DirtyFLRestaurant Inspection Data

LAREDO'S

West Macclenny Avenue
Florida, 32063
Baker County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 15 health inspection reports

All Inspection Reports

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10779349

  • N/A:No Violations Were Observed

Inspection Date: 2/13/2025

Inspection #: Visit ID: 8853441

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion container used as scoop in bulk seasoning container. Operator removed the portion cup. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. cardboard lining dry storage shelf used to store sauce bottles.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee lunches half eater on top of food prep table.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer and stand up reach in cooler on cook line over food for customers.
  • 08B-38-4:Basic - Food stored on floor. In the main kitchen area, liquid margarine container on the floor. In the dry storage area, soda syrup box stored on the floor. Operator relocated. **Corrective Action Taken** Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in prep area. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris interior.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in door gaskets. Hood filters over flat top has debris build up. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. In dry storage area, single service dinner napkins stored on the floor. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In the dry storage chest freezer, uncovered sheet tray of chile rellenos.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage area, bulk containers with no product labeling.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, Birria (56F - Cold Holding); Birria sauce (57F - Cold Holding); carnitas (54F - Cold Holding); enchilada sauce (56F - Cold Holding); cut lettuce (56F - Cold Holding) per operator stored in walk in cooler overnight. Instructed operator to discard. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line; guacamole (47F - Cold Holding); cut lettuce (48F - Cold Holding); pico de gallo (45F - Cold Holding); cut tomatoes (47F - Cold Holding); sour cream (44F - Cold Holding). In the cook line drawer reach in cooler; shrimp (49F - Cold Holding); beef (53F - Cold Holding); chicken (51F - Cold Holding). Per operator all items placed on the line at 11am from walk in cooler or reach in cooler. Operator instructed employee to add ice to products. In the walk in cooler, Birria (56F - Cold Holding); Birria sauce (57F - Cold Holding); carnitas (54F - Cold Holding); enchilada sauce (56F - Cold Holding); cut lettuce (56F - Cold Holding) per operator stored in walk in cooler overnight. Instructed operator to discard. All other products in walk in cooler per operator received that morning and sealed or prepared that morning. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store soiled dishes by warewashing area. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by warewashing area.
  • 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. No product date marking for food products in walk in cooler, some prepared the previous day.

Inspection Date: 10/31/2024

Inspection #: Visit ID: 10705669

  • N/A:No Violations Were Observed

Inspection Date: 10/28/2024

Inspection #: Visit ID: 10702098

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), **Corrective Action Taken** Warning - From follow-up inspection 2024-10-23: In the cook line reach in cooler chicken 48F and Beef 49F cold holding per operator removed from walk in cooler and placed in cook line reach in cooler minutes before inspection. Operator had employee add ice bags. In the walk in cooler 2 containers of queso 50F and 51F and 1 container of beef 50F per operator all prepared the day before and not cooled properly. Admin Complaint - From follow-up inspection 2024-10-28: At time of follow up inspection, all time/temperature control food for safety moved from cook line cooler to flip top reach in cooler. In reach in cooler, beef 48F and 44F, chicken 50F and 45F, shrimp 50F, chorizo 48F. All cold holding, per operator placed in cooler around 11:30am. Operator adjusted settings on the reach in cooler and turned down the system to 35F to help bring product temperatures down. Admin Complaint

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8867289

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents. Warning - From follow-up inspection 2024-10-23: At time of follow up inspection ceiling tiles in dining room not repaired/cleaned. Admin Complaint
  • 14-74-7:Basic - - From initial inspection : 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. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature. **Corrective Action Taken** Warning - From follow-up inspection 2024-10-23: Ambient air of cook line reach in cooler 47.3F and digital thermometer states 31F, bottom drawer fits loosely. Admin Complaint
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled. **Corrective Action Taken** Warning - From follow-up inspection 2024-10-23: Hood filters over cook line with grease build up. Scheduled cleaning for this week. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), **Corrective Action Taken** Warning - From follow-up inspection 2024-10-23: In the cook line reach in cooler chicken 48F and Beef 49F cold holding per operator removed from walk in cooler and placed in cook line reach in cooler minutes before inspection. Operator had employee add ice bags. In the walk in cooler 2 containers of queso 50F and 51F and 1 container of beef 50F per operator all prepared the day before and not cooled properly. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining. Warning - From follow-up inspection 2024-10-23: Cutting board opposite fryers has food residue staining, portable cutting boards at prep area with residue staining build up. Admin Complaint

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8863347

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents. Warning
  • 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. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature. **Corrective Action Taken** Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining. Warning

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8859709

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8856546

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-08-12: In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-08-14: In the walk in cooler chicken date marked 8/12 at 48F and Queso cheese prepared the day before per operator at 49F. Operator removed the chicken from the walk in cooler. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** Warning - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. Admin Complaint - From follow-up inspection 2024-08-12: In the cook line drawer reach in cooler, shrimp 45F cold holding, beef 46F cold holding, chicken 45F cold holding. Operator had employee place ice bags on the time/temperature control food for safety in the cook line drawers. All other food in cooler non time/temperature control food for safety In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. All other time/temperature control food for safety in the walk in cooler delivered 10 minutes prior. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-08-14: In the cook line drawer reach in coolers shrimp 47F beef 49F and chicken 48F all cold holding. Per operator prepared at opening of restaurant around 11am placed in reach in cooler with ambient temperature of 42F. Discussed with operator ice bags or use of different cooler until repair is completed. In the exterior walk in cooler, chicken date marked 8/12 at 48F and Queso cheese prepared the day before per operator at 49F. All other time/temperature control food for safety in the walk in cooler either in cooling phase or commercially sealed as established received truck 10 minutes prior to callback inspection. Admin Complaint

