TAQUERIA GUERRERO

High Priority - Dented/rusted cans present. 1 can of heavily dented tomato sauce stored at dry storage. See stop sale.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from open top Pepsi can a then immediately begin food preparation at kitchen prep table without first washing hands. Reviewed handwashing requirements with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiples flats of raw whole shell egg stored above open containers of opened ready to eat salsa in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso fresco cheese (60F - Cold Holding) held in container on top of items in flip top above cooling area. Per operator, item was held in cooler for less than 2 hours. Operator moved item to reach in cooler to chill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stew (121F - Hot Holding) in covered pot on top of steam table for less than 2 hours per operator. Operator moved item to flat top grill to reheat to 165F. Corrective Action Taken

Intermediate - Oysters tag removed from original container prior to container being emptied.

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop for steam table items. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open top Pepsi can stored on kitchen prep table.

Basic - Employee eating while preparing food. Observed employee drink from open top Pepsi can while preparing shrimp at prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at 0ppm. Operator added chlorine to solution retesting at 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage, 2 cans green beans dented. Operator discarded.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front line, Server handled dirty dishes then proceeded to touch single service items-clean cups without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cooked rice. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front line, Server handled dirty dishes then proceeded to serve chips and salsa without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sour cream (56F - Cold Holding) At front line, housemade salsa (56F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth chlorine solution 200+. Advised operator of proper chlorine ppm for wiping cloths. Operator diluted chlorine solution to 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date used. Advised operator of proper procedure for oyster tags.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not kept the required 90 days. Operator only had 2 tags dated from January. Advised operator of proper procedure for shellfish tags.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign to operator.

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. Some employee training expired.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large pan of rice 57 f prepared yesterday cooling overnight , second pan of rice 48 f prepared yesterday cooling overnight. Not prepared,portioned or handled today. Explained 135 f to 70 f within 2 hours and 135 to 41 f or colder within total of 6 hours. Emailed cooling procedures is Spanish Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. large pan of rice 57 f prepared yesterday cooling overnight , second pan of rice 48 f prepared yesterday cooling overnight. Repeat Violation Admin Complaint

High Priority - Nonfood-grade hose conveying potable water. Missing on hose Bibb next to three compartment sink and east side of the building near AC unit outside.

High Priority - Ready-to-eat, time/temperature control for safety food Salsa Ranchera marked 02/17 preparation date today is 02/24 . Explained maximum 7 days including the day of preparation. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa Ranchera marked 02/17 preparation date today is 02/24 . Explained maximum 7 days including the day of preparation. Stop sale issued.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook discarded the gloves then washed hands in three compartment sink to handle clean pot. Explained and she washed hands in hand sink. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. large pan of rice 57 f prepared yesterday cooling overnight , second pan of rice 48 f prepared yesterday cooling overnight. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder soiled.

Basic - Bowl or other container with no handle used to dispense food. Round plastic foam cup used to scoop salt. Explained and manager discarded the cup . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.black table fan guard soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added sanitizer. Chlorine 50 ppm 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. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife in triple sink. Knife not sanitized before air drying. Educated employees on site.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and cooked beef on walk in cooler made on Monday 9/2/24 per operator.

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. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (92F - Hot Holding) in steam table. Reheated less than four hours ago on stove top and placed in steam table. Overstocked. Operator reheated to 187F. Corrected On-Site Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (53F - Cooling) at 10:20 am to 53F at 10:45 am since 10 am ; raw pork (70F - Cooling) at 10:27 am to 69F at 10:45 am since 10 am. In walk in cooler. Raw beef tied in plastic bags. Raw pork stored in large plastic containers stacked on top of each other. Educated employees on site on how to properly ambient cool

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Provided by operator Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer Not turning on

Basic - Food stored on floor. Lettuce and cheese buckets on floor in walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked meat in walk in cooler Raw beef over corn and vegetable platter in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

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. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (112F - Hot Holding) in steam table. Operator states food reheated less than four hours ago. Reheated to 189F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Windex spray bottle stored next to onions under prep table Removed Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade. Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers in flip top cooler

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line

High Priority - Dented/rusted cans present. See stop sale. One 6 lb can Jalapeños on rack in dry storage room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in walk in cooler. Raw chicken over soup in two door cooler on cook line Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site

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 sliding door cooler at bar. Operator states milk opened on July 9th.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table in kitchen. Removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. In missing floor tile

Basic - Floor tiles missing and/or in disrepair. In kitchen Repeat Violation

Basic - Food stored on floor. In walk in cooler and walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in hand sink in kitchen at entry way

Basic - Wiping cloth sanitizing solution stored on the floor. Removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine Repeat Violation Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sugar on prep table.. Cup as scoop in salt at bar. Bowl as scoop in rice in dry storage room Repeat Violation Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At drain in front of three compartment sink Repeat Violation Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt container on prep table in kitchen Warning - From follow-up inspection 2023-05-08: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in two door refrigerator unit at cook line. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal spoon stored in hand sink in kitchen.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-at womens rest room.

Intermediate - No soap provided at handwash sink at front hand sink next to drink cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine unclean at bar.

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sugar container at bar. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Unclean flooring at water heater.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at kitchen entry way door.

High Priority - - From initial inspection : 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: 10qts chicken stock (49F); 16qts beef stock (65F); 4qts hot sauce (49F); 45qtd beans (63-69F); all food was made on 3-22, overnight cooling. Repeat Violation Warning - From follow-up inspection 2022-03-24: Walk in cooler: 25lb rice 43-50°F cooling overnight Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 10qts chicken stock (49F); 16qts beef stock (65F); 4qts hot sauce (49F); 45qtd beans (63-69F); all food was made on 3-22, overnight cooling. Warning - From follow-up inspection 2022-03-24: Walk in cooler: 25lb rice 43-50°F cooling overnight Admin Complaint

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/ Manager is Norberto Benitez Calderon Warning - From follow-up inspection 2022-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled throughout the kitchen. Warning - From follow-up inspection 2022-03-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2022-03-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water spots. Warning - From follow-up inspection 2022-03-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout the kitchen. Hood system soiled. Warning - From follow-up inspection 2022-03-24: Time Extended

High Priority - - From initial inspection : 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: 12lbs cook rice (45-49)cooling overnight Reach in cooler: 8lb cook beef (56)cooling overnight, see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2022-02-25: Walk in cooler: 10lb cooked intestines 44-50F cooked overnight. Admin Complaint

High Priority - - From initial inspection : 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. Walk in cooler: 12lbs cook rice (45-49)cooling overnight Reach in cooler: 8lb cook beef (56)cooling overnight, see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: 2lb raw fish (47); see stop sale fish was left overnight in cooler with lemon juice, Warning - From follow-up inspection 2022-02-25: 10lb cooked intestines 44-50F cooked overnight. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2022-02-25: Not stored in chronological order for oysters Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Admin Complaint - From follow-up inspection 2022-02-25: No date mark for oysters Admin Complaint

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2022-02-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near three compartment sink. Ceiling tile missing over cookline. Warning - From follow-up inspection 2022-02-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled, hood system soiled. Repeat Violation Warning - From follow-up inspection 2022-02-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2021-08-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning - From follow-up inspection 2021-08-05: Time Extended

Basic - - From initial inspection : Basic - Hoods soiled. Warning - From follow-up inspection 2021-08-05: Time Extended