EL MEZCAL MEXICAN RESTAURANT
8441 SW HWY 200 STE 147/149, OCALA 34481
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 15 health inspection reports
All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10ppm CL Warning - From follow-up inspection 2025-03-24: Dishmachine at 0ppm Cl Admin Complaint
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
6
Intermediate
3
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above microwave on cook line Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee WaWa sandwich stored in reach in cooler above food served to public
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. floor tiles missing in walk-in-cooler and walk-in-freezer Repeat Violation
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Trays of beans and chicken cooling stored on bottom shelf under dirty dishes. Manager removed.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. tongs hanging on oven handle. Cook removed Corrected On-Site Repeat Violation
- 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. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar )
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 78F. Manager removed Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Churros stored in reach in cooler not covered
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawwberries ) stored over ready-to-eat food ( flan) in reach in cooler. Unwashed produce (peppers ) stored over ready-to-eat food (salsa ) in walk in cooler
- 36-36-4:Basic - Wall tile missing At the end of the cookline
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking hose under hand wash sink and three-compartment sink
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10ppm CL Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves placed raw beef on grill then handled cooking utensils, then took a plate and hand rolled a burrito, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in rice stored above tamales
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo at 48F at flip-top make table cooler prepared 2 hours earlier
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Trays of beans 109F and tray of chicken 119F ambient cooling for 1 hour. Manager placed items in walk-in-freezer
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Manager purchased back flow preventor and installed Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of microwave on cook line soiled Repeat Violation
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Only Hand wash sink on cook line lacks water pressure
- 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. House made salsa prepared two days earlier not dated.
Food safety inspection conducted on 2/12/2025 revealed 23 total violations (6 high priority, 3 intermediate, 14 basic).
Inspection on 1/3/2025
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in dry goods storage area next to air handler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of cookline microwave.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles in disrepair in walk-in-cooler and walk-in-freezer. Tile in dishwash area cracked with standing water Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Tray of bottled water stored on floor entering dishwash area Box of corn in husk stored on floor in walk-in-cooler
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Water in bottom of upright reach in cooler at entrance to cookline.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55,56F - Cold Holding) in reach in cooler on cookline. Reach in cooler was disconnected when plates placed on top of reach in cooler. Reach in cooler was reconnected and ice was placed on beef containers. Manager advised that bed had been placed in walk-in-cooler 1 hour earlier from walk-in-cooler **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Missing vacuum breakers at outside hose bibi next to AC unit. Missing vacuum breaker at hose Bibb under hand wash sink and three-compartment sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of microwave on cookline soiled with food particles
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Fryer baskets on cookline hand wash sink. Employee removed baskets 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/ No food manager present at time of inspection with more than four employees handling food.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ten employee food handler certificates expired
Food safety inspection conducted on 1/3/2025 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 8/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
5
Intermediate
0
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in walk-in-cooler cracked and missing.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line
- 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. Bowl with no handle used to dispense food (flour).Manager removed bowl. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food ( ice cream) in reach in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons and limes ) stored over ready-to-eat food (salsa ) in walk in cooler . Manager moved lemon and limes Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm CL Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves worked on dishmachine and rinsed off dirty dishes then went to cook line and handled tortillas without removing gloves, washing hands and putting on clean gloves. Discussed with Manager .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen fish stored above French fries and vegetables in walk-in-cooler. Manager moved fries and vegetables. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours 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. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours Admin Complaint
Food safety inspection conducted on 8/12/2024 revealed 11 total violations (5 high priority, 0 intermediate, 6 basic).
Inspection on 4/17/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Warning - From follow-up inspection 2024-04-17: Observed two containers of chip salsa prepared yesterday and were in the walk-in-cooler overnight both at 46F 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. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. Stop sale issued. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. Stop sale issued. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Stop sale issued. Warning - From follow-up inspection 2024-04-17: Observed two containers of chip salsa prepared yesterday and were in the walk-in-cooler overnight both at 46F Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. Stop sale issued for all. Warning - From follow-up inspection 2024-04-17: Observed shelf under steam table with half tray of rice at 116F , and a container of Queso at 111F. Employee advised that both items had been prepared 2 hours earlier. Admin Complaint
Food safety inspection conducted on 4/17/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
11
Intermediate
8
Basic
17
Total
37
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and breadcrumbs
- 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. Reach in cooler has an ambient temperature of 67F. Unit has condensation on back wall.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Cans in each of two stalls and one can near sinks not covered in ladies room.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on prep table near kitchen entrance. Two drinks on shelf over taco shells and dry storage items on cookline. One drink on shelf over fish in reach in cooler. Two drinks were moved during this inspection. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of chewing gum inside case of portion cups in back room.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee placing fruit in drinks and scooping ice wearing bracelets. Male employee on cookline wearing watch while cooking.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server station wet nested.
- 08B-38-4:Basic - Food stored on floor. Buckets of peppers and fish on floor in walk in freezer. All were picked up. Corrected On-Site
- 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop stored in water at 74F in server station. Tongs stored on oven door handle on cook line.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on cookline soiled with food debris. Interior walls of walk in cooler soiled with dust in walk in cooler. Underside of frozen drink machine soiled with black substance.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open upon entry to kitchen. Closed during this inspection. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on top shelf in dry storage room.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Ceiling soiled with dust at end of cookline. Walk in cooler floor soiled with food debris.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: bins of unwashed produce on shelf over salsa and queso. Unwashed mangos on top of beer kegs. In reach in cooler at server station: containers of unwashed berries on shelf over milk.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Several walk in cooler shelves rusted.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several bulk containers of food including flour, breadcrumbs and sugar not labeled in kitchen area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee changed gloves without washing hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee scooped ice with blue cup rather than using scoop.
