR. GORDOS TACO AND CANTINA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato (45F - Cold Holding); milk (46F - Cold Holding)in right flip top reach in cooler in kitchen. Both products have been in the same unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (45F - Cold Holding); cut lettuce (52F - Cold Holding); sour cream (44F - Cold Holding)in right flip top reach in cooler in kitchen. Per cook, all products placed in unit 2.75 hours prior. Ice added to all products. Also, cut tomato (45F - Cold Holding); milk (46F - Cold Holding)in right flip top reach in cooler in kitchen. Both products have been in the same unit overnight. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not dated. Per operator, milk opened two days ago and added date marking. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun at soda machine with slime-like substance. Can opener blade has food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in mop sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice on make line. Cook removed bowl. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing on make line and by fryers. Repeat Violation

Basic - Food stored on floor. Cases of shrimp stored on the floor in the walk-in freezer. Manager moved shrimp to shelving. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole with insulation showing at handle of walk-in cooler door. Repeat Violation

Basic - Stored food not covered. Tamales on speed rack in walk-in freezer have no covering. Cook added cover to tamales. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple bins of seasonings on rack in kitchen are not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, shell eggs stored over cut peppers, cut onion, cut fruit and whole fruit. Also, in walk in cooler, tub of raw beef stored over ready to eat sauces and salsa. Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to dish room, scape and stack plates. Server then went out front to computer then returned to drink station to prepare a beverage for customer. Manager stopped employee and employee washed hands and then prepared the beverage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, beef (49F/46F/47F - Cold Holding); pork (46F - Cold Holding); corn (46F/45F - Cold Holding); cheese sauce (44F/46F - Cold Holding); pork tamales (46F - Cold Holding); cut lettuce (45F - Cold Holding); white cheese (47F - Cold Holding); pork (46F - Cold Holding); fish (47F - Cold Holding); raw chicken (45F/50F - Cold Holding); raw beef (44F - Cold Holding); shredded cheese (46F - Cold Holding). Manager states all products have been in the walk in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In walk in cooler, beef (49F/46F/47F - Cold Holding); pork (46F - Cold Holding); corn (46F/45F - Cold Holding); cheese sauce (44F/46F - Cold Holding); pork tamales (46F - Cold Holding); cut lettuce (45F - Cold Holding); white cheese (47F - Cold Holding); pork (46F - Cold Holding); fish (47F - Cold Holding); raw chicken (45F/50F - Cold Holding); raw beef (44F - Cold Holding); shredded cheese (46F - Cold Holding). Per manager, all products have been in the cooler overnight. Manager states walk in cooler is waiting on a part to repair. All products at temperature were moved to the walk in freezer until repair can be made. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. House made guacamole in walk in cooler at 54F. Cook states prepared at 10:00. Inspector took temperature at 2:20.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce reheating on steamtable at 103F. Per cook, cheese sauce has been reheating for 2 hours. Cook increased temperature control and 30 minutes later cheese sauce at 169F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in flip top reach in cooler in kitchen not date marked. Per cook, milk opened on Sunday. Today is Tuesday. Manager marked appropriate open date on milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun at bar with black slime substance. Employee cleaned during inspection. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both establishment's probe thermometers were checked for calibration. Inspector's thermometer reads at 32F in ice water solution. Both establishment's thermometers read at 35F.

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at chemical rack. Manager identified as cleaner and labeled. Also, unlabeled spray bottle with purple liquid on shelf under steamtable. Manager identified as cleaner and labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in ceviche in flip top reach in cooler.

Basic - Building components, attachments or fixtures in poor repair. Left fan guard in walk in freezer is missing. Multiple floor tiles missing near fryers and back exit. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank stored outside back exit is unsecured. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.

Basic - Employee eating in a food preparation or other restricted area. Cook eating plate of food with open beverage at prep table beside steam table. Cook removed food and beverage. Corrected On-Site

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Ceiling vents on expo line and in ware washing area are soiled. Fan guards in walk in cooler are soiled. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door handle. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Multiple pork roasts thawing in standing water in three compartment sink. All pork moved to walk in freezer. Corrected On-Site

High Priority - - From initial inspection : 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. Dishmachine tested at 0ppm chlorine. Manager found chemical sanitizer container empty. Chemical due to be delivered today. Establishment will utilize chlorine bleach and the three compartment sink. Warning - From follow-up inspection 2025-01-15: Dishmachine testing at 0ppm chlorine. Operator states machine is not being used and due to be replaced within the current week. Establishment utilizing the three compartment sink for all ware washing until replacement machine is installed. 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. Dishmachine tested at 0ppm chlorine. Manager found chemical sanitizer container empty. Chemical due to be delivered today. Establishment will utilize chlorine bleach and the three compartment sink. Warning

