Senor Tequila Mexican Grill

Basic – Condensation or other drainage not disposed of according to law

Water drains over the soda syrup shelf to the floor at kitchen.

Basic – Current Hotel and Restaurant license not displayed. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable. On cook line

nIce machine lid disrepair and removed. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink with no lid stored on prep table at kitchen. Repeat Violation

Basic – Floor area(s) covered with standing water

Outside walk-in cooler by mop sink and ice machine.

Basic – Stored food not covered

Large ice machine missing the lid to cover and protect the ice at kitchen.

Basic – Time/temperature control for safety food thawed in an improper manner

Frozen beef thawing in room temperature. Employee moved to walk-in cooler. 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. nLarge containers of cooked ground beef (cooked at 4pm yesterday, 44-47F at 1:25pm, – Cooling) and large pot of cooked lamb (cooked at 4pm yesterday, 44-45F at 1:25pm, – Cooling) overnight more than 6 hours in walk-in cooler.

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

Cooked ground beef and cooked lamb cooled more than 6 hours and not reached to 41F.

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

Provided by email. Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

2 containers of cooked ground beef 44-47F and a pot of cooked lamb 44-45F covered and deeper than 4 inches cooling in walk-in cooler more than 6 hours from last night in walk-in cooler.

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

Cutting boards stained on cook line. Repeat Violation

Intermediate – Manager or person in charge lacking proof of food manager certification. nJuan Carlos Castro.

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/n6 employees working at time of inspection. Repeat Violation Admin Complaint

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.