LA OAXAQUENA TAQUERIA & GROCERY STORE INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed refried beans (51F - Cooling); cooked rice (49F - Cooling) dated yesterday's date 6/7/26.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed refried beans (51F - Cooling); cooked rice (49F - Cooling) dated yesterday's date 6/7/26.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line, cooked cactus (113F). Operator stated cactus was cooked 3 hours prior to inspection. Operator placed cooked cactus back on flat top to heat. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In the menu, there are multiple dishes served with raw shrimp marinated in lime juice that are not marked indicating they are automatically served raw. Operator began marking menu. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the dishwasher area.

Intermediate - No soap provided at handwash sink located in the dishwasher area.

Basic - No handwashing sign provided at a hand sink used by food employees located in the dishwasher area.

Basic - Stored food not covered. Observed stored food without a protective lid in the cooler across from cook top.operator covered food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler new cook line; raw beef stored over cooked pork. Operator moved raw beef to bottom shelf. In reach-in cooler near dishmachine area; raw eggs stored over cooked tomatoes soup. Operator moved raw eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; shredded cheese (48F - Cold Holding); raw bacon (50F - Cold Holding). Per operator all items stored in reach-in cooler for three hours. Operated moved all items another cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near triple sink. Operated provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink near triple sink. Operator provided soap. Corrected On-Site

Basic - Bowl with no handle used to dispense cooked rice. Operator removed the bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents soiled with dust at kitchen and dining area.

Basic - Cutting board has cut marks and is no longer cleanable at cook line and prep area.

Basic - Floor soiled/has accumulation of food debris in walk-in cooler.

Basic - Food stored on floor. In walk in freezer; Raw chicken box stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees near triple sink. Provided operator handwashing sink sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Single-service food containers not stored inverted or protected from contamination at storage area. Operator stored food containers inverted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sliced ham in walk in cooler, operator moved foods to proper storage. This is a repeat violation from previous inspection dated 01-21-2025 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.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Ana S was certified on 08-09-2019 and expired on 08-09-2024. This is a repeat violation from previous inspection dated 01-21-2025 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/ Three servers and six cooks working with food and no certified food manager present.

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 reporting agreements available out of 10 employees present. Provided operator with forms HR 5030-103 and HR 5030-203. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in dish washing area. This is a repeat violation from previous inspection dated 01-21-2025 Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm). Operator ran out of quaternary sanitizer and switched to bleach to achieve Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over soup in reach in cooler. Operator moved food to proper storage. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Ana M Santiago 08-09-2019 and expired on 08-09-2024

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits available for either chlorine or quaternary sanitizers.

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used in rice that is hot holding. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in dish area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Inside reach in cooler, operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk in cooler. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer touched item on the floor and handled dishes. Operator told dish washer to change gloves after handling dirty items before handling clean items. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in coolers. Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator placed ice handle above the ice inside the cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in coolers gaskets

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table. Operator placed the wet wiping cloth inside the sanitizer bucket. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime the large cutting board in front of the walk in cooler Warning - From follow-up inspection 2023-08-21: Observed cutting board with large cuts. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over hotdogs on the reach in cooler in front of the stove. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the walk in cooler.

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. Emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times due to trash can stored in front of the hand washing sink. Operator move the trashcan from the front of the handwashing sink. 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. Emailed form to operator. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp and cooked beef in the walk in cooler. Operator placed date marks on the cooked items that was prepared 06/05/2023. Corrected On-Site

Basic - Employee eating while preparing food next the walk in cooler. Explain the importance of prepping food. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf in front of the three compartment sink.

Intermediate - - From initial inspection : 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.Observed no employee training time of inspection. Warning - From follow-up inspection 2023-02-07: there is no proof of employee food safety training having been completed. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl in cooked rice cooker. Operator removed bowl. Corrected On-Site Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Bottle water over prep area by walk in cooler. Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry while handling food. Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed in inspection app 10 units establishment has 70. Repeat Violation Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler horchata drink on the floor. Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in shelves rusted. Warning - From follow-up inspection 2023-02-07: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Enchilada soup (48F - Cooling) had been cooling overnight per operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Enchilada soup (48F - Cooling) in the walk in cooler, had been cooling over night per the operator.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook cutting cucumbers with bare hands. Educated on the importance of wearing gloves while cutting any ready to eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over salsa in the three door reach in cooler. Operator moved the raw shell eggs to the lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A spoon in the hand wash sink on the line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The menu does not identify under cooked animal products on the menu.

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 site. The certified food manager Ana Santiago arrived before the end of the inspection. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 16 seats licensed and there are 70 seats for the location.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed 16 seats licensed and there are 70 seats for the location.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the roll top door in the dry storage area.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease trap on the grass.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs in the hand wash sinks in the employee rest room. Operator supplied the hand wash signs before the end of the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on the fan cover in the walk in cooler. Also grease build up on the hood filters on the main line,

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in standing water by the three compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk in cooler. Operator moved the raw chicken to the lower shelf. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dishware next to the Hand wash sink. Operator moved the dishware. this is a repeat violation from 01/19/21. Discussed with operator about installing a splash guard. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. Observed a orange towel on top of the Tortillas. This is a repeat violation from 01/19/21 and 09/30/20 discussed with operator replacing the towels with food grade towels. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting cups at the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on the fan cover in the front produce reach in cooler.