TAQUERIA AMECA MARGARITA LLC

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. -in ceiling corner above 3 compartment sink on left side of AC unit Admin Complaint - From follow-up inspection 2026-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -QUAT test kit for chlorine sanitizer Warning - From follow-up inspection 2026-04-23: 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/. -rear shed area containing walk in cooler, ice machine, and outside vegetable storage not established on current approved plans Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -dry storage -above dish storage Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -current displayed license shows expiration date of 2025 Repeat Violation Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -multiple holes in walls throughout Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear shed of establishment is not fully enclosed Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door Warning - From follow-up inspection 2026-04-23: Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Warning - From follow-up inspection 2026-04-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over multiple containers of ready to eat food in walk in cooler. Operator immediately removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -birria (46F - Cold Holding); noodle soup (54F - Cold Holding) in walk in cooler overnight per operator . Operator immediately discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -birria (46F - Cold Holding); noodle soup (54F - Cold Holding) in walk in cooler overnight per operator . Operator immediately discarded. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On salsa and cut cabbage At front counter

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bucket. Operator immediately removed to be cleaned Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in hand sink -employee filled container in hand sink in kitchen -knife in handsink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for the clorox bleach they use for sanitizer

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both

Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop greens and pico in prep table. Operator immediately removed Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. On steam table

Basic - Food not stored at least 6 inches off of the floor. -pots of soups on floor in walk in cooler. -Cases of drinks on floor in outside storage. Operator immediately removed all Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine

Basic - Plumbing system in disrepair. Hot water handle in women's bathroom doesn't turn on.

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour. Operator labeled Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. -Cut lettuce in hand sink Operator filled container of water in hand sink. Advised that hand sinks should only be used for handwashing

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

Basic - Cutting board has cut marks and is no longer cleanable. At steam table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelet. Immediately removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Crates of Onions, tomatoes, peopers on floor in storage area. Operator immediately removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in container of dry beans and flour. Immediately removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator immediately labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board,

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

Basic - Food stored on floor. Pots of soup in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between make table. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms Provide sign to operator. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hot holding line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April1, 2024 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw fish and raw beef stored on shelf above sauces. Operator moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On rear deck near ice machine. Multiple chemicals stored over onions and cutting boards Corrected On-Site

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. Cashiers deliver food to guests and monitor salad bar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restroom doors do not fully close under own weight Repeat Violation

Basic - Cardboard used to line food-contact shelves. Lining shelves in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. On make line

Basic - Food being prepared outside. Operator is cutting chicken on a prep table in rear deck area. Area is not fully enclosed. Multiple openings not protected Admin Complaint

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored in the crack between hot and cold make tables in kitchen. Operator moved Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On rear deck. Raw tripe being defrosted in a large pot of standing water. Operator removed Corrected On-Site

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

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 - Spray bottle containing toxic substance not labeled. Cleaner in kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.

Basic - Food stored on floor. Pan of meat on floor in walk in cooler. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar and rice container. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper hand washing Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chorizo over beans in walk-in cooler. Operator will move Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Knives in handsink in kitchen

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

Basic - Bowl or other container with no handle used to dispense food. In bean dry bin

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint in dry storage area Repeat Violation

Basic - Clean utensils stored between equipment and wall. Serrated knife between steam table and make table Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coke cans and water bottle on prep table in kitchen. Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.in flour, rice and sugar bins

Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms used by employees

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw chorizo over sauces in walk-in cooler. Operator will move Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.

Intermediate - No soap provided at handwash sink. In employee bathroom

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in walk-in cooler, operator will label Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint in dry storage area Repeat Violation

Basic - Clean utensils stored between equipment and wall. Serrated knife at make table and steam table. Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry bean container in dry storage area. Operator removed Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in kitchen - From follow-up inspection 2022-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.eggs over limes in walk-in cooler. Operator moved. Raw chorizo over ready to eat sauces in walk-in. Operator moved Corrected On-Site - From follow-up inspection 2022-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Condiment bar Repeat Violation - From follow-up inspection 2022-03-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (114F - Hot Holding); roasted peppers (91F - Hot Holding); beans (112F - Hot Holding); - From follow-up inspection 2022-03-25: 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. Sauces in walk-in cooler, operator will label Repeat Violation - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At make table Repeat Violation - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Pots stored near walk-in. Operator moved Corrected On-Site - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. In ice machine. Operator removed Corrected On-Site - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin. Operator removed Corrected On-Site - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-03-25: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw chorizo and shell eggs over produce in walk-in cooler. Operator moved Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Condiment bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (56°F - Cold Holding, operator placed in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (81°F - Hot Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in hand sink in kitchen. Operator removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in walk-in cooler. Operator will label Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room

Basic - Ceiling shows damage or is in disrepair. Paint peeling over equipment storage area near back door Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. At steam table

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils at dish area, operator inverted Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At hot line in kitchen, operator inverted Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At condiment bar. Operator inverted Corrected On-Site