TAQUERIA CINCO HERMANOS

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. Observed food handler certification for Nicolas Aguilar expired on 12/13/25 and David Arrue on 12/13/25

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with blood. Manager cleaned it. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees failed to wash hands before putting on gloves to initiate a task working with food. Coached operator on proper handwashing procedures.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratched her face and then engaged in food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (54F - Cold Holding) as per operator for less than 3 hours. Operator voluntarily discarded product. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at handwash sink located 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/. Observed No currently certified food service manager on duty with 4 employees engaged in food preparation/handling. Manager showed up in the middle of the inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator provided thermometer at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at vegetable reach in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top ice bin at the entrance of the MFDV.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with accumulation of old food debris.

Basic - Old labels stuck to food containers after cleaning. Observed at shelves above three compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler near exit door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and preparation table. Manager removed the knife. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in cooler interior have accumulation of soil residues.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution +200 ppm. Operator added water to get sanitizer solution to 100ppm. Corrected On-Site

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. Form was provided to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop inside the rice.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork at reach in cooler. Operator moved the raw beef to the bottom part. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110 F - Hot Holding); cooked shredded beef (108 F - Hot Holding) at preparation table next to steam. As per operator for less than one hour. Operator moved the products to the grill to be reheating. Corrective Action Taken

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 Sanitizer Bucket (Chlorine +200 ppm). Operator added water to get 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residual at hand wash sink.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed a oil container stored on floor next to preparation table and stove.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle utensil touching the rice at steam table. Operator moved the handle. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork at reach in cooler. Operator relocated the products. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed raw beef (51-52 F - Cold Holding) at reach in cooler. As per manager for about 12 hours. Manager discarded the products. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (51-52 F - Cold Holding) at reach in cooler. As per manager for about 12 hours. Manager discarded the products. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (116 F - Hot Holding) at steam table. As per manager for less than one hour. Operator reheating the products to 178°F. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed an oil container stored on floor in front of the entrance of the MFDV. Operator moved the oil container to a shelf. Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed part of the windows screen missing.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck of food containers stored at shelf under preparation table.Repeat Violation Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No container installed for catching grease from hood drip tray.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed plastic containers not sanitized before use. Operator was informed that the containers must be sanitized. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw salmon and raw pork. Operator moved the raw salmon and raw pork. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.

Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Observed MFDV was disposing waste water on ground. Coached the operator with the correct method to dispose the waste water. Corrected On-Site

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed. Operator displayed the license. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between reach in cooler and wall of the MFDV. The knives were removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination in the front of the MFDV. Operator moved the single service articles. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer solution at 0ppm. Repeat Violation