MARIACHIS MEXICAN RESTAURANT & BAR

High Priority - Container of medicine improperly stored. Bottle of cold medicine on prep table at expo window in kitchen. Person in charge moved medicine to proper storage. Corrected On-Site

High Priority - Live, small flying insects found. One live flying insect at prep table.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unwrapped raw fish in pot stored on top of french fries in far right reach in freezer. In drawer below flat grill, raw chicken stored over raw beef. No separation present. In walk in cooler, shell eggs stored over cut lettuce. Person in charge rearranged all products to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with attached splitter, vacuum breaker missing from non-chemical side of attached hose.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wedger on shelf in bar has dried food debris. Interior of soda nozzles on service station soda machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice and lime in handwash sink at service station. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu has an over easy egg in the description for The Breakfast Taco. No identifier is present to identify the egg is undercooked. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge states they ran out of test strips for quaternary ammonium.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on shelf under expo window. Unlabeled squirt bottle with blue liquid at bar triple sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of flour. Person in charge removed bowl. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing left of oven, right of ice machine, along wall in dry storage room and left of prep table. Person in charge states repairs/installation is scheduled. Corrective Action Taken Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in bar ice bin. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has accumulation of food debris. Area around nozzles on soda machine in service station is soiled. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back kitchen exit and side exit at service station do not self-close. Repeat Violation

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 cheese (52F - Cold Holding); house made guacamole (55F - Cold Holding); chicken (48F - Cold Holding); chili rellenos (47F - Cold Holding) in kitchen reach in cooler. Per employee, all products placed in unit 1.5-2.5 hours prior. All products moved to another reach in cooler in kitchen. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-13: All cold holding temperatures between 37F-42F besides chili rellenos cooling in walk in cooler at 47F for approximately 2 hours. No other time/temperature controlled for safety foods located in walk in cooler, ambient temperature 45F. Time extension for confirmation of proper operation of walk in cooler. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); shell egg ambient (59F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator 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. Observed cheese (52F - Cold Holding); house made guacamole (55F - Cold Holding); chicken (48F - Cold Holding); chili rellenos (47F - Cold Holding) in kitchen reach in cooler. Per employee, all products placed in unit 1.5-2.5 hours prior. All products moved to another reach in cooler in kitchen. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight. 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. Coleslaw in reach in cooler in kitchen at 58F. Per cook, colelslaw prepared at 10:00am. Inspector took temperature at 2:34pm. Coleslaw moved to freezer to quickly chill. Temperature approximately 15 minutes later at 42F. 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. Open gallon of milk in walk in cooler not date marked. Per operator, milk opened on Saturday. Employee added label with correct open date. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen with staining and cut marks. Can opener has food debris on the blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink by soda machine.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid below dish machine. Operator identified as disinfectant and labeled. Corrected On-Site Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing under three compartment sink, dish machine and left wall to the walk in cooler.

Basic - Food stored in undrained ice. Container of lime juice store in drink ice in bar.

Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice in bin at the bar. Employee moved ice scoop to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom of oven has food debris/build up.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink by soda machine. Inspector provided sign and operator hung sign at sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has food debris. Underplating around soda nozzles on soda machine is soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Two containers/pans stacked with clean pans have old labels on the container/pan. Employee removed old labels. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Both back exit doors are not self-closing.

Basic - Plumbing system in disrepair. Cold water valve on kitchen hand wash sink cut off at the bottom due to constant leak. Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In drawer below flat grill, raw shell eggs stored over ready-to-eat cut tomatoes. Employee moved eggs to bottom shelf of another cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (54F - Cold Holding); pork (50F - Cold Holding); beans (49F - Cold Holding); chicken (49F - Cold Holding); beans (51F - Cold Holding); cut tomato (50F - Cold Holding); cheese (51F - Cold Holding); milk (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); queso fresco (50F - Cold Holding); tamales (48F - Cold Holding); fresh garlic (53F - Cold Holding); cheese sauce (49F - Cold Holding); shell egg ambient (50F - Cold Holding); sour cream (47F - Cold Holding) in walk in cooler. Per employee, all products in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (54F - Cold Holding); pork (50F - Cold Holding); beans (49F - Cold Holding); chicken (49F - Cold Holding); beans (51F - Cold Holding); cut tomato (50F - Cold Holding); cheese (51F - Cold Holding); milk (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); queso fresco (50F - Cold Holding); tamales (48F - Cold Holding); fresh garlic (53F - Cold Holding); cheese sauce (49F - Cold Holding); shell egg ambient (50F - Cold Holding); sour cream (47F - Cold Holding) in walk in cooler. Per employee, all products have been in cooler overnight. A truck was received approximately two hours prior, all products received today are in temperature and operator moved product received today to another cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of rice in oven with no heat applied at 125F. Per employee, rice placed in oven approximately 1.5 hours prior. Employee moved rice to walk in cooler. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle with blue liquid at expo station stored with chemical hanging over take out cups and lids. Employee moved chemical to bottom shelf. 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. No written procedures available. Provided DBPR HR 5030-204. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink in kitchen, employee dumped iced beverage in sink.

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. At beginning of inspection, six employees engaged in food service with no certified food manager present. CFM arrived during the inspection. Repeat Violation Admin Complaint

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at expo station. Employee labeled. Unlabeled squirt bottle with blue liquid at bar sink. Employee labeled. Unlabeled spray bottle with pink liquid at server station shelf. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating on storage shelving over clean pans. Inspector asked employee to move to appropriate area, employee put away food. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by soda machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side exit door has light showing at bottom threshold.

Basic - Food stored on floor. Bucket of shrimp on the floor in front of kitchen handwash sink. Employee moved to cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in cooler at bottom and back of cooling unit.

Basic - In-use tongs stored on equipment door handle between uses. Ice scoop stored on top of right side shelf of ice machine. Shelf is soiled. Multiple pairs of tongs stored on the oven door handle. Employee removed all tongs. Corrected On-Site

Basic - No copy of latest inspection report available. Operator could not locate last inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine at service station is soiled.

Basic - Plumbing system in disrepair. Handwash sink in kitchen has no cold water. Operator turned on cold water valve. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee push down trash in trash container with gloved hands, remove gloves, put on new gloves and began cutting avocados. Observed employee wipe gloves hands on towel hanging from apron then engage in food preparation.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer in kitchen, raw ground beef stored over shrimp. Unwashed whole peppers, lemons and oranges stored above ready-to-eat chicken and beans in walk in cooler.

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. Container of milk in reach in cooler in kitchen not date marked with open date. Tres leches portions in reach in cooler not date marked.

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. No written procedures available. Provided and discussed DBPR Form HR 5030-204 and DBPR Form HR 5030-104 with operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with food debris.

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 beginning of inspection with six employees engaged in food prep. Manager arrived during inspection. Corrected On-Site

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. No proof available. Warning

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 to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid at dishmachine. Unlabeled spray bottle with blue liquid at service station. Unlabeled spray bottle bottle with blue liquid in women's restroom.

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

Basic - Employee eating/drinking in a food preparation or other restricted area. Open employee canned beverage next to cutting board while cutting fruit. Employee moved. Half eaten banana under prep table on top of case of shortening. Employee stated it is their food. Employee removed banana. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat hanging on dry storage shelf above canned goods.

Basic - Food stored on floor. Case of shortening at prep table, bags of onions near prep table and buckets of sauces in walk in cooler stored on the floor. Case of bag in box soda on floor in dry storage.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for chip scoop in product. Handle for rice scoop in product in dry storage. Handle for ice scoop laying in ice bin at the bar. Employee moved to proper storage. Handle for ice scoop in ice machine laying on ice. Corrected On-Site

Basic - No copy of latest inspection report available. Operator could not locate.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under plating around nozzles on soda machine in service station is soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados at prep table have stickers attached. Per employee, avocados not washed. Inspector spoke with employee on proper procedures. Employee washed avocados. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at all handwash sinks. Operator waiting on supply delivery. Warning

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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Approved plans reflect soda machine in bar to right of the door to kitchen. At inspection, soda machine moved to wait station beside public mens room. Per plan review, a handsink is needed at soda machine. Operator will resubmit plans with plan review for approval. Warning

Intermediate - No soap provided at handwash sink. Soap not available at all sinks. Operator waiting on supply delivery. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in dry storage room and walk in cooler floor. Operator plans on sealing both floors this week. Warning