AGAIN MONTERREY LLC

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condiment station: roasted peppers (51F - Cold Holding); cut cabbage (48F - Cold Holding); cut tomatoes (48F - Cold Holding); house made tomato salsa (48F - Cold Holding). Dividers missing in between pans allowing hot air to get into unit and cause improper holding temperatures. Right make line cooler: cooked chicken (48F - Cold Holding); cooked pork (48F - Cold Holding); cooked beef (46F - Cold Holding); cooked beef (46F - Cold Holding). Intsructed operator to add ice to produce and call for service on non working units. Corrective Action Taken Warning - From follow-up inspection 2025-10-01: Condiment station: roasted pepper 60f Cut cabbage 58f, house made tomato salsa 59f. Stop sale issued for temperature abuse. Make line cooler: cooked chicken 60f, cooked beef 59f, cut tomatoes 59f, cooked pork 59f. Stop sale issued for temperature abuse Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire started today. Emailed form and printed out copies for manager . Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In dish pit Warning - From follow-up inspection 2025-10-01: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager only had bleach designed for non food contact surfaces and laundry present on site. Manager went and got proper bleach designed to sanitize food contact surfaces. Corrected On-Site Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pans but not sanitizing them. Gave operator ware washing handout and instructed operator to sanitize pans Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condiment station: roasted peppers (51F - Cold Holding); cut cabbage (48F - Cold Holding); cut tomatoes (48F - Cold Holding); house made tomato salsa (48F - Cold Holding). Dividers missing in between pans allowing hot air to get into unit and cause improper holding temperatures. Right make line cooler: cooked chicken (48F - Cold Holding); cooked pork (48F - Cold Holding); cooked beef (46F - Cold Holding); cooked beef (46F - Cold Holding). Intsructed operator to add ice to produce and call for service on non working units. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner stored on shelf next to whole watermelons Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by prep table next to dish area Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By hand sink in dish room Warning

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire started today. Emailed form and printed out copies for manager . Warning

Basic - Floor soiled/has accumulation of debris. Under cook line equipment and reach in cooler by dish machine Warning

Basic - Light not functioning. In dish pit Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large blender soiled Exterior of small blender soiled with accumulated debris Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By large blender in dish area Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At either hand sink. Employee put paper towels at 1 hand sink Corrective Action Taken 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. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning