MARIACHI'S EXPRESS MEXICAN GRILL

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 Steaks stored over box of churros in large ice chest near back door to kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa in walk in cooler and at prep bar 48F for 24 hours, in walk in cooler Salsa 48F/44F/49F more than 24 hours. Salsa at prep bar 49F

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. Salsa in walk in cooler and at prep bar 48F for 24 hours, in walk in cooler Salsa 48F/44F/49F more than 24 hours. Salsa at prep bar 49F

High Priority - Toxic substance/chemical improperly stored. Pesticide stored on dry storage shelf next to salsa behind walk in cooler. Employee properly stored item during inspection. Corrected On-Site

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. No training for food handler staff. Operator stated do not have any completed at time of inspection. Warning