Sayulita Taqueria

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

Ice machine near walk-in cooler

Basic – Carbon dioxide/helium tanks not adequately secured

On second floor, manager secured. Corrected On-Site Repeat Violation

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

At the bar area, employee food on top of soda syrup boxes, employee moved. Corrected On-Site Repeat Violation

Basic – Floor soiled/has accumulation of debris

At the cook line under equipment, also walls with grease.

Basic – Food stored in a prohibited area

At the server station, chips under handwash sink, Manager moved. Corrected On-Site

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

At the cook line, one tong on oven handle, manager moved. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of Cold holding equipments, also soda machine and margarita machine Repeat Violation

Basic – Single-service articles improperly stored

On second floor, box of to go containers on floor, manager,stored properly. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

At the cook line queso 46F, items was placed inside cooler last night.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

At the cook line queso 46F, items was placed inside cooler last night.

High Priority – Operating with an expired Division of Hotels and Restaurants license

June 1, 2023. Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the cook line sour cream 55F, per employee item pulled from cooler around 12:00-1:00, manager moved to freezer to dropped temperature down. Repeat Violation Admin Complaint

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

At the server station, salsa and sour cream(cream) no time marked, per employee items pulled out at 11:00am, also at the cook line fried onions no time, Manager added time 11:00-3:00pm. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Sanitizer tablets stored above cleaned side of triple sink, manager moved. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

No water available on sink at the front counter area. Warning

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

One male employee Repeat Violation Admin Complaint

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

For one male employee, inspector provided digital copy of the form. Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at the cook line, also no paper towels at the front counter.

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

In walk-in cooler, multiple food bags (brisket, chicken and pork) with no date marked, per manager items were pulled out 09/04/2023.