SOL DE MEXICO
Bay Street
Florida, 32726
Lake County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored next to clean plates at expo.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook preparing food in kitchen. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. - freezer gasket in front dry storage . Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable.
- 08B-38-4:Basic - Food stored on floor. - cooking oil in back dry storage. - bulk rice front dry storage - dry peppersfront dry storage Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves in kitchen
- 36-62-4:Basic - Light not functioning. - light fixture in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk garlic in front dry storage Corrected On-Site Repeat Violation
- 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. - rice 46°-49° held overnight in reach in cooler. Operation discarded. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cooked potatoes. Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. - in ice water thermometer temp 20° recalibrated both thermometers Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked with brooms and wet floor cone Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - Front bar sink used as a dump sink Corrected On-Site
Food safety inspection conducted on 2/26/2025 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).
Inspection on 9/4/2024
High Priority
3
Intermediate
6
Basic
9
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine at service area.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank located at front bar.
- 14-11-5:Basic - Equipment in poor repair. - gasket on freezer in dry storage area Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
- 36-62-4:Basic - Light not functioning. - cooks line
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk garlic Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of degreaser stored above clean utensils in dish area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -tan cutting board on cooks line - can opener Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - blender urn stored in hand sink at front bar.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - front bar Corrected On-Site
- 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. -1 new hire
- 31B-03-4:Intermediate - No soap provided at handwash sink. - hand sink next to chip warmer. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid Corrected On-Site
Food safety inspection conducted on 9/4/2024 revealed 18 total violations (3 high priority, 6 intermediate, 9 basic).
Inspection on 2/27/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine at front bar
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank located at front bar. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. - gasket on Frigidaire freezer in dry storage area.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. - floors in cooks, dish and storage areas.
- 08B-38-4:Basic - Food stored on floor. - bags of rice and pinto beans in dry storage area. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. - Dry storage area. - chip area. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk sugar in small storage area. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef in cold holding unit on cooks line. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers -Can opener - white cutting board on cooks line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - utensils stored in hand sink at front bar
Food safety inspection conducted on 2/27/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 9/18/2023
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling in dish area. - From follow-up inspection 2023-09-18: **Time Extended**
- 24-27-4:Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Mix stored next to hand sink in dish area. - From follow-up inspection 2023-09-18: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets on Saba cold holding unit in cooks area. - From follow-up inspection 2023-09-18: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - Wall in dish area. - From follow-up inspection 2023-09-18: **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Soiled floors throughout the entire kitchen area, dish area, chip area. - From follow-up inspection 2023-09-18: **Time Extended**
- 38-05-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. - Dry storage and dish areas. - From follow-up inspection 2023-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2023 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 9/5/2023
High Priority
5
Intermediate
5
Basic
21
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl in bulk beans stored in dry storage area.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank located in front bar.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling in dish area.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Mix stored next to hand sink in dish area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-11-5:Basic - Equipment in poor repair. -Gaskets on Saba cold holding unit in cooks area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door open at the time of inspection.
- 36-24-5:Basic - Hole in or other damage to wall. - Wall in dish area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tong hanging on Oven handle in kitchen area. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - used utensil stored in room temperature water in kitchen area,
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - Cold holding unit next to drink station in hallway.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - heavy grease build up under fryers, Stove, flat top grill.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in on cooks line.
- 36-10-4:Basic - Soiled floors throughout the entire kitchen area, dish area, chip area.
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. - Dry storage and dish areas.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment in cooks line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. - employee left cooks line and returned.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher handle dirty to clean utensils. Operator coached employee.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - retail bags used to store Raw beef, Raw pork in reach in freezer in dry storage area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw pork, raw beef, raw ground beef stored in same container in reach in cooler in chip area. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located behind dish machine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in chip room block wit chip machine.
- 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink in kitchen area.
- 02D-06-5:Intermediate - Packaged food has no English labeling. - bulk rice, bean, bread crumbs in dry storage area.
Food safety inspection conducted on 9/5/2023 revealed 31 total violations (5 high priority, 5 intermediate, 21 basic).