LA SANTA TAQUERIA BY CHEF OMI / LA YOLANDA MEZCALERIA BAR
201 NE 82 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/8/2025
High Priority
2
Intermediate
6
Basic
18
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning**
- 36-36-4:Basic - Ceiling tile missing. Observed tile vents missing at kitchen area. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents heavily dusty at ware washing area and prep area kitchen. **Warning**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored at ware washing area above dish machine racks not inverted. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open bottle water stored at ware washing area. **Warning**
- 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 employee bags and purse stored at preparation area at kitchen and across cook line. **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees wearing a wrist watch while preparing food. **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee while preparing food. **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at exit back door. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed plastic container stored on floor at kitchen near walk in cooler. Employee relocated 6 inches off floor. **Corrected On-Site** **Warning**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine. **Warning**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at Yolanda's bar area and Yolanda's bathroom area. **Repeat Violation** **Warning**
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink was removed. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed reach in cooler gaskets soiled at Yolanda's bar area. **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottles of water stored inside walk in cooler not separate from customer foods. **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at kitchen. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with salt at cook line not labeled. Observed squeeze plastic bottle of oil and water not labeled at cook line. Employee labeled. **Corrected On-Site** **Warning**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored inside ziplock bags over raw steak stored inside ziplock bags at reach in freezer. Employee rearranged products correctly. **Corrected On-Site** **Repeat Violation** **Warning**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm). Manager prepared new solution Recheck; Sanitizer Bucket (Quaternary 300ppm). **Corrected On-Site** **Warning**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answered the minimum cooking temperature of chicken. **Warning**
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed from ware washing area. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and utensils stored at hand sink across cook line and a cloth stored inside hand sink bar area. **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink at Yolanda's bar area. **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Mayra,Shirley, Marie and Mercy no proof of any training hired more than 60 days. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray plastic bottle with sanitizer and degreaser not labeled across cook line. Employee labeled. **Corrected On-Site** **Warning**
Food safety inspection conducted on 4/8/2025 revealed 26 total violations (2 high priority, 6 intermediate, 18 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2024-09-13: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms. **Time Extended** - From follow-up inspection 2024-11-12: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to oven. - From follow-up inspection 2024-09-13: Observed no handwashing sign. **Time Extended** - From follow-up inspection 2024-11-12: Observed No handwashing sign provided at a hand sink used by food employees next to oven. **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2024-09-13: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to oven. - From follow-up inspection 2024-09-13: Observed no handwashing sign. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green tomato sauce (51F - Cold Holding); cooked octopus (47F - Cold Holding); red tomato sauce (53F - Cold Holding); cooked tripe (47F - Cold Holding) inside walk in cooler. For less than 4 hrs. As per employee door is constantly open. - From follow-up inspection 2024-09-13: Observed green tomato sauce (49F - Cold Holding); cooked octopus (47F - Cold Holding); red tomato sauce (49F - Cold Holding) inside walk in cooler. **Admin Complaint**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken and raw beef stored in ROP inside reach in cooler at kitchen. As per employee it is packaged on site and it's kept for more than 48 hrs inside package. - From follow-up inspection 2024-09-13: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken and raw beef stored in ROP inside reach in cooler at kitchen. As per employee it is packaged on site and it's kept for more than 48 hrs inside package. **Time Extended**
Food safety inspection conducted on 9/13/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/12/2024
High Priority
6
Intermediate
3
Basic
5
Total
14
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms.**Repeat Violation** **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar. Employee removed scoop from ice.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside flour container with handle in contact with product at prep area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tong in standing water 94F next to grill.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to oven.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in cold drawers at cook line.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside freezer at kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pico de gallo (53F - Cooling) inside walk in cooler. As per employee for 4 hrs.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green tomato sauce (51F - Cold Holding); cooked octopus (47F - Cold Holding); red tomato sauce (53F - Cold Holding); cooked tripe (47F - Cold Holding) inside walk in cooler. For less than 4 hrs. As per employee door is constantly open.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed picked gallo, raw beef, cheese at front counter without time mark. As per employee for 2 hrs. Employee properly marked products. **Corrected On-Site**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (53F - Cooling) inside walk in cooler. As per employee for 4 hrs.
- 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. Discussed and provided to manager via email. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed equipment stored inside bar hand sink. **Repeat Violation**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken and raw beef stored in ROP inside reach in cooler at kitchen. As per employee it is packaged on site and it's kept for more than 48 hrs inside package.
Food safety inspection conducted on 9/12/2024 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).