ANTOJITOS Y MAS!

Intermediate - - From initial inspection : 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 - From follow-up inspection 2026-01-20: No proof of any employee training. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled in back room. Warning - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at front counter. Warning - From follow-up inspection 2026-01-20: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of soapy water in the basin.

Intermediate - No paper towels or mechanical hand drying device provided at either handwashing sink.

Basic - Current Hotel and Restaurant license not displayed.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Located next to triple sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Corn 67F hot hold less than 2 hours. Operator reheated corn to 165F in the microwave and hot held at 135F and above. Corrective Action Taken

Intermediate - Container on bottom shelf near three compartment sink containing toxic substance not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in back food prep used to store soiled equipment. Operator removed items. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Front service hand wash sink.

Intermediate - Probe thermometer not within the intended measuring range of use. Educated operator on importance of having probe thermometer. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Sugar container.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine sanitizer test kit. This is a repeat violation from 11/12/2021. Repeat Violation

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer for establishment begins at 100F. This is a repeat violation from 11/12/2021. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Printed sign for operator, HR 5030-105, operator hung the sign. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back prep area reach-in cooler: sour cream (46°F - Cold Holding), door to unit not fully closed. Operator moved sour cream to different cooler, in thirty minutes temperature dropped by 3°F. Operator additionally checked to be sure the back prep area walk-in cooler went down in temperature after door was closed (ambient temperature 39°F) Corrective Action Taken

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. No potentially hazardous foods date marked. Discussed with operator marking commercially processed ready to eat potentially hazardous foods with date opened after 24 hours.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Claudia Rubio 9/13/2016 expired.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available in establishment, establishment uses chlorine as a sanitizer for dishwashing.

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer for establishment begins measurement at 100°F. Discussed with operator the need to be able to monitor cold holding temperatures with a probe thermometer.