MEXICAN TACOS AND BAR

High Priority - Container of medicine improperly stored. Stored on shelves located above reach in freezer on cook line Operator stored properly Corrected On-Site

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. Operator grabbed a napkin from the floor and then grabbed clean lids on steam table Operator washed hands Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Raw chicken and raw sausage stored above a container with whole muscle beef 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. Server small cooler, salsa red homemade 51F cold holding per operator stored since yesterday and not prepared or portioned today, see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server small cooler, salsa red homemade 51F cold holding per operator stored since yesterday and not prepared or portioned today, see stop sale Flip top cooler Bottle with sour cream 51F cold holding Per operator stored for approximately 1 hour and not prepared or portioned today Operator moved to inside of flip top cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked rice 100F hot holding cooked onions 110F hot holding , per operator stored for approximately 30 minutes, operator moved to reheated to 165F++ Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Towels stored inside hand washing sink on cook line Operator removed 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. Kitchen Two deep covered containers with Beef soup at 8:53am (53F cooling) since yesterday . Product did not cool to 41F within 6 hours. See Stop Sale

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel stored as a liner for cooked rice. Operator removed Corrected On-Site

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. A commercially packaged with raw chicken stored next to a non commercially packaged bag with raw pork inside reach in freezer. Operator stored properly raw chicken away from raw pork 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. Kitchen Two deep covered containers with Beef soup at 8:53am (53F cooling) since yesterday . Product did not cool to 41F within 6 hours. See Stop Sale

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager handled raw beef to fix in reach in cooler then handled clean utensils at flat top grill to prepare cooked steak; no hand wash. Manager washed hands and placed utensil to clean and sanitize. 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 deep freezer near dry storage area: raw fish in open bag stored over ice cream and churros. Manager stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At single door stainless reach in cooler: raw beef stored over cooked potato. At single door stainless reach in cooler: raw beef stored above cooked corn. Manager stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: beef soup dated 03/16/25 not used within 7 days of preparation. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: beef soup dated 03/16/25 not used within 7 days of preparation.

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 make table: cheese (55F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored double panned. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cheese (55F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored double panned. See stop sale. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Nonfood-grade bags used in direct contact with food. Blue plastic to go bag used to store cooked wings . Manager put in clear food grade bag. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. WD 40 stored on top of ice machine. Manager removed the can. Corrected On-Site

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. washcloth bucket chlorine over 200 ppm .manager changed the solution chlorine 100 ppm 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. Cooked beef in upright cooler. Explained and manager marked the date. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Acoustic ceiling in the kitchen.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage container stored with and above food in upright reach in cooler. Manager moved container to bottom shelf. Corrected On-Site

Basic - Food stored on floor. Bag of beans stored on floor in dry food storage room. Manager moved bag to shelf. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar trays . Manager labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above yogurt, drinks at reach in cooler at kitchen. Operator moved food. Corrected On-Site

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...raw lobster with beef , raw chicken in reach in freezer . Operator properly separated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 47° , shredded cheese 47° in flip top reach in cooler at kitchen being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....stored sanitizer solution bucket , soap in handwashing sink at bat . Employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items... lobster in reach in freezer , yogurt, drinks in reach in cooler at kitchen. Operator moved. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength... sanitizer solution prepared only soap , chlorine 00 ppm at bar . Employee dumped solution. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Over 200 ppm+++. Employee diluted100 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....pinto beans 46° in walk in cooler . Per manager beans was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken 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....pinto beans 46° in walk in cooler . Per manager beans was cooked yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...horchata 45°, sauce 44°, red salsa 44° in 2 door reach in cooler being held less than four hours. Manager stated that in and out for lunch serve made temperature high . Employee closed door properly. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored Matts , container in handwashing sink at bar. Employee moved. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar , employee provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...some cooked and ready to eat food no date marked.

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...steak 52° in a dipper than four inches container at walk in cooler . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding chicken 131° at cook line being held less than 30 minutes. Employee moved to stove to keep hot over 135° . 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...steak 52° in a dipper than four inches container at walk in cooler . Per operator food was cooked yesterday.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop seasoning. Was removed. Corrected On-Site

Basic - Gaskets soiled in reach in cooler.

Basic - Ice buildup in reach-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16qts chicken soup (53°F); was prepared yesterday and put in the walk in cooler to chill. See stop sale. 30qts salsa (51°F)

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. 30qts salsa (51°F) was prepared yesterday and put in walk in cooler to cool. Did not reach temperature. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16qts chicken soup (53°F); was prepared yesterday and put in the walk in cooler to chill. See stop sale. 30qts salsa (51°F)

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. 30qts salsa (51°F) was prepared yesterday and put in walk in cooler to cool. Did not reach temperature. See stop sale.

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

Intermediate - No soap provided at handwash sink. At bar, was provided Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar