DirtyFLRestaurant Inspection Data

PONCHO'S TACOS & ICE CREAM

201 Seabreeze Boulevard
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 13 health inspection reports

All Inspection Reports

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10784196

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front - From follow-up inspection 2025-02-18: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended** - From follow-up inspection 2025-04-24: **Time Extended**
  • 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front Warning - From follow-up inspection 2025-02-18: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended** - From follow-up inspection 2025-04-24: Operator has added a non-plumbed hand wash sink to front counter previously blocking access to hand sink in kitchen. The handwash sink is not hooked into an an approved drainage system for the establishment, the handwash sink currently has a 5 gallon bucket with a hose directly lined into the waste tank containing grey water. Admin Complaint
  • 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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . Warning - From follow-up inspection 2025-02-18: Time extension for 60 days to have plans submitted and approved. **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended** - From follow-up inspection 2025-04-24: No plans/application submitted, verified directly by Plan Review and onbase database. Admin Complaint

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10782272

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front - From follow-up inspection 2025-02-18: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine - From follow-up inspection 2025-02-18: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
  • 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front Warning - From follow-up inspection 2025-02-18: **Time Extended** - From follow-up inspection 2025-02-20: **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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . Warning - From follow-up inspection 2025-02-18: Time extension for 60 days to have plans submitted and approved. **Time Extended** - From follow-up inspection 2025-02-20: **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. - From follow-up inspection 2025-02-18: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10778754

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers - From follow-up inspection 2025-02-18: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front - From follow-up inspection 2025-02-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine - From follow-up inspection 2025-02-18: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or aboveWarning **Corrective Action Taken** Warning - From follow-up inspection 2025-02-18: -queso 109-120F, verde salsa 115-120F, sauce(cooked peppers) 110-130F inside tabletop warmer next to steam table. Unit may not be holding temperature, time extension granted for next day to verify compliance on hot holding at 135F or above. Employee reheated to 165F for hot holding. **Time Extended**
  • 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front Warning - From follow-up inspection 2025-02-18: **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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . Warning - From follow-up inspection 2025-02-18: Time extension for 60 days to have plans submitted and approved. **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. - From follow-up inspection 2025-02-18: **Time Extended**

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10738126

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -cookline/warewashing/up front
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels used to absorb juices from cut limes
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans, raw beef, milk, cheese, salsa 45-47F inside walk in cooler temporarily shut off for maintenance. Manager stated shut off for 2 hours, moved product to other refrigerators/freezers. **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. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or aboveWarning **Corrective Action Taken** Warning
  • 31A-07-4:Intermediate - Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout . 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.

Inspection Date: 12/10/2024

Inspection #: Visit ID: 10738136

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in back near back door Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area, inside room near bathroom access Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 32-17-4:Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 38-02-4:Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 43-01-4:Basic - - From initial inspection : Basic - sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale. Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding) Warning - From follow-up inspection 2024-12-09: -french fries 45F cold holding, cheese 44F **Time Extended** - From follow-up inspection 2024-12-10: -pico de gallo 51F(brought from walk in cooler 3.5 hours prior per employee) Shredded cheese 45-46F, diced tomatoes 50F, marinated meat 52F inside same cooler identified not adequately holding temperature during prior inspection on 12/9 Shredded cheese under grill 51-55F, raw chicken 45F, raw pork 46F, loaded at start of day, see stop sale. -manager stated service technician could not repair unit on first visit, scheduled to return. Advised to use time as public health control for 4 hours inside unit until repairs verifying internal food temps of 41F or below.. 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. -near mop sink in Back Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine Warning - From follow-up inspection 2024-12-09: **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-12-10: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler Warning - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
  • 01B-16-5:Intermediate - - From initial inspection : Intermediate - Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area Admin Complaint - From follow-up inspection 2024-12-09: Stop sale issued for ambient cooling during callback inspection. Shredded cheese 49F(operator stated shredded on site during prep), marinated chicken 44F over 4 hours from prep. Time extended to 12/10 to verify compliance **Time Extended** - From follow-up inspection 2024-12-10: Stop sale issued for inadequate cold holding **Time Extended**

Inspection Date: 12/9/2024

Inspection #: Visit ID: 10737962

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense rice at hot holding station Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -back prep area, dish racks Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in back near back door Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area, inside room near bathroom access Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on backsplash behind grill Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of electrical box near back door -lid to bulk containers in back prep room -shelving covered in food debris on rack near employee bathroom access inside back prep room Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 32-17-4:Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 38-02-4:Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -white powder substance inside old ice cream container in back prep room -salt in container unlabeled in main cook area out front Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 43-01-4:Basic - - From initial inspection : Basic - sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above sauces inside wall in cooler Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding) Warning - From follow-up inspection 2024-12-09: -french fries 45F cold holding, cheese 44F **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. -near mop sink in Back Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine Warning - From follow-up inspection 2024-12-09: **Time Extended** **Corrective Action Taken**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -employee restroom, back prep area Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler Warning - From follow-up inspection 2024-12-09: **Time Extended**
  • 01B-16-5:Intermediate - - From initial inspection : Intermediate - Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area Admin Complaint - From follow-up inspection 2024-12-09: Stop sale issued for ambient cooling during callback inspection. Shredded cheese 49F(operator stated shredded on site during prep), marinated chicken 44F over 4 hours from prep. Time extended to 12/10 to verify compliance **Time Extended**

