DirtyFLRestaurant Inspection Data

CANTINA TEX-MEX

35 SE 1ST ST #101

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8572770

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks near bar area, Manager secured. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cleaned area on triple sink.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned containers with old stickers residues. 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. Reach-in cooler at the end of the cook line ranchero sauce made 04/16/24 at 50F, observed condensation on container also cooling process performed in a dip plastic container.
  • 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. Reach-in cooler at the end of the cook line ranchero sauce made 04/16/24 at 50F, observed condensation on container also cooling process performed in a dip plastic container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shrimp above cooked beef, a manager moved and stored properly. Corrected On-Site 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. At the prep area, pork 131F manager moved to stove to reheated to 165F. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used to dumped drinks.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
  • 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/. Five food handling employees, no manager on site, Manager arrived during inspection.

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8572693

  • N/A:No Violations Were Observed

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8343808

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. June 1, 2023.
  • 08B-38-4:Basic - Food stored on floor. Oil jugs next to pizza ovens on floor, manager moved off the floor. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked container with old labels.
  • 25-05-4:Basic - Single-service articles improperly stored. Upstairs dry storage area, cups and to go containers on floor, Manager started moving off some boxes. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, lobster stored bellow raw fish Manager stored properly Also observed raw chicken opened bag stored above vegetables, Manager moved. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli date marked 11/29/23.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line: pico 46F, corn mix 47F, lettuce 48F, poblano sauce 50F, cut tomatoes 48F and 47F, vegetables 46F, garlic aioli 49F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Reach-in cooler at the cook line: pico 46F, corn mix 47F, lettuce 48F, poblano sauce 50F, cut tomatoes 48F and 47F, vegetables 46F, garlic aioli 49F. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda guns heavily soiled.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Shrimp ceviche made with raw shrimp no asterisk next to advertisement and no asterisk next to the consumer advisory. Also, online menu. Warning
  • 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. For five new employees
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online menu, no consumer advisory posted. Warning
  • 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. Reach-in cooler at the cook line, ceviche no date marked, manager dated 12/09/23. Corrected On-Site