TAQUERIA TACONTODO #2

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink with milk (44F at 2:41pm- Cooked Cooling) As per employee, cooling overnight in unit. Product did not cool from 135F to 41F in a total of 6 hours. Product stored in large quantity with tightly covered lid. See stop sale.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At lower compartment of reach in cooler: raw steak stored over red salsa. At walk in cooler: raw beef stored over buckets of house made juices. Operator stored properly. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on prep counter beside hand wash sink in food truck. 1 live roach observed under prep counter beside steam table at cook line in food truck.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink with milk (44F at 2:41pm- Cooked Cooling) As per employee, cooling overnight in unit. Product did not cool from 135F to 41F in a total of 6 hours. Product stored in large quantity with tightly covered lid. See stop sale.

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.

Basic - Dead roaches on premises. 1 dead roach observed beside potable water tank in food truck. 4 dead roaches observed under prep counter beside steam table at cook line in food truck.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef went outside food truck, entered, touched face then began handling clean tong and retrieved bag with tortilla from reach in cooler; no glove change; no hand wash. Advised operator that employee should wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw steak stored above bag of shredded mozzarella. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (45F - Cold Holding); green salsa (47F - Cold Holding); red sala (46F - Cold Holding); cooked beef (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (45F - Cold Holding); green salsa (47F - Cold Holding); red sala (46F - Cold Holding); cooked beef (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (125F - Hot Holding); cooked beans (115F - Hot Holding); cooked rice (126F - Hot Holding); cooked pork (120F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat all items to 165F. Repeat Violation Admin Complaint

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. Employee employed approximately 15 days. Emailed form to operator. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Establishment operating with no potable running water. - From follow-up inspection 2025-01-15: Same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. - From follow-up inspection 2025-01-15: Same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - From follow-up inspection 2025-01-15: Same. Admin Complaint

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. - From follow-up inspection 2025-01-15: Same. Time Extended

High Priority - Establishment operating with no potable running water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: pico de gallo (47F - Cold Holding) As per employee, stored in unit since 2.5 hours. Not prepped or portioned today. Stored double banned and over stacked. Operator moved to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (120F - Hot Holding) As per employee, reheated in microwave and stored since 2.5 hours. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

Intermediate - No hot running water at three-compartment sink.

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. Employee employed less 2 weeks. Emailed form to operator.

Intermediate - Spray bottle containing toxic substance (bleach) not labeled. Advised operator to label.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle phone then handled clean bowl with dough; no hand wash. Advised employee to wash hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lower section of flip top cooler: Raw Chorizo stored above cooked rice. Advised employee to store properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F - Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (53F - Cold Holding); red salsa (54F - Cold Holding) As per employee, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At single glass door reach in cooler: French fries (49F - Cold Holding) As per operator, taken from walk in cooler in restaurant at 11:30am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (53F - Cold Holding); red salsa (54F - Cold Holding) As per employee, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At single glass door reach in cooler: French fries (49F - Cold Holding) As per operator, taken from walk in cooler in restaurant at 11:30am. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At single glass door reach in cooler: sour cream (53F at 3:50pm- Ambient Cooling) As per operator, portioned and cooling since 11:00am. Item did not cool to 41F in 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on flat top grill in pan: cooked peppers and onions (73F - Hot Holding) As per employee, cooked and stored since 8:30am. Stored over 4 hours. See stop sale. Warning

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. Employee employed 2 weeks as per operator. Emailed to operator. Warning

High Priority - Employee washed hands with no soap. Worker in food truck washed hands with water only. Worker washed hands with soap. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live, small flying insects flying in food truck and on landing on take out bags, bag of lids and prep area. Worker killed 2 of them. Corrective Action Taken Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sink used for other purposes to house jug of water and used as prep sink as evidenced by seeds and leaves in sink. Advised operator of the use of the hand wash sink. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink. Operator provided. Corrected On-Site Warning

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. Employee in the food truck that has been employed for a week. Emailed to operator. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink. Operator provided. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to restaurant returned to work; put gloves on and started to prepare food. No hand wash. Advised operator of proper hand washing requirements. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up bottle opener from floor and put gloves then started to prepare food; no hand wash. Advised operator of correct hand washing requirements. Corrective Action Taken Warning

High Priority - Establishment operating with no potable running water. No running water available, in the entire mobile vehicle. Unable to provide water at the only hand washing sink or triple sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat to grill: roasted onions (82F - Hot Holding) As per operator prepared over 4 hours ago. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler:; diced tomatoes (47F at 3:45- ambient cooling) cut at 11:00am As per operator, cut more than 4 hours ago. Item did not cool to 41F within 4 hours. Item double panned. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: sour cream in bottle (54F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: sour cream in bottle (54F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler:; diced tomatoes (47F at 3:45- ambient cooling) cut at 11:00am As per operator, cut more than 4 hours ago. Item did not cool to 41F within 4 hours. Item double panned. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat to grill: roasted onions (82F - Hot Holding) As per operator prepared over 4 hours ago. See stop sale. Warning

Basic - Food stored on floor. Jug with oil stored on floor. Operator removed. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored in wash section of triple sink; not stored in sanitizer. Advised operator to create solution for wet wiping cloths. Corrective Action Taken Warning