LAREDO'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler; enchilada (86F - Cold Holding) per operator removed from cooler and left out on steam well before being put in cooler 10/15 minutes prior. Discussed with operator enchilada previously used on time as public health control and trying new procedure. On wait station side of cook line, salsa (56F - Cold Holding) stored in container of melted ice. Employee added more ice and replaced with sour cream from walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on blade of prep table can opener. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked beef and pork missing product date marking, cooked Monday. Operator had employee date mark. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink on in use prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee personal food on top shelf over food for customers.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by walk in cooler, clean plastic containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Fryer oil stored on floor of dry storage, chicken thawing in standing water in the floor of storage room, operator relocated. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the walk in cooler, scoop handle in direct contact with cut tomatoes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has mold like substance on top plate of Coca-Cola nozzle. Repeat Violation

Basic - Stored food not covered. In walk in cooler multiple prepared foods uncovered and in storage room fryer grease uncovered, operator covered. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in the three compartment sink and in pot on floor in storage area. Operator relocated all to three compartment sink and turned on cold water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on container of tortilla chips and under in use cutting board. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. In the dry storage area, one can of chiles with dented sides and seal of can. Operator relocated for return. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced sanitizer solution and primed to 100ppm chlorine. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink beverage, handle soiled dish then resume prep work without changing gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over cut lettuce. Operator relocated the cut lettuce. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler chicken wings marked with date from 01/2025, per operator improperly date marked with label maker and had employee relabel with correct date of preparation. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chorizo (46F - Cold Holding); shrimp (54F - Cold Holding). Per operator placed in cooler before opening at 11, reach in cooler not plugged in after cleaning the night before. Operator plugged in cooler, ambient air at 36F by conclusion of inspection and all time/temperature control food for safety in temperature range. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line; chicken, beef and cooked vegetables held utilizing to,Emma's public health control with no time marking on daily white board. Discussed with operator. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over cook line with dust build up. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee lunch and drink on reach in chest freezer. Employees drink over tortillas on shelf. Employee relocated. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On center storage shelf, clean containers stacked while wet.

Basic - Equipment in poor repair. Storage room with three reach in freezers, the middle reach in chest freezer with torn door gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser underside behind nozzles of Coca-Cola with debris build up. Repeat Violation

Basic - Single-service articles improperly stored. Box of foam containers on floor of dry storage room.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the cook line flip top reach in cooler.

Basic - Stored food not covered. In the walk in cooler, bulk salsa and sauce containers not covered. Operator had employee cover. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed flying over steam table on the cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw plastic wrapped steak over plastic wrapped ready to eat tamales. Operator relocated the raw steak. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table of the cook line, peppers and onions (103F - Hot Holding); beef (118F - Hot Holding) hot holding for next order. Operator relocated the items to the grill, reheated and served for immediate service. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris build up on the blade. Operator removed and cleaned. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of food prepared and not date marked. Per operator some day before and some two days. Operator had employee label. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over cook line with build up of dust. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on the storage shelf by the reach in freezer not inverted or covered. Operator inverted the pans. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf over spices. Operator relocated the beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food on shelf over food for customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron and personal belongings over bread and spices on dry storage shelf. Operator relocated the items. Corrected On-Site

Basic - Food stored on floor. Jugs of sauce stored on the floor of the back storage room. Operator relocated the sauce. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles on the cook line. Operator relocated the tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on underside of waitstation soda dispenser behind the nozzles. Repeat Violation

Basic - Stored food not covered. Chile rellenos in reach in freezer not covered. Operator covered the chile rellenos. Corrected On-Site Repeat Violation

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. At time of inspection, chlorine dish machine at 0ppm. Operator adjusted sanitizer bucket and primed to 100ppm.Corrective Action Taken Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked tamales in the reach in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw bacon over ready to eat salad dressing. Operator relocated the raw bacon. In the reach in chest freezer, bag of raw frozen shrimp over uncovered Chile rellenos. Operator relocated the raw frozen shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a container to the side of the main cook line, cut lettuce (49F - Cold Holding) per operator brought out to refill cook line during lunch rush. Employee relocated the container to the walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Enchiladas on the cook line held utilizing time as public health control not time marked. Operator had employee discard the enchiladas per establishments procedures. Corrective Action Taken

