EL RODEO MEXICAN BAR AND GRILL

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaner on top of reach in cooler. Warning - From follow-up inspection 2026-04-09: Time Extended

Intermediate - - From initial inspection : 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/ Observed 4 employees working with no certified food manager on site. Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at soda machine. Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Repeat Violation Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee drink above reach in cooler at bar. Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasonings. Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2026-04-09: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Beef and chicken in grocery bags.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lettuce in 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.meet in walk in cooler not date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to cook line temped 77 F, ran approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle on pepper.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing on counter, employee placed in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans 49 F in walk in cooler. Employee placed on ice at time of inspection. Corrective Action Taken Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drinks above prep on prep table, manager removed at time of inspection. 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. Employee phone on bag on dry storage shelf. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice machine, manager removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour of flour not labeled. Manager labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 60 F- retemp 41 F, sour cream 60 F- retemp 41 F, cut lettuce 58 F- retemp 51 F, cut tomatoes 58 F, at buffet table. Discussed time as a public health control with operator. Operator placed items in deeper ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 125 F on steam table in kitchen. Operator began reheating. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib near outdoor patio. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.

Basic - Carbon dioxide tanks not adequately secured. Near soda machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at buffet.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on box of plastic utensils.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage. 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. Scoop handle in guacamole, operator removed at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in dry storage.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed carrots in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to outdoor seating area.

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 reach in cooler across from dish machine not date marked. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink on cook line.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in container of flour and rice.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.

Basic - Food stored on floor. Oil on floor in dry storage. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected near soda machine.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at handwash sink next to dish machine, employee fixed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage. Repeat Violation

High Priority - - From initial inspection : 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 machine tested 10 ppm, operator primed tested 50 ppm. Corrected On-Site Warning - From follow-up inspection 2024-01-08: Dish machine tested 0 ppm, dish machine was not in use at time of callback. Operator is using 3 Compartment Sink until dish machine is working tested 50 ppm chlorine. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator placed in vacuum breaker at time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-01-08: Time Extended

Intermediate - - From initial inspection : 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. Opened milk in reach in cooler not date marked. Warning - From follow-up inspection 2024-01-08: Milk in reach in cooler not dat marked. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint. Warning - From follow-up inspection 2024-01-08: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters not pr, operator protected at time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-01-08: Coffee filters not protected near soda machine. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Container of chips not covered, operator covered at time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-01-08: Chips in storage room not covered Time Extended