LA ISLA TACO GRILL

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2026-04-03: That callback inspection the license has not been renewed Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Basic - Equipment in poor repair. Stand up cold holding unit is not working. No food is in this unit at time of inspection.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on fire equipment nozzles between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water @95F

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Warning - From follow-up inspection 2025-03-06: At callback inspection there is no MFDV Decal displayed on the truck. Admin Complaint

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed the plumbing drain line in the MFDV is not a temporary connection . The line is glued pvc from the truck to the in ground utility drain connection Warning - From follow-up inspection 2025-03-06: At callback inspection the drain line for the MFDV has not been installed as a temporary connection. Observed PVC line is glued into place Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fan hanging over sink Repeat Violation

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. Repeat Violation

Basic - In-use tongs stored on fire nozzle between uses. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times due to fan hanging in front of handwash sink

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. Corrective Action Taken

Intermediate - Spray bottle containing toxic blue liquid substance not labeled.

Basic - In-use tongs stored on fire equipment between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 110F

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic - Terry Cloth towel used as a food-contact surface covering cooked cooling beef.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2023-09-13: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Intermediate - - From initial inspection : 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. Corrective Action Taken Warning - From follow-up inspection 2023-09-13: 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. 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. Corrective Action Taken Warning - From follow-up inspection 2023-09-13: - 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. **Corrective Action Take Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning - From follow-up inspection 2023-09-13: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Time Extended

High Priority - Employee washed hands with cold water.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 125F warmer term increased Corrective Action Taken

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

Intermediate - No hot running water at three-compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Chips container stored on floor.

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

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. - From follow-up inspection 2022-11-15: 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. Alberto lopez , rosemary lopez, - From follow-up inspection 2022-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - From follow-up inspection 2022-11-15: Time Extended

Basic - - From initial inspection : Basic - Oil and sauces stored on floor. - From follow-up inspection 2022-11-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (51* - Cold Holding); Pork (52* - Cold Holding) Cooked items were put into cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and step stool

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.

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. Alberto Lopez 11/15/21 Rosemary Lopez New

Basic - Food stored on floor bbq sauce

Basic - Food stored outside. Corn, soda,

Intermediate - Handwash sink used for purposes other than handwashing. Dishes removed from sink Corrected On-Site

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/