RAMON QUIROZ TAFOLLA
27 Lakeview Court
Florida, 34753
Lake County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -container of salt
- 08B-32-4:Basic - Refried beans reheating on burner by open door to food truck.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -thawing at room temperature
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee entered food truck, put on gloves and began preparing food with no hand wash.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -chopped cilantro for service in take out bag on prep table. Operator changed out bag and product. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -refried beans (100F - Hot Holding), held less than four hours per operator. Operator moved to burner for rapid reheat, then 176F. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. -2 employees
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of bleach above service window. Operatorlabeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/3/2025 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 4/26/2024
High Priority
8
Intermediate
7
Basic
6
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water by cooking equipment. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -personal food stored in hot holding unit with establishment's food Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -raw beef containers -cooking oil Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line
- 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. -pinto beans (57F - Cooling), made yesterday per operator. Operator discarded.
- 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. -pinto beans (57F - Cooling), made yesterday per operator.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employees not using sanitizer on washed dishes. Corrected On-Site
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. -2 small flying insects in cooking area
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cooking beef changed gloves and didn't wash hands. Educated operator, emplo washed hands Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken (57F - Cold Holding), in upright reach in cooler, held more than four hours per operator. -
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (57F - Cold Holding), in upright reach in cooler, held more than four hours per operator. Operator discarded. Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 300++
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -in upright reach in cooler.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pinto beans (57F - Cooling), made yesterday per operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards in cooking area Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by employee food. Corrected On-Site
- 28-09-5:Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. -from a pipe connected to the side of the truck. Operated closed valve. Corrected On-Site Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 new employees
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid and bottle of purple liquid in dish area.
Food safety inspection conducted on 4/26/2024 revealed 21 total violations (8 high priority, 7 intermediate, 6 basic).