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water on ground over rocks next to back door.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dry storage room. Two live flies in kitchen area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag in direct contact with cheese in reach in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw beef on shelf over pan of rice. Tubes of raw ground beef stored on top of cases of tomatoes.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. Stop sale issued. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. Stop sale issued. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Stop sale issued. 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. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. Stop sale issued for all. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Case of raid pest traps on shelf over rice in dry storage room. Degreaser on top of case of wine at bar. Raid was moved during this inspection. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink with no device located on two hose connection sides. Bibb under triple sink with no device. Bibb next to back door with no device.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler on cookline ambient thermometer reading 50F, actually 67F in reach in cooler.
- 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. Provided DBPR form during this inspection.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce 56F then 53F. In one hour in walk in cooler being cooled in large white container, manager moved to freezer. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance. Soda gun has slimy substance at bar. Tea nozzles soiled with slimy substance at server station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. No running water at sink on cookline. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed glass in sink at bar. Male employee rinsed cup in sink at server station.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ladies room has a nonworking dispenser. Sink at bar has no towels. Sink in ware wash area has no towels.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training expired for six employees. One current certificate provided.
- 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. Bag of towels hanging over extinguisher in server station. Moved during this inspection. Corrected On-Site
Food safety inspection conducted on 4/9/2024 revealed 37 total violations (11 high priority, 8 intermediate, 17 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in walk-in-cooler missing Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed box of cooking oil stored on floor. Manager placed box of oil on shelf Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed churros and empanadas not covered in reach in cooler. Manager covered all items. Corrected On-Site
Food safety inspection conducted on 1/24/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2023
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour). Manager removed bowls. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in walk-in-cooler and walk-in-freezer Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed two containers of salsa stored on floor in walk-in-cooler. Manager placed containers on shelf. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employe removed tongs from handle Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwaves in kitchen soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler on cook line. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed bread uncovered in walk-in-freezer Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed box of raw shelled eggs stored over peeled garlic and milk. Manager placed raw shelled eggs on bottom shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomato's are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomato's are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. Observed the following items and cold holding temperatures in the bottom of the reach-in Cooler on the cookline: pastor (45F - Cold Holding); Pork (47F - Cold Holding). Manager advised that these items had been taken from the walk-in-cooler 3 hours earlier. Obs in reach in cooler drawer under grill the following items: Shrimp 45F, Beef 46F. Manager had items placed in walk-in-cooler Warning Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded food in hand wash sink in kitchen
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels dispensers not operating at all three hand wash sink. Manager had dispensers corrected to work. Corrected On-Site
Food safety inspection conducted on 9/18/2023 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour) in dry goods storage area
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and three-compartment sink
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed tile missing and broken in walk-in-cooler and walk-in-freezer Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed two containers of salsa on floor in walk-in-freezer
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack.
- 33-16-4:Basic - Open dumpster lid. Observe dumpster lid open
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware and cooking utensils faced up in dishwash area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler on cook line
- 08B-12-5:Basic - Stored food not covered. Observed steak in walk-in-cooler not covered.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 0 ppm chlorine
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in hand wash sink on cook line
Food safety inspection conducted on 7/31/2023 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 7/21/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Warning - From follow-up inspection 2023-07-19: Observed the following items and cold holding temperatures in the Walk-in Cooler: salsa verde, salsa enchilada and carne birdies all at 65F. Manager advised that compressor had just been installed. 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. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-19: Observed the following items and cold holding temperatures in the Walk-in Cooler: salsa verde, salsa enchilada and carne birdies all at 65F. Manager advised that compressor had just been installed. Admin Complaint
Food safety inspection conducted on 7/19/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/17/2023
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food chip salsa in walk-in-cooler and sugar in kitchen. Manager removed bowls
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen in disrepair and several that have been replaced with acoustic tiles that are not smooth and easily cleanable. Also observed cracked and missing tiles in walk-in-cooler
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed establishment displaying expired Division of Hotels and Restaurants license dated 6/1/2023
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drink stored on top of ice machine. Repeat Violation
- 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 apron, keys, purse and backpack, stored above food in dry goods storage area ad next to single serve cups. Manager removed personal items Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed multiple container of food stored on the floor in the kitchen. Manager instructed employee to place all the containers on shelf. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign in men's room. Inspector provided sign **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing in standing water. Manager placed in sink and ran water over the shrimp. **Corrective Action Taken**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line scratch their nose, leave the kitchen and returned and began preparing food without washing hands or changing gloves. Spoke to employee regarding washing their hands and changing gloves when touching any body part and when they return to the kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with grooves and stained in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons and laddel in hand wash sink at server station.
- 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. Observed container of beef, beans, Queso and salsa for chips prepared more than 24 hours earlier with no date mark.
Food safety inspection conducted on 7/17/2023 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).