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. Open container of milk in the sliding door reach in cooler from the previous day not date marked. Operator had employee date mark the container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has build up of old food debris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and light fixture closest to vent over the cook line have dust build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table and shelf over clean equipment. Operator relocated the employee beverages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean drink cups stacked while wet. In the shelf at the end of the warewashing area, clean plastic containers stacked while wet.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system on the main cook line has grease beginning to drip off of the overhang of the system. Operator wiped the forming grease droplets. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to garbage and grease receptacles has door gap with light shining through when closed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handle. Operator relocated the tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under not in use cutting board in the prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the cook line and reach in chest freezers have debris in the door gaskets. Wait station soda dispenser has mold like substance on the underside of the dispenser behind the nozzles. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line. Repeat Violation

Basic - Stored food not covered. In the reach in chest freezer, sheet tray of uncovered Chile rellenos. Operator asked employee to cover the Chile rellenos. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In the three compartment sink, raw chicken thawing with no running water. Operator turned on cold water for thawing. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in bucket of used mop water inside the mop closet.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw fish no longer commercially packaged stored over jalapeño poppers. Person in charge began rearranging. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in tub at cookline at 91F, enchiladas at 77F. Person in charge states holds on time but unable to provide paperwork, and items not time marked. Person in charge moved to walk in coolerRepeat Violation Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Person in charge cleaned during inspection. Corrected On-Site

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. Several employees with no proof of training during inspection. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plate and bowl with no handle used as scoop in rice.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee opened food stored over food to be served to customers in reach in freezer. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup. Shelving in walk in cooler with debris buildup, rust.

Basic - Standing water in bottom of reach-in-cooler. Fliptop on line with large amount of water on the bottom of unit.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink with standing water during inspection, person in charge snaked during inspection. Is properly draining by end of inspection. Corrected On-Site

Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Person in charge began covering. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on prep table at room temperature, person in charge moved to reach in cooler. 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. Enchiladas on plate on shelf at cookline at 64F. Rice in tub on prep area at 65F. Person in charge states has been out for 2 hours, will hold on time for remaining 2 hours. Recommended to manager to hold items on time. Provided paperwork. Corrective Action Taken Warning - From follow-up inspection 2023-02-27: Rice at cookline at 75F. Person in charge states will start holding on time. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM. Repeat Violation Admin Complaint - From follow-up inspection 2023-02-27: No change, needs more time to obtain. Admin Complaint

Intermediate - - From initial inspection : 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. Some employees working longer than 60 days with no proof of training. Repeat Violation Admin Complaint - From follow-up inspection 2023-02-27: No change, person in charge states has class scheduled for Saturday. Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Peeled garlic in commercial packaging with mold like substance.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged beef stored below chicken. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Juice containers and ice in hand wash sink at the bar area. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty at time of inspection with no proof of CFM.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and Chile rellenos in walk in cooler with no date mark. Person in charge marked appropriately. Corrected On-Site

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. Some employees with expired training expired 3/2022.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insects on sticky tape in kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage with no lid or straw in kitchen during inspection. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at clean dish area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under side door.

Basic - Food stored on floor. Case of oil stored on floor in kitchen, juice stored on floor in walk in cooler. Person in charge raised. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on soda plates in server area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher rinse off dirty dishes, then rinse hands with no soap for less than 20 seconds and then handle clean equipment.

High Priority - Food prepared in a private home. See stop sale. Observed two bags of tamales prepared at a private home stored in Reach in Freezer

High Priority - Toxic substance/chemical improperly stored. Observed dish detergent stored above cooking oil. Manager moved cooking oil Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by server area with ice dumped in hand wash sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in office. Manager secured tank. 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. Observed multiple Reach in Freezer with torn gaskets.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed tongs Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Observed dumpster lid open. Manager closed lid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (brown sugar) removed from original container with no identification of food product stored in container. Manager labeled container Corrected On-Site