TAQUERIA JUANITA

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shell eggs stored above shredded cheese Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flan 44-45F inside single door beverage cooler put front. Advised to keep temperature sensitive food product in location of cooler with more reliable/stable temperatures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 115-145F, tripe 118-143F inside steam table. Manager reheated for hot holding above 135F Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -portioning salsa, advised to wear gloves when handling food with polished nails

Intermediate - No soap provided at handwash sink. -hand sink at entrance to kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense chives, other seasonings from bulk containers

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile damaged in area near cable run through tiles, other minor holes/tears. Advised to patch ceiling tiles or replace

Basic - Working containers of food removed from original container not identified by common name. -flour

High Priority - Employee handled soiled dishes or utensils and then picked up ice scoop and scooped ice at machine without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked food, bottom section of small cooler at entrance to back Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile near entrance to back above cooler

Basic - Cloth used as a food-contact surface. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. -bathrooms

Basic - Exterior door has a gap/damage at the threshold that opens to the outside. -bottom right portion of back door is disrepair, rust penetrating with small holes visible. Advised to monitor for further disrepair or take preventative maintenance

Basic - Floor tiles missing and/or in disrepair. -some areas of floor tiles in back are broken

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double door cooler in back Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled handle for knife inside steam table, spatula at grill -bottom area of grease tray under hood filters above grill -exterior of flour container

Basic - Open dumpster lid.

High Priority - Employee began working with food/handling clean equipment without first washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked rice 125-130F less than 30 minutes. Manager states reheating for use Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in back with debris/straw inside basin

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/

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Ceiling/ceiling tiles/vents/fans soiled with accumulated food debris, grease, dust, or mold-like substance. -

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. -inside uneven tiles across from 3 compartment sinj

Basic - Floor tiles in disrepair. -back area across from 3 compartment sink near coolers

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour container Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above 3 compartment sink -hood filters

Basic - Objectionable odors areas of the establishment. -ware washing area

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -cutting boards throughout the kitchen are stained Repeat Violation - From follow-up inspection 2024-03-18: Time Extended - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIUM Repeat Violation - From follow-up inspection 2024-03-18: Time Extended - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of triple door reach-in-cooler. - From follow-up inspection 2024-03-18: Time Extended - From follow-up inspection 2024-03-26: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. -maza stored in plastic grocery bag inside bottom of reach-in cooler, operator transferred to food grade bag Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/12023. Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -tested 0ppm, operator drained and refilled sanitizer, retested 150ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above ready-to-eat sauces in triple door reach-in cooler, operator reorganized reach-in cooler Corrected On-Site

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. -five whole tilapia fish 46-48F, per operator in short double door reach-in cooler overnight

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink, inspector educated employee, employee washed hands properly in designated handwash sink

Intermediate - Food-contact surface soiled with food debris. -small white cutting board on rear prep table stained -inside of microwaves have a light accumulation of grease and food debris

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -QUATERNARY AMMONIA test strips have apparent water damage

Basic - Bowl or other container with no handle used to dispense food. -bowl in rice container, operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on prep table Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee aprons hanging off dish drying rack

Basic - Equipment in poor repair. -double door short reach-in cooler not holding proper temperature -tall stainless steel reach-in cooler door gasket torn

Basic - Floor soiled/has accumulation of debris. -floor underneath triple sink has an accumulation of food debris Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -in dishwashing area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -short two door reach-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves have an accumulation of grease and food debris -triple door reach-in cooler fan covers have an accumulation of dust/debris. -hood filters have an accumulation of grease and food debris Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers on shelf above triple sink

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic spoons in service area, operator inverted Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above hot holding unit has an accumulation of grease and food debris

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over bags of shredded cheese in reach in cooler, operator reorganized cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of ice machine soiled

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.

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

Basic - Equipment in poor repair. -reach in cooler not holding temperature -gasket torn on left side door of tall stainless steel reach in cooler

Basic - Floor soiled/has accumulation of debris. -floors underneath fryers have an accumulation of grease and food debris

Basic - Floor tiles missing and/or in disrepair. -throughout kitchen

Basic - Ice buildup in reach-in freezer.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double glass door reach in cooler

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled -hood filters soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 56F less than 4 hours, operator moved to freezer, rechecked at end of inspection 43F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen -interior of reach in coolers throughout kitchen are soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -bowl stored in handwash sink near entrance to kitchen, operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl in rice container Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled water on prep table Repeat Violation

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris and grease throughout the kitchen

Basic - Ice scoop handle in contact with ice. -ice maker near entrance to kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer gaskets soiled -oven hood filters Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler next to fryer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above trash can next to reach in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet towel on top of case of beverage Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in warewashing area blocked with soiled pots, pans, and other dishes stored in front of it on the floor

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Left side restroom hot water only 91°F

Basic - Bowl or other container with no handle used to dispense food. -bowl in rice container -bowl in beans container Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open bottled water stored on shelf with dishes -open coca-cola bottle on prep table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys and other personal items stored above food prep table Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris under flour container and mixer -accumulation of grease under fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler (next to mixer) doors and gaskets -fryer has accumulation of grease -hoods have accumulation of grease, operator states company coming to service hoods by 1-20-22

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

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours in prep table on inadequate ice bath: - cut tomatoes, 53°; guacamole with tomatoes 54°; shredded cheese, 54°F; cheese 55°F; Less than 2 hours in glass 3 door cooler: - cut lettuce, 55°F; Double door cooler: beef head, 45°F; Warning - From follow-up inspection 2021-07-13: At callback inspection shredded lettuce, shredded cheese and chopped tomato at 45°f, beef tripe, 48°F in prep cooler. At callback inspection shredded lettuce between 45°f and 50°f in glass three door cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surfaces soiled with food debris. - mixer head - slicer - vegetable slicer Warning - From follow-up inspection 2021-07-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Quat test kit needed Warning - From follow-up inspection 2021-07-13: 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. Observed 1 card expired and 1 current. Per manager other employees are new and has order books Warning - From follow-up inspection 2021-07-13: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - soufflé cup for cilantro in prep cooler Warning - From follow-up inspection 2021-07-13: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. - for tortillas in steam table Warning - From follow-up inspection 2021-07-13: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bottle not labeled. Warning - From follow-up inspection 2021-07-13: Time Extended