KAVAS TACOS + TEQUILA
9101 INTERNATIONAL DR STE 1198
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
2
Intermediate
3
Basic
13
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mahi, walk in cooler/ Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line small table/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris./walk in freezer floor.
- 36-62-4:Basic - Light not functioning./two lights at cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning./containers on cleaned dish shelves.
- 29-08-4:Basic - Plumbing system in disrepair./cook line hand sink hot water faucet disrepair.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./onions, back prep area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink outside walk in freezer.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, back prep area/rechecked 200ppm/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoning flour and sugar bins/ Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025./license renewed immediately/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 52F, raw shrimp 51F, raw salmon 52F/cook line cold drawers less than 4 hours per chef/moved to walk in freezer/rechecked raw steak 38F, raw shrimp 34F, raw salmon 37F. Home made salsa 54F, crema 53F/cook line prep area for less than 4 hours per chef/iced/rechecked homemade salsa 36F, crema 37F/ Corrected On-Site Repeat Violation
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/manager Omar certificate expired.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle not labeled, bar/ Corrected On-Site
Food safety inspection conducted on 4/10/2025 revealed 18 total violations (2 high priority, 3 intermediate, 13 basic).
Inspection on 10/25/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mani packaging/ Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./two cook line white cutting boards grooved.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's sweater on top of packaged food/storage shelf/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./ cook line/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour containers not labeled/back kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food/cook line cold drawers.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken shell eggs in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 54F, raw shrimp 45F, raw steak 51F/cook line cold drawers/less than 4 hours/moved to walk in freezer, rechecked raw salmon 43F, raw shrimp 40F, raw steak 42F. Cut melon 55F/bar, less than 4 hours/rechecked 43F. Home made garlic butter 68F, cook line/less than 4 hours/moved to walk in freezer/rechecked 43F. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/25/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 3/19/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board at the bar. Green cutting board at back kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored on top of oil carton, cook line/ Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice./bar/ Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./dining room wait station near the bar.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./throughout the entire establishment/bar, cook line, back kitchen, front expo line/ Corrected On-Site Repeat Violation
- 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./0ppm, bar dish machine, rechecked 50ppm/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter, walk in cooler. Raw mahi/ceviche stored over cook shrimp, cook line reach in cooler. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw salmon and raw shrimp/cook line cold drawers/ Corrected On-Site Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 55F, cold holding at fry station for less than 2 hours, iced, rechecked 40F. Cooked peppers 45F, cold holding at prep area for less than 2 hours, iced, rechecked 38F. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./cook line fry station hand sink blocked by chips containers. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dining room wait station near the bar/ Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink./dining room wait station near he bar/ Corrected On-Site Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing five employees training certificates.
Food safety inspection conducted on 3/19/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 9/1/2023
High Priority
6
Intermediate
5
Basic
7
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on top of oil carton/ Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen cooks.
- 10-08-5:Basic - Ice scoop handle in contact with ice./bar.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line/ Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 78F water on kitchen prep table/ Corrected On-Site
- 24-01-4:Basic - Presetting of tableware outdoors.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./kitchen, bar/ 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./corn cream sauce cooling overnight still at 46F, walk in cooler.
- 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./corn cream sauce cooling overnight at 46F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over vegetables, cook line reach in cooler. Raw mahi over sauces, cook line reach in cooler/ Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef, cook line cold drawers. Raw beef stored over raw shrimp, cook line cold drawers/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 48F, pico de gallo 48F/cold holding less than 4 hours in double pan, adding ice, rechecked 39F, 40F/ Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 94F to 119F for less than 4 hours/reheated to 165F/ Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./back kitchen prep area hand sink/ Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving salmon, steak undercooked per manager/fixing the menu on site/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen han sink/ Corrected On-Site
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink./back kitchen hand sink.
Food safety inspection conducted on 9/1/2023 revealed 18 total violations (6 high priority, 5 intermediate, 7 basic).