BAJA TACO

High Priority - Live, small flying insects found 2 live insects in kitchen area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight raw steak (48F - Cold Holding); raw chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw steak (48F - Cold Holding); raw chicken (47F - Cold Holding); cooked chicken (47F - Cold Holding) Warning

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Bath room door not self closing. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass behind establishment. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions to be used as garnish for tacos with bare hands. Employee put on gloves. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at triple sink without sanitizing dishes.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in kitchen during inspection. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Rice in steam well stored in direct contact with to go bag. Also, chili peppers stored in direct contact with non food container in storage shed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef stored over non commercially packaged mussels that are fully cooked.

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp in ceviche raw with no heat. Person in charge not able to provide paperwork for parasite destruction. Inspector spoke to supplier received letter during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top observed jalapeños, fries, cream at 65-68F. In small black reach in cooler sour cream 45F. Person in charge states fries, jalapeños and sour cream in unit over night. See stop sale. Flip top is at 62 ambient, black reach in cooler at 45 ambient. Person in charge purchased ice to ice down items in flip top.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top observed jalapeños, fries, cream at 65-68F. In small black reach in cooler sour cream 45F. Person in charge states fries, jalapeños and sour cream in unit over night. See stop sale. Flip top is at 62 ambient, black reach in cooler at 45 ambient. Person in charge purchased ice to ice down items in flip top. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed spray bottles hanging on shelf in kitchen facing towards clean pans. Person in charge removed, Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes in flip top cooling for one hour at 68F retemped one hour later at 71F. Also, shredded cheese, retemp (65; 69F - Cooling); cheese retemp (69, 64F - Cooling). All retemp taken 1 hour later. Person in charge added ice to items. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche raw no disclosure present on menu. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso made 2 days ago per person in charge with no date.

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Restroom door not self closing.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in kitchen with pealing paint. Also, vent in kitchen with grease buildup. Also, hole in wall observed under triple sink.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at 62 ambient during inspection. Also, observed water dripping into bucket under unit.

Basic - Drain cover(s) missing. Observed external pipe missing cover behind restaurant.

Basic - Food stored on floor. Observed cases of food on floor in storage shed.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on ground.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed employee with in use cutting board with wet wiping cloth underneath.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris buildup on gaskets on reach in freezer and exterior where lid meets unit. Also, observed grease buildup on hood filters.

Basic - Old food stuck to clean dishware/utensils. Observed multiple clean dishware with old food debris.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed door to kitchen and service window open during inspection. Flying insects present.

Basic - Outer openings not protected with self-closing doors. Self closer disconnect at front door.

Basic - Single-service articles not stored inverted or protected from contamination. Disposable chaffing pans on top shelf over cook line were not inverted.

Basic - Stored food not covered. Observed cooked taco shells stored in fryer basket on wall by cook line with no cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tripe thawing in sink not submerged.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Crabs Over French fries in reach in freezer. Person in charge moved crabs to store properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 51F, lettuce 48F, cheese 51F; ( - Cold Holding). Per operator they are ambient cooling. Took temperature at beginning and the were 51°. 2nd temperature an. You're later was still 51F. Items in cooler 2 hours. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify which food is raw. Ceviche contains raw shrimp. Person in charge placed stickers on menu during inspection to indicate it is raw. Corrected On-Site Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in restroom. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Front service window remains open. Repeat Violation

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. Person in charge unable to provide proof of training during inspection. Warning - From follow-up inspection 2022-10-18: Person in charge unable to provide during inspection, only able to provide expired certificate. Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves ceviche made with raw shrimp, operator states no heat applied to product. No proof of parasite destruction. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of training during inspection. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not indicate that ceviche is raw. Also, no consumer advisory present during inspection. Operator posted during inspection. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during 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. Person in charge unable to provide proof of training during inspection. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment only has splash less bleach available for sanitizing during inspection.

Basic - Bathroom fixtures designed with non-readily cleanable design. Toilet seat broken, no longer easy to clean. Also, bathroom door missing self closing mechanism.

Basic - Faucet/handle missing at plumbing fixture. Missing cold water handle at hand wash sink in kitchen.

Basic - Food stored on floor. Food products stored on floor in storage shed.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on the ground.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hand sink in kitchen.

