SAYULITA TAQUERIA
10 NE 1 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/7/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above three compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in freezer next to cook line oven. Manager discarded employee drink. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets in kitchen.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil stored on floor in prep area.
- 36-24-5:Basic - Hole in or other damage to wall. Wall in hallway between front counter and kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above kitchen steam table greasy. Top of knife holder next to three compartment sink. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in prep area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining area put on gloves and began plating food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of keg of beer. Manager moved raw beef to another shelf. Corrected On-Site Repeat Violation Admin Complaint
- 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. Items stored in wait station. Manager stated items were placed out at 2:00 pm. Manager placed correct time on items. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above prep sink across from kitchen ice machine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink. Cutting board stored above three compartment sink. Repeat Violation
Food safety inspection conducted on 9/7/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 2/5/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with mold like substance
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above freezer, Manager moved. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked containers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep area.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers near walk-in cooler.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line, also opened drink in walk-in freezer above customers food, Manager moved all. Corrected On-Site
- 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. Raw beef on top of bag of ice, Manager moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 48F and 50F, Manager moved to bottom part of cooler. **Corrective Action Taken** 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 cook line, Fried Buffalo chicken 110-118F, per manager item was fried 1 hour prior, manager will placed on time and chicken will be discarded at 3:00pm **Corrective Action Taken**
- 41-17-4:Intermediate - Bottle containing toxic substance not labeled. At the bar area squeeze bottle with green substance not labeled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area knives and bowls inside sink.
- 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 one male employee. Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, observed cooked chicken with dated 1/12-1/13 no date when item was pulled from freezer, per manager chicken pulled 02/4/24. Repeat Violation
Food safety inspection conducted on 2/5/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 9/5/2023
High Priority
6
Intermediate
5
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk-in cooler
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. On second floor, manager secured. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the bar area, employee food on top of soda syrup boxes, employee moved. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. At the cook line under equipment, also walls with grease.
- 08B-37-4:Basic - Food stored in a prohibited area. At the server station, chips under handwash sink, Manager moved. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle, manager moved. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Cold holding equipments, also soda machine and margarita machine Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. On second floor, box of to go containers on floor, manager,stored properly. Corrected On-Site
- 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. At the cook line queso 46F, items was placed inside cooler last night.
- 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. At the cook line queso 46F, items was placed inside cooler last night.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 55F, per employee item pulled from cooler around 12:00-1:00, manager moved to freezer to dropped temperature down. Repeat Violation Admin Complaint
- 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. At the server station, salsa and sour cream(cream) no time marked, per employee items pulled out at 11:00am, also at the cook line fried onions no time, Manager added time 11:00-3:00pm. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored above cleaned side of triple sink, manager moved. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. No water available on sink at the front counter area. Warning
- 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. One male employee Repeat Violation 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. For one male employee, inspector provided digital copy of the form. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at the cook line, also no paper towels at the front counter.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, multiple food bags (brisket, chicken and pork) with no date marked, per manager items were pulled out 09/04/2023.
Food safety inspection conducted on 9/5/2023 revealed 19 total violations (6 high priority, 5 intermediate, 8 basic).