DirtyFLRestaurant Inspection Data

RIVALES TAQUERIA AND CRAFT BAR

11924 W FOREST HILL BLVD STE 28

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/27/2024

Inspection #: Visit ID: 10748585

  • 36-24-5:Basic - - From initial inspection : Basic - Observed wall in kitchen area under construction, holes observed. Warning - From follow-up inspection 2024-12-20: Same. **Time Extended** - From follow-up inspection 2024-12-27: Same. **Time Extended**

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10747651

  • 36-30-4:Basic - - From initial inspection : Basic - Dry wall not smooth, nonabsorbent and easily cleanable in kitchen and entrance to dining area leading to kitchen area. Warning - From follow-up inspection 2024-12-20: Same. **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Observed wall in kitchen area under construction, holes observed. Warning - From follow-up inspection 2024-12-20: Same. **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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 unable to prime. Warning - From follow-up inspection 2024-12-20: Same. **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. Warning - From follow-up inspection 2024-12-20: Sauce from cooked beef dated more than 7 days. Admin Complaint
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. Warning - From follow-up inspection 2024-12-20: Sauce from cooked beef dated more than 7 days. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items 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: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. See stop sale. Warning - From follow-up inspection 2024-12-20: At walk in cooler: tamales with cooked chicken (45F - Cold holding) As per operator cooled over night. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: red salsa (46F - Cold Holding); tomales with chicken (47F - Cold Holding); mole (48F - Cold Holding); cooked short rib balls (46F - Cold Holding); green salsa (49F - Cold Holding) As per operator, items stored since 2 hours. Items not prepped or portioned today. Advised operator to quick chill all items. Warning - From follow-up inspection 2024-12-20: At walk in cooler: tamales with cooked chicken (45F - Cold holding) As per operator cooled over night. Not prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8838938

  • 36-30-4:Basic - Dry wall not smooth, nonabsorbent and easily cleanable in kitchen and entrance to dining area leading to kitchen area. Warning
  • 08B-38-4:Basic - Food stored on floor. Box of oil on floor. Container of chips on the floor. Operator stored properly. Corrected On-Site Warning
  • 36-24-5:Basic - Observed wall in kitchen area under construction, holes observed. 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: cooked black beans (55F - Cooling) As per operator cooled over night. Beans 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: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items did not cool from 135F to 70F in 2 hours. See stop sale. Warning
  • 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 unable to prime. 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 chef touch soiled rag then touched food preparation area and clean pan with food. Advised chef to wash hands. Warning
  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed stagnant water outside the side door of kitchen where mop bucket is stored. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper stored in contact with guacamole at make table in kitchen. Operator removed. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food ( bread) in walk in cooler. Advised operator to store bread in food grade bags. Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Prepped raw chicken stored overflowing and contaminating salsa. Operator discarded salsa. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs over unwashed tomatoes. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw eggs stored on top of bread. Operator stored properly. Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Beans, red salsa, mole, marinade with garlic and oil, house made tomato sauce, dated more than 7 days. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled bin with glove then prepared food with same glove; no glove change. Advised operator to change gloves and wash hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table: cooked pork (99F at 4:00pm- Cooling) As per operator, cooling since 2:00pm; cooked mushrooms (95F at 3:50pm- Cooling) As per operator, stored since 11:30pm; Food items 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: cooked black beans (55F - Cooling) As per operator cooled over night. Beans did not cool to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. 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: red salsa (46F - Cold Holding); tomales with chicken (47F - Cold Holding); mole (48F - Cold Holding); cooked short rib balls (46F - Cold Holding); green salsa (49F - Cold Holding) As per operator, items stored since 2 hours. Items not prepped or portioned today. Advised operator to quick chill all items. 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. At steam table: cooked short rib balls (102F at 4:10pm; 163F at 5:45pm - Reheating) As per operator, reheating since 30 mins. Items did not reheated to 165F in 2 hours. 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 steam table: refried beans (94F - Hot Holding) As per operator, stored 2 hours in steam table; reheated1 hour prior. Operator placed on stove top to reheat. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage area: Various chemicals stored on top of boxes of oil. Advised operator to store properly. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fresh flounder in Mix Seafood Ceviche Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8822601

  • N/A:No Violations Were Observed

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8509884

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings near oven and under steam table across from cook line. Warning
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing area. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has missing hand wash sink between triple sink and dishwasher along cook line and removed triple sink from bar area and replaced it with a dishwasher as per approved plans on file. Also, establishment has added/ removed equipment and moved mop sink from inside to outside; no plan review submitted. Warning