AZTECA D'ORO MEXICAN RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dm located at bar with 10 ppm. Rechecked after priming 100ppm.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. NO towels on sink at employee bathroom. No towels in dish area Repeat Violation

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.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender scooping ice while wearing a bracelet and watch.

Basic - In-use cloth/towel used under cutting board. Removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife knife in between coolers. Removed Corrected On-Site** Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Raw fruits/vegetables not washed prior to preparation.Employee cutting mushrooms with out washing

Basic - Water leaking from pipe and/or faucet/handle. Leak under three compartment sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked octopus in walk in cooler. Chicken placed in bottom of cooler. Corrected On-Site** Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes 62F, queso fresco 62F left on cart by bar, kept for less than 4 hrs Operator placed in cooler. Corrective Action Taken** Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Old label on tres leches

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand sink located on dish area Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in reach in cooler . - From follow-up inspection 2025-06-27: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over mozzarella cheese sticks in reach in freezer located in cook line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat soy sauce in walk in cooler Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped dirty cups in dish area , went to hand sink wash hands but never removed gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oso bucco kept in steam well for less than 4 hours with temperature of 93F. Red beans kept in steam well for less than 4 hours with temperature of 124F, refried beans kept in steam well for less than 4 hours with temperature of 127F, black beans kept for less than 4 hours with temperature of 128F All items reheated to up to 165F . Corrective Action Taken

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. Inspector provided operator with form and operator printed. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by pot Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in dish area.

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. Inspector provided operator with form and employees sign Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Light shield damaged/in disrepair.Cracked light shield in dish area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled

Basic - Bowl or other container with no handle used to dispense food. In Rice, beans, sugar containers Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf over employee prepping tortillas Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer coolers at bar

Basic - Old labels stuck to food containers after cleaning. On metal pans and plastic containers

High Priority - Container of medicine improperly stored. Bottle of cough syrup on dry storage shelf above and next to paper products Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125-132F. Less than 4 hours per operator. Operator immediately removed to be reheated to 165 Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In containers of spices on cook line Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks by ice well of salsa Employee Drink on prep table while employee prepares shrimp Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and purse at bar on top of blender Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in container of standing water . Operator placed under cool running water Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. Warning - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on cook line. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink placed on tortilla prep area. Corrected On-Site Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee jacket, backpack stored over rack that holds single service items on dry storage. Corrected On-Site Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation.Cook preparing food no beard guard. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning.Old labels on multiple pans kept on dry storage. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign in any of the hand wash sinks.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice made yesterday , place in walk in cooler to cool with temperature of 46F.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee came into kitchen from outside didn't wash hands. Went into walk in freezer to check on chicken that was cooling.

High Priority - Raw animal food stored in same container as ready-to-eat food.Raw shrimp stored right next to shredded lettuce at make table across from stove.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice that was placed in walk in cooler yesterday didn't reach the cooling temperature of 41F. With temperature of 46F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Per team lead flans made 3 days ago no date marked.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

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

Basic - Food stored on floor.Multiple items stored at walk in cooler and walk in freezer floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spatulas in water with temperature of 99F.

Basic - Old labels stuck to food containers after cleaning.Old label at rice inside walk in cooler.

Basic - Working containers of food removed from original container not identified by common name.Salt, pepper , garlic at cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old like substance at reach in coolers gaskets. The cooler across from grills.Walk in cooler shelves had mold like substance. Can opener have food encrusted. - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at closet in where they keep chips in white containers. - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall.Covering of wall coming off at closet in where they keep the chips. - From follow-up inspection 2021-11-30: Time Extended