1800 16 ST N, St. Petersburg, FL 33704
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Current Hotel and Restaurant license not displayed. Operator owns multiple trucks. Current license posted is for another truck. Discussed with operator to correct when possible.
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in to-go bags
High Priority - Raw animal food stored over or with unwashed produce. Raw steak above u washed produce in reach-in cooler. Employee relocated Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Used to store Tupperware, emp,pyre removed items.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee employed for three weeks.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - No hot running water at three-compartment sink. Ran hot water for five minutes. Max temp 81f. Warning
Intermediate - No proof provided that food employee who works cash register are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for five minutes. Max temp 81f. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw steak under open container of horchata Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator DBPR Form 5030-211. Employees must wash hands. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 100 ppm of chlorine. Corrected On-Site
High Priority - Employee washed hands with no soap. Observed operator washing hands with water only , corrected action taken inspector had operator replace soap and wash hands . Corrective Action Taken Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored in employee hand wash sink , corrected, operator removed containers during inspection. Corrected On-Site
Intermediate - No soap provided at handwash sink. Corrected , operator replaced soap during inspection. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food preparation table , corrected , operator removed drink during inspection. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside the food truck and then put on gloves with no hand wash. Discussed proper hand washing procedures
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach-in cooler next to entrance: raw steak 45 degrees F. Single door reach in cooler by three compartment,ent sink: red salsa 47 degrees F Operator purchased ice and placed on foods. 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. Flat top: Cooked steak 127 degrees F, cooked pork in salsa 126 degrees F, cooked chorizo 78 degrees F. On prep table next to flat top: cooked cactus 78 degrees F, cooked rice 113 degrees F Operator began reheating Corrective Action Taken Repeat Violation
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Operator unaware of reporting responsibilities when it comes to the diagnosis of the big 6 foodborne illnesses
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on food truck Warning - From follow-up inspection 2022-07-07: Time Extended - From follow-up inspection 2022-09-08: Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on food truck Warning - From follow-up inspection 2022-07-07: Time Extended
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-07-07: Time Extended
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on food truck Warning - From follow-up inspection 2022-07-07: Time Extended
Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning - From follow-up inspection 2022-07-07: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach-in cooler: Cooked beans 51 degrees, cooked chorizo with potatoes 51 degrees F, cooked rice 50 degrees F. Per operator they have been in and out of cooler. Discussed with operator to purchase bags of ice at gas station next door to bring temperature down Single door reach in cooler by entrance: raw steak 49 degrees F, cooked chicken 47 degrees F. Per operator they have been in and out of cooler. Top portion temped appropriately Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill: cooked jalapenos 127 degrees F. Operator reheated to 180 degrees F Corrected On-Site Warning
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to name the big 6 foodborne illnesses. Printed flyer. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chorizo at 2:38 finished at 11:30 93 degrees F re-temp at 2:55 90 degrees F. Sitting in deep pan on ice. Discussed proper cooling with operator. Operator divided portions into steel pans. Corrective Action Taken Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on food truck Warning
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on food truck Warning
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning
Basic - No handwashing sign provided at a hand sink used by food employees. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands with cold water.
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to identify big 5 food borne illnesses. Educated manager.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran for 3 minutes and temped at 80°f. Employee turned on heater and water temped to 110°f Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach in cooler.