DirtyFLRestaurant Inspection Data

MOLE CANTINA MEXICANA

With 12 documented inspections, MOLE CANTINA MEXICANA in WELLINGTON has achieved a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

2557 SOUTH STATE ROAD 7

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507225

  • 53A-03-7:Intermediate - - From initial inspection : 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/ Thomas Nunez. 6/23/26 expired Warning - From follow-up inspection 2025-08-29: Same **Time Extended**

Inspection Date: 8/28/2025

Inspection #: Visit ID: 10935913

  • 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 use a towel to kill fly then with the same towel that he grabbed proceeded to handle clean utensils Employee washed hands Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 live small flying insect flying around cook line. Operator killed and sanitized Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer . Raw shrimp over bread Operator moved bread Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line. Raw pork over cooked onions Operator removed Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 8/16 Cooked chicken 8/16 Taco sauce 8/15 Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 lives roaches crawling on back door frame on back of the kitchen. Doors leads to the outside. Operator killed . 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 cold held at greater than 41 degrees Fahrenheit. Reach in cooler in Salsa verde 68F cold holding , crema 58F cold holding , cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared 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. Reach in cooler in Salsa verde 68F cold holding , crema 58F cold holding , cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared 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. Overstocked on steam table. Cooked beef 120F hot holding per operator product stored for 2 hours. Operator moved to reheat to 165F++ **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 stored above a case of avocados on prep area. Operator removed Corrected On-Site Warning
  • 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/ Thomas Nunez. 6/23/26 expired Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork sauce not date marked. Per operator product prepared 30 hours ago. Operator dated marked Corrected On-Site Warning

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.