ANTOJITOS DONA NELLY 1
12546 US 301 S
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/16/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups on prep table. Employees remove them. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Employee removed phone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Boxes of oil on floor In ware washing area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops thawing in sink at room temperature. Operator turned water on a slow stream. Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 9/22/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board - From follow-up inspection 2023-08-17: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
Food safety inspection conducted on 9/22/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/17/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board - From follow-up inspection 2023-08-17: **Time Extended**
- 50-08-7:High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2023-08-17: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No dish machine, operator states it is on order. - From follow-up inspection 2023-08-17: **Time Extended**
Food safety inspection conducted on 8/17/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
5
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door in kitchen
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under wok station
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach is not for food contact surfaces or dishes
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies in dining area 10 flies in kitchen
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor by back door 3 rodent droppings under wok station in kitchen
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Filters stored in hand sink by 3 compartment sink, filters removed Corrected On-Site
- 27-06-4:Intermediate - No hot running water at three-compartment sink. No hot water for entire establishment, hot water heater not working, water temperature is 81F. Operator had pilot turned on, water temperature is now 102F Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap or hand wash sign at sink by buffet tables , all items have been stocked at hand sink Corrected On-Site
- 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No dish machine, operator states it is on order.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at hand sink next to buffet tables, operator turned water on under sink Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).