ACAPULQUITO COCINA MEXICANA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: Operator states all items held overnight. - rice (44f-47fF - Cold Holding); - rookies sauce (45F - Cold Holding); - shredded cheese (45f-47fF - Cold Holding); - queso (45F - Cold Holding); - sour cream (45F - Cold Holding); - buttermilk (44F - Cold Holding) Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. - front line cutting board grooved and stained Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

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. Repeat Violation Warning - From follow-up inspection 2025-03-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - From follow-up inspection 2025-03-07: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - salsa verde date marked 3/5 (45f-53fF - Cooling); - salsa roja date marked 3/4 (43f-45fF - Cooling); - refried beans date marked 3/4 (44f-48fF - Cooling); - rice (44f-50fF - Cooling) Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - white fish used for ceviche Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over flan in walk in cooler

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. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - front cookline cooler door handles soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones on dry storage shelves

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - vacuum breaker device not in the correct location - From follow-up inspection 2024-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 6 employees working - From follow-up inspection 2024-10-02: 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. - From follow-up inspection 2024-10-02: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - salsa (44F - Cold Holding); - beans (45F - Cold Holding); - rice (45F - Cold Holding); - salsa rojas (50f - Cold Holding) made yesterday per manager - salsa green (51f - Cold Holding) made yesterday per manager Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - vacuum breaker device not in the correct location

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 6 employees working

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.

Basic - Employee with no hair restraint while engaging in food preparation. - cook employee at front line no hair restraint.