TACOLOGY

High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the time of the inspection observe dish machine at kitchen at Dishwasher (Quaternary 0ppm). Employee set up 3 compartment sink. - From follow-up inspection 2025-10-10: At the time of the callback dishwasher is still not functioning. (Quaternary 0ppm). Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents by ice machine at kitchen. - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Observed at kitchen. Repeat Violation - From follow-up inspection 2025-10-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over chorizo at reach in cooler near cook line. - From follow-up inspection 2025-09-29: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler near cook line. - From follow-up inspection 2025-09-29: 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. - From follow-up inspection 2025-09-29: At the time of the inspection no food handler certificate for staff available. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink - From follow-up inspection 2025-09-29: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen knife inside hand wash sink at ceviche bar. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe no paper towels at hand wash sink in the bar area. Operator restocked. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath red cutting board near prep table. Operator removed. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed no drip container at cook line hood system.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents soiled at walk in cooler.