TACO MAKI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash over French fries in last cooler on cook line. Operator removed egg wash. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pink taco containing undercooked tuna. Operator identified during inspection. Corrected On-Site

Intermediate - No chemical chlorine test kit provided when using chlorine sanitizer warewashing machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection. Corrected On-Site

High Priority - - From initial inspection : 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 0ppm. - From follow-up inspection 2026-01-26: Operator stated Dish machine was serviced. New machine was ordered. Old machine not in service and will be removed at time of new installation. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork belly opened from commercial packaging over french fries at stainless reach in freezer. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Diced tomato, Corn and black bean salsa made 11/26 at walk in cooler. See stop sale.

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. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

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. Not available at time of inspection. Bodily fluids procedure emailed to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink inside bar. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Intermediate - No soap provided at handwash sink. Hand wash sink at outside corner of bar and inside bar. Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable. Floors not smooth and cleanable at cook line.

Basic - Food storage container/container lid cracked or broken. 2 food storage containers chipped and broken at rim of container on clean dish shelf in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over lime crema sauce, raw chicken and raw steak over cut limes and cilantro flip top cooler at cook line. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (48F - Cold Holding); lime crema (sour cream) (51F - Cold Holding) Observed in large squirt bottles that are approximately 3 inches above rim of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator iced down squirt bottles. Advised operator to use smaller squirt bottles that do not exceed fill line of pans. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by outside of bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink at outside of bar. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Window cleaner spray bottle with no label on cart by restrooms. Advised operator to label all chemicals.

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. Dish machine chlorine sanitizer 0ppm. Advised operator to set up triple sink with quat sanitizer to sanitize all dishes, cups and flatware.

Basic - Insect control device installed over food preparation area. By Bag in box sodas at back door and over chip drawer in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves saturated with food residue.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Per operator, employee set up Sanitizer bucket with floor cleaner accidentally. Operator corrected with quat sanitizer 400ppm. 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 0 ppm, sanitizer container empty. Chef replaced container 75ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind shredded cheese in drawer under grill. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (100°F-115°F - Hot Holding); cheese (102°F - Hot Holding). Rice in rice cooker at cook line not holding above 135°F. Cook stated for less than 2 hours. Cook reheated rice to 170°F for further hot holding. Cheese in covered pan under steam table as back up not I steam table for less than 2 hours. Cheese was reheated to 177°F for further hot holding in steam table. Corrected On-Site

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) operator unable to fix during inspection Switched to 3 compartment sink Warning Corrective Action Taken Warning - From follow-up inspection 2023-07-31: Dishwasher Chlorine 0 ppm Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-07-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-07-31: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (67F - Cooling)in walk-in cooler ; as per operator food cooked yesterday ; food stored in big plastic container with tight lid; food never reached 41° F or below within sux hours; See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored on top of cut vegetables in reach in cooler at cook line; Operator stored properly Corrected On-Site

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. pork (67F - Cooling)in walk-in cooler ; as per operator food cooked yesterday ; food stored in big plastic container with tight lid; food never reached 41° F or below within sux hours; See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (130F - Hot Holding);in steam table at cook line; as per cook food reheated on the stove prior to moving to steam table ; steam table not hot to hot hold food at 135° F or above; Food moved to the stove to reheat to 165° F Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Handwash sink at cook line used for purposes other than handwashing- knife stored in the sink; Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine - chlorine test strips not available Provided with test strips Corrected On-Site

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/ Educated operator

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Quaternary 50ppm) Operator fixed to 200 ppm Corrected On-Site

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. slaw (51F - Cooling)at 12:13 to 51 F at 12:35 since 9:00 ;in blue reach in cooler at cook line Operator moved food to different cooler to properly cool; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (113-119F - Hot Holding)in steam table at cook line As per operator food reach rates in the morning and placed in the steam table; food double panned; food out of temperature for less than 4 hours; Operator place on the stove to reheat to 165° F Corrective Action Taken

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

Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line