PONCHO'S TACOS & ICE CREAM
201 Seabreeze Boulevard
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 8 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Call Back - Admin. complaint recommended
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 2/20/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 2/20/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 2/18/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 above**Warning** **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**
Food safety inspection conducted on 2/18/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 2/12/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 above**Warning** **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.
Food safety inspection conducted on 2/12/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
6
Intermediate
3
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 12/10/2024 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).
Inspection on 12/9/2024
High Priority
13
Intermediate
8
Basic
24
Total
45
Disposition: Facility Temporarily Closed
Inspection Details:
- 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**
Food safety inspection conducted on 12/9/2024 revealed 45 total violations (13 high priority, 8 intermediate, 24 basic).
Inspection on 12/9/2024
High Priority
7
Intermediate
6
Basic
17
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 12/9/2024 revealed 30 total violations (7 high priority, 6 intermediate, 17 basic).
Inspection on 7/19/2024
High Priority
7
Intermediate
5
Basic
18
Total
30
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 7/19/2024 revealed 30 total violations (7 high priority, 5 intermediate, 18 basic).