KAVAS TACOS + TEQUILA
9101 INTERNATIONAL DR STE 1198
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).