DirtyFLRestaurant Inspection Data

TAKERIA MIX

6680 POWERS AVE STE 108

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10713973

  • N/A:No Violations Were Observed

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8860057

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Foods at above 41°. Cooked chicken. 51°. Cooked vegetables. 52°. (overnight temperatures) Raw fish . 52° shrimp. 52° (overnight temperatures). Torn gaskets , insulation on cooler opposite grill, unit by kitchen entrance. Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Broken cove molding. Kitchen, Rear dry goods.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor under rear table by end of Dish machine line near exit door.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets , insulation on cooler opposite grill, unit by kitchen entrance.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled drawer cooler. Cookline. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves in cooler in kitchen by entrance.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. 51°. Cooked vegetables. 50° Raw fish 52° shrimp. 52° (overnight temperatures). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler opposite grill : Cooked chicken. 51°. Cooked vegetables. 52°. (overnight temperatures) Raw fish . 52° shrimp. 52° (overnight temperatures). 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. Cooked rice , chicken, with no date mark. Multiple in reach in cooler. Made few days ago.

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8752583

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceil8 g tiles by rear of Dish machine line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
  • 08B-12-5:Basic - Stored food not covered. Uncovered cut limes at frontline. Moved by manager. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak at Hand Wash Sink by prep line.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear dry goods.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8476091

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open. Closed by manager.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on men's restroom door.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in kitchen and Dish Machine line and rear storage.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 77°. Kitchen. Moved by manager. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 110°. Ground beef 112°. Fried chicken 100°. All items reheated to 175°-180°. Items were placed about 1 pm
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser not functioning at men's restroom.

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8365846

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding by Dish Machine area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Far kitchen door with no self closing mechanism.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves in kitchen cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled can in dry goods area.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Heavily Soiled probe thermometer. Cleaned by manager. Corrected On-Site