LA HACIENDA BAR AND RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above chicken broth in freezer side of white refrigerator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in ziplock bags stored above raw beef in ziplock bags. Chef stored properly.

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 flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At double door reach in cooler: cooked steak (75F at 4:10pm- Cooling) As per chef, cooling since 12pm. Product did not cool from 135F to 70F in a total of 2 hours. Items stored stacked on top of each other. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: yellow rice (46F - Cold Holding) As per operator, moved from back cooler unit since 11am. Not prepped or portioned today. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep table in kitchen: cooked peppers (126F at 4:00pm; 97F at 4:35pm- Cooked Cooling since 3pm); cooked chicken (90F at 4:00pm; 94F at 4:35pm- Cooked Cooling) As per chef, both products cooling since 3pm. At current rate of cooling items will not cool from 135F to 70F in a total of 2 hours. Advised operator to reheat to 165F+ then quick chill from 135F+ to 41F in a total of 6 hours. At flip top reach in cooler stored on top of pans in cooler: cooked onions (50F at 4:00pm; 52F at 4:35pm- Cooked Cooling) As per chef, cooling since 11:30am. At current rate of cooling item will not cool from 135F to 41F in a total of 6 hours. Advised to quick chill.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chef corrected: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel reach in cooler: beef soup (44F at 10:35am- Cooling) As per operator, cooling in unit overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

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 stainless steel reach in cooler: beef soup (44F at 10:35am- Cooling) As per operator, cooling in unit overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

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

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. At reach in freezer: Beef soup cooked then frozen not date marked. Advised operator to date mark.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and provided to operator. Operator posted. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 10 flying around and landing on shelves with sealed containers of seasoning and seasonings in back room where reach in freezers are located Admin Complaint - From follow-up inspection 2025-09-26: Approximately 2 live flies in dry storage landing on shelves used for sealed dry seasonings, discussed with operator who killed flies. Admin Complaint Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at backend of kitchen: various raw animal foods( fish, beef and pork) stored over ziplock bags of French fries. Employee 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 flip top cooler unit: cooked pork (51F - Cold Holding) As per employee, 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 flip top cooler unit: cooked pork (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. See stop sale.

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 opened 2 days not date marked. Advised employee to date mark.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Manager changed to a chlorine solution of 100ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager wash dishes at triple compartment sink then handled clean utensil to prepare food, no hand wash. Manager washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed manager clean pots and plate; no sanitizing. Advised manager to sanitize all equipments cleaned.

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. At single door standing freezer: Raw chicken wings stored over raw pork chops and raw tilapias; not all products commercially packaged. At deep freezer: Raw beef (not specified as whole muscle) stored over raw fish; not all products commercially packaged. Manager stored properly. Corrected On-Site

Intermediate - No soap provided at handwash sink in employee bathroom.

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

Basic - Food stored on floor. Salsa in jug stored on floor at prep table and various beverages stored on floor in passage. Bag of beans stored on the floor in dry storage. Advised manager to store properly.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-05-28: 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. Warning - From follow-up inspection 2024-05-28: Same. Admin Complaint

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

Intermediate - No probe thermometer provided to measure temperature of food products. Meat thermometer only on site. Unable to measure cold holding / cooling temperatures.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork spare ribs not commercially packaged stored on top of bags of French Fries in reach in freezer at the back of the kitchen Operator stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed to 100 ppm. Corrected On-Site

Intermediate - No running water at mens restroom

Basic - Ice buildup in walk-in freezer.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside a thank you to go bag inside reach in freezer Corrected On-Site

Basic - Food stored on floor. Observed a bag with onions stored on the floor on dry storage room on back area.

High Priority - Raw animal food stored over or with unwashed produce Observed a container with raw shell eggs, a container with raw chicken and a container with raw beef stored above a container with unwashed vegetables like tomatoes, lettuce, corn on the cob inside two door reach in cooler on dry storage area. Operator stored properly.. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container with utensils stored inside hand washing sink on cook line. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized. Corrected On-Site