Basic - Outer openings not protected with self-closing doors. Missing self closer from front door.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in kitchen. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces. Person in charge moved beef to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In make; Lettuce, tomatoes, cheddar, queso 69F; ( - Cold Holding) items in cooler 4+ hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Beef 52F; ( - Cold Holding) per owner beef has been in reach in cooler for 30 minutes. Person in charge placed in reach in freezer. In make; Lettuce, tomatoes, cheddar, queso 69F; ( - Cold Holding) items in cooler 4+ hours. Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Repeat Violation

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

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 13 live roaches in establishment: 11 under front serving window in kitchen area and two in dish area. Warning - From follow-up inspection 2022-03-29: Observed 14 live roaches in reach in compressor area of reach in cooler under service window. Owner removed the infested cooler to the outdoors. Admin Complaint - From follow-up inspection 2022-03-29: Observed two live roaches - one near light fixture by triple sink on ceiling and one on floor near dry food storage rack. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 18 dead roaches in kitchen and dish area. Warning - From follow-up inspection 2022-03-29: Observed three dead roaches. One on fire extinguisher, one on top of electric outlet, and one behind reach in cooler. Admin Complaint - From follow-up inspection 2022-03-29: Observed one dead roach on floor by triple sink. Dead roach discarded. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 13 live roaches in establishment: 11 under front serving window in kitchen area and two in dish area. Warning - From follow-up inspection 2022-03-29: Observed 14 live roaches in reach in compressor area of reach in cooler under service window. Owner removed the infested cooler to the outdoors. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 18 dead roaches in kitchen and dish area. Warning - From follow-up inspection 2022-03-29: Observed three dead roaches. One on fire extinguisher, one on top of electric outlet, and one behind reach in cooler. Admin Complaint

High Priority - Food placed in soiled container/equipment. Unwashed peppers stored with soiled cloths near dish area. Cloths removed. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 13 live roaches in establishment: 11 under front serving window in kitchen area and two in dish area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in flip top cooler 53F. Cheese placed into service approximately 30 minutes prior. Cheese moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stored on counter across from grill 104F. Beef cooked approximately 30 minutes prior. Beef voluntarily discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored next to peppers near dry storage rack. Bottle moved and stored correctly. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At hand washing sink near front counter. Soap 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. Missing for one employee working today.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef prepared yesterday stored in reach in cooler by cook line. Products dated. Corrected On-Site

Basic - Dead roaches on premises. Observed 18 dead roaches in kitchen and dish area. 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. Employee cup on top of shelf above flip top cooler. Cup discarded. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under front serving window. Floor under cooking equipment in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer near cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small black reach in cooler by serving window.

Basic - No copy of latest inspection report available. Last inspection could not be provided.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table in kitchen is rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment in kitchen. Hood filters above cooking equipment. Front counter area below serving window. Black fan near cook line.

Basic - Outer openings not protected with self-closing doors. Front door not self closing.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen. By Three compartment sink. Warning - From follow-up inspection 2021-07-16: At todays callback : one fly in kitchen near food prep area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52°. Shredded lettuce 50°. Shredded cheese 51°. Cooked pork 49° Cooked beef 50°. Reach in cooler / make table. Opposite grill in kitchen. Warning - From follow-up inspection 2021-07-16: At todays callback : cut tomato 70° , cut cabbage,70° , cut lettuce 70° in reach in cooler / make table. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table. In kitchen opposite grill with foods at 49°-51°. Cooler door not tight fitting , ineffective gasket seal. Warning - From follow-up inspection 2021-07-16: At callback : Per Person In Charge parts for repair of cold holding unit on order. Anticipate arrival Tuesday. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen. By Three compartment sink. Warning

High Priority - Presence of insects, rodents, or other pests. Insects on cans stored in outside storage room. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces in reach in cooler. Raw shell eggs over ready to eat cheese in reach in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52°. Shredded lettuce 50°. Shredded cheese 51°. Cooked pork 49° Cooked beef 50°. Reach in cooler / make table. Opposite grill in kitchen. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Outside unisex restroom with no self closing mechanism. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To-go cup with no handle and used to dispense food stored in container of queso in kitchen Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table. In kitchen opposite grill with foods at 49°-51°. Cooler door not tight fitting , ineffective gasket seal. Warning

Basic - Food stored in a location that is exposed to splash/dust. Bags of corn stored in rear shed sub just to splash. (Raining at time of inspection. Person In Charge moved product).

Basic - Food stored on floor. Bags of rice. Bags of corn on floor in rear shed. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outside storage shed with no self closing mechanism. Foods stored in shed. Rice. Corn. Flour.

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dusty , greasy portable fan in kitchen by coolers.