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. Case of mahi stored over open case of cheesecakes in walk in freezer. Manager moved cheesecakes to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut up raw chicken in box in dish area at 68F. Per manager, chicken has been on the shelf overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut up raw chicken in box in dish area at 68F. Per manager, chicken has been on the shelf overnight. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and hand wash sink by ice machine. Employee replenished paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid on shelf below steam table.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash cycle only reaches 80F. Manager called for service repair during inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank outside back exit is unsecured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents in kitchen and ware washing are soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups by soda machine. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing at fryer, at handwash sink by back exit and at door of walk in cooler. Left fan guard is missing in walk in freezer. Repeat Violation

Basic - Food stored in a prohibited area. Case of raw cut up chicken stored in dish room on rack above clean pans/dishes. Manager removed chicken. Corrected On-Site

Basic - Food stored on floor. Two buckets of chicken base on the floor in kitchen by fryers. Case of raw beef and bucket of sauce on floor in walk in cooler. Two cases of beef and multiple cases of seafood on floor in walk in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cheese sauce in walk in cooler at 72F. Per manager, cheese sauce made 5.5 hours prior.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside back exit, entered kitchen and put on gloves to begin cooking without washing hands first. Inspector coached employee on proper procedures and employee washed hands. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall above stored oils in kitchen. Manager killed and discarded live roach. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed steak (47F - Cold Holding); chicken (45F/49F - Cold Holding); pork (51F - Cold Holding); pork belly (45F - Cold Holding); chicken (52F - Cold Holding); shell egg ambient (62F - Cold Holding); fish (50F/47F - Cold Holding); chorizo (49F - Cold Holding) in flip top reach in cooler across from fryers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed steak (47F - Cold Holding); chicken (45F/49F - Cold Holding); pork (51F - Cold Holding); pork belly (45F - Cold Holding); chicken (52F - Cold Holding); shell egg ambient (62F - Cold Holding); fish (50F/47F - Cold Holding); chorizo (49F - Cold Holding) in flip top reach in cooler across from fryers, all products in cooler overnight. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce placed in steam table at either 11:00 or 12:00 for reheating per employee. Temperature taken at 4:18pm at 116F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp held in basket to far right of flat grill with no heat applied at 119F. Employee states cooked shrimp approximately 5 minutes prior. Employee heated shrimp to 166F and held on a different grill with heat applied. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in reach in cooler in kitchen not dat marked. Per operator, milk opened yesterday morning. Operator dated milk. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in hand wash sink in the bar.

Intermediate - Non-pitting surface rust on food-contact equipment. Manual can opener has rust on blades.

Basic - Buildup of food debris/soil residue on equipment door handles. Right handle of far left oven has food debris build up on underside of handle.

Basic - Carbon dioxide/helium tanks not adequately secured. Nitrogen tank by back exit and carbon dioxide tank are unsecured.

Basic - Dead roaches on premises. Five dead roaches under shelving by far left oven. Employee removed and discarded all dead roaches. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of open box of paper towels. Manager moved purse to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups in service station have water between the cups.

Basic - Equipment in poor repair. Handle for door of stand up reach in cooler by chip drawers has piece broken on left side with sharp edge.

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing under flat grill.

Basic - Food stored on floor. Multiple buckets of cheese sauce stored on the floor in walk in freezer. Repeat Violation

Basic - Hole in or other damage to wall. Bottom of wall to left of back exit in disrepair. Large whole under hand wash sink by ice machine. Operator states they are getting a plumbing issue repaired.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in soda machine bin and ice machine. Operator moved both to proper storage. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Tub of raw beef and tub of raw chicken stored on storage rack in dish room above containers of clean utensils. Employee moved meats to walk in cooler. Also, case of unwashed avocados stored on same shelf above clean utensils. Manager moved avocados to proper storage.Corrected On-Site Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler across from fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ride side of fryer has grease build up. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Two buckets of fish stored on the floor by back exit thawing in standing water. Operator moved both to walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in bar tested at 10ppm chlorine. Employee remade solution to 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen, raw fish stored above ready-to-eat spinach and cooked beef tongue. Operator rearranged to proper storage. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the bar tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has food debris. Interior of soda gun at bar with slimy build up.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items Huevos Jalisco, Chuletas con Huevo, Ceviche and Tostadas Ceviche do not identify that they contain raw ingredients(raw eggs). Operator states new menus are at the printer and will arrive next week. Corrective Action Taken Warning

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 operator, seven employees hired over 60 days have no proof of training.

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. No proof available. Provided DBPR Form HR 5030-103.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly dated. Pork in walk in cooler not dated. Operator states pork was made two days prior. Operator labeled. Corrected On-Site

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

Basic - Building components, attachments or fixtures in poor repair. Left fan guard in the freezer is missing.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents and surrounding tiles in kitchen, service station and ware washing are soiled. Light shield above three compartment sink is soiled. Wall at pre-rinse area at dish machine is soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table and on shelf stored directly against flour tortilla packages. Operator moved both beverages. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing along wall at hand wash sink by ice machine.

Basic - Food stored on floor. Bucket of bouillon base on floor in kitchen. Operator moved to shelf. Multiple cases of food stored on the floor in the walk in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat grill have grease accumulation. Shelf under flat grill is soiled.

Basic - Reuse of single-service or single-use articles. Establishment reusing orange juice containers to store sangria.