TACO DIVE

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers.

Intermediate - No high temp test kit provided when using sanitizer at warewashing machine or wiping cloths. At bar dish machine.

Intermediate - No soap provided at handwash sink. Bar sink. Corrected On-Site

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

Basic - Grease receptacle lid open. Shared plaza. Corrected On-Site

Basic - Light not functioning. 1 bulb. Corrected On-Site

Basic - Missing drain plug at dumpster. Shared plaza.

Basic - No Heimlich maneuver/choking sign posted. Emailed and Operator sent employee to pick up printed copy from printing store. Manager posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar sink. Corrected On-Site

Basic - Open dumpster lid. Shared plaza. Corrected On-Site

High Priority - 1 Live, small flying insects in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn bean salsa 46F ambient cooling over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dive sauce 51F recommended to rapid chill

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. Corn bean salsa 46F made yesterday

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef range 118F to 144F recommended to reheat to 165F

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/ Andrew

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57f employee states was thawing. Make sure meat is kept at 41or below advised rapid chill

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.on cooks line faucets handle stripped

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Blocked Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink.located at cooks line . Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. There is proof of test and work in books. Some certificates are missing information.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Garbage on the ground and/or pad around dumpster. This is a shared container with the plaza. Repeat Violation

Basic - Hole in or other damage to wall. Wallis separating at hand sink in kitchen. Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-12-06: Environ Health Associates1/2021 Danielle F. Certificates are needed for all food handlers over 60 days of employment. . Time Extended - From follow-up inspection 2022-02-07: Admin Complaint

Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. This is a shared container with the plaza. - From follow-up inspection 2021-12-06: Time Extended - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Located at sink in dish area. - From follow-up inspection 2021-12-06: Time Extended - From follow-up inspection 2022-02-07: Time Extended