TAMIAMI TACOS

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler cooked chicken not date marked. Person in charge stated it was prepared on 8/19/25 and date marked accordingly. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area above fryer and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot food line cooked rice (113F - Hot Holding)educated Person in charge on hot hold food. Person in charge placed in microwave to reheat. Corrective Action Taken

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. Employee read and signed agreement. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area above fryer and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting food containers by 3 compartment sink. Person in charge separated containers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area above fryer and grill hood filters soiled with grease.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Person in charge placed wiping cloth in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler raw Shell Eggs over pico De Gallo and cheese. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Shell Eggs. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area. Person in charge cleaned and sanitized ice bin. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed over 200ppm. Person in charge diluted with water and retested at 100ppm Corrected On-Site

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. I provided a printed copy and emailed a copy to Person in charge.

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. I provided a printed copy and emailed a copy to Person in charge.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. marked. Observed Cooked Chicken,Beef, rice and pork not date marked in upright Reach in cooler in back area of kitchen . Person in charge stated they were prepared on 1/30/2023 and date marked accordingly. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - 2 Dead roaches on premises in back kitchen area by dry storage. Person in charge cleaned and sanitized area. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area,

Basic - No copy of latest inspection report available.

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 Milk not date marked. Person in charge stated that the milk was open on 9/7/2022. Person in charge date marked Milk 9/7/2022. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. 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. Observed Cooked Chicken,Beef Tacos and cooked rice not date marked in upright Reach in cooler in back area of kitchen . Person in charge stated they were prepared on 9/6/2022. Person in charge date marked all products. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine Sanitizer over 200ppm. Owner diluted and retested at 100 ppm 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. Observed milk not date marked. Owner stated it was opened 3/6/2022. Manager date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled inside ice machine with mold like substance in back kitchen area.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket at 0 ppm. Operator corrected by dumping and refilling bucket at 100 ppm. Corrected On-Site

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.