CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. See stop sale. Provided Spanish cooling tips hand out and discussed with person in charge. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed queso date marked 3/17/26 (50F- Cooling); refried beans date marked 3/17/26 (50-60F - Cooling) in walk-in cooler overnight per person in charge. Observed pot of Birria from sunday per person in charge (45F - Cooling) in walk-in cooler overnight. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee handle dirty dishes with gloves on and move on to work with food on prep table without gloves change or hand washing. Discussed with employee and person in charge. Person in charge made employee change gloves and wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (80F - Hot Holding); ground beef (120F - Hot Holding) for less than an hour per person in charge. Person in charge placed back on stove to reheat to 165F Corrective Action Taken Warning

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. Observed milk opened two days prior per person in charge missing date mark. Person in charge added date mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by beer cases. Person in charge partially unblocked by moving cases of beer, however the aluminum rack is still impeding the use of the hand washing station. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pot of Birria from sunday per person in charge missing date mark. Item stop saled due to cooling temperature abuse. Observed completely frozen cooked chicken in reach in freezer uncovered. Cook prior week per person in charge. Person in charge covered and date marked. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on top of dish machine.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used on storage shelves Observed cardboard used on ice machine.

Basic - Equipment in poor repair. Observed gaskets in drawers on cooker line torn. Observed hoses on top of dish machine leaking chemical causing corrosion.

Basic - Floor, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen and at bar soiled with food debris. Observed walls on cooker line soiled with grease and food debris. Observed ceiling tiles in kitchen soiled with grease and dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of fryers and grill soiled with grease and chip debris. Observed gaskets on cook line coolers soiled with food debris. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as liner on ice machine.

Basic - Stored food not covered. Observed completely frozen cooked chicken in reach in freezer uncovered. Person in charge covered and date marked. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cooked and in cooler last night; Beans 47F, chicken 57F, queso 52F, carnitas 44F; ( - Cold Holding). Foods did not cool down to 41F within 6 hours. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers 55F. Per person in charge out for 30 minutes. Put into cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Cup with no handles used in lard. Bowl used in sugar. Person in charge removed both items. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks above prep table. Person in charge moved drinks. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf with tortillas. Person in charge removed backpack. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line. Repeat Violation

Basic - Food stored in a prohibited area. Tray of baked chilis on to of garbage can. Person in charge moved peppers. Corrected On-Site

Basic - Food stored on floor. Container of oil on floor. Person in charge picked oil up. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Pair on tong hanging from equipment. Person in charge removed tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are soiled. Microwave handle is greasy. Person in charge began to wipe clean. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plates underneath or holding unit not inverted.

Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cook line. Person in charge wiped dry. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In 3 door reach in freezer on cook line; pork not covered. Onions on floor in dry storage. Person in charge covered and moved onions. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; Queso 78F, queso 48F; ( Cooling) per person in charge queso was made on the 15Th today is the 17th. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from raw chicken, change gloves without washing his hand first. Addressed and cook wash his hands then placed gloves on. The kitchen does not have a hand washing sink near cook line-it's across the kitchen by dishwasher.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed person cutting beef on table the wipe the table with a dry cloth and no sanitizer. B

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer; raw beef over fish. Person in charge moved beef to bottom shelf. Corrected On-Site Warning

High Priority - Stop Sale issued due to adulteration of food product. Ice in ice machine contaminated by bottled water.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Avocado cut open through sticker.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Pork 54F; ( - Cold Holding) Queso 78F, queso 48F; ( - Cooling) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight; Pork 54F; ( - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment does not have any chlorine test strips.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Establishment is using tall buckets to cool queso in. Containers can not be more than 4" deep.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at bar with ice inside.

Intermediate - Spray bottle containing toxic substance not labeled. By dish machine. Person in charge labeled. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining food contact shelves. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining non food contact surfaces.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles have water damage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents are soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened styrofoam cup of coffee above prep table.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment is placing containers of food on crates in kitchen. Also piece of wood on 3 compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Floor throughout kitchen, food storage and walk in cooler has old accumulation of food debris. Behind cook line; floor has grease on it.

