DirtyFLRestaurant Inspection Data

PAPAMIGOS TAQURIA & RAWBAR

3035 S FEDERAL HIGHWAY

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8675981

  • N/A:No Violations Were Observed

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8782942

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken sauce date marked 7/10/24 at walk in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken sauce date marked 7/10/24 at walk in cooler .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 46F, cooked yellow tuna 50F, ceviche 49F in sushi reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . ... Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours... observed at 3:53 pm raw salmon 47F, raw tuna 46F in sushi reach in cooler , fish was prepped 11 am . Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 46F, cooked yellow tuna 50F, ceviche 49F in sushi reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....cheese 44F, ham burger 45F , beef 46 F in flip top reach in cooler across from grill at kitchen, food not prepped or portion today food being held less than 4 hours , employee removed food to walk in cooler . **Corrective Action Taken**
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours... observed at 3:53 pm raw salmon 47F, raw tuna 46F in sushi reach in cooler , fish was prepped 11 am . Stop sale issue . Employee discarded food . **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served....wrong date marked . food not finished yet but date marked 7/17/24. Reviewed date marked procedure with GM by phone . Repeat Violation
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied... oysters , employee put it back . Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed at 3:19 ( callback inspection time ) rice 116F in reach in cooler in deep stacked, tightly closed containers. Took another temperature at 4:13 it was 109F . Employee uncovered food stored separately and replace coldest area . **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...Operator marked yellow color to identified raw food at time of inspection Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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/
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked fish for sushi at sushi reach in cooler . Employee discarded food due to temperature abuse .

Inspection Date: 5/17/2024

Inspection #: Visit ID: 8381092

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in hand sink in prep area. Cook removed and placed in refrigerator. Corrected On-Site 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. Homemade Queso 47°F-52°F, date marked 2 days ago in reach in cooler across walk in cooler. Cheese in deep stacked, tightly closed containers. See stop sale Warning
  • 12A-13-4:High Priority - Dish washer handled soiled plates and utensils and then handled clean plates and utensils, without washing hands. Dish washer washed her hands. Corrected On-Site Warning
  • 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 sanitizer container empty. Operator replaced container 75ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Tuna and raw salmon over lettuce in sushi area. Operator placed raw items underneath lettuce. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade Queso 47°F-52°F, date marked 2 days ago in reach in cooler across walk in cooler. Cheese in deep stacked, tightly closed containers. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety Sushi Rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature 1.5 hours ago. Operator time marked. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Shrimp thawing inside hand sink. Cook removed. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna salad, Tuna Rolls, spicy Salmon Roll, Rainbow Roll and Sushi Tacos, advertised on menu, contain raw items that are not identified. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 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. 5 employees involved in food preparation no proof. Warning
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Reviewed with manager date marking tags. **Corrective Action Taken** Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batterie empty in dish area. Operator replaced batterie, able to dispense paper towels. Corrected On-Site Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory to operator. Operator printed and displayed behind bar. Corrected On-Site Warning