TURCO TACO

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 employee open packages of raw fish and then go directly to handling food containers while,still wearing soiled gloves.

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); Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use sanitizer cloth to clean counter then return to preparing food without hand washing and gloves change.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cous cous (51 F - Cold Holding) less than two hours. Observed operator correct violations in order to meet inspection standards. Corrective Action Taken

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed hand washing violations due to not enough hand sinks in the kitchen - prep area.

Intermediate - Identity of food or food product misrepresented. Menu board advertises Wild shrimp and operator only has farm raised shrimp available Admin Complaint

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/ Observed four employees working directly with food without a certified food manager present. Manager showed up during inspection. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Food were under vacuum for less than 2 day, per operator. Operator removed foods from vacuum and will discontinue process. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Underneath three compartment sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In prep sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pickled onions, made with cooked onions, date marked from 8/9/2025. Educated operator on proper date marking for items containing cooked vegetables and operator discarded pickled onions. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand wash sink next to iced tea machine. Operator informed that hot water line is connected to its tea machine and not the sink operator will install splitter to supply hot water to hand wash sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching cooked rice, cheese and shrimp on cook line. Operator removed scoops to for proper storage. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between equipment on the cook line. Operator removed them. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed multiple scoop handles in contact with tcs food product in the grill reach in cooler. Operator moved the scoops. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust build up on the alcohol cooler fan covers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line shrimp (111 F - Hot Holding), per operator shrimp were cooked 15 minutes prior for a large order. Operator reheated for proper hot holding. 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. Sanitizer Bucket (Quaternary exceeds 500ppm). Operator diluted to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Bottom shelf of dry storage is lined with cardboard

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary exceeds 500ppm) operator corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee eating in a food preparation or other restricted area next to the hot holding line. Operator voluntary discarded the container of corn. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times near the cash register. Operator removed the trays from inside the hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled above the the mop sink. Operator labeled the spray bottle. Corrected On-Site Repeat Violation

Basic - Old food stuck to clean dish ware on shelf above the three compartment sink. Operator removed so the dish could get rewashed and sanitized. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up on shelf near the three compartment sink. Operator placed the food contact down. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Quinoa (54F - Cold Holding) in reach in cooler for one hour per operator. Operator closed lid. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance. Operator appointed employee to clean. Corrected On-Site

Basic - Missing drain plug at dumpster. Observed cardboard dumpster missing drain plug.

High Priority - Carne asada meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. There is a partially cooked carne asada cone in the walk-in cooler.

High Priority - Employee washed hands with cold water. An employee washed their hands with cold water. Inspector educated the employee on proper hand washing procedures. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw chicken is stored over chicken stock. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. There is a partially cooked carne asada cone in the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler closest to the front counter cut lettuce (46F - Cold Holding). Operator turned the temperature down. Corrective Action Taken

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a objectionable odor coming from the employee bathroom. This is a repeat violation from 09/09/21. Repeat Violation Warning - From follow-up inspection 2022-04-08: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the ice chute of the ice machine by the walk in cooler. Operator cleaned the ice chute. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can in front of the hand wash by the three compartment sink. Operator moved the garbage can. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a objectionable odor coming from the employee rest room.