BANELLY TIENDA Y TAQUERIA
901 S MISSOURI AVE, SUITE B
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
0
Intermediate
4
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef stored on three compartment sink drain board. Discussed with operator item must be ran under cold running water when being thawed under during refrigeration.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink next to three compartment sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Chair storing ice cooler placed in front of hand sink in kitchen area. Employee moved items to allow access to hand sink. Corrected On-Site
- 11-26-1: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. No proof for two employee hired 30 days. Employees hired 30 days ago engaging with food and in food preparation. Provided operator with DBPR Employee Reporting Agreement form in Spanish. **Corrective Action Taken**
Food safety inspection conducted on 2/21/2025 revealed 5 total violations (0 high priority, 4 intermediate, 1 basic).
Inspection on 7/24/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on deli style cooler in kitchen . Reviewed with manager .
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in kitchen. Reviewed with manager . Employee removed employee drink from freezer . Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Employee changed solution of Chlorine to measure 100 ppm. Reviewed with manager . Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored . Spray bottle of cleaner stored next bottles of beverages in front counter area . Reviewed with manager . Manager relocated spray bottle Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in kitchen. Chair with cooler in front of hand wash sink. Employee relocated chair. Reviewed with manager hand wash sinks must be accessible at all times Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in front counter area .Reviewed with manager. Manager labeled spray bottle Corrected On-Site
Food safety inspection conducted on 7/24/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/8/2024
High Priority
0
Intermediate
5
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 21-05-5:Basic - Cloth used as a food-contact ( tortillas) surface in cooler. Reviewed with manager .
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster. Reviewed with manager.
- 11-27-4: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. Reviewed with manager .
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nataly manager training expired 4/2023 Reviewed with manager .
- 11-26-1: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. Reviewed with manager .
- 53B-13-5: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. Maneca has no employee training hired a year ago
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water run 2 minutes 78 F . Reviewed with manager .
Food safety inspection conducted on 4/8/2024 revealed 8 total violations (0 high priority, 5 intermediate, 3 basic).
Inspection on 8/8/2023
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler located at cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile near 3 compartment sink broken.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom. Printed hand wash sign, operator placed on wall in restroom. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets non reach-in cooler in kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw beef on top of table in 3 compartment sink area.
- 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. Observed employee touch fish while on serving plate. Educated employee on proper hand hygiene techniques. Operator re heated fish in fat fryer to 194f **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken stored in non food grade bag in reach-in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 1130am chorizo (50F - Cold Holding); beans (50F) Operator moved items to reach-in freezer Re temp at 1200pm Chorizo 45f Beans 45f **Corrective Action Taken**
- 11-27-4: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. Printed clean-up plan for operator. Corrected On-Site
- 11-26-1: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. No proof for employees recently hired. Printed employee reporting agreement. Employees signed agreement. Corrected On-Site
Food safety inspection conducted on 8/8/2023 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).