THE WHOLE ENCHILADA FRESH MEXICAN GRILL AND BAR

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours. Salsa (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Diced tomatoes (52F - Cold Holding) Per operator more than 4 hours House made Salsa (51F - Cold Holding)

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 and the time removed from temperature control cannot be determined. See stop sale. Operator added time mark. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner and Sanitizer on shelf with single service cups. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Soda nozzles at the bar. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in walk in cooler under storage racks. Floor by ice machine

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in prep area slow draining.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. Repeat Violation - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in the corner of ice machine. Floor in walk in cooler. Floor behind dry storage rack - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Repeat Violation - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler. - From follow-up inspection 2025-10-23: Time Extended

High Priority - Live, small flying insects found 2 flying insects at the bar area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than four hours. Moved to walk in . Diced Tomatoes (47F - Cold Holding); Cut lettuce (48F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on dish drying rack Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen area. Manager labeled ed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile by dish area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One male on cook line. Operator provided Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Metal pans on dry storage rack. Operator removed. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine soiled

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled Repeat Violation - From follow-up inspection 2024-08-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits. - From follow-up inspection 2024-08-21: 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. - From follow-up inspection 2024-08-21: 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. - From follow-up inspection 2024-08-21: 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. Cooked rice and ground beef in walk in cooler. - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area. Repeat Violation - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway. - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler. Corrected On-Site - From follow-up inspection 2024-08-21: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50F, shred cheese 50F (temped at 3:35 pm). In case 1 hour per operator. Removed by operator to walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in prep room -cutting board on make line -drink nozzle in bar

Intermediate - Spray bottle containing toxic substance not labeled. -on cook line Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -in bar Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in front of walk in cooler Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -in dish room Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -in prep room

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook line employee touched clothing with gloves on then touched single service item with no hand wash and changing gloves/advised/ Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled. Cook line white cutting board soiled. - From follow-up inspection 2023-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Empty pitcher stored in cook line hand sink. Scrubs and squeezed bottles stored inside dish room hand sink. - From follow-up inspection 2023-12-22: 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./form emailed to manager Steven. - From follow-up inspection 2023-12-22: 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./missing one front employee Chelsea's certificate. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside walk in cooler above single service plates storage rack. Dish room. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside./back exit door. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Light not functioning./one light bulb at cook line not functioning. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Dish room hand sink. Upstair bar hand sink. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment.cook line hand sink/ Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/ Repeat Violation - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. - From follow-up inspection 2023-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed 6 flying insects at the upstairs bar. Warning - From follow-up inspection 2023-06-07: At callback 6/7/23, 6 flying insects observed landing on soda gun and sides of glass rim station. Stop sale sugar, lime juice, salt, tahini. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking cook line hand sink/ Corrected On-Site Repeat Violation - From follow-up inspection 2023-06-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine. - From follow-up inspection 2023-06-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled./several chemical bottles not labeled/ Corrected On-Site - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable./all cutting boards/white cutting boards at cook line, green and yellow cutting board stored under prep room table/ Repeat Violation - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair./cook line reach in cooler gaskets torn. - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./127F on stove, rechecked 165F/ Corrected On-Site Repeat Violation - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees./kitchen prep room and upstairs open bar. Repeat Violation - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan cover soiled with dust/ Repeat Violation - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives on small table across from cook line/ Corrected On-Site - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name./cinnamon sugar and salt, kitchen prep room/ Corrected On-Site - From follow-up inspection 2023-06-07: Time Extended

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at preparation table.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink block with cart next to dish 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. Servers with no food handler certificate.

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

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards at preparation table front line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaging in food preparation at cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on stored on shelf in the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 112°f rechecked 135°f. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At entrance bar station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vents at walk-in cooler. Soiled gaskets at walk-in cooler.

High Priority - Employee washed hands with cold water.Both inspector and manager washed hands with cold water at cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beans kept in walk in cooler since last night with temperature of 47F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beans kept on walk in cooler overnight with temperature of 47F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Beans kept on hot box located at cook line. Kept there for less than 4 hrs with temperature of 118F. Manager thru away. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Sanitizer bucket at prep , quad with strength over 500 ppm. Corrected to 200Ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Old food encrusted on can opener. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water at hand sink on cook line.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food on cook line while wearing a watch .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored on cook line kept on water with temperature of 123 , water was dirty. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.No employee hand wash sing at ladies bathroom .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fans located at cook line have dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance on reach in coolers at bar.

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 2022-07-13: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles on storage rack. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter by ice machine not dated.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on storage rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan mounted on wall by triple sink has buildup of dust/debris.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.