TACOTOMIA

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit. Repeat Violation Warning - From follow-up inspection 2026-05-04: At time of callback inspection did not observe Chlorine Test Kit. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2026-05-04: At time of callback inspection did not observe probe thermometer provided to measure temperature of food products. Time Extended

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. Observed Sairis, and Bruno which have been working more that to months at Food Establishment. Warning - From follow-up inspection 2026-05-04: At time of callback inspection observed No proof of required state approved employee training provided for any employees. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on sandwich prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and towel stored inside hand wash sink in kitchen. Operator removed everything from hand sink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets under griddle. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed knives, forks, and spoons faces up on reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored in hand wash sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour container unlabeled on prep table in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sauce container stored inside hand wash sink. Operator removed container from hand wash sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit.

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

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. Observed Daniela Garcia with not Food Handling Training.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prep table in kitchen. Operator removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged with food preparation with not hair restraint inside kitchen.

Basic - Food stored on floor. Observed sauce containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets under grill in kitchen.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed on front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen.