Taqueria Hidalgo

Basic – – From initial inspection : Basic – Current Hotel and Restaurant license not displayed

Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. – From follow-up inspection 2024-01-31: Time Extended

Basic – – From initial inspection : Basic – Cutting board has cut marks and is no longer cleanable. – From follow-up inspection 2024-01-31: Time Extended

Basic – – From initial inspection : Basic – Employee with no hair restraint while engaging in food preparation. – From follow-up inspection 2024-01-31: Time Extended

Basic – – From initial inspection : Basic – Food stored on floor

Oil, container of corn flour, unwashed onions stored on floor under three compartment sink. – From follow-up inspection 2024-01-31: Time Extended

Basic – – From initial inspection : Basic – Working containers of food removed from original container not identified by common name

Powdered substance stored inside container under three compartment sink. – From follow-up inspection 2024-01-31: Time Extended

High Priority – – From initial inspection : High Priority – Establishment operating with no potable running water

Operator stated that portable water tanks are broken. Unable to hold clean water. – From follow-up inspection 2024-01-31: Time Extended

High Priority – – From initial inspection : High Priority – Nonfood-grade hose conveying potable water. – From follow-up inspection 2024-01-31: Time Extended

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

cut lettuce (44F – Cold Holding); shredded cheese (45F – Cold Holding); beans (45F – Cold Holding); rice (45F – Cold Holding); raw chorizo (45F – Cold Holding); sour cream (45F – Cold Holding) – From follow-up inspection 2024-01-31: Time Extended

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

carne asada (93F – Hot Holding); carne asade mixed with chorizo (111F – Hot Holding); pulled chicken (95F – Cold Holding) – From follow-up inspection 2024-01-31: Time Extended

Intermediate – – From initial inspection : 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. – From follow-up inspection 2024-01-31: Time Extended

Intermediate – – From initial inspection : Intermediate – Handwash sink used for purposes other than handwashing

Plates, construction gloves, salt containers and speaker inside hand wash sink. – From follow-up inspection 2024-01-31: Time Extended

Intermediate – – From initial inspection : Intermediate – Manager or person in charge lacking proof of food manager certification. – From follow-up inspection 2024-01-31: Time Extended

Intermediate – – From initial inspection : Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. – From follow-up inspection 2024-01-31: Time Extended

Intermediate – – From initial inspection : Intermediate – No running water at three-compartment sink. – From follow-up inspection 2024-01-31: Time Extended

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

Multiple foods inside reach in cooler not date marked. – From follow-up inspection 2024-01-31: Time Extended