SENOR TACO

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef date marked 3/6/2026 in walk in cooler. Operator removed. Corrected On-Site

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. Provided operator with forms. Read and signed. Corrected On-Site

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. Ana and Olivia expired 3/11/2026.

Basic - Ceiling/ceiling tile shows damage or is in disrepair near dish machine.

Basic - Floor area(s) covered with standing water. Water dripping from ceiling in back kitchen. Operator spoke to technician.

Basic - Floor area(s) covered with standing water in the dish area up to the large ice machine. Discussed keeping floors dry to maintain a sanitary environment.

Basic - Floor tiles missing and/or in disrepair throughout the back of the house.

Intermediate - Handwash sink not accessible for employee use at all times. Blue bucket observed in the basin of the handwashing sink at the front counter

Basic - Food stored on floor. Whole Tilapia stored in buckets on the floor in the walk-in cooler.

Basic - Stored food not covered. Tilapia was stored in an open bucket in the cooler

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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of can opener with buildup of food debris.

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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on shelf around the corner from dishwasher.

Basic - Equipment in poor repair. Torn gasket in reach in cooler on cook's line.

Basic - Food stored on floor. Observed whole tilapia stored in container on floor and Cooked beef in stock pot stored on floor of kitchen. Operator moved to a crate. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handle on cook's line. Operator removed and put in dish area to be cleaned. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in slow cooker with water at 126F. Operator turned up heat. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing sign missing in men's bathroom.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket chlorine at 0ppm. Operator made new bucket and chlorine now 50ppm. 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. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back of kitchen. Warning - From follow-up inspection 2022-12-08: Time Extended

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) after running and priming three times. Operator set up triple sink with chlorine 50ppm. Corrective Action Taken

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. Employee handled ready-to-eat lime half with bare hands at front kitchen service station. Spoke with operator about proper use of gloves and utensils to avoid bare hand contact with ready-to-eat foods.

High Priority - Nonfood-grade bags used in direct contact with food. In back dry storage area, plastic to-go bags used to store bread.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready-to-eat corn in reach-in freezer, no longer commercially packaged. Operator moved raw chicken to lower shelf for proper food storage. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked beef head marked 4/1/2022, today is 4/13/2022.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, cooked beef head marked 4/1/2022, today is 4/13/2022.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet line, cooked onions and peppers (119F - Hot Holding) for less than one hour. Operator used a metal cover to keep cooked peppers on top as hot as the peppers on bottom. 30 minutes later, temperature was 138F. Discussed with operator keeping a lid on this item at all times, due to it quickly cooling when uncovered. This is a repeat violation from 1/7/2021 and 11/1/2021. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in front service area blocked with cutting board and knife. Operator removed the blocking items. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board to side of cook line. Operator removed the beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area.

Basic - Food stored on floor. In prep area to side of cook line, two containers of dry peppers stored on floor. Operator moved to proper shelving. This is a repeat violation from 11/1/2021. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet line, cooked onions and peppers (122°F - Hot Holding). Operator turned up temperature of holding unit. 30 minutes later, temperature was 136°F. Discussed with operator monitoring temperature of hot holding in buffet with probe thermometer. This is a repeat violation from 1/7/2021. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door, hose Bibb no vacuum breaker.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in front of restaurant service station. Operator diluted to proper strength and re-educated employees on using test strips. This is a repeat violation from 1/7/2021. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back kitchen prep area soiled with accumulation of food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator replaced paper towels at this sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine top.

Basic - Floor area(s) covered with standing water around 3 compartment sink, around broken tiles.

Basic - Food stored on floor in dry storage area. Bad of sugar, sal, pepper storages on floor. Operator moved to shelving for proper storage. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board on cook line prep table. Operator replaced wet cloth with a dry cloth. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly at 3 compartment sink.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at left side entrance to kitchen, gauge in the red.