LA NOPALERA MEXICAN RESTAURANT

High Priority - Live, small flying insects found Observed 3 live flying insects by case of onions near rear exit of kitchen. Person in charge began disposing of flying insects. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cheese in standing reach in cooler across from walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris build up in interior of reach in coolers on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink behind bar. 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 multiple containers of food items cooked between 3 and 2 days prior with no date marking in walk-in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink missing hot water turn dial at hand wash sink behind bar. Hand wash sink has no way of dispensing hot water with no turn dial.

Basic - Ceiling tile missing. Observed multiple missing ceiling tiles above walk-in cooler door. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on main cook line. Repeat Violation

Basic - Equipment in poor repair. Observed interior of walk-in cooler door in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed multiple cracked floor tiles throughout kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on gaskets of reach in cooler doors on cook line. Repeat Violation

Basic - Plumbing system in disrepair. Observed plumbing in disrepair under hand wash sink near walk-in cooler. Repeat Violation

Basic - Water draining onto floor surface. Observed plumbing in disrepair under hand wash sink by walk-in cooler. When water runs it drains directly on to floor. Repeat Violation

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 employee on cook line remove 2 tortillas from package with bare hands and place on flat top grill. Employee then removed tortillas from grill with bare hands and then donned gloves to add ingredients. Inspector educated employee about avoiding bare hand contact with ready to eat foods. Corrective Action Taken Warning

High Priority - Live, small flying insects found Observed approximately 6 live flying insects behind bar area under soda gun. Person in charge began cleaning area. Corrective Action Taken Warning

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/ Observed 2 expired certified food manager certifications. Both certifications expired 08/07/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed excess mold like substance build up directly on dispenser of soda gun behind bad. Person in charge began cleaning soda gun. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed; no paper towels at hand wash sink on cook line. No paper towels at hand wash sink behind bar. No paper towels at hand wash sink across from three compartment sink. No paper towels for hand wash sink near walk-in cooler. Employee provided paper towels for hand wash sink on cook line. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Observed; no soap at hand wash sink across from three compartment sink. No soap at hand wash sink near walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked food items with no date markings cooked 2-4 days prior in walk-in cooler. Repeat Violation

Basic - Ceiling tile missing. Observed multiple missing ceiling tiles above walk-in cooler closest to cook line.

Basic - Cove molding at floor/wall juncture broken/missing. Observed missing cove molding behind bar area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable near hand wash sink on cook line.

Basic - Equipment in poor repair. Observed interior of walk-in cooler door in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles in disrepair throughout kitchen area.

Basic - Food stored on floor. Observed multiple containers of washed and cut produce stored on floor in walk-in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; heavy mold like substance build up on both walk-in cooler door gaskets. Liquid and mold like substance build up in soda gun holster behind bar. Repeat Violation

Basic - Plumbing system in disrepair. Observed plumbing in disrepair and piping missing under hand wash sink near walk-in cooler.

Basic - Water draining onto floor surface. Observed water draining on to floor from hand wash sink when hand wash sink faucet is turned on. Piping is disconnected causing water to drain on to floor. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw beef stored over ready to eat cooked tamales in standing reach in cooler by walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple food items on cook line at temperatures of 48-62F. Tomatoes, raw chicken, and raw beef are all held in ice baths without ice touching sides of containers. Shredded cheese is held in flip top cooler and is overfilled in pan. Multiple containers of house made salsas at temperatures of 46-52F stored in wait station. Salsas are held in ice baths without ice touching sides of containers. More ice was added to ice baths. All food items were placed in ice baths 3 hours prior. Cut tomatoes, raw chicken, raw beef, shredded cheese (48-62F - Cold Holding) House made salsas (46-52F - Cold Holding) Corrective Action Taken Warning

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. Observed sanitizer bucket with chlorine solution testing at 200+ppm stored behind bar. Employee added approximately twice the amount of water and solution is now testing at 100ppm. Sanitizer Bucket (Chlorine 200+ppm) Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink behind bar. Employee provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked food items and queso with no date marking when items were cooked or prepared stored in walk-in cooler. Person in charge stated items were prepared sometime within past 3 days.

