DirtyFLRestaurant Inspection Data

LOS TACOS BY CHEF OMAR

17722 PINES BLVD

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/22/2024

  • N/A:No Violations Were Observed

Inspection Date: 11/21/2024

  • 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. Cook line-flip top/lower cooler. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee, manager provided. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-lower cooler-; ground beef (50F - Cold Holding); raw chicken breast (52F - Cold Holding) -Flip top-; raw shrimps (48F - Cold Holding); carnitas (51F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding). Per manager food held less than 4 hours. Operator add ice for a quick chill Advised operator not to use unit until technician verified proper cold holding temperatures of 41F or below Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter- cutting board inside sink, employee removed. Corrected On-Site Warning

Inspection Date: 8/21/2024

  • 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 in plastic bags, over pork loins ribs. Employee moved beef under pork loin. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 employees working in food preparation and two servers.

Inspection Date: 5/24/2024

Inspection #: Visit ID: 8680126

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust. - From follow-up inspection 2024-05-24: Observed same **Time Extended**

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8679204

  • 14-11-5:Basic - Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust.
  • 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. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. See stop sale.
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. Employee 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. Poster emailed to operator. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food stored on large plastic containers with cover.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8523373

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen area, manager provided Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Above prep table in cook line, Employee removed. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed on line, observed copy of license, expiration date December 1, 2024. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cook line-flip top-pico de gallo (52F - Cold Holding); coleslaw (55F - Cold Holding); shredded cheese (50F - Cold Holding); cut lettuce (51F - Cold Holding); guacamole (50F - Cold Holding) -Cook line -lower cooler-sour cream (52F - Cold Holding); cutlets beef for tacos (55F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill, advised manager not to use unit, until technician verifies proper cold holding temperatures of 41F or below. Repeat Violation Admin Complaint

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8523085

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top Repeat Violation Warning - From follow-up inspection 2023-10-12: Observed same **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-10-12: Observed same **Time Extended**

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8352986

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top Repeat Violation Warning
  • 25-05-4:Basic - Single-service articles improperly stored. box of plastic cups stored on corridor of front counter to restrooms. Employee placed on shelf Corrected On-Site Warning
  • 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. cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ) coiling over night, see stop sale. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ) coiling over night. Employee discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. food not prep or portioned today. -cook line flip top-cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ); beef cutlets (42F); roast beef (42F) -Sliding glass door cooler-; shredded mozzarella cheese (60F - Cold Holding); heavy cream (54F - Cold Holding) Per operator food held less than 4 hours, advised operator to move all TCS foods to a working cold holding unit **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning