PIKIO TACO

High Priority - - From initial inspection : 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. Observed employee touched the trash container and started working with utensils in the kitchen without washing his hands. Employee was coached and washed his hands. - From follow-up inspection 2025-09-17: No employees working in the establishment.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing certified manager in the establishment. - From follow-up inspection 2025-09-17: 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. No proof of any approved training for food employees - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for Hector Lima, Jose Wilson Lima Repeat Violation - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee placed his hat on. Corrected On-Site - From follow-up inspection 2025-09-17: No employees working in the establishment at the time of the follow up inspection.

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. Observed employee touched the trash container and started working with utensils in the kitchen without washing his hands. Employee was coached and washed his hands.

High Priority - Live, small flying insects found. Observed approximately 12 flying insects at the warewashing area over clean food containers inside the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over 3 leches inside walk in cooler. Person in charge inverted them. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches crawling on the wall underneath and behind dishwasher machine located in the kitchen..

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. Missing in the establishment. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed drainer inside the hand sink at the bar area.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing certified manager in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration inside dishwasher machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the hand sink located in front of the cook line. Station was restocked . Corrected On-Site

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

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. No proof of any approved training for food employees

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for Hector Lima, Jose Wilson Lima Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at the hand sink located in front of the cook line. Station was restocked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed some plastic bottles with chemical products without labels. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vent inside room the kitchen area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on the floor by the 3 compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee placed his hat on. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food residue on kitchen floor at the ware washing area.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance on reach in freezer gaskets.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed mold like substance and debris inside reach in freezer.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine at the bar and the kitchen not sanitizing correctly as evidence of chlorine 0 ppm. Manager call the technician. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and plates are not sanitized using the dish machine as evidence of chlorine sanitizer 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bacon at 47 F, chicken at 49 F both items inside cooling drawers underneath the grill in the kitchen . All items for less than 4 hrs. Food items were moved the walk in cooler . Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of no chlorine sanitizer concentration.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Jose Wilson Lima working in the establishment for more than 2 months without employee training .

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. Missing reporting agreement for Jose Wilson Lima. Corporate Chef explained the agreement to the employee and the employee signed it. Corrected On-Site

Basic - Abrasives and detergents not removed during the rinse process. Kitchen dishmachine is not removing all the detergent during the rinse process . Manager called the technician immediately.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used to scoop sugar and maseca. Person in charge discarded them . Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed kitchen dishmachine not rinsing the detergent properly.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet when engaged in food preparation. Repeat Violation

Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair ( cooler located at the end in front of the cook line .

Basic - Floor soiled/has accumulation of debris. Observed accumulation of old debris underneath equipments.

Basic - Food storage container/container lid cracked or broken. Observed plastic lid for food container is cracked. Person in charge discarded it. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Observed peeled bananas on a tray inside reach in freezer with no cover. Employee wrapped the bananas . Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Observed missing trash container at the hand sink station (basement prep area )

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 4 employees engaged in food preparation without any certified manager present. Warning

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 breakfast area was added without approval. The breakfast area has display case for bread, coffee machine, tray for food, and serves : croissants, ham/ cheese, butter, cream cheese, yogurts, cereals ( all items are not individually wrapped). Operator was advised to submit plans for file to update the license floor layout . Warning

Basic - Equipment gaskets in poor repair. Reach in cooler gaskets in poor repair. Cooler is located in front of t he cook line. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light cover at the storage area . Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine e sanitizer 0 ppm . Employee set up the 3 compartment sink with quat sanitizer to conduct the final rinse Corrective Action Taken Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and plates inside dishmachine with chlorine sanitizer 0 ppm ( both dishmachines )

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw fish inside walk in cooler. Employee inverted the storage order Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp at 49 F, diced tomatoes at 48 F , and corn 49 F inside reach in cooler located close to the dishmachine.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting ROP on site for cooked food that is not removed from packaging within 48 hrs without approval.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of dishmachine chlorine sanitizer 0 ppm.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. from the Division of Hotels and Restaurants. Establishment is conducting ROP on site for cooked food that is not removed from packaging within 48 hrs.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers raw tuna and shrimp ceviche. Manager marked the items on the menu. Repeat Violation