DirtyFLRestaurant Inspection Data

CANTINA VIAJERO

With 7 documented inspections, CANTINA VIAJERO in TRINITY has achieved a 1.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

1338 EPIPHANY WAY STE N-103

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 10942478

Met Inspection Standards

1 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages ext to steam table at expo, with bottles of alcohol in bar, operator moved beverages to designated location Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket touching box of tea, operator moved bucket Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on appetizer menu does not notate that it is undercooked. Consumer advisory has asterisk next to it. Operator put asterisk next to all ahi tuna on menu Corrected On-Site

5/14/2025· 10mo ago

Visit ID: 10837769

Met Inspection Standards

3 high, 4 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Ice cream Warning - From follow-up inspection 2025-05-14: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-05-14: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salsa cooler. Warning - From follow-up inspection 2025-05-14: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Chorizo on rack of deli cooler. Employee covered Corrected On-Site Warning - From follow-up inspection 2025-05-14: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 live flying insects at ice cream freezer. Employee killed Warning - From follow-up inspection 2025-05-14: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli butter (47F - Cold Holding); shredded jack cheese (46F - Cold Holding) Warning - From follow-up inspection 2025-05-14: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill chicken (90F - Hot Holding) Added water out back on grill. Retemp -189 degrees Cooked onions on stove chicken (110F - Hot Holding) Retemp 174 degrees **Corrective Action Taken** Warning - From follow-up inspection 2025-05-14: **Time Extended**

5/12/2025· 10mo ago

Visit ID: 10757716

Follow-up Inspection Required

4 high, 4 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer. Ice cream Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salsa cooler. Warning
  • 08B-12-5:Basic - Stored food not covered. Chorizo on rack of deli cooler. Employee covered Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 2 live flying insects at ice cream freezer. Employee killed Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh wild snapper sold in ceviche. Served raw. ***Fish must be fully cooked or discarded**** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli butter (47F - Cold Holding); shredded jack cheese (46F - Cold Holding) Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill chicken (90F - Hot Holding) Added water out back on grill. Retemp -189 degrees Cooked onions on stove chicken (110F - Hot Holding) Retemp 174 degrees **Corrective Action Taken** Warning

1/10/2025· 1y 2mo ago

Visit ID: 8762576

Met Inspection Standards

2 high, 1 int, 2 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating apple in prep room, discussed with manager on duty and staff
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Tongs at broiler in sanitizer , operator removed . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawers on cook line- raw chicken over cheese, operator moved chicken to bottom Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In condiment holder in bar- watermelon (51F - Cold Holding), will add to time control, moved back to cooler, out of refrigeration for 1 hour Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tray of rolls on top of sink, operator moved to holding unit Corrected On-Site

5/7/2024· 1y 10mo ago

Visit ID: 8666176

Met Inspection Standards

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer - snapper (44F - Cold Holding), operator put on ice, 43F at end of inspection Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill- Poultry (116F - Hot Holding)put in pan after lunch, 15 minutes ago, Operator discarded. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line

1/11/2024· 2y 2mo ago

Visit ID: 8581433

Met Inspection Standards

4 high, 3 int, 6 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf above reach in cooler on cook line, keys removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Containers of oil stored on floor in kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled, microwave cleaned Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to soda syrup boxes in kitchen, sign posted at hand sink Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked chip up off floor then touched clean bowl of chips without washing hands
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty glasses in dish area then touched clean glass and scooped ice into glass without washing hands
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork in walk in cooler made yesterday, no temperature monitoring
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (49F - Cold Holding) in walk in cooler, made yesterday, no temperature taken
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Strainer with ice in it at hand sink at bar, strainer removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink, operator put paper towels at hand sink Corrected On-Site

7/20/2023· 2y 7mo ago

Visit ID: 8438038

Met Inspection Standards

2 high, 2 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls used for tortilla chips next to hand wash sink under towel dispenser,operated moved. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on 1 cook Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 cook Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter at expo line over clean cups, moved to bottom shelf Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket at expo line 0 ppm, corrected to 400 ppm Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Fruit at bar located within reach of customers, operator will move to other location.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawer on cook line- raw beef over bread, operator moved beef to bottom Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, operator moved to other wall in bar hand wash sink has colander, operator removed. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at sink near cook line, handle spins