TAQUERIA SOLAVINO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); at over stack line in flip top cooler, per operator items not prepared or portioned today and left out of temperature for approximately 2 hours. Operator placed in lower pan to quick chill Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 75F

Basic - Observed Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled

Basic - Observed Vent soiled above triple sink with dust

Basic - Bowl or other container with no handle used to dispense food. Observed red bowl with no scoop inside cont of shredded lettuce. Operator removed. Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Observed no license decal for current license of food truck MFD5350330.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of stainless reach in cooler next to door.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked onions (46F); cooked ground beef (55F) in reach in cooler. - per operator, items cooked one day prior on 3/25, operator unsure of time items finished cooking. Items did not reach 41F within 6 hours of cooling. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked onions (46F); cooked ground beef (55F) in reach in cooler. - per operator, items cooked one day prior on 3/25, operator unsure of time items finished cooking. Items did not reach 41F within 6 hours of cooling. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food equipment stored inside hand wash sink, operator removed

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. Employee training expired for Maria L 2/20/2025 Maria D 1/12/2024. Emailed operator list of state approved employee food handler programs. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell Phone on prep table next to limes .

Basic - Stored food not covered.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Beef and onions stored in thank you to go bags at flip top and tall reach in cooler. Operator placed products in food safe containers.Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove with no flame: tripe with beef (90F - Hot Holding); On counter: cooked onions (111F - Hot Holding) Per operator, both products out of temperature for approximately 1.5 hours. Operator returned products to grill to reheat to 165+F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Chiles stored in hand wash sink. Operator removed chiles. Corrected On-Site

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 57 degrees(prepared within 2 hours)/corrective action taken /operator iced down beef. Corrective Action Taken

Basic - Single-service articles improperly stored. To go bags/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

High Priority - Mobile food dispensing vehicle obtaining water from an unapproved source.

Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary.

Basic - Mobile food dispensing vehicle is not vehicle mounted.

Basic - Nonself-sufficient mobile food dispensing vehicle disposing of wastewater at a commissary on municipal sewer that is not provided with a mop/service sink or other proper liquid waste disposal facilities.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (120°F - Hot Holding, pork (98°F - Hot Holding). Operator moved to cooler to chill, items out of temp for under three hours. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed drink. Corrected On-Site