QUEENS & KING MEXICAN KITCHEN

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 reach-in cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinsing hands twice under triple sink.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded Chicken in reach-in coolers on cooks line.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table. Operator relocated Corrected On-Site

Basic - Food stored on floor. Buckets of sauces stored on floor of walk-in cooler. Repeat Violation

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Both handwashing sinks in kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at handwashing sink at back of kitchen when hot water is turned on.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade towel used to hold tortillas in cooler on cooks line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in reach-in cooler on cooks line. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles containing acid and sanitizer unlabeled next to dish machine. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink bottle on tortilla press and cellphones on prep table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At back of kitchen. Repeat Violation

Basic - Food stored on floor. Several boxes of Margarita mix on floor outside walk-in cooler.

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers and on cooks line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled brown chemical below dish-machine. Per operator the item is acid. - From follow-up inspection 2025-04-07: 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. No date mark for any TCS food prepared onsite. - From follow-up inspection 2025-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles next to dish-machine. Per operator the items are acid and degreaser. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At back of kitchen. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Ceiling tile at restroom entrance in disrepair. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at kitchen entrance. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach-in-cooler on cooks line. - From follow-up inspection 2025-04-07: Time Extended

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 over French fries and raw shrimp.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken holding at 46f

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

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink basin at dishwasher area. And equipment on floor blocking handwashing sink.

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/

Intermediate - No handwash sink for employees. Front counter when dispensing frozen drinks and other drinks.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen at dishwasher.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Strips have been watered down and no longer work correctly.

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

Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler.

Basic - Equipment in poor repair. Walk in cooler door taped together with styrofoam showing.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Bowl or other container with no handle used to dispense food. Cook is scooping with a bowl.

Portable k class fire extinguisher missing from its designated location. For reporting purposes only.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (69F - Hot Holding); beef (77F - Hot Holding) recommended to reheated to 165° and hot holding to 135° or above Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation. - food prep employee

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

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

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