Q PADRE!!! MEXICAN RESTAURANT
4311 University Boulevard South
Jacksonville, Florida, 32216
Englewood
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice bin container. Employee removed Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle. Employee removed Corrected On-Site Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cook line with slow drain
- 08B-12-5:Basic - Stored food not covered. Dry rice bin left uncovered. Employee covered Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing partially frozen cooked beans in standing water in back prep area Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling tortillas from grill with bare hands and placing on plate with no additional preparation. Review with employee to wear gloves
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (62F - Cold Holding), stored sitting on prep table, place there approximately 5 mins ago as per employee from reach in cooler and left out. Employee place back in cooler **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw meat to prep and then went to walk in cooler and open door handle with same contaminated gloves and grab green plantains and start preparing without washing hands. Reviewed with employee and employee wash hands Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored under prep table next to food basket and tortillas. Employee properly stored Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near cook line. Employee provided Corrected On-Site
Food safety inspection conducted on 1/15/2025 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 7/30/2024
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 7/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Dry cloth used to stored on top of dough mixture in bowl on front line. Towel removed by employee Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to food prep on front line. Employee removed Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep table on front line. Employee removed
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door in cook line
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean equipments in dry storage area
- 33-16-4:Basic - Open dumpster lid. In back parking lot area
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw meats stored in bucket with standing water in three compartment sink. Employee removed and prep food Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizing bucket in back kitchen over 200ppm and made with soap mixture. Employee discarded and remade under 200ppm with no soap Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching apron and continue to preparing and handling food on cook line Repeat Violation Admin Complaint
- 12A-19-4:High Priority - Employee washed hands with cold water. Employee washing hands with cold water and hand wash sink next to three compartment sink area due to hot water valve turned off Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked foods on cart in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint
- 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 and raw beef stored in same holding bucket with standing water thawing in three compartment sink area. Employee removed and prep Corrected On-Site Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizing bucket in back kitchen over 200ppm and made with soap mixture. Employee discarded and remade under 200ppm with no soap Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink area Warning
- 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. Operator has several new employees both severs and cooks with no proof of form Repeat Violation Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at hand wash sink next to three compartment sink area Repeat Violation
Food safety inspection conducted on 7/26/2024 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended** - From follow-up inspection 2024-01-18: Still the same **Time Extended** - From follow-up inspection 2024-03-19: Operator has 1 food handler employee hired over 60 days with no proof of training Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended** - From follow-up inspection 2024-01-18: Still the same **Time Extended** - From follow-up inspection 2024-03-19: Operator has 4 food handler employees with no proof of Employee Health Reporting Agreement form during the inspection. Provided form during inspection Admin Complaint
Food safety inspection conducted on 3/19/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 1/18/2024
High Priority
3
Intermediate
4
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid or foil with prep label date between 1-11-24 to 1-15-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-51F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 container of melted cheese 1 container of salsa sauce 2 tubs of frijoles 1 tub of black beans 2 tubs of yellow rice 1 tub of white rice Admin Complaint - From follow-up inspection 2024-01-18: TCS foods stored in walk in cooler cooling covered with lid with prep label date 1-17-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 46-50F. Stop sale issued. Walk in cooler ambient temperature at 35F and validated with inspector thermometer as well. 1 container of cooked frijoles 1 container of cooked yellow rice Admin Complaint
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Taco chips stored in non-food grade bag at dry storage area. Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored Corrected On-Site Warning - From follow-up inspection 2024-01-17: Multiple non-food grade bags in walk in cooler and walk in Freezer being used with foods stored in direct contact. Employee removing from bags during inspection Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-01-18: Still the same 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. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid with prep label date 1-14-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-47F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 tub cut cabbage mix 1 tub salsa pico All TCS foods stored in walk in cooler cooling covered with lid or foil with prep label date between 1-11-24 to 1-15-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-51F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 container of melted cheese 1 container of salsa sauce 2 tubs of frijoles 1 tub of black beans 2 tubs of yellow rice 1 tub of white rice Admin Complaint - From follow-up inspection 2024-01-18: TCS foods stored in walk in cooler cooling covered with lid with prep label date 1-17-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 46-50F. Stop sale issued. Walk in cooler ambient temperature at 35F and validated with inspector thermometer as well. 1 container of cooked frijoles 1 container of cooked yellow rice Admin Complaint
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid or foil with prep label date between 1-11-24 to 1-15-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-51F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 container of melted cheese 1 container of salsa sauce 2 tubs of frijoles 1 tub of black beans 2 tubs of yellow rice 1 tub of white rice Admin Complaint - From follow-up inspection 2024-01-18: TCS foods stored in walk in cooler cooling covered with lid with prep label date 1-17-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 46-50F. Stop sale issued. Walk in cooler ambient temperature at 35F and validated with inspector thermometer as well. 1 container of cooked frijoles 1 container of cooked yellow rice Admin Complaint
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended** - From follow-up inspection 2024-01-18: Still the same **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended** - From follow-up inspection 2024-01-18: Still the same **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at ware washing area Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended** - From follow-up inspection 2024-01-18: Still the same **Time Extended**
Food safety inspection conducted on 1/18/2024 revealed 7 total violations (3 high priority, 4 intermediate, 0 basic).
