EL MEZCAL MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee entered kitchen and washed hands with cold water as there is no hot water for the establishment. Repeat Violation Admin Complaint - From follow-up inspection 2025-12-09: Employee washed hands with cold water, 74F-75F, as there is no hot water for the establishment. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee placed chicken on bottom shelf. Corrected On-Site - From follow-up inspection 2025-12-09: Raw beef stored over cooked ground beef in walk-in cooler. Manager placed steak beneath cooked ground beef. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink on cook line has no running water. Repeat Violation Warning - From follow-up inspection 2025-12-09: No change. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. No hot water for any faucets, all faucets 74F-76F. Warning - From follow-up inspection 2025-12-09: No hot water for any faucets, 74F-75F. Admin Complaint

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. Dish machine next to three compartment sink, 0 ppm. Employee primed machine, 50 ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and handled clean utensils without washing hands. Repeat Violation Admin Complaint

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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Employee washed hands and rewashed dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee washed hands with cold water. Employee entered kitchen and washed hands with cold water as there is no hot water for the establishment. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese in reach-in cooler across from kitchen entrance. Raw shrimp stored over lemons in walk-in cooler. Employee placed shrimp and fish on bottom shelves of respective coolers. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee placed chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen entrance: lettuce (48F - Cold Holding); cabbage (55F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee placed items inside of cooler to reduce temperature to 41F. Items stored in walk-in cooler: shrimp (44F - Cold Holding); beef (45F - Cold Holding). Items stored close to door, manager stated door propped open quite often. Manager opened door to walk-in freezer to reduce temperature of items 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. Queso stored in warmer on counter in wait station: queso (121F - Hot Holding). Employee stated queso placed in warmer two hours prior to temperature being taken. Employee turned up temperature on warmer to reheat queso. Item stored on cook line stove top: rice (121F - Hot Holding). Manager stated rice placed on stovetop one hour prior to temperature being taken. Employee turned on stove to reheat rice. Warning

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored next to bag of herbs in dry storage room next to back door.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet beneath hand washing sink next to three compartment sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Shelves in cook line reach-in freezer soiled with food debris.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink on cook line has no running water. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped pan in hand washing sink next to three compartment sink.

Intermediate - Hot water supply not maintained during peak periods. No hot water for any faucets, all faucets 74F-76F. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with seven employees working. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at cook line hand washing sink. Employee provided hand towels during inspection. 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. Flan stored in wait station reach-in cooler, manager stated flan cooked the previous morning. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Drain cover(s) missing. Drain next to soda machine in wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler next to kitchen entrance. Employee removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on cans of peppers in dry storage area next to back door.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored on shelf next to walk-in cooler. Repeat Violation

Basic - Equipment in poor repair. Gasket torn on reach-in cooler across from kitchen entrance. Repeat Violation

Basic - Food stored on floor. Containers of beef stored on floor in walk-in freezer. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Two hood filters missing in hood above cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf in wait station.

Observed electrical wiring in disrepair. For reporting purposes only. Outlet on wall for office coming out.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on hair net, then put on gloves and proceeded to handle food on cook line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Cucumbers stored in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and beef, changed gloves, then proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grill drawers: beef (45F - Cold Holding); chicken (44F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line grill: pork (45F - Cold Holding); chicken (44F - Cold Holding); beef (46F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. Repeat Violation Admin Complaint

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/. Manager on duty has no manager certification and the manager stated they have been a manager for a couple of months.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Bin for ice machine in front of walk-in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping old food from pans in hand washing sink next to three compartment sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified manager on duty with six employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at all hand washing sinks. Manager provided hand towels at wait station hand washing sink. Corrective Action Taken

Intermediate - No running water at hand washing sink. Hand washing sink next to three compartment sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk-in cooler. Employee stated chicken prepared the previous morning. Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in wait station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Coke stored in reach-in freezer next to office. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Equipment in poor repair. Interior of cook line microwave has rust.

Basic - Floor tiles missing and/or in disrepair. Floor on cook line, tile loose. Repeat Violation

Basic - Food stored on floor. Case of cooking oil stored on cook line floor.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters above cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Wait station reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee placed tongs on top of oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.

Basic - Old labels stuck to food containers after cleaning. Containers on shelf in front of walk-in cooler.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Stored food not covered. Container of mixed vegetables in walk-in freezer. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and broccoli stored over salsa in walk-in cooler.

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. Dishmachine at 10ppm CL Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves placed raw beef on grill then handled cooking utensils, then took a plate and hand rolled a burrito, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in rice stored above tamales

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo at 48F at flip-top make table cooler prepared 2 hours earlier

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Trays of beans 109F and tray of chicken 119F ambient cooling for 1 hour. Manager placed items in walk-in-freezer

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Manager purchased back flow preventor and installed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of microwave on cook line soiled Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Only Hand wash sink on cook line lacks water pressure

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made salsa prepared two days earlier not dated.