Basic - Food not stored at least 6 inches off of the floor. Oil on floor in kitchen, oil and black beans on floor in dry storage.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between tops of reach in cooler. Spatulas in wall behind 3 compartment sink. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Rags used under cutting board. Person in charge removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves are soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler have black mold like substance on them. Hoods have accumulation of grease on them.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water inside ice machine.

Basic - Soiled dry wiping cloth in use. Clothes in aprons that are soiled. Can not have clothes in aprons.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler. Person in charge wiped dry. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In reach in freezer next to office; empanadas and ground beef not covered. Person in charge covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site

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. Cooked chicken in cooler overnight 53F. Warning - From follow-up inspection 2024-10-22: Cooked pork 43F, refried beans 51F. All in cooler overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning - From follow-up inspection 2024-10-22: In drawers overnight; chicken 47F, beef 52F, chicken 45F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning - From follow-up inspection 2024-10-22: In drawers overnight; chicken 47F, beef 52F, chicken 45F. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in cooler overnight 53F. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork over swai fish in reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight; Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight: Chicken 47F, beef 44F, chicken 45F, beef 45F, shrimp 46F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef not dated.

Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining shelves in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen have black mold like substance on them. Vents are soiled.

Basic - Floor area(s) covered with standing water. In front of dry storage.

Basic - Food stored on floor. Bags of onions on floor. Container of oil on floor. Margarita mixture on floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen only has 1 hand washing sink and observed employees changing tasks with out washing hand first. Repeat Violation Warning

High Priority - Food placed in soiled container/equipment. Establishment is storing rice in clean trash can.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade trash cans to store dry rice in. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked peppers. Person in charge moved pork. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe waitress pick up dirty dishes, take the to dish and return to work. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding table on cookline; Refried beans, rice 124F; ( - Hot Holding). Items discarded.

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. Back of house do not have training.

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink set up incorrect order. Sanitize was 1st and no rinse sink. Addressed immediately and person in charge set up correctly. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on drawers on cookline are torn.

Basic - Food stored on floor. Chopped lettuce on floor, oil on floor. Person in charge moved both to store properly. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from turbo fan. Person in charge removed tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cooked chicken. Person in charge removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avacados. Still have stickers on them. Person in charge took avacados and washed them.

Basic - Ripped/worn tin foil used as shelf cover. Establishment has torn tin foil lining bottoms of prep shelves.

Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site

High Priority - - From initial inspection : 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 his phone and not wash hands afterwards. Warning - From follow-up inspection 2023-08-08: Observed employee wash hand in 3 compartment sink. Admin Complaint

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first. Warning - From follow-up inspection 2023-08-08: Observed server come into the kitchen and get sugar/salt without washing hands first. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler. Warning - From follow-up inspection 2023-08-08: In reach in cooler; pico, salsa, tomatillo, sour cream, cheese, lettuce, guacamole 51F, meat 45F. In drawers; beef, chicken 40F. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come into kitchen and place gloves on without washing hands. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple servers touching body without washing hands afterwards. Observed bartender handle money and no hand wash after, then handle clean glasses. Warning

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 his phone and not wash hands afterwards. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server taking queso out to table with hands in queso. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to put rice and chips in.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cook prep raw chicken next to peppers.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to kitchen and not wash his hands afterwards. Observed server toss out trash and then scoop ice without washing hands first. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; steak 44F; ( - Cold Holding) In drawers; shrimp, tomatoes 51F; ( - Cold Holding). Reach in cooler; lettuce, tomatoes, guacamole, sour cream, cheese 51F, slaw 48F, chicken, salsa 61F, pico 58F; ( - Cold Holding). Could not get answer as to how long items in cooler. Person in charge moved everything to walk in cooler. Warning

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. Establishment does not have procedures in place for vomiting and diarrhea. Emailed to operator during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar is blocked by cases of beer. Person in charge moved cases of beer. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment does not have proof of responsibility to report their health activities. Emailed to operator during 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. Establishment has not done any training since 2.23.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink in kitchen. Person in charge turned a valve on and not hand washing sink has hot water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate and on sides.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. No handle on it. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on kitchen line has ambient temperature of 58F.

