SALSAS MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. Repeat Violation - From follow-up inspection 2025-10-13: In middle cooler 3 hours; tomatoes 44F, guacamole 45F, lettuce 44F, cheese 50F Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); () Warning - From follow-up inspection 2025-10-13: In middle cooler 3 hours; tomatoes 44F, guacamole 45F, lettuce 44F, cheese 50F Drawers; beef, chicken 43F Admin Complaint

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 overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans in dry storage.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook change tasks from raw to ready to eat with same gloves on. Repeat Violation Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his face with gloves on and not wash hands. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his soiled dish rag with gloves on and not wash his hands afterwards. Warning

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 waiter go into cooler bare handed, grab lime, go to sink and rinse limes with bare hands and place them in a dish at front to be served. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Limes. Observed server grab limes with bare hands-then rinse with bare hands-then place in a dish to be served to customers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat refried beans. Person in charge rearranged. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server carry dirty dishes to back of house and return without washing his hands. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with gloves on touch beef then wash his hands with same gloves on. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); In walk in cooler overnight; Beef 49F, chicken 53F, queso 46F; ( - Cooling). Did not cooled to 41F wishing 6 hours. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; tomatoes 44F, pork 48F. Could not tell me how long they were in drawers. In cooler overnight; In middle reach in cooler; rice 68F, rice 61F, black beans 56F, grilled peppers 62F, salsa 61F; ( - Cold Holding); () Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line and serving food to customers; Ground beef 81F, rice 84F, chicken 110F refried beans 110F; ( - Hot Holding). Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook attempt to wash his hand in 3 compartment sink. Addressed and he began to wash in hand washing sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge had can opener cleaned. Cheese shredder on side of cook line has debris inside of it. Soda nozzles at bar have debris in them. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Glass in front hand washing sink blocking it from use. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed wait staff dump soda into hand washing sink. Addressed immediately and server stopped.

Intermediate - Non-pitting surface rust on food-contact equipment. On ice bin at bar.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back hand washing sinks paper towel dispenser is broken.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer basic questions about food safety.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beef, salsa not dated in walk in cooler. Repeat Violation

Intermediate - Records/documents for required employee training appear to be falsified. Employees all have the same certificate # 29801 on their certificates. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some certificates have expired. Repeat Violation Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine has lime scale buildup inside.

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves in kitchen and cardboard is soiled. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses at bar drying on paper napkins.

Basic - Equipment in poor repair. Broken down chest freezer at bar not usable. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. 3 compartment sink at bar is missing handles. Sink has 2 wrench's as knobs.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing on left side of server next to ice machine.

Basic - Floor area(s) covered with standing water. In dish area.

Basic - Floors not constructed to be easily cleanable. Throughout kitchen tile floors have deep groves in them, making it easy for water/chemicals/food to get trapped in grooves.

Basic - Food stored on floor. Bag of onions on floor in dry storage. Eggs, chicken, fish, salsa on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at bar has ice buildup. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle laying in ice. Person in charge removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Back hand washing sink does not have sign, soap or paper towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled. Person in charge had gaskets wiped clean. Corrected On-Site 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. Black beans cooling overnight; 56F.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen and 2 in dry storage and 1 at bar. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw pork over rte wing, in walk in cooler chicken over tomatoes. Person in charge rearranged all to store properly.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach where hand washing sink was removed. 1 dead roach in back alarm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 52F. In cooler overnight. Black beans 56F cooling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quest 53F, white rice 52F, salsa 52. All in cooler overnight. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 97F, rice 81F, queso 102F, bean 97F. Bean reheated to 188, rice 186. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Chemical(fabuloso) by silverware. Person in charge removed chemical.

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. Establishment does not have proof of training.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans cooled in a deep plastic container.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food managers card expired 1.23.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and microwave soiled.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In back area hand washing sink removed from wall. Warning

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 CFM with 4 or more people on staff.

Intermediate - No soap provided at handwash sink. No soap on cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No food is dated marked in walk in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in spices. 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. Fish thawing in rop package.

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, food pep and walk in cooler are soiled. Repeat Violation

Basic - Plumbing system in disrepair. Leak under 3 compartment sink. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on walls in back of kitchen and storage areas.

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. Dish washer is at 10ppm. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In walk in cooler salsas chicken on floor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Tall reach in cooler; tamales 47F, beef 4F, cheese 46F, pork 48F, wings 48F, Mac and cheese 49F Rice 56f. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Tall reach in cooler; tamales 47F, beef 4F, cheese 46F, pork 48F, wings 48F, Mac and cheese 49F In small reach in cooler under line; reach in cooler 56F. 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. Beef 118F. Hot holding. Reheated to 170F. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in back hand washing sink. Person in charge removed strainer. 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. Nothing in walk in cooler is dated; Salsa's, queso, pork, chicken. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup in sugar. Person in charge removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor has food debris behind cookline.

Basic - Floor tiles missing and/or in disrepair. At entrance to walk in cooler. Tiles are missing. Al's deep groves in between tile.

