SI SENOR FRESH MEX
3546 ST JOHN'S BLUFF RD STE 103, JACKSONVILLE 32224-2714
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 9/18/2023
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 9/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/15/2023
High Priority
9
Intermediate
6
Basic
9
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on drainboards or equivalent. Observed Accumulation of debris on trays holding clean dishes at dish machine area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Drink on in use prep table while prepping ready to eat foods. Employee drinks in working coolers with ready to eat foods.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door from kitchen to exterior.
- 08B-38-4:Basic - Food stored on floor. Observed container of oil stored on floor located on cook line. Employee removed and stored properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drawer handles soiled on cook line. Observed reach in cooler door gaskets soiled on cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef out on prep table to thaw. Employee removed and stored properly. **Corrective Action Taken**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on pre table not in sanitizer solution.
- 11-02-5:High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Employees over 60 days of employment no reporting verification.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects in storage room near men's restroom, approximately 5 small flying insects at bar area near beer taps and drink mixes in machines, and approximately 8 flying insects at mop sink in kitchen. Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Pesticide/insecticide labeled for household use only present in establishment.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed In walk in cooler, raw shrimp over raw beef.
- 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. Tomatillo salsa dated 9-4-23/ temperature abuse and under current stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler, Cooked beef 55 F, raw chicken 55F, raw shrimp 56F, tomatillo salsa 56F, milk 55F, more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Cooked beef 55 F, raw chicken 55F, raw shrimp 56F, tomatillo salsa 56F, milk 55F. More than 4 hours. 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. Queso cheese sauce 109F.
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dicing equipment soiled on cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand sink for dump sink in bar area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at end of cook line without paper towels. Employee provided paper towels for hand sink. 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. Observed establishment without proof of required state approved employee training for some employeees. Warning
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed ice machine located in kitchen with surface rust along ice chute of interior behind splash guard.
Food safety inspection conducted on 9/15/2023 revealed 24 total violations (9 high priority, 6 intermediate, 9 basic).