DirtyFLRestaurant Inspection Data

BLUE WATER TACO CO

2525 MILITARY TRL #105

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8726857

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in flour bin. Operator removed portion cup. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer and stainless steel freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No Ambient thermometer for flip top coolers on cook line.
  • 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 cold held at greater than 41 degrees Fahrenheit. In squirt bottle: sour cream (48F - Cold Holding) Observed in squirt bottle inside plastic pan at small flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for 5 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In squirt bottle: sour cream (48F - Cold Holding) Observed in squirt bottle inside plastic pan at small flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for 5 hours. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Chlorine stored next to cooking oil on storage rack in kitchen area. Operator stored properly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker at time of inspection.
  • 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. Procedure printed for operator.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine Test strips for dish machine at time of inspection.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8656987

  • 14-69-4:Basic - Ice buildup in reach-in chest freezer .
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety corn and rim of the container at cook line. Cook removed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name in dry storage area. Operator labeled container. Corrected On-Site
  • 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 over raw beef in drawers under cook line. Cook reversed. Corrected On-Site
  • 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. Beans and rice cooked 3 days ago. Operator date marked. Corrected On-Site

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8598973

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Container with no handle used to dispense cooked beans and rice. Operator removed . Corrected On-Site

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8583432

  • 13-03-4:Basic - Cook with no hair restraint while engaging in food preparation. Cook put hat on. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw chicken stored over/not properly separated from ready-to-eat shredded cheese on cook line. Operator removed chicken. Corrected On-Site

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8348581

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris- kitchen and prep area in the back
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- reach in coolers Removed Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left from cook line came back put gloves on without washing hands before cooking food; Manager educated cook; cook washed hands and put new gloves on; Corrected On-Site
  • 27-19-4:Intermediate - Handwash sink at cook line does not have enough water pressure to properly wash hands.
  • 31A-11-4:Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store Brillo Operator removed Corrected On-Site