Basic - Food stored on floor. Oil on floor at end of cook line. Person in charge moved oil to store properly. Corrected On-Site

Basic - Hole in or other damage to wall. Back wall has a hole in it under hand washing sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives in between coolers. Person in charge removed knives. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in walk in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of chicken and bag of French fries thawing at room temperature. Person in charge put in reach in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados on cookline.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.soiedwetwipiotesi use on cookline. Person in charge removed all. Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food in walk in cooler not cooled within 6 hours; Pork 50F, pork 47F, beef 48F; all items made yesterday. ( - Cooling) Warning - From follow-up inspection 2023-09-28: In walk in cooler refried beans 47F, chicken 48F, beef 49F. All items placed in walk in cooler yesterday. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Pork 50F, pork 47F, beef 48F; ( - Cooling) Warning - From follow-up inspection 2023-09-28: In walk in cooler; refried beans 47F, chicken 48F, beef 49F. All items placed in walk in cooler yesterday. Admin Complaint

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe under triple sink is leaking onto floor. Warning - From follow-up inspection 2023-09-28: Pipe is still leaking. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food in walk in cooler not cooled within 6 hours; Pork 50F, pork 47F, beef 48F; all items made yesterday. ( - Cooling) Warning

High Priority - Displayed food not properly protected from contamination. In dry storage; rice, beans not covered. Person in charge covered. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his nose with gloves on and not wash his hands or change his gloves afterwards. Addressed immediately and person took gloves off and washed his hands and placed gloves on. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken, raw beef over cooked chicken in drawers. In walk in cooler; raw shrimp on top or tomatoes. Person in charge moved raw items to bottom. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Pork 50F, pork 47F, beef 48F; ( - Cooling) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes on front counter 58F. Person in charge placed more ice on tomatoes. 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. Rice 110F, refried beans 90F, beef 143F, chicken 140F, rice 70F; ( - Hot Holding)., chicken, beef reheated to 168F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Fabulosity on prep counter at back of kitchen. Person in charge moved cleaning substance. 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 at bar not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at back of kitchen blocked by trash can. Person in charge moved trash can. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dishwasher is soiled inside.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom does not have a self closing hinge on it.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen are soiled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils in bucket on floor. Person in charge moved to store properly. Also, clean pots on floor in front of walk in cooler. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in missing on right side of back door. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom does not have a covered trash.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on kitchen prep table and one over coffee machine.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Salads placed on a wood plate that is not hardwood.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door was cracked open. Person in charge closed door. Corrected On-Site

Basic - Food stored on floor. Several containers of oil on floor throughout kitchen. Chicken broth on floor on cook line. Onions touching pressure washer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup inside.

Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Person in charge removed scoop. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar area; knife in between equipment. Person in charge removed knife. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline has dirty interior. Soda nozzle at bar is slimy.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on back line is missing hand washing sign, soap and paper towels. Also missing at bar hand washing sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled with food debris. Soda line in bar area have black mold like substance on them. Repeat Violation

Basic - Plumbing system in disrepair. Pipe under triple sink is leaking onto floor. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed person cutting unwashed lettuce. Unwashed avacados with sticker still on them. Person in charge took both to be washed. Corrective Action Taken Repeat Violation

Basic - Reuse of single-service or single-use articles. Salsa in on orange juice jug with handle.

Basic - Wall soiled with accumulated mold like substance, food debris, and/or dust. Wall under 3 compartment sink has black mold like substance on it.

Basic - Wet mop not stored in a manner to allow the mop to dry. Several wet mops outside of back door face down.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - - From initial inspection : 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. Establishment only has training certificates for 5 employees. Has 11 employees on staff. Warning - From follow-up inspection 2023-01-03: Time needed to Train. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen, cove molding is broken. Warning - From follow-up inspection 2023-01-03: No change. Time Extended

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze and rub nose with gloves on and continue to work..addressed immediately employee took gloves off and washed hand and put new gloves on. Corrective Action Taken Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees change gloves without washing hands 1st when changing tasks. For example from cook line to walk in cooler without changing gloves. Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment uses a household drill with attachment on it to mix things. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver reach in cooler; ; chicken, pork, cheese 50F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on Salas at server station. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot table; Chicken, refried beans 84F, rice 80F, refried beans 105F; Items had not been reheated to maintain proper temperature. Establishment was already open and was going to serve. Warning

Intermediate - Handwash sink used for purposes other than handwashing. All hand washing sinks in establishment has pots, pans, jalapeños in them. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at every hand wash sink. Missing soap at some hand washing sinks. Repeat Violation Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge went and got thermometer. Calibrated thermometer. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment only has training certificates for 5 employees. Has 11 employees on staff. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing prepared in reach in coolers, walk in cooler is dated. Ie; rice, black beans, cooked meats, Salsa's are not dated. In ric; peppers, rice, pico not dated. Per person in charge most made yesterday. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has mold on inside top. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for spices. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen, cove molding is broken. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charges on prep table. Person in charge removed. Corrected On-Site Warning

