DirtyFLRestaurant Inspection Data

DAHLIA MEXICAN KITCHEN

1808 W INTERNATIONAL SPEEDWAY BLVD, STE 405

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10845977

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler Warning - From follow-up inspection 2025-05-27: **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. -back pack hanging on shelf with can food Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 22-50-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar Warning - From follow-up inspection 2025-05-27: Manager Discarded can opener **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-27: **Time Extended**

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10841258

  • 35A-06-4:Basic - Accumulation of dead flies in hanging glue trap over prep area . Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -rice Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottles of water next to microwave Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on shelf with can food Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. -pipe missing from end of pipe water running on to floor Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Refried beans 54f to61f ,black beans 45f to 55f ,Cooked chicken 52f- 57f, Black beans 52f-56f, Ground beef 55f-60 f, Pork 44f-47f per employee cooked yesterday. Not cooled to 41f or below in 6 hours Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - cooks entered cook area, and put on gloves to prepare food without washing hands Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cook wearing white hat cracked eggs, then handled multiple ready to eat foods without changing gloves and washing hands Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. - cook wearing black hat touched raw chicken, then rinsed single hand without using soap Warning
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. -spray hose in bus tub with soapy water Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 61f less than 4 hours Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar Warning
  • 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. -new hire Warning
  • 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. Warning

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10769582

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -drink mixes Warning - From follow-up inspection 2025-04-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill Warning - From follow-up inspection 2025-04-01: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled Warning - From follow-up inspection 2025-04-01: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-04-01: Observed 7 certifications **Time Extended**

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8861285

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bar Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - cooked rice Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Tuna Corrected On-Site Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 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 and speaker Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. -drink mixes Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar Warning
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. -bar Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp in standing water Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in hand sink at cookline -trash can in front of second hand sink on cookline Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Burria hash which includes sunny side up eggs Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Week end brunch menu Manager posted advisory Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 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. Warning

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8738463

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -cookline
  • 08B-12-5:Basic - Stored food not covered. -potatoes in freezer Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -faucet at dish machine
  • 08A-05-6:High Priority - Raw animal food bacon stored over/not properly separated from ready-to-eat food. -Reach cooler on cookline
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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.

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8495109

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven Warning - From follow-up inspection 2023-09-08: Improved **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas Warning - From follow-up inspection 2023-09-08: Improved **Time Extended** - From follow-up inspection 2023-10-17: Improved **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in Warning - From follow-up inspection 2023-09-08: Soiled floor under shelves in walk in cooler **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8527008

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shields around fryers soiled with grease. -grease build up on stove Warning - From follow-up inspection 2023-10-17: Improved **Time Extended**

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8520823

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. -top of dishmachine soiled Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on small prep cooler - bag on plastic dry food containers Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watches, bracelets Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - ice machine Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -cookline Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shields around fryers soiled with grease. -grease build up on stove Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. - fauct not proper attach to handsink at bar. Water is turn off . Manager states has called plumber. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -cookline Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by mopsink Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchiladas and burri sauces 52f to 57f made yesterday more than 6 hours Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook touched his face then continued food prep without changing gloves and washing hands Warning
  • 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. See stop sale. -Vinager used to polish silverware Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Ceviche blanco Uses flounder. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Salsa Ranche Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers on cooklineChicken 58f,fish 57f,fish 57f,tofu 61f,shrimp 62f,beef 57f,chicken 53f Per manager less than 4 hours Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese sauce 72f reheating hour 2 hours see stop sale Manager discarded Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Trash can blocking hand sink and pan in sink on cookline Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -cookline Warning

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8494107

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors Warning - From follow-up inspection 2023-09-08: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom Warning - From follow-up inspection 2023-09-08: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven Warning - From follow-up inspection 2023-09-08: Improved **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas Warning - From follow-up inspection 2023-09-08: Improved **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill Warning - From follow-up inspection 2023-09-08: **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in Warning - From follow-up inspection 2023-09-08: Soiled floor under shelves in walk in cooler **Time Extended**
  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco, Warning - From follow-up inspection 2023-09-08: Per manager not selling until until they change menus. Must have parasite destruction for ceviche blanco prior to being serve raw or must be fully cooked. Letter provided has not enough information. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning - From follow-up inspection 2023-09-08: **Time Extended**
  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -lunch menu,crudo tuna,tropical salmon,ceviche blanco Warning - From follow-up inspection 2023-09-08: Per manager not using or selling ceviche until they reprint the menu **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-09-08: **Time Extended**

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8359694

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco, Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over raw beef Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork belly,sour cream.cut lettuce, cut tomatoes,advocado with tomatoes,corn,cut tomatoes with corn 46f to 50f in cooler less than 4 hours -reach in drawers on cookline fish 50f,shrimp 46f to 58f less than 4 hours **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice and yellow rice 69f to 80f less than 4 hours **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -lunch menu,crudo tuna,tropical salmon,ceviche blanco Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning