BAJA TACO
209 South Summit Street
Florida, 32112
Putnam County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Observed outside door to bathroom open.
- 32-22-4:Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Observed door to outside bathroom not self closing. **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple handles on reach in coolers with debris.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on ground behind establishment. **Repeat Violation**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed self closure to door not connected. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Observed food trays and cups on floor in storage area in back of building. Operator moved items off of floor. **Corrected On-Site**
Food safety inspection conducted on 1/24/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 7/8/2024
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 7/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
9
Intermediate
3
Basic
15
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-22-4:Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Restroom door not self closing.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in kitchen with pealing paint. Also, vent in kitchen with grease buildup. Also, hole in wall observed under triple sink.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at 62 ambient during inspection. Also, observed water dripping into bucket under unit.
- 29-18-4:Basic - Drain cover(s) missing. Observed external pipe missing cover behind restaurant.
- 08B-38-4:Basic - Food stored on floor. Observed cases of food on floor in storage shed.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on ground.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed employee with in use cutting board with wet wiping cloth underneath.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris buildup on gaskets on reach in freezer and exterior where lid meets unit. Also, observed grease buildup on hood filters.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed multiple clean dishware with old food debris.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed door to kitchen and service window open during inspection. Flying insects present.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Self closer disconnect at front door.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Disposable chaffing pans on top shelf over cook line were not inverted.
- 08B-12-5:Basic - Stored food not covered. Observed cooked taco shells stored in fryer basket on wall by cook line with no cover.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed tripe thawing in sink not submerged.
- 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 cutting onions to be used as garnish for tacos with bare hands. Employee put on gloves. **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at triple sink without sanitizing dishes.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in kitchen during inspection. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rice in steam well stored in direct contact with to go bag. Also, chili peppers stored in direct contact with non food container in storage shed.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef stored over non commercially packaged mussels that are fully cooked.
- 01D-05-5:High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp in ceviche raw with no heat. Person in charge not able to provide paperwork for parasite destruction. Inspector spoke to supplier received letter during inspection. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top observed jalapeños, fries, cream at 65-68F. In small black reach in cooler sour cream 45F. Person in charge states fries, jalapeños and sour cream in unit over night. See stop sale. Flip top is at 62 ambient, black reach in cooler at 45 ambient. Person in charge purchased ice to ice down items in flip top.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top observed jalapeños, fries, cream at 65-68F. In small black reach in cooler sour cream 45F. Person in charge states fries, jalapeños and sour cream in unit over night. See stop sale. Flip top is at 62 ambient, black reach in cooler at 45 ambient. Person in charge purchased ice to ice down items in flip top. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottles hanging on shelf in kitchen facing towards clean pans. Person in charge removed, **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes in flip top cooling for one hour at 68F retemped one hour later at 71F. Also, shredded cheese, retemp (65; 69F - Cooling); cheese retemp (69, 64F - Cooling). All retemp taken 1 hour later. Person in charge added ice to items. **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche raw no disclosure present on menu. **Warning**
- 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. Queso made 2 days ago per person in charge with no date.
Food safety inspection conducted on 7/3/2024 revealed 27 total violations (9 high priority, 3 intermediate, 15 basic).