Basic - Equipment in poor repair. Gaskets on walk in cooler are torn. Repeat Violation Warning

Basic - Floor not cleaned when the least amount of food is exposed. Cookline has food accumulation behind line. Repeat Violation Warning

Basic - Food stored on floor. Oil on floor in kitchen, food on floor in walk in cooler, chicken on floor in walk in freezer. Meat on floor behind prep station. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives in between prep tables. Person in charge moved all knives. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has food accumulation. Can opener is soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chip containers are soiled. Gaskets on drawers are heavily soiled. Repeat Violation Warning

Basic - Open dumpster lid. Person in charge shut dumpster. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer; employee drink in cooler. Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avacados on cookline not washed before cutting. Warning

Basic - Stored food not covered. In reach in freezer; burrittos not covered. In walk in cooler Salsa's not covered. In storage area; rice, beans not covered. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several dirty wet wiping clothes on prep tables. Warning

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar not labeled. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tests at 10ppm. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed person cracking shell eggs without washing hands. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe red 3 flies in kitchen. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken and pork chorizo thawing in same container in water. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make; cheese, guacamole, salsa 47F; ( - Cold Holding). Items in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make; cheese, guacamole, salsa 47F; ( - Cold Holding). Items in cooler overnight. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar are dirty. Person in charge removed and cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food in hand washing sink at left of cookline. Items in sink at bar. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink takes longer than 20 seconds for hot water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine has mold on it. Repeat Violation

Basic - Accumulation of debris in three-compartment sink. Dishmachine is dirty.

Basic - Buildup of food debris/soil residue on equipment door handles. Wall behind cookline has debris and all handles on coolers are soiled. Gaskets on make table, drawers, walk in cooler have food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on back prep table. Person in charge discarded. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on drawers and make table and reach in freezer at bar are torn.

Basic - Floor not cleaned when the least amount of food is exposed. On cook line; excess food behind both sides of cook line. Repeat Violation

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed container of lemons in drinking ice.

Basic - Food stored on floor. Oil on floor of cookline. Cases of food on floor in dry storage, walk in freezer and walk in cooler. Rice, sugar, flour on floor.

Basic - Food-contact surface not smooth and easily cleanable. Observed commercial drill used to mix items in kitchen.

Basic - Ice scoop handle in contact with ice. Ice scoop laying in ice container at bar. Person in charge removed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and cooler. Person in charge removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar; utensils in standing water. Person in charge emptied. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing on right of cookline. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All chip containers on floor are soiled.

Basic - Stored food not covered. In walk in cooler; beef, refried beans, salsa not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and chorizo thawing in water in same container. Repeat Violation

Basic - Water draining onto floor surface. Under sink in bar, water is dripping on floor and black mold on water line.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live flying insects in the back prep area of the kitchen. Observed 2 live flying insects in the bar area. Warning - From follow-up inspection 2021-08-11: Observed three live flying insects in the kitchen area at the time of inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make top cooler across from cookline. Tomatoes, Sour Cream, Lettuce, Cheese, Rice, Beans (50-56°F - Cold Holding) in unit for approximately two hours per person in charge. Moved items to walk in, began icing down some items on the line. Corrective Action Taken Warning - From follow-up inspection 2021-08-11: At the make top cooler across from cookline, sour cream, cheese, tomatoes, tomatoes, shrimp 46-50°F. Person in charge states has been in unit for 1 hour, began moving items to walk in cooler. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans in walk in cooler, 48°F, person in charge states has been in unit overnight, were cooked yesterday, stored in large plastic container.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live flying insects in the back prep area of the kitchen. Observed 2 live flying insects in the bar area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of inspection, license is expired. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the drawer coolers, raw chicken stored over cut tomatoes. In the white reach in cooler raw beef stored over potatoes, cut zucchini. Person in charge moved items appropriate location. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans in walk in cooler, 48°F, person in charge states has been in unit overnight, were cooked yesterday, stored in large plastic container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make top cooler across from cookline. Tomatoes, Sour Cream, Lettuce, Cheese, Rice, Beans (50-56°F - Cold Holding) in unit for approximately two hours per person in charge. Moved items to walk in, began icing down some items on the line. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. Tomatoes, chicken, beef, whipped cream held on time per person in charge with no time mark. Person in charge began labeling items. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat and beans on the steam table at 120°F, person in charge began reheating. Corrective Action Taken Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container used to hold fried tortilla shells with chipped edges, missing pieces.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink in the bar area, no paper towels. Person in charge provided during inspection. Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees on duty that have worked here for more than 60 days without proof of food handler training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat in walk in cooler not date marked, was made more than 24 hours ago per person in charge. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of black mold like substance in the main ice machine.

Basic - Bowl or other container with no handle used to dispense food. In the spices at the prep table in the middle of the kitchen, bowls with no handles used as scoop. Repeat Violation

Basic - Ice scoop handle in contact with ice. In multiple ice chests throughout the establishment, ice handle in contact with ice. Person in charge moved to appropriate location. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored in make top cooler. Person in charge moved to appropriate location. Corrected On-Site