SAYULITA TAQUERIA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining area put on gloves and began plating food without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of keg of beer. Manager moved raw beef to another shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items stored in wait station. Manager stated items were placed out at 2:00 pm. Manager placed correct time on items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above prep sink across from kitchen ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink. Cutting board stored above three compartment sink. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in freezer next to cook line oven. Manager discarded employee drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets in kitchen.

Basic - Food stored on floor. Case of cooking oil stored on floor in prep area.

Basic - Hole in or other damage to wall. Wall in hallway between front counter and kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above kitchen steam table greasy. Top of knife holder next to three compartment sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in prep area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef on top of bag of ice, Manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 48F and 50F, Manager moved to bottom part of cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Fried Buffalo chicken 110-118F, per manager item was fried 1 hour prior, manager will placed on time and chicken will be discarded at 3:00pm Corrective Action Taken

Intermediate - Bottle containing toxic substance not labeled. At the bar area squeeze bottle with green substance not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area knives and bowls inside sink.

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. For one male employee. Repeat Violation

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. In walk-in cooler, observed cooked chicken with dated 1/12-1/13 no date when item was pulled from freezer, per manager chicken pulled 02/4/24. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with mold like substance

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above freezer, Manager moved. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked containers.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep area.

Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers near walk-in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line, also opened drink in walk-in freezer above customers food, Manager moved all. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the cook line queso 46F, items was placed inside cooler last night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line queso 46F, items was placed inside cooler last night.

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 55F, per employee item pulled from cooler around 12:00-1:00, manager moved to freezer to dropped temperature down. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station, salsa and sour cream(cream) no time marked, per employee items pulled out at 11:00am, also at the cook line fried onions no time, Manager added time 11:00-3:00pm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored above cleaned side of triple sink, manager moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. No water available on sink at the front counter area. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male employee Repeat Violation Admin Complaint

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. For one male employee, inspector provided digital copy of the form. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at the cook line, also no paper towels at the front counter.

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. In walk-in cooler, multiple food bags (brisket, chicken and pork) with no date marked, per manager items were pulled out 09/04/2023.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk-in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. On second floor, manager secured. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the bar area, employee food on top of soda syrup boxes, employee moved. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. At the cook line under equipment, also walls with grease.

Basic - Food stored in a prohibited area. At the server station, chips under handwash sink, Manager moved. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle, manager moved. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Cold holding equipments, also soda machine and margarita machine Repeat Violation

Basic - Single-service articles improperly stored. On second floor, box of to go containers on floor, manager,stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef in walk-in cooler dated 3/13. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line reach-in cooler beneath pass through window: cheese (51F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager placed item in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer above steam table: chicken (123F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager had employee place item in fryer to reheat. Repeat Violation Admin Complaint

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. No written procedure available for establishment. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area next to ice machine stained. Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.

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. No proof of employee reporting responsibility for four employees of the eight employed by the establishment.

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. Establishment has training certificates for four employees. Manager stated the establishment has eight employees.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in kitchen next to three compartment sink. CO2 tank in bar area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Two pots stored on floor in prep area next to ice machine. Manager returned items to dish area to be rewashed. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table across from oven. Manager moved drink to bottom shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi stored in walk-in freezer. Manager discarded employee sushi. Corrected On-Site

Basic - Food stored on floor. Containers of sour cream stored on floor in walk-in cooler. Manager placed containers on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line. Reach-in freezer in bar area. Shelves in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on corner of prep table across from oven. Manager placed tongs on top of prep table. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame of reach-in cooler on cook line beneath pass through window. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored in hallway between wait station and kitchen. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Breaded avocados in walk-in freezer. Manager placed cover on avocados. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Wall next to oven on cook line. Floor underneath oven on cook line. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed marker from shorts pocket then put on gloves and continued to work without washing hands. Male employee touched phone then put on gloves and continued to work without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2022. Renewed during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf over case of cabbage in walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red cabbage in walk-in cooler with a date of 8/13, todays date is 8/26/2022. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Salsa, sour cream in server station with no time mark. Manager added time. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box in kitchen area, chicken 109-117F. Shrimp 121F. Manager added items in hot case to Time as a Public Health Control (TPHC) written documents and added time stamp to items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine, deflector plate. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Tray stored on top of hand sink. Moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device, soap or handwashing sign provided at handwash sink. Sink at bar has no towels or sign. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two certificates are expired.

Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks in hall, at bar and in server station. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on clean dish shelf Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and candy on shelf over reach in freezer. Bag on shelf over clean dishes. Bag stored over silverware packets. Moved all. Corrected On-Site Repeat Violation

Basic - Employee preparing food in customer section of dining area. Employee filling cups with sour cream at table in dining room. Employee closed containers and moved preparation to back kitchen. Corrective Action Taken

Basic - Food stored in a prohibited area. Case of unwashed limes over pan of cooked chicken and case of unwashed mushrooms over ready to eat cabbage in walk in cooler. Also, fruit at bar with open cover. Manager closed lid. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer in kitchen area. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Wall in kitchen are soiled. Floor in mop sink room soiled. Cabinets under tea urn soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in kitchen

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in server station.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case in kitchen area 117-124F. In steam table: squash 84F, instructed employee to begin reheating. Warning - From follow-up inspection 2022-03-24: Squash 109F in steam table, prepared 20 minutes ago. Manager voluntarily discarded. Admin Complaint