TACOS CHAVITA
10570 SEMINOLE DR
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
Food safety inspection conducted on 11/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/24/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Reviewed with manager . Emailed to operator the Paperless License and Renewal Notices
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty fans in kitchen. Reviewed with operator .
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reviewed with operator
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator changed solution . Recheck 50 ppm . Corrected On-Site Repeat Violation
- 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. Rice cooked previous night at 46 F in refrigerator at 9:50 am in a tall closed plastic container. Discussed proper cooling procedures and methods with operator. Rice discarded **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice cooked previous night at 46 F in refrigerator at 9:50 am in a tall closed plastic container. Discussed proper cooling procedures and methods with operator. Rice discarded **Corrective Action Taken**
- 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.
Food safety inspection conducted on 4/24/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/12/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 10ppm Operator discarded sanitizer solution. Replace with new chlorine sanitizer solution, reading 50ppm Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three-compartment sink chlorine sanitizer reading 10ppm. Operator refilled sink. Chlorine sanitizer reading 50ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:50pm 54F - Cold Holding); cut lettuce (51F - Cold Holding) Operator placed items in reach-in freezer. Re temp at 3:20 a. Cut lettuce 45f b. Diced tomatoes 48f **Corrective Action Taken**
- 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. Emailed operator clean-up plan.
Food safety inspection conducted on 9/12/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).