DirtyFLRestaurant Inspection Data

CHUCHOS TACOS

5371 10 AVE N #6

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10782449

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles are sagging and showing visible signs of water damage. Discussed with operator to replace. - From follow-up inspection 2025-02-19: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach In kitchen dry storage area on floor. Discussed with operator to clean and sanitize area. - From follow-up inspection 2025-02-19: 1 dead roach In kitchen dry storage area on floor. Discussed with operator to clean and sanitize area. Admin Complaint
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. In kitchen under prep table containers of seasonings stored on floor discussed with operator who moved to shelf. Corrected On-Site - From follow-up inspection 2025-02-19: In kitchen under prep table containers pineapples and Tomatoes stored on floor discussed with operator who moved to shelf. Admin Complaint Corrected On-Site
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 15 live flies in kitchen landing on trash cans, walls, mop bucket. Discussed with operator to kill flies and clean and sanitize areas. - From follow-up inspection 2025-02-19: 3 live flies in kitchen hallway landing on mop bucket and walls . Discussed with operator to kill clean and sanitize area. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale. - From follow-up inspection 2025-02-19: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler cooked chicken (54F Cooling ) per operator product not portioned or prepared today and held in cooler overnight to cool. Product did not reach 41F within 6 hours see stop sale. Admin Complaint

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8849945

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles are sagging and showing visible signs of water damage. Discussed with operator to replace.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach In kitchen dry storage area on floor. Discussed with operator to clean and sanitize area.
  • 08B-38-4:Basic - Food stored on floor. In kitchen under prep table containers of seasonings stored on floor discussed with operator who moved to shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen at flat top grill bottle of cooking oil not labeled. Discussed with operator to add label.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw shrimp to place on flat top and without washing hands operator handled clean and sanitized plates and single service items. Discussed with operator who washed hands. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and without washing hands began to handle clean tongs used to cook shrimp. Discussed with operator employee washed hands.
  • 35A-02-7:High Priority - Live, small flying insects found 15 live flies in kitchen landing on trash cans, walls, mop bucket. Discussed with operator to kill flies and clean and sanitize areas.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact with raw beef. Discussed with operator to remove meat from bags.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom of flip top cooler raw chicken stored over raw steak. Operator corrected storage. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer raw ground beef in open plastic bag stored over bags of ice. Operator discarded ice. Corrected On-Site
  • 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 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. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
  • 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. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen steam table cooked beef (117F - Hot Holding) per operator product was prepared on stove approximately 1.5 hours ago and to steam table to hold until served. Discussed hot holding with operator who moved product back to stove to reheat to 165+F **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen above prep table on shelf bottle of hydrogen peroxide stored above veggies being cut. Operator removed. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler shredded cheese (52F - Cooling) at 2:00 since 1:35 to 58F. At this current rate of cooling product will not reach 41F within 4 hours. Operator removed lid and placed into freezer to chill. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen spray bottle of degreaser not labeled. Discussed with operator to add label.

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8785544

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 45F, cooked beef 53F in reach in cooler at bottom shelf . Food not prepped or portion today , food being held less than 4 hours . Operator removed food acceptable upper shelf. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. 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-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple food in reach in cooler was cooked 2 days ago . Employee date marked. Corrected On-Site

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8494646

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observe at dry storage.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe knife in hand wash sink. Operator removed. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8384164

  • N/A:No Violations Were Observed