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8854080

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-08-12: In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. Admin Complaint **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** Warning - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. Admin Complaint - From follow-up inspection 2024-08-12: In the cook line drawer reach in cooler, shrimp 45F cold holding, beef 46F cold holding, chicken 45F cold holding. Operator had employee place ice bags on the time/temperature control food for safety in the cook line drawers. All other food in cooler non time/temperature control food for safety In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. All other time/temperature control food for safety in the walk in cooler delivered 10 minutes prior. Admin Complaint **Corrective Action Taken**

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8852914

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. Admin Complaint **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** Warning - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. Admin Complaint

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8781101

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees on the cook line working with food with no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the waitstation area by bulk ice bin, clean containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in chest freezer on cook line with cracked plastic line exposed insulation. Prep area reach in freezer with heavy rust build up. Sliding door reach in cooler with broken door handles.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exterior door to walk in cooler has door gap at bottom and doesn't self close.
  • 08B-38-4:Basic - Food stored on floor. Jug of margarine and cooking oil on the floor of the cook line. Box of soda syrup on the floor by the bag and box dispenser. Operator relocated all items observed on the floor. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board opposite the pass through window. Operator removed the wiping cloth. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with burn marks, grease forming on the filters. Cook line drawers reach in cooler with build up of debris on the partitions and gaskets. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Behind the bar counter single service carry out cups stored in the floor. Operator relocated the cups. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee ibuprofen stored on shelf over flip top reach in cooler. Operator relocated the medicine. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in the prep area of the kitchen over the flip top reach in freezer. Observed 1 fly at the bar counter area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** 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. On the cook line pass through, cheese enchilada (89F - Hot Holding) per operator pulled from walk in cooler preheated then held on line a couple at a time. Discussed with operator relocating to steam table, making to order or time as public health control. Operator had employee relocated the product to the walk in cooler to cool. **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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board has build up of food residue staining. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in cook line hand wash sink. Operator removed the knife. Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8459477

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in steak container on the main cook line. Operator replaced with scoop with a handle. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf next to cook line with clean utensils. Operator relocated the employee beverages. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored in container of tortilla chips, operator relocated the employee belongings. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the bulk ice bin, clean plastic containers stacked while wet. Operator began in stacking the containers. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in chest freezer at the end of the cook line has a torn cooler door gasket and exposed insulation. Cook line drawer reach in cooler not in use has a torn door gasket.
  • 08B-38-4:Basic - Food stored on floor. Soda syrup boxes stored on the floor in the storage room. In the walk in cooler burrito and enchilada sauce stored on the floor. Operator relocated the sauces. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in freezer and reach in cooler doors with food debris in the door gaskets.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom shelf of prep table next to the flat top grill.
  • 08B-12-5:Basic - Stored food not covered. In the reach in freezer by the prep station, chile rellenos stored uncovered. Operator had employee cover the chile rellenos. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in the dry storage room with no product label.
  • 41-07-4:High Priority - Container of medicine improperly stored. In the dry storage room, peroxide and rubbing alcohol stored over cans/jars of food products. Operator relocated the employees medicine. Corrected On-Site Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer at the end of the cook line, frozen cheese sticks stored in direct contact with plastic grocery bag. Per operator original bag ripped and placed items in grocery bag.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw shell eggs over cooked shrimp. Operator relocated the raw shell eggs. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on the prep table by the pass through window has food residue staining.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle at the host stand with no product labeling. Operator labeled the bottle. Corrected On-Site

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8463988

  • N/A:No Violations Were Observed

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8459109

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-04: In fliptop chicken, sour cream, chorizo 50-52F. Person in charge states moved items from walk in and reach in cooler this morning approximately 2 hours ago. Water observed in bottom of unit. Person in charge began icing items down. In walk in cooler chicken, flan, chorizo,beef 44-45F. Person in charge states door has been open. States unit was holding temperature correctly upon arrival at 9:30. Beverage walk in holding ambient temperature of 39F. Person in charge began moving time/temperature control for safety foods to beverage walk in cooler until other unit can be serviced. Admin Complaint

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8380107

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table by tea dispensers, person in charge removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarettes stored on shelf above clean dishware. Person in charge removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish area wet nesting.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of back door rusted out, light visible. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Buckets of food on floor in kitchen. Also, tortilla shells uncovered in kitchen below missing ceiling tile by hood. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in dry storage by indoor walk in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Steaks thawing at room temperature in hand wash sink. Person in charge moved to prep sink and turned on cold water. **Corrective Action Taken**
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee injectable medicine stored in cooler on shelf with beverages to be served to customers. Person in charge removed. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen, two at bar area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sitting in pan on oven at 118F, person in charge began reheating. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ice cream base, items in reach in cooler with no date mark.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steaks thawing in hand wash sink, also cups stored in hand wash sink by dishmachine. Items were removed. **Corrective Action Taken** Repeat Violation
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. One manager on duty with no proof of CFM.
  • 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. One employee working longer than 60 days with no,proof of training. Repeat Violation Admin Complaint