EXPRESS FOOD KING

High Priority - Employee washed hands with cold water. Observed hand washing procedure as follows: operator poured some water on my hands, put soap on my hands, then poured water on my hands to rinse. Warning

High Priority - Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41 degrees Fahrenheit or below after the food has cooled. Observed Cooked Chorizo 72F. Warning

High Priority - Food with mold-like growth. See stop sale. Observed rice with sausage with mold growing on top of produce 77F Warning

High Priority - Mobile food dispensing vehicle disposing of wastewater at an unapproved location. Warning

High Priority - Mobile food dispensing vehicle using a commissary that does not have sewer approval. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in reach in chest freezer, being used as a refrigerator, that was not on. Milk (expired 09282025) 64F; Cooked Rice with Stewed Tomatoes 78F; Shredded blended cheese melted 75F; White sliced Mexican cheese in a Togo, non food grade bag 62F; Cooked down onions into juice with seasoning 57F; Cooked Chorizo 72F; House made verde 74F; Observed at make station - Cut lettuce 82F; Cut Limes 79F; Cut Fresh Cilantro 82F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in reach in chest freezer, being used as a refrigerator, that was not on. Milk (expired 09282025) 64F; Cooked Rice with Stewed Tomatoes 78F; Shredded blended cheese melted 75F; White sliced Mexican cheese in a Togo, non food grade bag 62F; Cooked down onions into juice with seasoning 57F; Cooked Chorizo 72F; House made verde 74F; Observed at make station - Cut lettuce 82F; Cut Limes 79F; Cut Fresh Cilantro 82F. Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed Observed the following in reach in chest freezer, being used as a refrigerator, that was not on. Milk (expired 09282025) 64F; Cooked Rice with Stewed Tomatoes 78F; Shredded blended cheese melted 75F; White sliced Mexican cheese in a Togo, non food grade bag 62F; Cooked down onions into juice with seasoning 57F; Cooked Chorizo 72F; House made verde 74F; Observed at make station - Cut lettuce 82F; Cut Limes 79F; Cut Fresh Cilantro 82F. With no date marking on when it was prepped. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning

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. Observed expired milk with no date marking on when it was opened. Milk (expired 09282025) 64F. Warning

Intermediate - Food service manager not certified within 30 days of employment. 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 employees working since at least June 2025 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains on board. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked handwashing sink with cleaning product and boxes Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed neither employees certified as a certified food manager. Warning

Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Disposing liquid waste at non approved location. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No hot running water at three-compartment sink. No hot water on truck Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Had to ask for paper towels. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no thermometers on truck. 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 running water at three-compartment sink. Observed no water at 3 compartment sink. Warning

Intermediate - No soap provided at handwash sink. Had to ask for soap Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Backflow device not located for convenient service or maintenance access. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup without handle sinking in verde sauce. Had to use my thermometer to get it out. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed hair pulled back, with out hat, visor, or hair net. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a portion cup without a handle in verde sauce, sinking. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers on truck. Warning

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

Basic - Old food stuck to clean dishware/utensils. Observed old food on cutting knives, put away clean. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

Basic - Outer openings not protected with self-closing doors. Observed door propped open. With no self closure. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not stored upside down for protection. Warning

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed frozen shrimp at 38F Warning

Basic - Working containers of food removed from original container not identified by common name. Observed Mexican cheese in a Togo bag not labeled as to what it is. 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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken Repeat Violation

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Decal was in a folder inside truck. Operator stated he will put new decal in window. Corrective Action Taken

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed old license number on outside 4651140.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 48F cold hold less than 4 hours. Operator placed milk on ice. Corrective Action Taken

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in hand wash sink. Operator removed container. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.