SANTA ROSA MEXICAN RESTAURANT
1436 SR 436 UNIT 1064, CASSELBERRY 32707
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/23/2025
High Priority
Intermediate
Basic
Total
Disposition: Call Back - Complied
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 4/21/2025
High Priority
9
Intermediate
1
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on tops of box of single service items
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink
- 08B-38-4:Basic - Food stored on floor. -bins of chips stored on floor in ice machine room
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. -washed/pealed onion not covered during storage in walk in cooler
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands for less than 15 seconds after preparing food on multiple accounts
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee removing warm taco shells from oven with bear hands -employee using bare hands to top taco shell with meat and cheese
- 12A-20-4:High Priority - Employee washed hands with no soap. -employee failed to use soap to wash hands on multiple accounts
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef stored with RTE washed/pealed onion
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa dated 4/20 49F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (45F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) **Repeat Violation**
- 03F-02-5: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 and the time removed from temperature control cannot be determined. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -salsa dated 4/20 49F
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin
Food safety inspection conducted on 4/21/2025 revealed 17 total violations (9 high priority, 1 intermediate, 7 basic).
Inspection on 10/14/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in dining room, 2 damaged 1 missing
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -large drums of chips directly stored on floor
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -No handwashing sign as HWS next to dish pit
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 51F, operator states lettuce is thrown away every 45 minutes. Advised operator to put lettuce portions on time plan.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board soiled
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -no time plan for lettuce left out at ambient air temperature, provided operator with time as a public health control form -helped operator complete time as a public heath control form **Corrected On-Site**
Food safety inspection conducted on 10/14/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).