CASA AZTECA MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 110f hold holding advised to rapid reheat and hold at or above 135f hold holding, - From follow-up inspection 2026-03-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near 3 bay sink - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. In walk in cooler - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple items in walk in cooler - From follow-up inspection 2026-03-19: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose line. Showed image to employee.

Basic - 1 In-use tongs stored on equipment door handle between uses. Removed. Corrected On-Site Repeat Violation

Basic - 2 Dead roaches on premises. Next to tanks in storage room. Server removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. On the right side of the bar, near tv.

Basic - Employee and customer Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee / line cook open container of water. Education provided. Removed. Corrected On-Site

Basic - Light not functioning. 1 light bulb under hood system.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso 53F cold holding. Employee voluntarily discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. Found at 0 ppm. Primed and reran. Found at 50 ppm. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Dry storage bins.

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

Basic - Floor area(s) covered with standing water. Where cracked tile is in front of three compartment sink.

Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.

Basic - Food stored on floor. Tortilla chips in bulk white container. Corrected On-Site

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Water draining onto floor surface. Slow draining from glass dish machine in at bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pan of beef. Informed Manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at back kitchen in dry storage. Informed Manager. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Handle of utensil, in the ground beef container in cooler. Informed manager. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook in the Kitchen. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cooks line and in front of sinks. Walk in cooler floor.

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and around drain.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave on service line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of two reach in cooler on cooks line.

Basic - Stored food not covered. Pan of fish in reach in cooler. Informed cook. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cooks line and table.

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple cooler handles at cooks line.

Basic - Floor not cleaned when the least amount of food is exposed. Floor in front service line and behind dish wash station.

Basic - Floor tiles missing and/or in disrepair. In front of dish station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of coolers on cooks line. Informed manager.

Basic - Walk-in cooler has fan guards soiled with debris and dust substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pan of steak meat at above on cold line 47F. Educate employees. Recommend chill down to 41 degrees or below. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple handles on equipment at cooks line. Door handle on reach in cooler for service staff, walk-in cooler door and walk-in freezer door.

Basic - Can opener blade not readily removable for cleaning or replacement. One small individual can opener on cooks line soiled with food debris. Informed employee. Employee discarded can opener.

Basic - Floor area(s) covered with standing water. In the dish washing area and prep area.

Basic - Floor not cleaned when the least amount of food is exposed. The floor in walk-in cooler has food debris and soiled with dirt.

Basic - Interior of oven/microwave has accumulation of food debris and on handle, on cooks line. Informed employee. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes and case of mushrooms stored over prepared food. Informed manager. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.2 cans of crushed tomatoes dented

High Priority - Nonfood-grade bags used in direct contact with food. Pork in freezer stored in takeout bags

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tamales dated 6/2 and today is 6/15

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tamales dated 6/2 and today is 6/15

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. Milk opened 2 days ago Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray cleaner

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Equipment in poor repair. Gaskets torn on server cooler

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Stored food not covered. Tamales in freezer and chips in prep room Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms next to peeled onions Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cooks line reading 0. Advised to remake, now at 50ppm 2. Towel under cutting board Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice hot holding ranging from 124 to 141. Recommend to reheat to 165F Recheck at 184 - From follow-up inspection 2023-04-06: No hot fod holding at this time. Time Extended

Intermediate - - From initial inspection : Intermediate - Can opener soiled. Soda nozzles soiled. Cutting boards on the cook line soiled. - From follow-up inspection 2023-04-06: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over diced tomatoes, salsa and queso cheese in the walk in cooler. - From follow-up inspection 2023-04-06: Time Extended

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 dish machine tested at 00ppm, operator primed machine. Retested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states they had busy lunch rush and cooler was left open, suggested rapid chill on items. pico (47F - Cold Holding) retemped pico (43F - Cold Holding) raw shrimp (50F - Cold Holding); Retemped raw shrimp (43F -Cold Holding) raw chicken (50F - Cold Holding) Retemped raw chicken (45-47F) Corrective Action Taken

Intermediate - Cutting boards on cookline stained Can opener blade left over food debris

Intermediate - Handwash sink used for purposes other than handwashing. Using hand wash sink at server station as dump sink for ice/ drinks

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

Basic - Equipment in poor repair. Torn gasket on reach in cooler by walk in freezer

Basic - Food storage container/container lid cracked or broken. Lid to salt crack/broken

Basic - Food stored on floor. Bucket filled with tortillas chips stored on floor by walk in freezer Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in womens restroom

Basic - Standing water in bottom of reach-in-cooler. Cook line unit

Basic - Working containers of food removed from original container not identified by common name. Container of salt unlabeled Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Next to clean dishes Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer 0 ppm 2nd 100 ppm Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Bulk oil and tortillas

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In bulk pork in walk in cooler

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer 400++ remixed 50 ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over oranges and limes Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored near clean pans Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Manager attached chain and secured them Corrected On-Site