COYOTE

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed at 3 compartment sink. Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of minimum cold holding temperature. Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed at bar area. Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed slicer soiled. Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed HWS removed at end of cook line. Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed mop sink removed and replaced with oven. Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : 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. Observed employees Franco Peladez , Amanda Diaz hired 3 months prior. Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans, cooked chicken, cooked pork inside WIC with no date marked, as per employee from previous day. Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaning spray at bar area unlabeled. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pan not inverted at cook line. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed raw chicken container on floor inside WIC. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside RIC soiled. Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2026-05-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk and pico de gallo container inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line entrance.

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

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans inside walk in cooler with no date marked, as per employees for more than 24 hours prior.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. Repeat Violation

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Food stored on floor. Observed case of produce inside walk in cooler stored on floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout the kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. Repeat Violation

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/

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored above preparation table across cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating while preparing food. Observed employee eating tacos while preparing food at kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored at preparation area at kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.

Basic - Floors not maintained smooth and durable.

Basic - Food not stored at least 6 inches off of the floor. Observed container of oil not stored at least 6 inches off of the floor by reach in freezer at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout the kitchen.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plate inside handsink at entrance of kitchen. Employee removed it. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed container with rice and beans with no label across from reach in freezers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and chicken held for more than 24 hours with date marked at walk in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Plates not inverted at preparation table across cook line.

Basic - Stored food not covered. Observed cooked beef and cooked chicken at walk in cooler not covered.

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 shredded beef (52F - Cooling). As per chef, cooked last night. Product was discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked shredded beef (52F - Cooling). As per chef, cooked last night.

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/

Intermediate - No soap provided at handwash sink. Observed at hand washing sink at cookline soap was provided. Observed no soap at bar hand washing sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 reduced oxygen packaged bags of mahi-mahi fully thawed at walk-in cooler. Product was discarded.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop handle in contact with ice. Observed at bar area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station on cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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. Poster provided via email. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The quaternary test strips were damaged. The chlorine worked good.

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 provided via email. Corrective Action Taken

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.

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

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

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves inside walk in cooler soiled. Repeat Violation Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation Warning - From follow-up inspection 2022-12-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-cheese (47F - Cold Holding);

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored inside reach in cooler. Employee discarded. Corrected On-Site

Basic - Hole in or other damage to wall, wall located at end of cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Soiled dry wiping cloth in use. Soiled towel was removed from off prep table. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area and bar.

Basic - Walk in cooler shelves have accumulation of soil residues.

Basic - Wall and ceiling soiled with accumulated grease and food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quat 0ppm corrected to 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-cheese (52°F - Cold Holding);

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

Basic - Carbon dioxide/helium tanks not adequately secured. Operator removed co2 tank. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor area(s) covered with standing water, near hand sink on cook line and near dish machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Single-service articles improperly stored. Observed sauce cups stored on the floor in dry storage area. Operator removed from floor. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws stored on front counter. Operator removed straws and placed behind counter. Corrected On-Site

Basic - Unsealed soiled concrete floor in food preparation area.

Basic - Wall/ceiling soiled with accumulated grease on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing house made sauces not labeled.