Intermediate - Spray bottle containing toxic substance not labeled. Observed; unlabeled spray bottle with chemical inside stored by three compartment sink. Person in charge stated chemical was degreaser and labeled. Unlabeled spray bottle with chemical inside stored behind bar area. Person in charge stated chemical was bleach and labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed small bowl with no handle used for scooping stored in salt container in dry storage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles by vent behind bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee water bottles stored on small shelf under expo window on server station side. Employees removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed bottom of walk-in cooler door in disrepair. Repeat Violation

Basic - Food stored on floor. Observed water bottles stored on floor in walk-in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle on cook line. Employee removed tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all reach in cooler, reach in freezer, and walk-in cooler doors. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used to line shelves under small oven on cook line.

Basic - Water draining onto floor surface. Observed plumbing to hand wash sink disconnected next to walk-in cooler. Water leaks directly on to floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored in dry storage near chips.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed; 2 pans of queso at temperatures of 44-47F stored in walk-in cooler near door. 3 pans for cooked chicken at temperatures of 45-46F stored in walk-in cooler near door. 3 pans of refried beans at temperatures of 44-46F stored in walk-in cooler near door. Person in charge stated all food items were prepared day prior and were not removed from walk-in cooler for any reason. Queso (44-47F - Cooling); Cooked chicken (45-46F - Cooling); Refried beans (44-46F - Cooling) Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed; 1 live roach in flip top cool on cook line behind white back protective plate. 1 live roach above flip top cooler on cook line between shelf and peeling cover on bottom side of shelf. 8 live roaches on under side of storage shelf where dish machine chemicals are stored. Person in charge began cleaning and disposing of live roaches. 4 live roaches on under side of bar between plywood wall and bar structure. Corrective Action Taken Warning

High Priority - Roach excrement and/or droppings and egg sac present. Observed; 1 roach egg sac and roach droppings on sheet pan on drying rack near three compartment sink. 1 roach egg sac and roach droppings on under side of bar near plywood connector for wall and bar top near dish machine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; 2 pans of queso at temperatures of 44-47F stored in walk-in cooler near door. 3 pans for cooked chicken at temperatures of 45-46F stored in walk-in cooler near door. 3 pans of refried beans at temperatures of 44-46F stored in walk-in cooler near door. Person in charge stated all food items were prepared day prior and were not removed from walk-in cooler for any reason. Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine next to three compartment sink not dispensing chlorine sanitizing solution. Person in charge and inspector attempted to prime and find cause of no solution dispensing. Person in charge stated he will call for maintenance. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-01-09: At callback observed no change to dish machine. Person in charge stated maintenance was scheduled for beginning of next week. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine next to three compartment sink not dispensing chlorine sanitizing solution. Person in charge and inspector attempted to prime and find cause of no solution dispensing. Person in charge stated he will call for maintenance. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef items stored over ready to eat house-made salsa in reach in cooler next to walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; shredded cheese and cut tomatoes at temperatures of 55-57F stored in flip top cooler. Food items were filled past fill line and flip top cooler was left open. Person in charge added ice and closed lid. House made salsa with temperature of 54F stored on small shelf in server station under expo window. Employee moved salsa to reach in cooler in bar area. Shredded cheese, cut tomatoes (55-57F - Cold Holding); House made salsa (54F - Cold Holding) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; cooked beef, cooked chorizo and cooked pork with temperatures of 78-110F stored on stove top next to flat top grill. Person in charge stated food items were cooked 2.5 hours prior. Person in charge moved food items to flat top grill to reheat to minimum temperature of 165F. Cooked cheese quesadillas with temperatures of 82-97F stored on steam table across from stove top. Person in charge stated quesadillas were cooked an hour prior. Person in charge moved cheese quesadillas to oven to reheat to minimum temperature of 165F. Queso with temperature of 78F stored in pan on top of oven on cook line. Person in charge moved queso into oven to reheat to minimum temperature of 165F. Cooked beef, cooked chorizo, cooked cheese tortillas, cooked pork (78-110F - Hot Holding); Queso (78F - Hot Holding) Corrective Action Taken Repeat Violation Admin Complaint

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. Observed person in charge unable to provide written procedure in event of vomiting or diarrhea for establishment. Inspector emailed written plan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on prep table across from three compartment sink. Person in charge moved can opener to three compartment sink for cleaning. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed; unlabeled spray bottle with yellow liquid person in charge stated was bleach stored on three compartment sink. Unlabeled spray bottle with blue liquid stated was cleaning chemical stored on ledge in bar area. Person in charge labeled both spray bottles. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed two ceramic white bowls used for scooping in chili powder container stored in dry storage area near walk-in freezer. Person in charge removed scoops. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted on top of bag-in-box soda syrup across from ice machine. Employee inverted ice bucket. Corrected On-Site

Basic - Dead roaches on premises. Observed three dead roaches under single service items and oil boxes in small dry storage hallway across from ice machine. Employee cleaned and discarded. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above flip top cooler on cook line. Person in charge removed cell phone. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed area behind ice machine with standing water.

Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles in disrepair throughout kitchen area. Repeat Violation

Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; soiled ceiling tiles throughout cook line area. Soiled floors under and around ice machine. Soiled walls around cook station in kitchen.

Basic - Food stored on floor. Observed; chips stored on floor in between prep station with steam table and station with flip top cooler. Person in charge moved chips to proper storage location. Multiple food items stored on floor in walk-in freezer. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle under stove top. Person in charge removed tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on standing reach in freezer located between cook line and dish area. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed small gap at corner of door at rear exit of kitchen. Gap causing visible light to shine through. Repeat Violation

Basic - Water draining onto floor surface. Observed hand wash sink with no drain attached causing water to drain directly on to floor. Hand wash sink is located across from walk-in cooler.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher with gauge in recharge zone stored by rear exit of kitchen.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no sanitizer being dispensed during cycle of dish machine. Dishwasher (chlorine 0ppm) Observed tube of sanitizer not stored in any chemical, tube laying across other buckets under dishwashing machine. Operator placed another bucket of chemical but unable to dispense properly. Operator called to have machine serviced. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects in the following areas: Observed two flying insects in dish ware area. Observed six flying insects by back door area. Observed two flying insects in front of house in server area. Observed two flying insects by soda machine in server area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety foods with temperature higher than 41F. Raw chicken (45-46F - Cold Holding) Cooked chicken (47-48F - Cold Holding) in reach in cooler drawer below grill. Operator stated drawer may have been left open during lunch rush. Also, Housemate Tomatillo salsa w/ cut tomatoes(52F - Cold Holding) on front service line.operator stated the salsa was on ice earlier during lunch but melted. Operator voluntarily discarded salsa. Also, Queso cheese (66F - Cooling); Cooked chicken (47-48F - Cold Holding); refried beans (45F - Cold Holding); raw pork (47F - Cold Holding) in walk-in cooler . Observed cooler door not fully closing. Operator worked to fully close walk-in cooler door. 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 multiple time/temperature control for safety foods temping less than 135F. Chorizo, cooked beef (88-106F - Hot Holding); Queso cheese (90F - Hot Holding) On top of stove without burner on. Employee turned burner back on and retested foods at more than 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on soda machine in server area. Observed soiled water build up in holster of soda gun.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing toxic substance in dish ware area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cookline. And hand wash sink in warewashing area

Basic - Ceiling tile missing. Observed multiple missing ceiling tiles above walk-in cooler.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans and utensils stored in dirty tub.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler unable to maintain temperature of 41F and below. Observed walk-in cooler with ambient temperature of 46F. Observed walk-in cooler door not able to fully close, latch doesn't keep door shut. Warning

Basic - Dead roaches on premises. Observed one dead roach next to booth in dining area. Also, one dead roach observed u set table on side of bar. Operator cleaned up both dead roaches. Corrective Action Taken Warning

Basic - Drain cover(s) missing. Observed missing drain cover under three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above chips and queso in server area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cook line next to ready to eat foods on shelf. Employee removed cell phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked clean utensils in containers in dish ware area unable to dry properly .

Basic - Equipment in poor repair. Observed door of ice machine in disrepair and easily unattached. Also, bottom of walk-in cooler door in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles and multiple floor tiles in disrepair in bar area, cook line and warewashing areas

Basic - Food stored on floor. Observed box of oil by back door stored on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door on cook line. Operator removed tongs to properly store. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer around corner of cook line with gaskets soiled. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed gap beneath back door by dry storage and back door by walk-in cooler not protecting from vermin being present.

