LA PLAZA MEXICAN KITCHEN LLC

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler beans (38-53F - Cooling), placed over night . Warning - From follow-up inspection 2026-02-11: No food cooling Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Maria. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn double glass door reach in cooler. Warning - From follow-up inspection 2026-02-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen freezer chest . Warning - From follow-up inspection 2026-02-11: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food preparation low boy unit chorizo (78F - Cooling)/2.5 hours . Operator placed in reach in freezer . Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage label in reach in cooler, date marked more than 7 days, operator updated for today. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1- live roach crawling on wash ware area wall. Operator has removed . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area flautas (67F - Cold Holding)/ placed overnight . Operator Instructed to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Intermediate - No paper towels or mechanical hand drying device provided at wash ware area hand wash sink. Operator placed paper towels . Corrected On-Site

Basic - Exterior door has a gap at top left f rear exterior door.

Basic - Ice buildup in kitchen freezer chest

Basic - Wash ware wall and kitchen area soiled with accumulated grease, food debris, and/or dust.

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store food in make table unit . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area make table unit : Stacked containers of sour cream (42-44F - Cold ) placed overnight ; operator placed ice. shredded cheese (47F - Cold Holding), placed 15 minutes ago on n top of containers. Operator relocated inside unit. Corrective Action Taken

Basic - Ice buildup in reach-in freezer chest.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting boards stained with food debris

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. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hit water turned off at front counter hand sink. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked peppers 98F in two hours, on kitchen table top. Operator placed in walk in cooler. Corrective Action Taken

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. 10 ppm. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee drinking from open water bottle did not change gloves and wash hands . Educated operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area -Front counter cold holding unit Horchata 46F, placed overnight, -Make table Red salsa 45F in make table 30 minutes , operator reduced amount . Shredded cheese 47F/30 minutes, operator removed container that was placed on top,of other containers and relocated to inside unit, Corrective Action Taken** Corrective Action Taken

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

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. Corrected On-Site

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. Food worker drinking from open water bottle in kitchen. Educated operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored over beverage storage shelving in storage area. Corrected On-Site Repeat Violation

Basic - Ice buildup in kitchen freezer chest ,

Basic - No handwashing sign provided at food preparation area hand sink used by food employees. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover, under grill table,.

Basic - Stored food not covered. Arepas not covered in maketable. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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. O ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over beans in walk-in cooker.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on storage shelf above bagged tortillas. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at steam tables in standing water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg stored under bags of cheese sauce in makeline unit. Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Beverage cup placed in front counter hand sink. Corrected On-Site

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.

Basic - Equipment in poor repair. Ice chest freezer lid broken and double glass door reach in cooler gasket broken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce 121F-140F in crock pot, operator reheated and reduced amount . Corrective Action Taken Repeat Violation

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

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/ Manager arrived. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation Makeline unit sour cream (48°F - Cold Holding); guacamole made in house with tomatoes (46°F - Cold Holding). Placed recently in unit. Operator placed ice. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice in rice cooker (117°F - Hot Holding). Operator reheated to 165°F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Sanitizer bottles not labeled at register and wash ware area. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor in front of men's bathroom. Operator removed and cleaned area. Corrected On-Site

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