QUESA LOCO

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee . Employee turned on steamer for temperature recovery. Corrective Action Taken - From follow-up inspection 2026-02-19: Time Extended - From follow-up inspection 2026-02-23: 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. Shrimp ceviche made two days ago per employee. Operator had employee date mark. Corrected On-Site - From follow-up inspection 2026-02-19: Time Extended - From follow-up inspection 2026-02-23: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to hold leafy greens.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at back of the house.

Basic - Cutting board has cut marks and is no longer cleanable. Front reach in cooler holding cut fruits.

Basic - Hole in or other damage to wall. By reach in white freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded

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/ Manager arrived during inspection.

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo cups and multiple bowls in rice, sauces, ceviche. Operator removed all bowls from products and educated staff to use scoops with handles. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature per operator on rolling cart by mop sink.

Basic - Single-service articles not stored inverted or protected from contamination. Tin pans in storage area not inverted Operator inverted pans 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/ Manager on duty arrived during inspection. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef stored above shrimp in reach in cooler next to the entrance of the kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gasket soiled with food debris in dry storage.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bag of rice in dry storage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone,book bag and drink on shelf condiment in ware washing area. Corrected On-Site

Basic - Food stored on floor. Oil on floor next to steam table on cook line. Rice on floor in dry storage.Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in ware washing area. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Hand sink in ware washing area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Corrected On-Site

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Back door of kitchen. Repeat Violation

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink in ware washing area. Corrected On-Site

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

Basic - Light not functioning. Hood system.

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

Basic - Outer openings not protected with self-closing doors. Back door of kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado used in reach in cooler on cook line with sticker still on it. Operator throughout the avocado. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner unlabeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on microwave. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Behind the bar and next to pickup window. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar. Corrected On-Site

Basic - Open dumpster lid.