TACO CHULA

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris- cutting boards at cook line went to Repeat Violation Warning - From follow-up inspection 2025-07-22: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- at cook line Repeat Violation Warning - From follow-up inspection 2025-07-22: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food- unwashed cilantro and other produce stored above ready to eat chicken and salad in walk-in cooler; operator stored properly Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple Sink (Quaternary 50ppm); operator fixed to 200 ppm

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm); advised operator to fix chlorine to 50-100 ppm;

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching sugar; stored properly Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine >200ppm); operator corrected - Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing white paper towels in contact with chopped cilantro- operator removed.

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. make table - chopped tomatoes (48F - Cold Holding) operator states chopped at 10am - held over 4 hours in top unit of make table - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - chopped tomatoes (48F - Cold Holding) operator states chopped at 10am - held over 4 hours in top unit of make table - see stop sale. make table - Beef (48F - Cold Holding) operator states not portioned or prepared today removed from walk in cooler - held under 4 hours - operator moved to walk in cooler. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - salsa (48F - Cooling) not removed from walk in and held overnight in a covered 5 gallon container - see stop sale.

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. Walk in cooler - salsa (48F - Cooling) not removed from walk in and held overnight in a covered 5 gallon container - see stop sale.

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/ certified food manager arrived during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On hot line. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

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/ Peter Tapia 11/2016

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 - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Employees left kitchen prep area. 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. Walk in cooler - shredded chicken (67°F - Cooling) operator stated not removed and held over night in 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. double door reach in cooler - bulk butter (51°F - Cold Holding) operator states held over 4 hours temperature issue due to improper air flow - see Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - shredded chicken (67°F - Cooling) operator stated not removed and held over night in walk in cooler. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler - bulk butter (51°F - Cold Holding) operator states held over 4 hours temperature issue due to improper air flow - see Stop Sale.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in grated white cheese - operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 compartment sink back wall.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table - operator removed. Corrected On-Site