LA MEXICANA #7 RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) Employee changed out chemical bucket. Final reading 50ppm Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. - styrofoam bowl no handle used to scoop salsa Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - salsa cooler Warning

Basic - Cove molding at floor/wall juncture broken/missing. - below triple sink - at employee restroom Warning

Basic - Floor area(s) covered with standing water. - near hand wash sink at bar Warning

Basic - Hole in or other damage to wall/ceiling. - at employee restroom Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - opened can soda. Corrected On-Site Warning

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

Basic - Stored food not covered. - fried tortilla shells at bottom shelf Warning

Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at bar Warning

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM expired 5/18/25 Unable to locate other CFM Warning - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-08-13: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) Warning - From follow-up inspection 2025-07-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM expired 5/18/25 Unable to locate other CFM Warning - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-07-31: 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. - shrimp soup date marked 7/27 (51f-54fF - Cooling) - shredded pollo (53f-65f - 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 - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Red salsa employee states prepared on 7/27 Warning

Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at bar used to drain mop head Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM expired 5/18/25 Unable to locate other CFM Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen

Basic - Cove molding at floor/wall juncture broken/missing. - near triple sink

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Hole in or other damage to wall. - near hand wash sink at kitchen

Basic - Ice scoop handle in contact with ice.

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

Basic - Standing water in bottom of reach-in-cooler. - bar cooler

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - salsa held (49f-56fF - Cooling); - tomato chili (50f-53fF - Cooling); - queso (52f-56fF - Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout Warning - From follow-up inspection 2025-02-20: Birria sauce 55f Green salsa 45f Salsa red 48f Salsa Ranchero 50f Birria 61f Salsa verde 53f Salsa Picante 50f Sopa Marisco 53f Salsa Picante 51f Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed avocado at cookline cooler - raw beef over cooked shredded chicken at upright cooler - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area - From follow-up inspection 2025-02-20: 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 held (49f-56fF - Cooling); - tomato chili (50f-53fF - Cooling); - queso (52f-56fF - Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical buckets storing: - birria sauce - red sauce - green sauce

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed avocado at cookline cooler - raw beef over cooked shredded chicken at upright cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef at cookline cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - battered, cooked Chile relleno datemarked 2/04 - ajo-mohdo datemarked 2/06 - salsa chipotle datemarked 2/10 Chef states all made last Thursday. Chef states old labels not removed.

Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine (Chlorine 0ppm) - bottle of sanitizer empty. Manager replaced. Final read 50ppm

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch

Basic - Floor area(s) covered with standing water. - near upright coolers

Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles and knives

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - upright cooler fan covers soiled

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

High Priority - Employee washed hands with no soap. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee failed to sanitize a stock pot Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked chicken, glass door cooler Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator reheats food from previous day in the hot wells at the inspection, the operator states that the hot well s were set up at 9:00 inspection time is 11:00. Water temperatures in the wells is 142° - operator removed the hot food from the well and placed on the range/ flat top to recover the product Corrective Action Taken Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Hand sink in the employee restrooms has no running water -hand sink at the bar has no water Warning

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. Warning

Basic - Bathroom facility in disrepair. Missing seat, Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in the salt container Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are not cleanable Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Cove molding at floor/wall juncture broken/missing. At the 3 compartment sink Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee eating in a food preparation or other restricted area. On the shelf over the salsa cooler Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor tiles missing and/or in disrepair. -at the 3 compartment sink -walk way to the back door-missing tiles and missing grout Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White line freezer Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill Warning

Basic - Outer openings not protected with self-closing doors. Warning

Basic - Single-service articles improperly stored. Stored on the floor Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados Warning

Basic - Working containers of food removed from original container not identified by common name. Spray bottle not labeled water Warning

Observed electrical wiring in disrepair. For reporting purposes only. Missing box cover at the bar (wall at the ice bin )

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from out side and did not wash hands when returning to work

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked beef in the true stand up line cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Truetall cooler ; beef cooked (48F - Cold Holding

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True tall cooler line ; beef cooked (48F - Cold Holding) Item was on the bottom shelf, unit is fully stocked restricting air flow recommended storing less in the line coolers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen restroom

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. Employee training certificates are held by the employee. The operator needs to gather, administer the needed certificates to comply , keep a copy in the restaurant Warning** Warning

Basic - Bathroom facility in disrepair. Toilet will not flush, handle not connected

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door not self closing

Basic - Bowl or other container with no handle used to dispense food. Foam cups stored in sauce bins

Basic - Ceiling tile missing. In the kitchen over the line tile is missing and 2 others are not secure

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in the plastic ROP bags , bags should be opened prior to thawing

Basic - Equipment in poor repair. One burner to the hot well is not operating -gasket to the line m3 make cooler is ripped

Basic - Floor area(s) covered with standing water. At the glass door cooler on the line

Basic - Old labels stuck to food containers after cleaning. Hotel pans have labels present on some pans

Basic - Outer openings not protected with self-closing doors. Door is propped open

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados have stickers on the outside this needs to be removed during the washing process

Basic - Water leaking from pipe and/or faucet/handle. Spray wond at the 3 compartment sink leaks

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator corrected 100 ppm Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Burrito maker has a black build up on the slide where the burritos are sorted Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp are offered raw and marinated no proof of parasite destruction available Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Breaded Chicken fillet not labled correctly ( old labl Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tong 110° reheating since 8:00 ; beef -reheating since 8:00 (110F Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa cooler salsa sauces 45° ambient temperature 46° Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tong 110° reheating since 8:00 ; beef -reheating since 8:00 (110F Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tong 110° reheating since 8:00 Tong 110° reheating since 8:00 ; beef -reheating since 8:00 (110F); Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in the hand sink at the 3 compartment sink Warning

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

Intermediate - No person in charge present during hours of operation. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Line cook unable to locate the probe thermometer Warning

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tong not dated , shrimp , Admin Complaint

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen restrooms Warning

Basic - Ceiling tile missing. In the kitchen Warning

Basic - Employee with no hair restraint while engaging in food preparation. Pot washer Warning

Basic - Floor soiled/has accumulation of debris. Behind the ATOSA cooler Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Outer openings not protected with self-closing doors. Back door left open Warning

Observed electrical wiring in disrepair. For reporting purposes only. Cover plate missing on the switch at the chest freezer in the kitchen

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork head from 10/20

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49° cold hold tilapia 54° meat 50° cold hold

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jalapeño fried (110°°F - Hot Holding); onions cooked (110°°F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chopper left dirty

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled a bucket

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing. In the kitchen 6 tiles missing

Basic - Outer openings not protected with self-closing doors. Back door open at the time of the inspection

Basic - Stored food not covered. Chicken in a chest freezer not covered

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.