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8834528

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense rice at hot holding station Warning
  • 36-32-5:Basic - Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -back prep area, dish racks Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 35A-20-4:Basic - Dead rodent present. -dead rodent on snap trap, on floor behind walk in cooler, underneath racks of stored food supplies Accumulation of dead flying insects on sticky paper above back door Corrected On-Site Admin Complaint
  • 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 placed on top surface of cooler Warning
  • 14-11-5:Basic - Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front Warning
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -back prep room Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -in back near back door Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -back prep area, inside room near bathroom access Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on backsplash behind grill Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of electrical box near back door -lid to bulk containers in back prep room -shelving covered in food debris on rack near employee bathroom access inside back prep room Warning
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
  • 08B-12-5:Basic - Stored food not covered. -rice uncovered in back prep room, inside large lexan -open container of cooked cactus in back prep area Warning
  • 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -white powder substance inside old ice cream container in back prep room -salt in container unlabeled in main cook area out front Warning
  • 43-01-4:Basic - sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks Warning
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap 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. -cooked rice 65-69F from overnight, see stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw meat with gloves, replaced glove without washing hands Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flying insects surrounding open container of cactus in back prep area near bathroom -numerous flying insects around food debris on shelving Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel touching soft corn tortillas on line Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above sauces inside wall in cooler Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. - 3 droppings in back prep room, along baseboard behind bed/sleeping space near employee restroom access behind walk in cooler -3 droppings behind shelving on floor under stored food -manager had employees begin cleaning affected area in back prep room **Corrective Action Taken** Admin Complaint
  • 35A-21-4:High Priority - Rodent nesting materials present. -torn paper/packaging materials/scattered debris from packages food on shelving in area near caught rodent Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -cleaning chemicals stored on bottom rack leaned against box of plastic spoons Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -rice placed into sealed nom food grade plastic bag and left to cool inside covered, densely loaded pan Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in prep room out back 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. -employee restroom, back prep area 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. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler Warning
  • 01B-16-5:Intermediate - Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area Admin Complaint

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8781254

  • 35A-06-4:Basic - Accumulation of dead insects in control devices.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense food
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Hood filter damaged from prior incident. -light switch cover
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 prep table next to knife Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -dishwasher racks
  • 36-67-4:Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -inside damaged floor near cooking equipment
  • 36-11-4:Basic - Floors not maintained smooth and durable. -floor damaged near cooking equipment, containing standing water
  • 35B-02-4:Basic - Fly sticky paper installed over food preparation/warewqshing area area. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -damage to bottom of wall next to bathroom
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. -hood filters on left side, large gap with one filter in disrepair.
  • 10-02-4:Basic - In-use container for tortilla chips sitting on top of garbage can across from fryers. Advised to use prep table/approved sanitary location for prep space
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in dish pit
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -grease on back wall inside cook line
  • 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. -Cooke sauce for birilla 50F in center from overnight inside deep plastic bucket. See stop sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -operator had discussion with employees Corrected On-Site
  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater onto ground.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. a¿¿raw shrimp stored above pico -raw poultry stored above cut vegetables **Corrective Action Taken**
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. -food inside non-food grade plastic bags heated in steam well.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sauce
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -backside of slicer
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by garbage can used to prop up container used for tortillas -hand sink next to dish machine blocked by drain board/food stored on top. No hand sinks currently accessisble Corrected On-Site Repeat Violation
  • 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
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-14-5:Intermediate - Required employee training expired 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: 2/2/2024

Inspection #: Visit ID: 8499291

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense food from hot holding area
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 24-06-4:Basic - Clean equipment stored on dirty rack. -clean pans on soiled drying rack above sprayer in warewashing area
  • 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. -handle resting in grains, employee corrected Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease. -backsplash behind grill under filters
  • 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. -employee touched garbage can to move it in front of hand wash sink prior to engaging in food handling without washing hands
  • 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 47F less than 1 hour inside deep pan on cook lime across from grill, raised above level that can prevent ambient air from cook line from affecting food sensitive to temperature. - manager had employee settle pans lower into cooler. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink at connection to water line
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting blards
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -employees placing trash can in front of hand wash sink
  • 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.
  • 14-14-4:Intermediate - Nonfood-grade utensils used in food. -self constructed fry scoop, advised to use utensils from approved vendors that provide food grade equipment approved for use in commercial kitchens.
  • 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.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -on wall next to hand sink on cook line

