DirtyFLRestaurant Inspection Data

MOLE CANTINA MEXICANA

2557 SOUTH STATE ROAD 7

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10747508

  • 08B-12-5:Basic - - From initial inspection : Basic - Various stored food not covered in walk in cooler. Warning - From follow-up inspection 2024-12-20: Same. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Warning - From follow-up inspection 2024-12-20: At walk in cooler: cooked rice (46F - Cooling); refried beans (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 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. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Warning - From follow-up inspection 2024-12-20: At walk in cooler: cooked rice (46F - Cooling); refried beans (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-20: Same. **Time Extended**

Inspection Date: 12/19/2024

Inspection #: Visit ID: 10745406

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Steak thawed at room temperature. Warning
  • 08B-12-5:Basic - Various stored food not covered in walk in cooler. 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. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone then handle several pans of cooked food; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies flying around in bar area; 1 landing on hose for soda. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 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. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Warning
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of acid in spray bottle. Advised operator to label. Warning

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10719834

  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-11-14: Operator ordered booklets for training by Florida Restaurant and Lodging Association as evidenced by receipt. **Time Extended** - From follow-up inspection 2024-11-15: Same. **Time Extended**

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10718907

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint - From follow-up inspection 2024-11-14: Technician is actively working on dishwasher at bar. **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-14: Approximately 3 flies flying around at bar area. 1 fly flying around in kitchen. Admin Complaint
  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-11-14: Operator ordered booklets for training by Florida Restaurant and Lodging Association as evidenced by receipt. **Time Extended**

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8732329

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint
  • 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. Observed dishwasher handle dirty dishes then handle clean dishes; no hand wash. Dishwasher washed hands. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher clean pan at triple sink then places on clean drying rack but did not sanitize. Dishwasher placed pan in dishwasher to clean and sanitize. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams and mussels. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (45F - Cold Holding); house made marinara (44F - Cold Holding); beef soup (53F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked beans (45F - Cold Holding); house made marinara (44F - Cold Holding); beef soup (53F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. 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. At cook line on grill: cooked peppers (83F - Hot Holding); cooked green onions (102F - Hot Holding) Both roasted 1 hour prior, as per operator. Operator placed to reheat to 165F. **Corrective Action Taken** Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams and mussels. See stop sale. Warning
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8633421

  • 35A-02-6:High Priority - - From initial inspection : Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Admin Complaint Priority: High Priority - From follow-up inspection 2024-03-15: 1 live, small flying insect flying around in dining area. Approximately 3 live, small flying insects flying around on expo line. Operator killed 2 of the live, small flying insects . Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-03-22: Approximately 3 live, small flying insects flying in bar area. Admin Complaint

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8637913

  • 08B-38-4:Basic - Food stored on floor. Buckets of chips stored on the floor in kitchen.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen: Dishwasher chlorine solution at 0ppm. At bar: Dishwasher chlorine solution at 0ppm. Operator primed both machines and got chlorine solutions of 100ppm at both. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies observed in bar area. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line: red salsa for shrimp (69F at 2:40am; 68F at 3:00pm- Cooling) As per chef, cooling since 11am. Red salsa cooling on top of ice bath. Item not embedded in ice bath. Operator decided to discard. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8632965

  • 03D-02-5:High Priority - - From initial inspection : Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority - From follow-up inspection 2024-03-15: At walk in cooler: red salsa (48F - cooling); green salsa (46F - cooling); cooked pork (48F cooling) As per operator, items prepared last night and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Admin Complaint
  • 35A-02-6:High Priority - - From initial inspection : Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Admin Complaint Priority: High Priority - From follow-up inspection 2024-03-15: 1 live, small flying insect flying around in dining area. Approximately 3 live, small flying insects flying around on expo line. Operator killed 2 of the live, small flying insects . Admin Complaint **Corrective Action Taken**
  • 53B-05-5:Intermediate - - From initial inspection : Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning Priority: Intermediate - From follow-up inspection 2024-03-15: Same. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority - From follow-up inspection 2024-03-15: At walk in cooler: raw pork (48F - Cold Holding); cooked chicken (cold holding 48F); habanero sauce (46F cold holding) Items stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: red salsa (48F - cooling); green salsa (46F - cooling); cooked pork (48F cooling) As per operator, items prepared last night and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Warning Priority: High Priority - From follow-up inspection 2024-03-15: At walk in cooler: raw pork (48F - Cold Holding); cooked chicken (cold holding 48F); habanero sauce (46F cold holding) Items stored overnight. Not prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8487176

  • 24-07-4:Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed, pots stored outside the back of kitchen on rack. Advised operator to clean, sanitize and store inside. Warning Priority: Basic
  • 03D-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cooler drawers along cookline: cooked chicken (44F at 4:05; 49F at 5:13pm- Cooling); cooked pork (46F at 4:05; 48F at 5:13pm- Cooling) As per operator, cooling since approximately 11:30am. At current rate of cooling, items will not cool to 41F within a total of 6 hours. Operator moved items to walk in cooler to quick chill. At expo line, on prep table: pico de gallo (52F at 3:40; 52F at 4:30pm- Cooling) As per operator cooling since 20 mins. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored double panned on ice bath. At expo line, on prep table: green salsa (51F at 3:40; 54F at 4:32- Cooling) As per operator, cooling since 3 hours. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Item stored double panned on ice bath. Operator placed properly into ice bath. **Corrective Action Taken** Warning Priority: Intermediate
  • 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Admin Complaint Priority: High Priority
  • 50-17-3:High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12/01/23. Admin Complaint Priority: High Priority
  • 53B-05-5:Intermediate - Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning Priority: Intermediate
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Warning Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Warning Priority: High Priority

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8353730

  • 08B-38-4:Basic - Food stored on floor- container of chips on the floor in the kitchen; operator stored properly Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at88 F on the grill ; operator turned flame on ; **Corrective Action Taken**
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- one door across from flat top Operator removed Corrected On-Site
  • 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. Dishwasher (Chlorine 0ppm); operator replaced chlorine bucket ; rechecked to 50 ppm; Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked green onions and jalapeños (63-70F - Reheating)at 11:15 to 70 F at 11:41 since 11:00 on the flat top at cook line; at this rate food will not reach 165 F within 2 hours; operator mode to different flat top ; **Corrective Action Taken**
  • 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/
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.