CANTINA'S MEXICAN GRILL

High Priority - Nonfood-grade bags used in direct contact with food. -tortillas in take out bag on cook line, operator placed tortillas in zip lock bag Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed pineapple in walk in cooler, operator placed eggs on bottom Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --steak (48-50F - Cold Holding); pastor (51-52F - Cold Holding), cook line, more than four hours per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak (48-50F - Cold Holding); pastor (51-52F - Cold Holding), cook line, more than four hours per operator raw shrimp (59F - Cold Holding,); raw fish (52F - Cold Holding), cook line, less than four hours per operator, moved to walk in cooler for quick chill. Shrimp 48F, fish 37F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of hot holding unit -interior of spray hose at triple sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -aguachile on menu, item was marked and has disappeared with repeated cleaning of menus. Operator marked all menus againRepeat Violation Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cardboard used to line food-contact shelves. -bar walk in cooler shelves, operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -green, red and brown boards in dish area, operator discarded Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -cook line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line were wearing watches

Basic - Floor soiled/has accumulation of debris. -under back booth in restaurant

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and walk in cooler -shelf in dish area -exterior of spray hose at triple sink -canned goods rack has buildup

Basic - Working containers of food removed from original container not identified by common name. -container of sugar in server area

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. -bar 0 ppm Warning - From follow-up inspection 2025-10-29: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands after handling raw meat on cook line. - From follow-up inspection 2025-10-29: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area. Warning - From follow-up inspection 2025-10-29: 1 in bar area Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line Repeat Violation - From follow-up inspection 2025-10-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees - From follow-up inspection 2025-10-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area Repeat Violation - From follow-up inspection 2025-10-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at bar. Repeat Violation - From follow-up inspection 2025-10-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen - From follow-up inspection 2025-10-29: gaskets on reach in coolers in kitchen Time Extended

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. -bar 0 ppm Warning

High Priority - Employee failed to wash hands after handling raw meat on cook line.

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. -dishwasher is not changing gloves between working with dirty to clean dishes.

High Priority - Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chimichurri (71F - Cold Holding), horchata (47F - Cold Holding) kitchen, held more than four hours per operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - white rice (77F - Cold Holding), held less than four hours per operator, moved to cooler quick chill chimichurri (71F - Cold Holding), kitchen, horchata (47F - Cold Holding) , server area, held more than four hours per operator Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso (121F - Hot Holding), warming unit in kitchen, held less than four hours per operator. Operator moved to stove for rapid reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp aguachile on menu

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -for portioned salsa in server area. Provided form to operator, operator filled out. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -queso in walk in cooler

Intermediate - Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in bar area, bottle of purple liquid in dish area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -tomato sauce in reach in cooler on cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area Repeat Violation

Basic - Food stored on floor. -walk in freezer

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line, operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen

Basic - Ripped/worn tin foil used as shelf cover. -throughout the kitchen Repeat Violation

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. -leaf blowers stored on soda boxes in bar area.

High Priority - Container of medicine improperly stored. Stored on shelf next to seasonings and above bucket of shrimp on prep table. Manager removed. Corrected On-Site

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 in the kitchen. chlorine 0 ppm 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. One male cook scratched bare back with gloves on.proceeded to cut lemon and avocado with no glove change or hand washing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line and green cutting board in prep area soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage above walk in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep foods on cook line. Operator removed. Corrected On-Site

Basic - Food stored on floor. Cooking oil on floor on cook line. Manager removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean container. Manager removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board in prep area. Manager removed. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Reach in across from cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork in walk in cooler from previous day per manager at 54f.

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. 0 ppm. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling from previous day at 54f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 54f. Over 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Green cutting board.

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.

Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop.

Basic - Drain cover(s) missing. -Under prep sink.

Basic - Food stored on floor. -Cooking oil. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Stored food not covered. -Container of sugar. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can on cooks line. Corrected On-Site Warning - From follow-up inspection 2022-11-01: Time Extended

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. Establishment open over 60 days. Warning - From follow-up inspection 2022-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station. Warning - From follow-up inspection 2022-11-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Purple board at bar. Warning - From follow-up inspection 2022-11-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-11-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gaskets - soda gun holsters at bar - Warning - From follow-up inspection 2022-11-01: 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.0 ppm at bar.Manager is calling Ecolab. Warning

High Priority - Employee cracked raw shell eggs and then handled clean plate without washing hands. Cook on cooks line. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp for ceviche, verified shrimp is raw. Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. Ready to eat octopus stored with iced raw Snapper. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pico de gallo in walk-in cooler. Raw beef over ready to eat octopus in reach in cooler on cooks line. Owner rearranged. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de Gallo at 51F at wait staton. Less than 4 hours per operator. Provided operator with plan to use time as a public health control. Warning

High Priority - Toxic substance/chemical improperly stored. Bin with fryer cleaner next to bag in box and single service to go containers. Owner relocated. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun at bar closest to windows - frozen drink maker, especially the lid Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can on cooks line. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Raw shrimp is used on the ceviche and is not identified as a raw item on the menu. 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. Establishment open over 60 days. Warning

Intermediate - Spray bottle containing toxic substance not labeled, at wait station and hand sink in kitchen. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station. Warning

Basic - Bowl or other container with no handle used to dispense food on cooks line. Cup in corn, and in pico. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Purple board at bar. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Ice scoop handle in contact with ice at ice machine Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gaskets - soda gun holsters at bar - Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Placed in container. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche is uncooked per operator and not properly identified on menu as a raw item. Warning - From follow-up inspection 2022-09-15: Time Extended

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. 0 PPM. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook removed gloves and put on clean gloves with no hand wash. 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. On cook line. 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. Employee took tortillas off the flat top with bare hands and placed on foil on cook line to be filled without further cooking for food safety. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: - shell eggs over pico de gallo In reach in cooler on line: - raw chicken over ready to eat vegetables Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef with whole beef, and shrimp in walk in cooler. Educated owner. Owner reorganized. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Two employees on line observed washing hands with gloves on and returning to prepare food. One employee removed the washed gloves, and put on new gloves with no hand wash. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Queso cheese sauce 152F after more than 2 hours reheating. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso cheese sauce 152F after more than 2 hours reheating. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over 3 compartment sink. Educated owner. Chemicals moved to floor. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche is uncooked per operator and not properly identified on menu as a raw item. Warning

Basic - Bowl or other container with no handle used to dispense food. Pint container used to dispense ceviche. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured at end of bar. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not inverted at waitress station. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Red and yellow boards on line and in storage. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen manager. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves under prep tables throughout kitchen. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. - limes being cut at bar - unwashed onion being chopped in kitchen Warning

Basic - Stored food not covered. - portioned salsa in walk in - beverage garnishes at bar Warning

Basic - Unwashed fruits/vegetables stored over ready-to-eat food in walk in. Unwashed lettuce and avocados over ready to eat pico de gallo and cooked chicken. Warning