Basic - Plumbing system in disrepair. Observed plumbing in disrepair at hand wash sink by walk-in cooler. Pipes missing causing water to pour onto floor. Also, Observed leaking faucet in three compartment sink.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed employee bike in dry storage area by back door blocking access and leaning on single service items.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloths stored in bucket with soap and bleach mixed together per operator in bar area. Operator emptied bucket. Corrected On-Site

Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. In front bar area, triple sink removed and replaced by dish machine AND hand wash sink moved to different location in bar. Inspector spoke with Plan Review and was told new plans need to be submitted. Warning - From follow-up inspection 2024-02-19: Called plan review, no plans submitted. Operator stated his boss did not have plans submitted after 60 days. Operator stated he had issues at another restaurant, will get plans submitted asap. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes did not wash hands after handling dirty dishes before handling clean dishes.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying inspects in back storage area behind bar next to mop bucket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef was placed over cooked ground beef in reach in cooler drawers on cook line under flat top. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. 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. See stop sale. In reach in cooler by walk in cooler, fish package was not opened before thawing.

High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored over avocado. Manager removed cleaning supplies. Cleaning supplies were next to oil on the ground in storage room by back door. Manager picked up off floor. 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. Milk opened yesterday did not have date marking. Manager marked it. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at dish sink instead of hand wash station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station behind then bar. Repeat Violation

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. In front bar area, triple sink removed and replaced by dish machine AND hand wash sink moved to different location in bar. Inspector spoke with Plan Review and was told new plans need to be submitted. Warning

Intermediate - No soap provided at handwash sink. Sink by bar area did not have soap.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are acoustic tiles in back storage area and are not easily cleanable. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket was not inverted on top of soda machine. Manager flipped it over. Corrected On-Site Repeat Violation

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. See stop sale. In reach in cooler by walk in cooler, fish package was not opened before thawing.

Basic - Current Hotel and Restaurant license not displayed. License display expired 6/1/23.

Basic - Dead roaches on premises. In back storage room behind the bar, dead roach was observed in corner. Manager picked it up. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee seen drinking from open container on cook line of kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In bar area cooler, employee food is not separated or identified. Manager discarded food. 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 hats placed next to exposed to go containers on cook line shelf left of flat top.

Basic - Equipment in poor repair. Walk in cooler by back door, the door is in disrepair.

Basic - Floor soiled/has accumulation of debris. Underneath ice machine in bar area is soiled. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tiles in throughout kitchen area are in disrepair.

Basic - Food stored on floor. Cooking oil was stored on floor next to fryer under cook line. Manager removed oil from floor. Bar mixer is stored on floor. Manager removed from ground. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Wall at the hand wash station by the bar has a hole in it.

Basic - Light shield damaged/in disrepair. Fixture above dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of walk in cooler by back door is soiled. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Employee bathroom by the back door has strong odor coming from inside.

Basic - Open dumpster lid. Shared dumpster behind establishment. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outer back door doesn't fully self close.

Basic - Stored food not covered. Two pans of beef and one pan of salsa in walk in cooler were not covered. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe for hand wash station by back door of establishment is leaking into a bucket. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, seven pans of refried beans prepared 9pm yesterday 47F. Beans discarded. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, two pans of queso dip prepared 2.75 hours prior 81F. Queso discarded. See stop sale. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in prep area cutting tomatoes dropped one on floor, picked up with gloved hands, tossed tomato in trash and grabbed another tomato to cut. Manager coached employee on proper hand washing procedures. See stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chips stored in black container by server alley is not food grade. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by walk in cooler, raw beef stored over ready to eat cooked pork. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler by walk in cooler, one raw shelled egg stored with three other eggs.

High Priority - Stop Sale issued due to adulteration of food product. Employee handled washed tomato with gloved hands that picked up soiled tomato off floor.

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 70 degrees Fahrenheit within 2 hours. In walk in cooler, two pans of queso dip prepared 2.75 hours prior 61F. Queso discarded. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, seven pans of refried beans prepared 9pm yesterday 47F. Beans discarded. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice deflector in ice machine. Deflector removed to be cleaned. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by dish area blocked by freezer. Freezer moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on cook line. Hand washing sink by dish machine. Towels provided. Repeat Violation

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 written proof could be provided. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on front table in dining room.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine. White buckets in dry storage area. All buckets inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Floor area(s) covered with standing water. By dish machine. In server alley.

Basic - Floor tiles missing and/or in disrepair. Cracked tiles by bar.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in server alley. Floor in kitchen under equipment. Floor in prep area. Floor in dish area. Floor in dry storage area. Walls in kitchen. Ceiling tiles in kitchen.

