MATADOR TACOS AND TAPAS BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked pork and chicken in glass reach-in cooler on cooks line. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bag stored over premade cake. Operator rearranged. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five salmon filets not thawed to package requirements.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sinks next at front counter blocked with spray bottle and container holding ice-cream scoops. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Five pieces of salmon not thawed per package requirements.

Basic - Floors not maintained smooth and durable. In kitchen. Repeat Violation

Basic - Food stored on floor. Several bottles of oil stored on floor in storage area. Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice-cream scoop at front counter stored in standing water. -Tongs next to hot holding unit on prep table in kitchen. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in cooler on cooks line.

Basic - Light not functioning. One light burnt out under hood. Corrected On-Site

Basic - Stored food not covered. Stored wings and plantains in freezer not covered. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over cooked potatoes in glass reach-in cooler. Raw pork over pre washed spring mix, lettuce and other vegetables in glass reach-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar used to store glasses and cast iron pan.

Intermediate - No soap provided at handwash sink. No soap in restroom.

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

Basic - Floors not maintained smooth and durable. In kitchen.

Basic - Food stored on floor. Several bottles of oil stored on floor in storage area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature next to triple sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on floor in kitchen. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach-in cooler at kitchen entrance. - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in cooler at kitchen entrance. - From follow-up inspection 2025-04-08: Time Extended

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. Tested 2 times at 0 ppm.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over prepped raw prepped pork

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. Milk at fron counter. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is current but old license is displayed.

High Priority - Dented/rusted cans present. See stop sale. Nacho cheese sauce 6.7 lbs SYSCO RELIANCE

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200plus Advised checking with provider.

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. Provided form to fill put immediately. Corrected On-Site

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 - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

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

Basic - Equipment in poor repair. Gaskets on several units in poor repair.

Basic - Sanitizing solution not maintained clean.

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. Milk in taco bar area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pico cooling in deep container. Advised shallow metal pan. 50 degrees after 1 hour.

Basic - Hood filter missing from automatic fire suppression/exhaust system. End filter ajar.

Basic - No handwashing sign provided at a hand sink used by food employees. Taco bar addition.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mashed and cheeses.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans 125, advised rapid reheat to 165f. Corrected On-Site

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 - No paper towels or mechanical hand drying device provided at handwash sink. Ice cream area.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for Rick and no proof for Jaime

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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken breast cooked yesterday.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. has Spanish, missing English. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. One of 4 not in place.

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

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. 25 ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food.

High Priority - Toxic substance/chemical improperly stored. Detergent on top of flour container Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer of the reach in cooler not accurate recommended to put ambient thermometer inside

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jorge Espinosa 2/23

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Have Quat needs also chlorine test strips

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at bar area in hand wash sink and 3 bay sink

Basic - Food not stored at least 6 inches off of the floor. Flour dry storage Soda bottles front counter

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door at bar

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

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 2022-10-27: 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. - hash browns - sauces - salads - From follow-up inspection 2022-10-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - have copies for some employees - From follow-up inspection 2022-10-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - no hot water at bar hand wash sink - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the both ice machine. - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - bowls inside flours, sugar and cooked potatoes - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At bar area - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted in storage shelves - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Missing faucet at hand wash sink front counter - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Light bulb at hood - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under 3 bay sink at kitchen - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - cup with sugar at prep table not labeled - From follow-up inspection 2022-10-27: Time Extended

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. O

Intermediate - Handwash sink used for purposes other than handwashing. At main bar cups and container inside the hand wash sink

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. restrooms

Basic - Accumulation of debris on exterior of warewashing machine. Top

Basic - Bowl or other container with no handle used to dispense food. Using a foam cup to dispense the sugar container front counter

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In clean rack storage area

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen rack

Basic - Standing water in bottom of reach-in-cooler. At cookline

Basic - Water leaking from pipe and/or faucet/handle. Pipe under 3 bay sink

Basic - Working containers of food removed from original container not identified by common name. White powder-Sugar in container front counter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beef in reach in freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soups, shredded chicken, 125° in hot holding unit, employee confirmed he reheated in stove and put in unit. Turned more hot the unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board(s) stained/soiled.

Intermediate - Handwash sink not accessible for employee use at all times. At back area next to ice machine

Intermediate - Handwash sink used for purposes other than handwashing at bar empty containers, sponges and detergent in sink.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At kitchen

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at bar hand wash sink, employees rest room and customer restroom.

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

Basic - Bowl or other container with no handle used to dispense food. In sugar

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In clean dishes rack back area

Basic - Food not stored at least 6 inches off of the floor. In dry storage pails with salt, flour

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

Basic - In-use wet and soiled wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of ice machine with rust that has pitted the surface

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter reach in cooler gaskets with slimy/mold-like build-up Build-up of grease/dust/debris on hood filters.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in rack container

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