Inspection on 1/17/2024
High Priority
4
Intermediate
4
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid or foil with prep label date between 1-11-24 to 1-15-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-51F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 container of melted cheese 1 container of salsa sauce 2 tubs of frijoles 1 tub of black beans 2 tubs of yellow rice 1 tub of white rice Admin Complaint
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Taco chips stored in non-food grade bag at dry storage area. Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored Corrected On-Site Warning - From follow-up inspection 2024-01-17: Multiple non-food grade bags in walk in cooler and walk in Freezer being used with foods stored in direct contact. Employee removing from bags during inspection Admin Complaint **Corrective Action Taken**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid with prep label date 1-14-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-47F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 tub cut cabbage mix 1 tub salsa pico All TCS foods stored in walk in cooler cooling covered with lid or foil with prep label date between 1-11-24 to 1-15-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-51F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 container of melted cheese 1 container of salsa sauce 2 tubs of frijoles 1 tub of black beans 2 tubs of yellow rice 1 tub of white rice Admin Complaint
- 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid with prep label date 1-14-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-47F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 tub cut cabbage mix 1 tub salsa pico Admin Complaint
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning - From follow-up inspection 2024-01-17: All TCS foods stored in walk in cooler cooling covered with lid or foil with prep label date between 1-11-24 to 1-15-24 overnight with no additional preparation today as per employee as well who validated with food temperature between 45-51F. Stop sale issued. Walk in cooler ambient temperature at 46F and validated with inspector thermometer as well. No TCS foods to be stored in this unit until working properly. 1 container of melted cheese 1 container of salsa sauce 2 tubs of frijoles 1 tub of black beans 2 tubs of yellow rice 1 tub of white rice Admin Complaint
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at ware washing area Warning - From follow-up inspection 2024-01-17: Still the same **Time Extended**
Food safety inspection conducted on 1/17/2024 revealed 8 total violations (4 high priority, 4 intermediate, 0 basic).
Inspection on 1/11/2024
High Priority
12
Intermediate
8
Basic
7
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar container on dry storage shelf Bowl stored in cheese container in make table
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle drink next to clean equipments on cook line
- 08B-38-4:Basic - Food stored on floor. Bag of onions stored on floor in back kitchen area. Cases of food on floor in walk in Freezer
- 51-18-6:Basic - No copy of latest inspection report available.
- 33-16-4:Basic - Open dumpster lid. In back area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go plastics forks stored in container on dry storage shelf with handle not facing up
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with white powdered substance inside under prep table on cook line. Employee stated it's flour
- 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. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued Warning
- 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. Observed employee handle soiled dishes and then handle clean equipments without washing hands Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinse equipment but not sanitizing and placing on clean equipment shelf and then drying with cloth towel Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Taco chips stored in non-food grade bag at dry storage area. Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw steak stored over cooked beef in cook line reach in cooler make table. Pan of prep raw beef stored over cooked beef in walk in cooler. All items properly stored by employee Corrected On-Site Warning
- 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. One pan of Cooked pork with date marked on pan 12-22-23 stored in make table reach in cooler on cook line. Validated with employee that this is correct date mark. Stop sale issued. Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (71F - Cold Holding), stored in container under prep table on cook line, place there approximately 9am as per employee from walk in cooler. Employee place back in walk in cooler. **Corrective Action Taken** Warning
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. One pan of Cooked pork with date marked on pan 12-22-23 stored in make table reach in cooler on cook line. Validated with employee that this is correct date mark. Stop sale issued. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued 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 (108-125F - Hot Holding, re-temp 201F); black beans (97-102F - Hot Holding, re-temp 168F); frijoles (112-121F - Hot Holding, re-temp 165F), all items stored on cook line steam table and was place there after cooking today approximately 1 hour ago as per employee. Employee turn up dial on warmer and reheated all items over 165F) Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Burn gel spray stored on top of microwave in kitchen. Window cleaner stored next to to go containers at wait station on shelf. All items properly stored by employee Corrected On-Site Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line with bowl inside. Hand wash sink at ware washing area with pan inside. Employee removed **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. Employee provided paper towel Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training Warning
- 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** Repeat Violation Warning
- 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. Cut tomatoes in make table with no date marked and prep 2 days ago as per employee
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at ware washing area Warning
Food safety inspection conducted on 1/11/2024 revealed 27 total violations (12 high priority, 8 intermediate, 7 basic).
Inspection on 8/22/2023
High Priority
0
Intermediate
4
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Under dry storage shelf next to back door
- 36-22-4:Basic - Floor area(s) covered with standing water. Inside walk in cooler
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ladle stored inside hand wash sink near steam table. Moved by manager. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using chlorine to sanitize but no test strip
- 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Food safety inspection conducted on 8/22/2023 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).