SAYULITA TAQUERIA
10 NE 1 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 11/18/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-08-7:High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection. **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24. - From follow-up inspection 2024-11-18: Reach-in cooler at the cook line, pico date marked 11/11/24. In walk-in cooler, pulled chicken and pulled pork date marked 11/11/24, coleslaw date marked 11/09/24. **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. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-18: Reach-in cooler sour cream 52F, manager moved to freezer. **Admin Complaint**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
Food safety inspection conducted on 11/18/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
8
Intermediate
5
Basic
13
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near back door (walk-in cooler area).
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the prep area near walk-in coolers, ceiling tiles in disrepair and stained, also observed some acoustic tiles no smooth and easily cleanable
- 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 at the cook line (under grill), ambient air temperature of 57F. **Warning**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee personal items next to sink at the prep area n
- 14-11-5:Basic - Equipment in poor repair. Hot holding box, door in disrepair
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep room near walk-in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep area near walk-in coolers.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, next to raw shell eggs, employee moved. **Corrected On-Site**
- 14-06-4:Basic - Wood food-contact surface not properly sealed. At the prep area, underneath prep table, observed exposed wood (crumbling).
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled.
- 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. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F **Warning**
- 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. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F. Also chicken cooked 11/05/24: 46F, 46F, 45F, 45F, 47F, 47F, 48F, 47F and 46F. **Warning**
- 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. Female employee at the cook line, touched face multiple times and continued working with food and single service, inspector instructed to wash 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. Male employee touched with bare hand contact a burrito, inspector instructed to washed hands and used gloves or utensils.
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection. **Warning**
- 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. I'm walk-in cooler, ground beef portion bags date marked 10/24.
- 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, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees. **Corrective Action Taken** **Warning**
- 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 cook line, raw shell eggs no time marked.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, milk no date ,marked, also hot hogs, per employee items were opened 2-3 days ago.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep room near walk-in cooler, green hose inside sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed personal cups in sink at the kitchen entrance.
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid under prep table not labeled.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At the prep room near walk-in cooler , observed single burners butane being used to cook raw chicken.
Food safety inspection conducted on 11/6/2024 revealed 27 total violations (8 high priority, 5 intermediate, 13 basic).