SANTA CRUZ MEXICAN FOOD # 6

Food safety records indicate SANTA CRUZ MEXICAN FOOD # 6 in ORLANDO has 3 inspections with a 3.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1y 3mo ago · 3 reports on file

1718 N GOLDENROD RD UNIT #6 &7,

Overall Food Safety Rating

★★★☆☆ (3.4/5)

Based on 3 health inspection reports

All Inspection Reports

11/14/2024· 1y 3mo ago

Visit ID: 8713188

Met Inspection Standards

N/A:No Violations Were Observed

11/20/2023· 2y 3mo ago

Visit ID: 8555544

Met Inspection Standards

1 int, 1 basic

50-04-4:Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. - From follow-up inspection 2023-11-20: **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips. - From follow-up inspection 2023-11-20: **Time Extended**

11/17/2023· 2y 3mo ago

Visit ID: 8334968

Follow-up Inspection Required

2 high, 3 int, 2 basic

50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
08B-71-5:Basic - Open air mobile food dispensing vehicle's approved variance requires the installation and use of an air curtain to protect the unpackaged food in the steam table when the cabinet is opened. Air curtain missing or non-functional. Warning
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Untensils being washed and rinsed, no sanitizer step. Operator got bleach, set up sanitizer, and sanitized equipment Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 61 less than 4 hours. Product will be kept on ice. Product voluntarily discarded.
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 form
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips.
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. Provided form and had employees fill out form Corrected On-Site