Basic - Employee eating in a food preparation or other restricted area. Observed drink on canned goods in storage area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses are being stacked wet.

Basic - Food stored on floor. Raw chicken on floor by prep table. Person in charge moved chicken to store properly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between make tables. Person in charge removed knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven doors. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Establishment using wet cloth under raw chicken. Person in charge removed cloth.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados in container with lime and avacados have not been washed.

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops in mop bucket. Palm Coast hung mops up to dry. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket with detergent in it. Person in charge emptied and remade bucket. Sanitizer at 50ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; refried beans put in cooler last night; Refried beans 55F, 47F, 46F; ( - Cooling). Beans did not cool properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler; Refried beans 55F, 47F, 46F; ( - Cooling). Beans in cooler since last night. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar is blocked by mixtures and canned drinks. Person in charge cleared pathway. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in kitchen. Person in charge replaced. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop flour. Person in charge removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining 2 food contact shelves in kitchen. One by walk in cooler and one on top of fryers. Person in charge removed soiled cardboard. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees red sweat shirt on top of canned goods. Person in charge removed sweat shirt. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave are soiled. Repeat Violation Warning

Basic - Stored food not covered. In reach in freezer; burgers, churros not covered. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops face down in mop bucket. Person in charge moved mops. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Exposed board of wood at hand washing sink. Person in charge removed board. Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine with bar glasses and liquor at bar. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed can of condensed milk dented. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch his face with gloves on and not wash his hands. Addressed immediately and person washed hands and put gloves on. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In side freezer; raw pork over churros, raw seafood over churros, peppers, egg rolls. Churros, peppers, egg rolls were open. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In wic; Peppers 48F, refried beans 78F, chicken 45F, salsa 42F, tomatillo 43F; ( - Cold Holding)per person in charge items had been out of cooler while restocking. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 85F; ( - Hot Holding). Sitting on top of stove. Ground beef 124F hot holding. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

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

Intermediate - No soap provided at handwash sink. Missing at front hand washing sink.

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. Newer employees do not have training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No food in walk in cooler dated. Per person in charge all food made yesterday. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink in kitchen. Faucet is broken. It is the only hand washing sink in the kitchen.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging by soda boxes. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Glasses in back next to dishwasher are wet nesting.

Basic - Equipment in poor repair. Walk in Cooler is 58F. Condensation is leaking onto floor and food containers.

Basic - Food stored on floor. In dry storage; onion, soda boxes, oil, and beans on floor. In walk in cooler; beef, sausages on floor. On cookline; lettuce on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Avacados not washed before prep.

Basic - Ripped/worn tin foil used as shelf cover. Torn tin foil Ling bottom shelf of prep table.

Basic - Standing water in bottom of walk-in-cooler.

Basic - Stored food not covered. In walk in cooler; peppers, fish, refried beans not covered. In side freezer; churros, peppers, egg rolls not covered. Condensation could drip into open pans. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar, corn meal not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook in prep put gloves on without washing hands first. Observed same cook not wash his hands for 15-20 seconds. Addressed immediately and person washed hands and put gloves on. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef, shredded beef over ice cream, raw pork over peppers. Person in charge moved all products to tore properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler 4+ hours; Beef, tomatoes, tamoales, shredded beef , shell eggs, enchilada sauce, tomatillo, tomato purée 47-52F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler 4+ hours; Beef, tomatoes, tamoales, shredded beef , shell eggs, enchilada sauce, tomatillo, tomato purée 47-52F. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have a probe thermometer. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on back prep table. Person in charge removed. Corrected On-Site

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

Basic - Food stored on floor. Sugar, oil on floor. Raw packaged beef on floor in kitchen. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Person in charge moved tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar area; Utensils in water. Person in charge emptied water. Corrected On-Site

Basic - Stored food not covered. In reach in freezer; Peppers not covered. Person in charge covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water. Chicken thawing at room temperature. Person in charge refrigerated both. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge had sugar labeled. Corrected On-Site