WILLYS TACOS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. observed in reaching cooler raw shell eggs over salsa, 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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. observed in reach in cooler raw chicken over cheese educated person in charge on safe refrigerator storage and email person in charge a copy of the handout. Person in charge removed raw chicken. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. observed in reaching cooler cooked beef, not date, marked and pulled from the freezer. person in charge stated it was prepared on January 28, 2026 and date marked accordingly. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. observed in the reach in cooler cooked beef, cooked pork and cooked rice not date marked person in charge stated that they were prepared on January 25, 2026 and date marked all accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed: Employee with no hair restraint while engaging in food preparation.employee put on hair restraint and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outer openings not protected during operation and vermin and/or environmental cross contamination present. 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 cooked beef no date marks.Person in charge stated it was prepared on 9/28/25 and date marked accordingly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hair restraint and washed hands. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. present. Outer openings not protected during operation and vermin and/or environmental cross contamination present. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in upright reach in cooler cooked pork (50F - Cooling). Person in charge stated it was placed in the reach in cooler on 2/25/25. Emailed Person in charge a copy of three compartment sink handout. Person in charge voluntarily discarded pork.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in upright reach in cooler cooked pork (50F - Cooling). Person in charge stated it was placed in the reach in cooler on 2/25/25. Emailed Person in charge a copy of three compartment sink handout. Person in charge voluntarily discarded pork.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dried food in food containers in handwashing sink.Person in charge removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill hoods soiled with grease. Observed in reach in cooler gaskets soiled with mold like substance.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outer openings not protected during operation and vermin and/or environmental cross contamination present. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Person in charge faced all with handles up. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed above entree make station SS paper plates not inverted. Person in charge inverted plates. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in main kitchen area wiping cloth sanitizer Sanitizer Bucket (Chlorine Over 200ppm); Person in charge diluted and Sanitizer Bucket (Chlorine Recheck 100ppm) Corrected On-Site

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. Warning - From follow-up inspection 2023-12-19: Observed no proof of employee training. Admin Complaint

Intermediate - - From initial inspection : 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 across from grill Cooked Chicken and cooked beef no date marked. Person in charge stated it was prepared on 10/17/23 and date marked accordingly. Corrected On-Site Warning - From follow-up inspection 2023-12-19: Time Extended

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine WC solution over 200ppm. Educated Person in charge. Person in charge diluted 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. Educated Person in charge and printed a copy

Intermediate - No 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. Educated Person in charge and printed a copy

Basic - Food stored on floor. Cooking oil. Person in charge removed from floor. Corrected On-Site

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.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease over fryers and grill.