DOS SABORES MEXICAN RESTAURANT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Carne asada, per operator prepared 24 hours prior, not date marked. Operator dated 03-17-2026 Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on expo counter. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Utensils in poor condition. Lime juicer coating is flaking off. Operator discarded. 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. Dishwasher (Chlorine 00ppm); Operator replaced sanitizer bucket: (Chlorine 100ppm) Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar is unsecured.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51 F - Cold Holding); beef (51 F - Cold Holding) per operator food was in walk in cooler over night and brought to cooks line 2 hours prior. Operator moved food to walk in freezer to rapidly cool. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Three (3) unlabeled spray bottles near three compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line scallops (52 F - Cold Holding); calamari's (51 F - Cold Holding). Per operator food had been stocked two hours prior from walk in cooler. Operator moved food to another cooler and iced down to rapidly chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach on counter in mens room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside lip of ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in public mens room. Repeat from 12-07-2023 Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12-01-2023. Operator renewed license during inspection 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. Prepared rice, per operator made 24 hours prior, not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of grease and dust on ceiling vent in cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf with food. Operator moved purse to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in public mens room used by employee

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in front reach in cooler in kitchen. Operator discarded. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melon stored directly above ready to eat diced onions 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. Cooked meatballs in drawer of cooks line cooler not dated. Repeat from 04-27-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on shelf next to dish machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside large containers of rice and flour. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on ceiling vent in small dry storage room to the right of kitchen entrance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with food containers above steam table.

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. Provided operator with written procedures for cleanup DBPR Form HR 5030-104

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. Not completed for all employees

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared 24 hours prior per operator, no date marked.

Intermediate - Spray bottle containing toxic substance not labeled. In three compartment sink behind bar.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to bag in box soda and one behind bar not secured. Repeat from 06-14-2022 Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line and on shelf with food. Operator removed phones. Corrected On-Site

Basic - Single-service articles improperly stored. Single use food service baskets not inverted. Operator inverted all containers . Repeat from 06-14-2022 Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of medicine stored with tortillas on shelf to the left of the cooks line. Operator removed medicine. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) operator set up three compartment sink to sanitize. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Next to dish machine. Operator labeled bottles. Repeat from 03-01-2022 Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured at soda station. Operator secured tanks with chain. . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on expo area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line. Operator removed knives, cleaned and sanitized. Corrected On-Site

Basic - Single-service articles improperly stored. Ramekins on expo station not inverted. Operator corrected storage, all ramekins inverted. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed on expo area and prep tables. Operator placed soiled cloths in dirty linen bin. Corrected On-Site

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. Observed dish washer load soiled dishes into dish machine and then without proper hand washing, unload clean dishes. Discussed with operator proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed diced tomatoes in a reach in cooler stored with raw seafood on same shelf not separated or covered. Operator moved all ready to eat food to proper storage above raw. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a prep table in the kitchen was pico de gallo (73F - Cold Holding). Per operator it had been out of refrigeration for an hour. Operator returned it to refrigeration. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on the same shelf as food in the kitchen. Operator moved chemicals to proper storage. 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. Open cans of tomatoes and tomato ketchup in the walk in that, per the operator was opened 3 days prior; not labeled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on the soda fountain in the bar.

Intermediate - Spray bottle containing toxic substance not labeled. Observed in the kitchen at the dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside the ice machine located at the rear of the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items and children's toys on various shelves in the kitchen where food and single serve containers are stored.

Basic - Food stored on floor. Observed a stock pot of refried beans in the walk in freezer on the floor. Operator removed stock pot from floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed behind the bar in the ice bin used for beverage service.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the end of the cooks line. Operator removed tongs. Corrected On-Site

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed children's sleeping quarters on the right hand side behind curtains when walking into the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at the hand sink in the kitchen as well as at hand sink behind the bar.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the cooks line and preparation table.