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8506576

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: -wire rack with black mold like substance above sprayer in wareqashing area **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: -grease visible dripping down from backsplash behind grill **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-10-31: **Time Extended**

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8501208

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine Warning - From follow-up inspection 2023-09-15: 0ppm chlorine **Time Extended** - From follow-up inspection 2023-09-22: Sanitizer bucket empty on callback inspection, 0ppm after more than one attempt. No other sanitizer available for dish machine. Operator showed up during callback inspection and reloaded new bucket. Tested at 100ppm Admin Complaint Corrected On-Site
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning - From follow-up inspection 2023-09-15: Dish machine not functioning, operator shall use 3 compartment sink for sanitizing utensils/equipment until dish machine is verified in compliance. **Time Extended** - From follow-up inspection 2023-09-22: Sanitizer bucket empty on callback inspection, 0ppm after more than one attempt. Employees continuing to use dish machine without sanitizer. Advised person in charge of need to ensure warewashing involves a sanitizer step, to use 3 compartment sink in operators support room located behind restaurant. Operator showed up during callback inspection, reloaded sani bucket each 100ppm Admin Complaint **Corrective Action Taken**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. Warning - From follow-up inspection 2023-09-15: -Employee touched trash can on cook line, wiped gloves hands on towel before returning to handle clean equipment(touched cutting board) , person in charge intervened -same employee touched raw meat to place on grill with gloves on prior to handling tortillas inside package and scooping cooked rice from steam table. Advised to use utenils to avoid hand contact if expecting employee on cook line to handle both raw and ready to eat foodThis violation must be in compliance upon extended callback inspection. Administrative action may be applied. -same employee touched hair with gloves on prior to engaging in food handling on cook line **Time Extended** - From follow-up inspection 2023-09-22: -employee handled raw beef with gloves on initiating hand washing with gloves still on. Manager intervened to have employee wash hands, -Employee washed hands for less than 10 seconds after discussion Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2023-09-15: Time extended 60 days to verify compliance **Time Extended** - From follow-up inspection 2023-09-22: Violation for employee training Time extended 60 days to verify compliance on food handler training. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-09-22: **Time Extended**

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8498972

  • 24-03-4:Basic - - From initial inspection : Basic - Clean pans stored on soiled rack next to dish machine - From follow-up inspection 2023-09-15: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-09-15: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning - From follow-up inspection 2023-09-15: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-09-15: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -area under stove - From follow-up inspection 2023-09-15: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -ice cream freezer - From follow-up inspection 2023-09-15: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom - From follow-up inspection 2023-09-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine - From follow-up inspection 2023-09-15: **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back - From follow-up inspection 2023-09-15: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area - From follow-up inspection 2023-09-15: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine Warning - From follow-up inspection 2023-09-15: 0ppm chlorine **Time Extended**
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning - From follow-up inspection 2023-09-15: Dish machine not functioning, operator shall use 3 compartment sink for sanitizing utensils/equipment until dish machine is verified in compliance. **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. Warning - From follow-up inspection 2023-09-15: -Employee touched trash can on cook line, wiped gloves hands on towel before returning to handle clean equipment(touched cutting board) , person in charge intervened -same employee touched raw meat to place on grill with gloves on prior to handling tortillas inside package and scooping cooked rice from steam table. Advised to use utenils to avoid hand contact if expecting employee on cook line to handle both raw and ready to eat foodThis violation must be in compliance upon extended callback inspection. Administrative action may be applied. -same employee touched hair with gloves on prior to engaging in food handling on cook line **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine. - From follow-up inspection 2023-09-15: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2023-09-15: Time extended 60 days to verify compliance **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-15: **Time Extended**

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8380284

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 24-03-4:Basic - Clean pans stored on soiled rack next to dish machine
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -under stove on rough floor surface
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -area under stove
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -ice cream freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine
  • 36-64-5:Basic - Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -roach droppings seen, back door with gap at bottom threshold Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. -on cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook entered kitchen from outside before donning gloves without washing hands, engaging in food handling Warning
  • 12A-02-4:High Priority - Employee took utensils to prewash sprayer wearing gloves, rinsed off utensils and moved back to cook line and touched toppings to finish plating. Employees must have clean hands/gloves to handle ready to eat food Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. -10 roach droppings on top surface of dish machine Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese 58F, sour cream 58F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 58F inside drawer under grills, sour cream 58F, cut lettuce 58F, house made pico 58F, shredded cheese 59F, cut tomatoes 58F inside cooler across from grill with trash can blocking front vent. Advised to use 4 hour time control on station and ensure line is flipped at 4 hour maximum until cooler is verified holding food below 41F Warning
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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.