DirtyFLRestaurant Inspection Data

CARLOS AND PEPES

1302 SE 17 ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8586642

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi mahi thawed, stored in ROP, in 4 drawer cooler at cook line. Operator cut packaging open to allow oxygen flow. Corrected On-Site
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed missing cold water handle at cook line hand wash sink. Operator replaced during inspection. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper stored above reach in freezer in kitchen. Operator removed. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink at bar hand wash sink. Operator posted sign. Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505541

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container, not stored inverted, on shelf at dish wash area. Operator inverted. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over foods and flip top cooler at cook line, next to kitchen entrance. Operator removed. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in bar. Operator posted sign. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (55°F - Cold Holding); shredded cheese (56°F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1.5hrs. Operator put foods in cooler to quick chill. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food 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 control cannot be determined. Observed foods at cook line using time as a public health control without time mark. Per operator, foods held on time for approximately 1 hour. Operator put time mark on foods. Corrected On-Site