LAS CARRETAS MEXICAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork at 50F per operator cooling over night. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork cooling from last night 50F more than 6 hours Shredded lettuce 50F, shredded cheese 49F and pico 49F cold holding for more than 4 hours Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded chicken 50F, black beans 49F, tomato salsa 49F, raw beef 50F, shredded cabbage 50F. Per operator items in cooler less than 4 hours. Operator placed in different cooler for temperature recovery Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside flour container. Operator discarded Corrected On-Site

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. Walk in cooler internal temperature 50F. Operator placed all tcs foods to a different cooler. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and cellphone on shelf next to clean utensils. Operator removed Corrected On-Site

Basic - Food stored on floor. Cut lettuce on prep station. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to steam well. Operator cleaned cooler Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at salsa bar. Operator changed old cover and is waiting for a new one to arrive. Corrective Action Taken 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 - Ceiling tile missing. Next to walk in cooler Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs at oven handle. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line and dish area. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to cook line. Operator cleaned during inspection Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self-service Salsa bar lacking sneezeguards by dining area - From follow-up inspection 2025-05-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility expanded dining area, added 2 bathrooms and removed hand wash sink at cook line next to ovens Warning - From follow-up inspection 2025-05-14: Time Extended

High Priority - Container of medicine improperly stored. Eye drops in reach in cooler. Operator removed Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self-service Salsa bar lacking sneezeguards by dining area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility expanded dining area, added 2 bathrooms and removed hand wash sink at cook line next to ovens Warning

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label by dish area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to scoop at cook line Corrected On-Site

Basic - Ceiling tile missing. Above prep station next to ice machine and server station

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. Operator removed Corrected On-Site

Basic - Stored food not covered. Multiple containers at reach in freezer Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice, beans and flour containers next to walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. T bone steak, sirloin, raw chicken, steak pieces kept in tall two door reach in cooler with glass doors in cook line . Kept overnight with temperatures of 46 to 56F. Items kept overnight in walk in cooler : Horchata 52F, carnitas 50F, black beans 51F, queso dip 54F, cooked beef 52F, shredded mozzarella 51F, cooked bean dip 53F, salsa 53F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole and pico kept in reach in cooler close to expo line , kept overnight with temperature of with temperatures from 45 to 52F T bone steak, sirloin, raw chicken, steak pieces kept in tall two door reach in cooler with glass doors in cook line . Kept overnight with temperatures of 46 to 56F. Items kept overnight in walk in cooler : Horchata 52F, carnitas 50F, black beans 51F, queso dip 54F, cooked beef 52F, shredded mozzarella 51F, cooked bean dip 53F, salsa 53F Warning

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. Provided operator with plan Corrective Action Taken Warning

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/ Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located at bar . Corrected On-Site 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

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Warning

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. Walk in cooler with ambient temperature of 48F ** reach in cooler with ambient temperature of 51FWarning** Warning

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. Salmon and mahi kept in cook line Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on door by ice machine Operator placed towels under door Corrective Action Taken Warning

Basic - Food stored on floor. Ground beef cooling in walk in freezer floor, box of beef in walk in cooler floor , horchata in walk in cooler floor. Corrected On-Site Warning

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored over reach in cooler in servers area. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler drawers under grill raw chicken over raw beef in drawers 1-2 Raw ground meats stored with ready to eat prepped vegetables drawers 5-6 raw and ready to eat proteins stored on some drawer with no separation in drawers 3-4, all corrected. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 different opened quarts of half and half not labeled when opened. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Pedro, owner expired food manager certificate. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cooks Line completely blocked by cold holding make table. Operator moved unit away from hand wash sink. They are requesting from state to remove sink but until it has been granted or denied, must be accessible Ladel in hand wash sink at the wait station . Hand wash sink at dish washing station blocked by equipment, hand wash sink at bar blocked by equipment. Repeat Violation 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. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle under Dish Washing Machine not labeled. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 80° hot water with minimal water pressure at hand wash sink in wait station. Warning

Basic - Bowl or other container with no handle used to dispense food.portion control bowls used as scoops in bulk dry seasonings, no handles. Warning

Basic - Building components, attachments or fixtures in poor repair. Hand wash sink at the wait station needs sealed. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cutting board and pans in clean dish shelving wet nesting. Warning

Basic - Floor area(s) covered with standing water. Thru out the kitchen, prep and dish washing areas. Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Small fry pan used as scoop in black beans, in product, corrected by manager. Corrected On-Site Warning

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Washed with stickers still attached prepped acpcodaoes for guacamole Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked chicken 122°; cooked steak 118°; less than 4 hours in hot holding unit, operator moved to stove top for immediate temperature recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times, blocked by large rack of glasses and sink at dish washing area blocked by shelving unit

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink on cooks line left of hot holding station (#14) on plans has been removed Warning

Intermediate - Handwash sink used for purposes other than handwashing, hand sink at dish washing area has Pan stored in sink

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 - Exterior door has a gap at the threshold that opens to the outside in kitchen

Basic - Hand sink at dish washing area hanging off wall

Basic - Ice scoop handle in contact with ice, in server station Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Light not functioning over cooking equipment

Basic - Single-service items for customer self-service not properly protected to prevent contamination, unwrapped straws on bar in customer reach,advised operator that straws on bar must be wrapped Corrected On-Site

Basic - Towel used under cutting board. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name, sugar in container not labeled Corrected On-Site