SOL MEXICAN RESTAURANTE

High Priority - Nonfood-grade bags used in direct contact with food. Beef in grocery bags in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tamales in reach in cooler. Employee removed at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink in dry storage area. Employee replaced at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in juice.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.

Basic - Ice scoop handle in contact with ice. In ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation Warning - From follow-up inspection 2026-03-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Warning - From follow-up inspection 2026-03-03: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food.observed food stored in white plastic thank you togo bags in reach in coolers and chest freezers in kitchen at time of inspection. Spoke with employees about difference between food grade and non food grade at time of inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink near triple sink at time of inspection

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks in reach in cooler drawers in kitchen with avocados at time of inspection.

Basic - Single-service articles not stored inverted or protected from contamination. Observed paper plates stored over coolers not inverted at time of inspection.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in chest freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 69 F on counter, employee placed in reach in cooler. Corrective Action Taken

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

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 working with no food manager on site.

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. Operator provided 1 food handler certification.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle on shelf with frying oil.

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in rice and beans.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to juice dispenser.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to ice machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler.

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

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

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/. Server area with ice chest and server expo area, no hand sink. Three compartment sink closest hand sink is 20 feet away . Observed separate food storage room where employee was thawing meat and hand sink added. Observed in separate storage room and ice machine was added. Observed outdoor freezer and sheds. Also a bar area outside of restaurant. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-26: Admin Complaint

Basic - - From initial inspection : Basic - Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. At mop sink observed pvc piping for hot and cold water Warning - From follow-up inspection 2024-03-26: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: 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. Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Hand washing sink missing in server expo area, dish washing area and in food preparation room where meat slicer is and ice machine Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: Plan review not submitted and evaluated., hand sink installed in prep area 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/. Server area with ice chest and server expo area, no hand sink. Three compartment sink has inadequate drain boards and closest hand sink is 20 feet away Observed separate food storage room where employee was slicing meat, and no hand sink available. Observed in separate storage room and ice machine was added. Observed outdoor freezer and sheds. Also a bar area outside of restaurant. Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: Called and verified with plan review, no plans submitted as of 3-25-2024. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Observed wooden plywood on food storage cart Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-25: Time Extended

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Drinks, sodas

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in dry storage room

Basic - Single-service articles improperly stored. In floor of dry storage room

High Priority - Raw animal food stored over or with unwashed produce. Eggs

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. RIF on cookline

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly storedifloor

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over tamales in glass door reach in cooler, operator moved raw fish to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on cookline, operator provided paper towels. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in mens and womens bathrooms.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,cheese Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature Over to cooler Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,shrimp,chicken

Basic - Cloth used as a food-contact surface. On tortillas

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table

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