COASTAL TACO

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/ Owner CFM expired 5/14/24, no other staff with CFM

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Broken cooler lid handle on cook line

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (52F - Cold Holding); cut lettuce (53F - Cold Holding); shrimp (42F - Cold Holding); mahi (54F - Cold Holding); pico (51F - Cold Holding); cut tomatoes (53F - Cold Holding) reach in cooler next to cook line, all items moved to freezer, all items retemp at or below 41F Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (115F - Hot Holding), reheated on stove to 171F Corrected On-Site Repeat Violation

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

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. One employee with no proof of training

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (57F - Cold Holding); shredded cheese (61F - Cold Holding); avocado crema (55F - Cold Holding); raw mahi (46F - Cold Holding); raw shrimp (45F - Cold Holding). All items moved to reach in freezer, retemp: all items at or below 41F Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (125F - Hot Holding), reheated on stove to minimum 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Satiated cutting boards on prep cooler Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line - sea bass (53F - Cold Holding); mahi (51F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (62F - Cold Holding); pico (64F - Cold Holding); raw shrimp (52F - Cold Holding). All items held less than 4hrs. Operator added ice bags to items and moved to reach in freezer. Observed hot salsa in cooler, discussed alternative cooling processes with operator. Retemp: sea bass 42F, mahi 43F, cheese, 43F, pico 42F, cut lettuce 51F, shrimp 43F Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. On prep line

Basic - Employee with no hair restraint while engaging in food preparation. Female employees with no hair restraint Repeat Violation

Basic - Equipment in poor repair. Cooler gaskets torn

Basic - Floor soiled/has accumulation of debris. Under reach in fridges in storage room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket in restroom

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. - From follow-up inspection 2023-03-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-03-09: Two female employees preparing food with hair in loose buns/ponytails Time Extended

High Priority - Dented/rusted cans present. See stop sale. # 10 can of plum tomatoes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line soiled.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented #10 can of plum tomatoes on shelf with other un dented cans. Operator removed can and discarded. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler underneath steam table. Employee discarded open water bottle. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in soiled food container. Operator removed to be cleaned and sanitized Corrective Action Taken