CIELO AZUL COCINA MEXICANA
10300 SOUTHSIDE BLVD #242
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
10
Intermediate
4
Basic
7
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior of dishmachine soiled.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in kitchen wet nesting. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bus tubs of chicken stored on floor under shelving in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in cracks between equipment in kitchen. Person in charge began removing. **Corrective Action Taken** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from men's restroom. Soap missing from hand wash sink on cookline. Person in charge provided. **Corrective Action Taken**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed plunger stored on bag in box soda boxes in kitchen. Person in charge removed. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing on cart in kitchen. Person in charge moved to walk in cooler. **Corrected On-Site** **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored on prep table shelf. Chemical stored with bag in box soda. Chemical cucket stored on case of rice in dry storage. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. Flan in reach in cooler made last night at 46F.
- 01A-03-4:High Priority - Food prepared in a private home. See stop sale. Desserts chocflan and tres leches cake purchased from home baker served in restaurant. **Admin Complaint**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in use during inspection testing at 137F. Person in charge will utilize triple sink until repaired. **Repeat Violation** **Admin Complaint**
- 35A-02-7:High Priority - Live, small flying insects found. Observed four live flying insects in bar area. **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over ready to eat sauces. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seafood soup dated 1/24 in walk in cooler. Ceviche dated 1/25 in walk in cooler. **Repeat Violation** **Admin Complaint**
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Desserts chocflan and tres leches cake purchased from home baker served in restaurant.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice and cooked peppers in warmer overnight per person in charge at 73F. Flan in reach in cooler made last night at 46F.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice and cooked peppers in warmer overnight per person in charge at 73F. **Repeat Violation** **Admin Complaint**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishmachine, has no way to test temperature during inspection. **Repeat Violation**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at prep side hand wash sink.
Food safety inspection conducted on 2/5/2025 revealed 21 total violations (10 high priority, 4 intermediate, 7 basic).
Inspection on 10/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning** - From follow-up inspection 2024-08-08: Operator needs more time to update. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs time to update. **Time Extended** - From follow-up inspection 2024-08-15: At this callback observed no disclosure for shellfish on these listed items. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of training for any employee during inspection. **Warning** - From follow-up inspection 2024-08-08: Person in charge needs more time to obtain. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2024-08-15: At this callback observed no proof of employee training. **Time Extended**
Food safety inspection conducted on 8/15/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning** - From follow-up inspection 2024-08-08: Observed no flying insects at mop sink. Observed 5 flying insects at front bar left hand corner cabinet near drain. **Admin Complaint** - From follow-up inspection 2024-08-13: None observed. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning** - From follow-up inspection 2024-08-08: Operator needs more time to update. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs time to update. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of training for any employee during inspection. **Warning** - From follow-up inspection 2024-08-08: Person in charge needs more time to obtain. **Time Extended** - From follow-up inspection 2024-08-13: Operator needs more time to obtain. **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 8/8/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-08: Operator needs more time to repair. Not In use during inspection. **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning** - From follow-up inspection 2024-08-08: Observed no flying insects at mop sink. Observed 5 flying insects at front bar left hand corner cabinet near drain. **Admin Complaint**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-08: No change, person in charge corrected during inspection. **Admin Complaint** **Corrected On-Site**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: At cooktop fries at 51F. In fliptop sour cream, sour cream, cheese, pico, chipotle cream at 47-63F. Items in unit overnight per person in charge. See stop sale. Person in charge discarded fries. **Admin Complaint**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning** - From follow-up inspection 2024-08-08: Operator needs more time to update. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of training for any employee during inspection. **Warning** - From follow-up inspection 2024-08-08: Person in charge needs more time to obtain. **Time Extended**
Food safety inspection conducted on 8/8/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 8/7/2024
High Priority
10
Intermediate
10
Basic
7
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky trap stored on shelf over clean dishware full of dead insects.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating with personal plate of food stored on pan of food at prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with food items on dry storage shelving in kitchen. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in kitchen wet nesting. **Repeat Violation**
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Lava bowls with no lining in use during inspection. Not smooth and easily cleanable.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and edge of cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water. Person in charge turned on water. **Corrective Action Taken**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up items dropped on floor with gloved hands, then handle clean dishware to pan beans. Person in charge spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning**
- 41-22-4:High Priority - Medicine not labeled properly. Medicine stored on shelf above prep area in kitchen. Person in charge moved to appropriate location.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tuna stored indirect contact with to go style bag in walk in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables. **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta in walk in cooler dated 7/28.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down. **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. Rice in hot holding unit at 123F. Person in charge added to cookline to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from non chemical side of splitter at mop sink.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment is not keeping oyster tags, verbiage on tags say required to keep for 90 days.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked in bar by trash can. Person in charge moved. **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **Warning**
- 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/ 4 employees on duty with no CFM present.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test dishmachine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several hand wash sinks in kitchen missing paper towels. Hand wash sink at server line and in bar missing hand soap.
- 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. Person in charge unable to provide proof of training for any employee during inspection. **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. Establishment serves raw oysters, no oyster advisory posted at time of inspection. Person in charge provided and operator posted during inspection. **Corrected On-Site** **Repeat Violation**
- 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. Chicken wings and soup made over the weekend per person in charge with no date mark.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach per person in charge unlabeled. Person in charge labeled appropriately. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 8/7/2024 revealed 27 total violations (10 high priority, 10 intermediate, 7 basic).