MILPA TACOS Y TORTILLAS
207 Brevard Avenue
Florida, 32922
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor next hand wash sink on cook line is soiled because of spilled cooking oil
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sink needs a sign. Operator place sign at hand wash sink Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted the to go trays Corrected On-Site
Food safety inspection conducted on 4/1/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 12/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/24/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sink. Operator printed sign and post it up Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitize bucket stored on the floor. Operator removed off the floor Corrected On-Site Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed establishment add a walk in cooler and remodel the bar Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled it sanitizer Corrected On-Site Warning
Food safety inspection conducted on 10/24/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: Corrected **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 21-10-4:Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not dated Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 3/29/2024
High Priority
5
Intermediate
5
Basic
14
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table - From follow-up inspection 2024-03-29: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room - From follow-up inspection 2024-03-29: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Dry stock room - From follow-up inspection 2024-03-29: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2024-03-29: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected. Observed back door left open by employees on arrival. - From follow-up inspection 2024-03-29: Again on arrival both screened and solid back doors held open. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 21-10-4:Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top - From follow-up inspection 2024-03-29: **Time Extended**
- 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable - From follow-up inspection 2024-03-29: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - On arrival find reach in cooler drawers at cooks line not maintaining at 41 or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41 or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51 at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2024-03-29: SEE STOP SALE, Arrived just as cook cam on site, ambient air temp of walk in cooler unit from overnight at 47-46° cold holding, 43 each / cooked fresh corn 46° cold holding 1# cooked mushrooms 45° cold holding 2quarts prepared on site pico with fresh diced tomatoes 45° Cold holding Approx 25# assorted cooked bean on site 47° cold holding 3# cut lettuce 47° cold holding 30# cooked on site shredded chicken 47° cold holding 2# cut cabbage 47° cold holding 2quarts cooked on site corn and beans 47°cold holding 11 dozen whole raw shell eggs ambient from over night 48°cold holding 15#asst shredded cheese 47° cold holding 1gallon cooked on site pork 47° cold holding 18# cooked on site pork loin 47° cold holding 2gallon cooked on site white and yellow rice 47° cold holding Admin Complaint
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items Repeat Violation Warning - From follow-up inspection 2024-03-29: Store bought not fully sealed raw chicken stored over ready to eat repackaged sauce in reach in freezer unit Admin Complaint
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24 Repeat Violation Warning - From follow-up inspection 2024-03-29: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51 at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2024-03-29: SEE STOP SALE, Arrived just as cook cam on site, ambient air temp of walk in cooler unit from overnight at 47-46° cold holding, 43 each / cooked fresh corn 46° cold holding 1# cooked mushrooms 45° cold holding 2quarts prepared on site pico with fresh diced tomatoes 45° Cold holding Approx 25# assorted cooked bean on site 47° cold holding 3# cut lettuce 47° cold holding 30# cooked on site shredded chicken 47° cold holding 2# cut cabbage 47° cold holding 2quarts cooked on site corn and beans 47°cold holding 11 dozen whole raw shell eggs ambient from over night 48°cold holding 15#asst shredded cheese 47° cold holding 1gallon cooked on site pork 47° cold holding 18# cooked on site pork loin 47° cold holding 2gallon cooked on site white and yellow rice 47° cold holding Admin Complaint
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection - From follow-up inspection 2024-03-29: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not dated Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board Repeat Violation - From follow-up inspection 2024-03-29: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce - From follow-up inspection 2024-03-29: Again observe prep person using hand wash sink in back room as a prep sink to thaw frozen chicken Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2024-03-29: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled - From follow-up inspection 2024-03-29: **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 24 total violations (5 high priority, 5 intermediate, 14 basic).
Inspection on 3/28/2024
High Priority
7
Intermediate
6
Basic
19
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in dry storage area containing flour base to make tortillas. Having a cup use as scoop with no handle. Operator discarded Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.at wait/beverage station
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table
- 14-11-5:Basic - Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Dry stock room
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 33-16-4:Basic - Open dumpster lid. Observed outside dumpster I'll is open
- 35B-03-4:Basic - Outer openings not protected. Observed back door left open by employees on arrival.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top
- 08B-12-5:Basic - Stored food not covered. Cooked corn in walk in cooler not covered from overnight
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Cooked on site tortillas cooling with chemical treated wiping towel in direct contact Corrected On-Site
- 03A-02-5:High Priority - On arrival find reach in cooler drawers at cooks line not maintaining at 41° or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51°, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41° or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) Repeat Violation Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items Repeat Violation Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24 Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24 Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding) Repeat Violation Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not dated Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- 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. Ewes employee on site 2weeks, no written agreement in place, corrected while inspection was taking place Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled
Food safety inspection conducted on 3/28/2024 revealed 32 total violations (7 high priority, 6 intermediate, 19 basic).
Inspection on 12/14/2023
High Priority
5
Intermediate
4
Basic
14
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in prep area not all flush and fully in place, gaps present. Hole in wall be the beverage unit at wait station, floor at wait station missing wood
- 29-18-4:Basic - Drain cover(s) missing. Under 3 compartment sink, strainer in place to catch food particles but no drain cover in place.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with microwave, removed. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Handle to reach in cooler make table on cooks line broken. Plastic sealant used to ship table still adhered to prep table and is currently fraying at bar. Repeat Violation
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Soft wood Cutting boards at the bar in place, multiple deep cut marks and mold like substance in the wood. Both removed by operator. **Corrective Action Taken**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor drains soiled, floor, wall and baseboards under and behind equipment soiled thru location, large amounts of grease behind cooks line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit hold live raw oysters without ambient air thermometer, inspector used their probe to temp unit. Ambient air thermometer found by operator and placed in unit Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment , Table legs and bottom shelves of prep tables soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in dessert cooler soiled interior, wire metal shelving in walk in cooler soiled. Ice bin at the inside bar soiled interior
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Used apron stored on prep table touching masa, removed by operator Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Prepped pineapple stored under unwashed cases produce in walk in cooler, corrected. Unwashed mushrooms stored behind prepped washed/ ready to eat onions in reach in cooler drawer, corrected. Dry stock room , tubs holding flour, masa and large bulk salt, 5 gallon fryer oil stored on floor.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Multiple refilled glass water bottles and opened canned beverages stored in the ice of the beverage station that is also used to prepared soft drinks, approx 40# ice discarded, unit cleaned and sanitized before refilling with consumable ice.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can spray Raid at bar stored with food items under hand wash sink , removed b6 operator
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked ready to eat chicken in reach in cooler drawer, corrected
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Approx 40# consumable ice.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomato salsa 50° on rail, roasted tomitios salsa prepared on site 50° on rail, items pulled from reach in cooler at approx 11 am, added to time plan Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters on site, no date from when last oyster used from case marked on the individual tags, re-educated operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter mounted can opener, moved to dish washing. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site deep fried Chiles not date marked on cooks line, item date marked from 12-10-23 Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some information missing from training record, DOH and expires date.
Food safety inspection conducted on 12/14/2023 revealed 23 total violations (5 high priority, 4 intermediate, 14 basic).