MOLE CANTINA MEXICANA
2557 SOUTH STATE ROAD 7
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/22/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/22/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 3/22/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/22/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/15/2024
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/15/2024 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/14/2024 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 8/30/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 8/30/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).