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above microwave on cook line Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee WaWa sandwich stored in reach in cooler above food served to public

Basic - Floor tiles missing and/or in disrepair. floor tiles missing in walk-in-cooler and walk-in-freezer Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Trays of beans and chicken cooling stored on bottom shelf under dirty dishes. Manager removed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer

Basic - In-use tongs stored on equipment door handle between uses. tongs hanging on oven handle. Cook removed Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar )

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 78F. Manager removed Corrected On-Site

Basic - Stored food not covered. Churros stored in reach in cooler not covered

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawwberries ) stored over ready-to-eat food ( flan) in reach in cooler. Unwashed produce (peppers ) stored over ready-to-eat food (salsa ) in walk in cooler

Basic - Wall tile missing At the end of the cookline

Basic - Water leaking from pipe and/or faucet/handle. Leaking hose under hand wash sink and three-compartment sink

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm CL Warning

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. Employee wearing gloves worked on dishmachine and rinsed off dirty dishes then went to cook line and handled tortillas without removing gloves, washing hands and putting on clean gloves. Discussed with Manager .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen fish stored above French fries and vegetables in walk-in-cooler. Manager moved fries and vegetables. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours Admin Complaint

Basic - Floor tiles missing and/or in disrepair. Floor tiles in walk-in-cooler cracked and missing.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense food (flour).Manager removed bowl. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food ( ice cream) in reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons and limes ) stored over ready-to-eat food (salsa ) in walk in cooler . Manager moved lemon and limes Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee changed gloves without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee scooped ice with blue cup rather than using scoop.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water on ground over rocks next to back door.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dry storage room. Two live flies in kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag in direct contact with cheese in reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw beef on shelf over pan of rice. Tubes of raw ground beef stored on top of cases of tomatoes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. Stop sale issued. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. Stop sale issued. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Stop sale issued. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. Stop sale issued for all. Warning

High Priority - Toxic substance/chemical improperly stored. Case of raid pest traps on shelf over rice in dry storage room. Degreaser on top of case of wine at bar. Raid was moved during this inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink with no device located on two hose connection sides. Bibb under triple sink with no device. Bibb next to back door with no device.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler on cookline ambient thermometer reading 50F, actually 67F in reach in cooler.

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 DBPR form during this inspection.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce 56F then 53F. In one hour in walk in cooler being cooled in large white container, manager moved to freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance. Soda gun has slimy substance at bar. Tea nozzles soiled with slimy substance at server station.

Intermediate - Handwash sink not accessible for employee use at all times. No running water at sink on cookline. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed glass in sink at bar. Male employee rinsed cup in sink at server station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ladies room has a nonworking dispenser. Sink at bar has no towels. Sink in ware wash area has no towels.

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. Training expired for six employees. One current certificate provided.

Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and breadcrumbs

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 67F. Unit has condensation on back wall.

Basic - Covered waste receptacle not provided in women's bathroom. Cans in each of two stalls and one can near sinks not covered in ladies room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on prep table near kitchen entrance. Two drinks on shelf over taco shells and dry storage items on cookline. One drink on shelf over fish in reach in cooler. Two drinks were moved during this inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of chewing gum inside case of portion cups in back room.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee placing fruit in drinks and scooping ice wearing bracelets. Male employee on cookline wearing watch while cooking.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server station wet nested.

Basic - Food stored on floor. Buckets of peppers and fish on floor in walk in freezer. All were picked up. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop stored in water at 74F in server station. Tongs stored on oven door handle on cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on cookline soiled with food debris. Interior walls of walk in cooler soiled with dust in walk in cooler. Underside of frozen drink machine soiled with black substance.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open upon entry to kitchen. Closed during this inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on top shelf in dry storage room.

Basic - Unclean building components, attachments or fixtures. Ceiling soiled with dust at end of cookline. Walk in cooler floor soiled with food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: bins of unwashed produce on shelf over salsa and queso. Unwashed mangos on top of beer kegs. In reach in cooler at server station: containers of unwashed berries on shelf over milk.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Several walk in cooler shelves rusted.

Basic - Working containers of food removed from original container not identified by common name. Several bulk containers of food including flour, breadcrumbs and sugar not labeled in kitchen area.

Portable fire extinguisher is inaccessible. For reporting purposes only. Bag of towels hanging over extinguisher in server station. Moved during this inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed box of raw shelled eggs stored over peeled garlic and milk. Manager placed raw shelled eggs on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomato's are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomato's are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. Observed the following items and cold holding temperatures in the bottom of the reach-in Cooler on the cookline: pastor (45F - Cold Holding); Pork (47F - Cold Holding). Manager advised that these items had been taken from the walk-in-cooler 3 hours earlier. Obs in reach in cooler drawer under grill the following items: Shrimp 45F, Beef 46F. Manager had items placed in walk-in-cooler Warning Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded food in hand wash sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels dispensers not operating at all three hand wash sink. Manager had dispensers corrected to work. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour). Manager removed bowls. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.

Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in walk-in-cooler and walk-in-freezer Repeat Violation

Basic - Food stored on floor. Observed two containers of salsa stored on floor in walk-in-cooler. Manager placed containers on shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employe removed tongs from handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwaves in kitchen soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler on cook line. Repeat Violation

Basic - Stored food not covered. Observed bread uncovered in walk-in-freezer Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Warning - From follow-up inspection 2023-07-19: Observed the following items and cold holding temperatures in the Walk-in Cooler: salsa verde, salsa enchilada and carne birdies all at 65F. Manager advised that compressor had just been installed. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-19: Observed the following items and cold holding temperatures in the Walk-in Cooler: salsa verde, salsa enchilada and carne birdies all at 65F. Manager advised that compressor had just been installed. Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line scratch their nose, leave the kitchen and returned and began preparing food without washing hands or changing gloves. Spoke to employee regarding washing their hands and changing gloves when touching any body part and when they return to the kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with grooves and stained in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons and laddel in hand wash sink at server station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of beef, beans, Queso and salsa for chips prepared more than 24 hours earlier with no date mark.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food chip salsa in walk-in-cooler and sugar in kitchen. Manager removed bowls

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen in disrepair and several that have been replaced with acoustic tiles that are not smooth and easily cleanable. Also observed cracked and missing tiles in walk-in-cooler

Basic - Current Hotel and Restaurant license not displayed. Observed establishment displaying expired Division of Hotels and Restaurants license dated 6/1/2023

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink stored on top of ice machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apron, keys, purse and backpack, stored above food in dry goods storage area ad next to single serve cups. Manager removed personal items Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed multiple container of food stored on the floor in the kitchen. Manager instructed employee to place all the containers on shelf. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign in men's room. Inspector provided sign Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing in standing water. Manager placed in sink and ran water over the shrimp. Corrective Action Taken

High Priority - Container of medicine improperly stored. Observed pain medication stored over guest clean plates. The medicine was removed. 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. Observed the dish wash machine at 0 ppm for chlorine, the chlorine bucket was empty. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over mushroom and broccoli in the cook line drawer. The items were switched. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, 2 door reach-in cooler, pork 47, beef 49, chicken 48. Items moved to the reach-in freezer or ice bagged down. 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. Observed rice on the hot well line, 127-128. Reheating began at that time. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the first cutting board on the cook line is stained. ALSO, the ceiling of the ice machine is soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 lack of a Certified Food Manager with 4+ employees engaged in food handling. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cook line door handles with an accumulation of food debris.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple items in the cook line reach-in cooler not at 41F or below. There is an accumulation of water in the reach-in cooler on the bottom shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored over guest food. These were moved below or discarded. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack in dry storage over guest food. The back pack was moved to cleaning. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the oven handle, protruding into the walkway. The ovens are not used. The tongs were adjusted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line hood has an accumulation of grease on the filters. ALSO, the orange season shaker had an accumulation of dried food debris. This was sent to dish. This item Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean plates on the cook line not inverted nor covered, with food debris on there of them. These were moved to dish. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna tostadas no consumer advisory on menu (no disclosure, no reminder). Inspector provided a consumer advisory, operator placed item on chef board with consumer advisory. Corrective Action Taken Warning - From follow-up inspection 2022-09-12: No change. Time Extended

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. 0 ppm, sanitizer bucket empty, Manager installed a new bucket, chlorine 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of raw chicken stored above cooked pork, Manager moved and stored properly. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna tostadas no consumer advisory on menu (no disclosure, no reminder). Inspector provided a consumer advisory, operator placed item on chef board with consumer advisory. Corrective Action Taken Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on site at inspection time, manager arrived during inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Manager arrived with three new probes. 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. Reach-in cooler at the cook line and walk-in cooler, cooked pork no date marked, per employee pork was cooked 09/04/2022

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the bar area, hot water turned off.

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, container inside sauce, Employee moved. Corrected On-Site Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (drawers) not working, employee placed raw beef and raw chicken containers at 10:30am, at 11:30 temperatures were 56F and 58F. Per operator, unit in disrepair. Employee moved raw items to freezer to dropped down temperature Warning

Basic - Current Hotel and Restaurant license not displayed. June 1, 2022

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line and prep area, manager moved all. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at the cook line with interior soiled.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (f drawers) heavily soiled.

High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, bread inside nonfood grade bags, manager moved to a container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line pitcher stored inside sink, Manager moved. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ware washing area and prep area has been reversed. Also, no Handwash sink near office. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, one portion bag of tongue no date marked, per employee item was cooked 10/03/21, employee date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, prep are and three compartment sink, manager removed all. Corrected On-Site

Basic - Ice scoop handle in contact with ice. AT the server station, Manager moved. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At the cook line, employee started the cleaning process Corrective Action Taken