CT CANTINA AND TAQUERIA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting boards have food debris and stains.

Intermediate - Handwash sink not accessible for employee use at all times. On prep line, handwashing sink blocked with sanitizer bucket. Employee removed bucket. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep line, employee eating.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 3/2026

Intermediate - Spray bottle containing toxic substance not labeled. At bar, spray bottle with sanitizer not labeled. Operator labeled bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On kitchen, employee bag stored over dry storage. Operator removed bag. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers. Warning - From follow-up inspection 2025-10-22: Observed same Time Extended

High Priority - Displayed food not properly protected from contamination. At dry storage rack ,bucket of salt uncovered. Operator covered during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At preparation area ,container of Masa flour has weevil. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold station at expo area - tomato sauce (49F - Cold Holding); pico de gallo (50F - Cold Holding); tomato salsa (52F - Cold Holding). Per operator items ,were held in unit less than four hours ago. Operator placed items on ice for quick chill. Rechecked at 3:00pm tomato sauce -(40F ), pico de gallo -(37), tomato salsa- (40F) . Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line ,wiping cloth chlorine solution reading 200+ ppm. Operator remade wiping cloth chlorine solution to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, all soda guns solid with food debris, mold-like substance or slime. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Hand wash sink at bar. Operator provided paper towels at both locations during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink at cook line At hand wash sink at bar. Operator provided soap at both locations. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for steak as per customer request .Operator printed and posted consumer advisory during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At preparation area ,ice machine has accumulation of black green mold like substance. Operator began cleaning during inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At cook line, bowl with no handle used to dispense onions. Operator removed and replaced with scoop. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards have visible cut marks. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee phone on counter at cook line. 2. Employee jacket stored on dry storage rack. Operator removed items and stored away from food. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean equipment and utensils stacked wet. Operator removed and stacked separately to properly air dry. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At bar area ,scoop handle stored inside of ice. Operator removed and stored scoop handle above ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Operator posted hand washing sign during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line, reach in one door freezer has accumulation of food debris on floor. 2. Walk in meat cooler, floor has accumulation of food debris. 3. At cook line, flip top has accumulation of food debris. Operator cleaned all areas during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting boards at kitchen flip top cooler soiled with food debris 2. Soda gun soiled with debris at bar area. Employee sanitized soda gun Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of chemicals stored in hand sink in kitchen by cookline. Employee removed bottle Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen flip top,cooler cutting boards contain cut marks

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee drink observed at kitchen flip top,cooler cutting board. Employee removed drink Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open employee drink on kitchen flip top cooler cutting boards. Employee removed drink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in kitchen. Employee removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap under back door in kitchen

Basic - Plumbing system in disrepair. Hand sink in kitchen hot water faucet in disrepair

Intermediate - Handwash sink used for purposes other than handwashing.Bar area-1 gallon of drink, 2 alcohol bottles in front, employee removed all. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo station. Employee provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area, employee provided. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack. Food containers stacked wet. Employee removed from piles to allow air dry. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp inside walk in cooler. Operator moved raw shell eggs to lower shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six drawer cooler in cook line ; raw beef (45F - Cold Holding) held less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed splitter Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths. Repeat Violation

Intermediate - No soap provided at handwash sink in cook line. Operator provided Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in ware washing area.

Basic - Shelf with rust that has pitted the surface under pastor meat equipment in cook line.

Basic - Soiled dry wiping cloth in use in taco line. Operator moved to be cleaned.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips

Intermediate - No soap provided at handwash sink. Bar area, employee provided. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour -inside container, Employee removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Employee's restrooms. Operator placed sign. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, Employee removed and stored to air dry. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line finished one task, removed gloves, and replaced with new without washing hands. Manager reviewed hand wash procedures with staff and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box at end of cook line, black beans (112F - Hot Holding); cooked pork (117F - Hot Holding). Based on time stamp items in unit 2.5 hrs. Items removed to be reheated for proper hot holding.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on outside of hot box reading 160F. Good items inside 2.5 hrs at 112-117F.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallons of milk in Hoshizaki reach in cooler not labeled.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink on back prep line. Manager labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper plastic baffle in ice machine.

Basic - Old labels stuck to food containers after cleaning. Old labels on metal pans on rack in dish area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, cases of raw fish and raw beef above bags of fries. Employee moved items to bottom to properly separate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, flats of raw shell eggs above cases of fruits. Employee inverted items to properly separate. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Soda nozzle holder at service station outside of bar has mold like buildup. 2) Around fresh juice dispensers at bar, black mold like build up. Employees cleaned both areas. Corrected On-Site

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. New employees on staff less than 60 days. Manager has training materials for them...course not yet completed.