ZAPATA'S MEXICAN GRILL

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 6 live flying insects in back food prep area - 2 flying insects in dish washing area - 5 flying insects in food storage area near employee restroom - 8 flying insects in employee restroom - From follow-up inspection 2022-12-13: 10 flying inspects in area between beverage station and dish washing area, 5 flying insects in employee restroom, 2 flying insects in dishwashing area, 3 flying insects in back food prep area Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -6 live roaches on wall in storage area ear dishwashing area opening - From follow-up inspection 2022-12-13: 2 lives roaches in rinse sink in dish washing area , 3 dead roaches , 1 roach with egg casing on shelf in dishwashing area 1 dead roach on wall in dry storage area Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. - 5 rodent droppings on floor in food storage area near beverage station and dishwashing area 7 rodent droppings in corner area opposite employee restroom - 8 rodent droppings on floor in at area - From follow-up inspection 2022-12-13: - 5 rodent droppings on floor in corner area of bar -employee cleaned floor in bar area - , 16 rodent droppings on floor under shelves of liquor near expo line - employee cleaned under shelves near expo line - , 3 rodent droppings on liquid boxes, 3 rodent dropping on floor in hallway corner opposite employee restroom, 6 rodent droppings on floor under dry storage shelves, 3 rodent droppings on shelf in food prep area Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 47 F , sour cream 47 F , mozzarella cheese 50 F in cooler at cook line opposite stove - no temperatures taken this day - reviewed proper monitoring of food temperatures with operator - From follow-up inspection 2022-12-13: Cooler removed from cook line- Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked ground beef 114F in steam table - placed on steam table at hour before - cook reheated on stove - From follow-up inspection 2022-12-13: Time Extended

Intermediate - - From initial inspection : 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/ Adrian Cortes expired food manager certificate - George Cortes food manager certificate current Repeat Violation - From follow-up inspection 2022-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled reach in cooler at cook line - soiled reach in freezer at back kitchen cook line and beverage station - soiled cutting board in food prep area Repeat Violation - From follow-up inspection 2022-12-13: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.82 F in hand wash sink near beverage station - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in back kitchen food prep area - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - microwave handles broken / missing - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back food prep area Repeat Violation - From follow-up inspection 2022-12-13: Gap in bottom area of door Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in kitchen, walk in cooler and food prep areas - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in walk in cooler and back kitchen food prep area - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave at cook line - soiled shelves at cook line Repeat Violation - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken in employee restroom Repeat Violation - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line , food prep , dishwashing area and employee restroom. Repeat Violation - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe under hand wash sink at cook line . - From follow-up inspection 2022-12-13: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked by shelving unit in dining area . For reporting purposes only. - From follow-up inspection 2022-12-13: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 6 live flying insects in back food prep area - 2 flying insects in dish washing area - 5 flying insects in food storage area near employee restroom - 8 flying insects in employee restroom

High Priority - Roach activity present as evidenced by live roaches found. -6 live roaches on wall in storage area ear dishwashing area opening

High Priority - Rodent activity present as evidenced by rodent droppings found. - 5 rodent droppings on floor in food storage area near beverage station and dishwashing area 7 rodent droppings in corner area opposite employee restroom - 8 rodent droppings on floor in at area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- salsa 47 F , sour cream 47 F , mozzarella cheese 50 F , in cooler at cook line opposite stove - no temperatures taken this day

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 47 F , sour cream 47 F , mozzarella cheese 50 F in cooler at cook line opposite stove - no temperatures taken this day - reviewed proper monitoring of food temperatures with operator

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked ground beef 114F in steam table - placed on steam table at hour before - cook reheated on stove

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/ Adrian Cortes expired food manager certificate - George Cortes food manager certificate current Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled reach in cooler at cook line - soiled reach in freezer at back kitchen cook line and beverage station - soiled cutting board in food prep area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Triple door reach in cooler angled to partially block cook line hand wash sink - operator relocated reach in cooler - ice machine drop plate , knife and scrubbing pad inside back kitchen hand wash sink - employee removed items Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in back kitchen - employees placed soap at hand wash sink Corrected On-Site 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.82 F in hand wash sink near beverage station

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable in back kitchen food prep area

Basic - Employee with no beard guard/restraint while engaging in food preparation

Basic - Equipment in poor repair. - microwave handles broken / missing

Basic - Exterior door has a gap at the threshold that opens to the outside in back food prep area Repeat Violation

Basic - Floor and wall junctures not coved in food preparation

Basic - Floor soiled/has accumulation of debris in kitchen, walk in cooler and food prep areas

Basic - Floor tiles missing and/or in disrepair in walk in cooler and back kitchen food prep area

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave at cook line - soiled shelves at cook line Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken in employee restroom Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up in expo area

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line , food prep , dishwashing area and employee restroom. Repeat Violation

Basic - Water leaking from pipe under hand wash sink at cook line .

Marked exit/path to marked exit blocked by shelving unit in dining area . For reporting purposes only.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook walked to cooked line from back kitchen, placed on gloves then engaged to cook food without washing hands. Discussed with operator about proper hand washing procedures. Repeat Violation Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed large soup pot then placed to air dry without sanitizing. Discussed with operator, employee placed soup pot in dish machine to washed and sanitized at time of inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks and raw chicken stored over cut onion and cut pepper in tall reach-in cooler on cook line. Observed raw chicken stored over tomato purée in walk-in cooler. Discussed proper refrigeration food storage with operator, provided handout by email. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of homemade salsa 51°F stored on wait station. Operator moved into reach-in cooler at time of inspection. Re temped: salsa 45°F. Corrective Action Taken Repeat Violation Warning

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/ Moises Adrian Cortes A N, expired on 07-25-2021, ServSafe. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed food containers stored in handwash sink at dish washing area. Observed power tools stored in handwash sink next to ice machine at back kitchen. Operator started to remove items from the handwash sinks. Handwash sink used for purposes other than handwashing. Observed employee dumped water in handwash at wait station. Discussed with operator about handwash sink for handwash only. Corrective Action Taken Repeat Violation Warning

Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 3 minutes to reached 100+°F in handwash sink at wait station. Warning

Intermediate - No soap provided at handwash sink. Handwash sink at dish washing area and bar. Operator provided. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked bean, melted cheese and homemade salsa in walk-in cooler. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at back kitchen and ice bin under soda machine at wait station. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage and wait station area. Floor tiles missing and/or in disrepair and/or in disrepair. Walk-in cooler and dish machine area. Repeat Violation Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid stored on prep table at back kitchen. Operator discarded. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table at cook line. Observed employee sweaters stored on shelves with avocados. Operator removed. Corrected On-Site Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line. Warning

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