Basic - Food stored on floor. Container of chips on floor on cook line. Chips moved and stored correctly. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in server alley. Scoop moved and stored correctly. Corrected On-Site

Basic - Light shield damaged/in disrepair. Fixture above dish machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near dish machine. Sign posted. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep shelf below prep table in server alley is rusted. Multiple dry storage shelves are rusted. Prep shelf below prep table in back area is damaged. Unsealed wood legs in dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill on cook line. Hood filters above cooking equipment. Multiple shelves throughout kitchen. Repeat Violation

Basic - Open dumpster/grease receptacle lid. Both lids open. Lids closed. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe under hand washing sink by walk in cooler leaking. Repeat Violation

Basic - Stored food not covered. Queso dip, lemons and salsa in server alley. All items covered. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment using black trash cans for chips.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach-in cooler by walk-in cooler, pan of raw beef stored over cooked tamales. Operator moved tamales to correct storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station, salsa (49F - Cold Holding). Salsa in full container, ice level only covers half of container. At cook line, chili relleno (73F - Cold Holding) on shelf at pass thru window ; queso (75F - Cold Holding) on top of oven. Operator stated items out for 30 minutes. All items moved to walk-in cooler. Warning

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 operator DBPR form 5030-104 and 5030-204

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at dish area, multiple scrub pads and towel stored in sink. Handwash sink by walk-in cooler, towel and pepper in sink. Operator removed items from this sink. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at dish area missing paper towels, soap, and sign. Handwash sink at server station missing towels. Operator supplied towels at wait station. Corrective Action Taken Repeat Violation

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 operator DBPR form 5030-103

Basic - Bowl or other container with no handle used to dispense food. In back dry storage area, bulk salt and pepper containers have ceramic dishes. Operator removed. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Stand up reach-in freezer near dish area, handle has build up. Repeat Violation

Basic - Equipment in poor repair. Multiple reach-in cooler gaskets on cook line torn. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle at cook line. Operator removed. At wait station soda dispenser, ice scoop has handle touching ice. Operator moved scoop. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooking equipment have build up. Multiple reach-in cooler gaskets soiled. Sides and bottom plate of soda heads have black mold-like substance. Lower shelf at prep table by walk-in cooler has stains. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Walk 8n cooler shelves rust. Shelves in dry storage rusted. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at cook line and handwash sink by walk-in cooler, drain lines leaking.

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). Manager called for service. Dish machine retested to 50ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects in dry storage area. 8 flying insects at bar. Manager sprayed, only 8 flying insects remain. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In two door reach-in cooler by walk-in cooler, fish (47°f - Cold Holding) in cooler overnight; shell eggs (49°f - Cold Holding) in cooler overnight;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In two door reach-in cooler by walk-in cooler, fish (47°f - Cold Holding) in cooler overnight; shell eggs (49°f - Cold Holding) in cooler overnight; pork (45°f - Cold Holding) in cooler 3.5 hours; pico (48°f - Cold Holding) in cooler 2.5 hours; cut tomato (50°f - Cold Holding) in cooler 2.5 hours. Pork, cut tomato and pico moved to walk-in cooler. Ambient temperature 56°f, water dripping from top of cooler. At wait station, salsa (58°f - Cold Holding), placed out 2.5 hours earlier, manager added ice. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of steam table on cook line, cheese quesadillas (79°f - Hot Holding) ; on shelf at cook line pass thru, chili relleno (72°f - Hot Holding); on top of convection oven on cook line, queso (88°f - Hot Holding). All items out less than 1 hour. All items moved to coolers. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in server station used as dump sink as evidenced by ice in sink. Also, scrub pad stored in handwash sink at bar. Scrub pad removed. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine. Manager received strips during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in server station and dish area. Manager supplied at server station. No sign at handwash sink at cook line and dish area. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pan of stew cooked 10am yesterday, not dated. Manager dated. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Walk-in cooler door in disrepair at bottom of door.

Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on reach-in freezer at dish area has build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid stored on cook line counter above flip top reach-in cooler. Manager discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and metal pans at dish area have wet nesting. Repeat Violation

Basic - Food stored on floor. On cook line, container of chips. In dry storage area, container of chips and case of oil. In server station, container of chips. Manager moved all items to shelves. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle on cook line. Manager moved tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flattop on cook line has grease build up. Exterior of multiple chip containers have build up of residue. Hood filters over flattop have grease build up. Gasket on reach-in freezer at dish area. Repeat Violation

Basic - Stored food not covered. In dry storage area, container of chicken base not covered. Manager put lid on container. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Drain pipe for handwash sink by walk-in cooler leaking.