PEDRO'S TACOS AND TEQUILA BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Steak in walk-in cooler at 62f Cook Cooling 7 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk-in cooler Cook Cooling for 7 hours at 81f.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine chlorine sanitizer reading 0ppm. Operator changed empty sanitizer bottle out during inspection, correcting to 50ppm. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with tortillas. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink used to store bar equipment. Operator removed items during inspection. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present while more than 3 food handlers are present.

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. No proof of training for many food handling employees over 60 days. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for diced tomatoes and several items in walk-in cooler. Operator removed bowls during inspection. Corrected On-Site Repeat Violation

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between covers for reach-in coolers. Operator removed knives and swapped them out for clean ones. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer observed in reach-in coolers and walk-in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Upon inspection, dishmachine chlorine sanitizer reading 0ppm. Manager swapped and primed dishmachine to achieve reading of 50ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in walk-in freezer stored in commercial, non-food grade bags.

Intermediate - Handwash sink used for purposes other than handwashing. At bar, hand sink used to store items.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is not identified containing raw fish. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted for establishment. Provided operator with consumer advisory. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense steak i reach in cooler. Cup with no handle used to dispense sauce in walk-in cooler.

Basic - Ceiling vents soiled with accumulated dust in dining room.

Basic - Exterior wall to walk-in coolers by dumpster are in disrepair from heavy rusting.

Basic - Floor area(s) covered with standing water. Standing water in walk-in coolers.

Basic - Open dumpster lid.

High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches behind prep sink across from the walk in beer cooler. 6 live roaches present behind dishwasher sanitizer containers next to dishwasher. Warning

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. Addressed in previous inspection.

Intermediate - No soap provided at handwash sink. Hand wash sink by ice machine has no soap.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has visible crack that doesn't prevent outside vermin.

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. Warning - From follow-up inspection 2023-10-27: Upon callback, no proof of any training. Time Extended

High Priority - Drink ice observed in direct contact with heavy buildup of black mold like substance in ice machine.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cooks wiping hands on soiled apron towel.

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 handling dishes not washing hands between handling dirty dishes to handling clean dishes.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks leaving line and returning without glove change or hand wash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cold holding line, par cooked wings at 55f (for 1 hour), raw tenders at 51f for approximately 1 hour. Manager closed make bar covers during inspection to cool product. 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. Milk in beer cooler, not date marked, per manager opened about 3 days ago.

Intermediate - Handwash sink not accessible for employee use at all times. Large container blocking access to hand wash sink in back of kitchen. Moved during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks storing dirty pans and dish cleaning supplies. Manager removed items during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by ice machine and hand wash sink in back of kitchen missing paper towels. Hand wash sink by ice machine restocked during inspection. Corrective Action Taken

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. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers and steaks provided undercooked. Proved manager with consumer advisory and provided. Ceviche confirmed fully cooked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine covered with heavy buildup of black mold like substance. See stop sale for ice

Basic - Bowl or other container with no handle used to dispense food. Handleless cups and pans used as scoops throughout restaurant. Walk in cooler-salsa Flour bulk bins

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cook line and rear preparation area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on dish drying rack and above food reach in cooler. Manager had employees move drinks during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups on drying rack

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights Front and rear lines

Basic - Stored food not covered. Chili rellenos not covered. Manager covered items during inspection. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/01/2021. Operator stated check to renew license has been sent via mail.Admin Complaint Admin Complaint

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles missing/broken near drains throughout kitchen. Repairs have been made to several areas. Manager stated repairs are underway. Corrective Action Taken