SAN MARCOS MEXICAN GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind shrimp inside reach in cooler on cook line. Operator properly placed food items during time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours during time of inspection: Chicken wings 47F Shrimp 48 Lettuce 47F Sour cream 48F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours during time of inspection: Chicken wings 47F Shrimp 48 Lettuce 47F Sour cream 48F see stop sale Warning

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

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

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty: Alvaro Jordan. Warning

Intermediate - No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator added paper towels during time of inspection. Corrected On-Site

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

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. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment door handle at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.

Basic - Observed Ice scoop handle in contact with ice at bar.

Basic - Silverware/utensils stored upright with the food-contact surface up on prep table inside kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tilapia thawed inside packaging. see stop sale

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 2025-05-02: Violation addressed on previous inspection. Time Extended - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. Time Extended - From follow-up inspection 2025-07-02: I spoke with manager, Janet Vargas, she stated she ordered the employee food safety training books two weeks ago and they should be arriving within a few days. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. Time Extended - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. Time Extended - From follow-up inspection 2025-07-02: I spoke with manager, Janet Vargas, she stated she ordered the employee food safety training books two weeks ago and they should be arriving within a few days. Time Extended

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 2025-05-02: Violation addressed on previous inspection. Time Extended - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. Time Extended - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours: Chicken 48F Beef 45F Rice 46F Black beans 45F Charro beans 45F . See stop sale. Warning - From follow-up inspection 2025-05-02: Observed Chicken 46F Beef 45F Pinto beans 77F Black beans 54F Time Extended

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 2025-05-02: Violation addressed on previous inspection. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above beef inside walk in cooler. Operator properly placed chicken inside walk in cooler during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Chicken 48F Beef 45F Rice 46F Black beans 45F Charro beans 45F .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours: Chicken 48F Beef 45F Rice 46F Black beans 45F Charro beans 45F . See stop sale. Warning

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

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

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. Warning

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 2024-11-15: Violation will be addressed at a later date. Time Extended - From follow-up inspection 2024-11-25: Violation is being addressed at a later time. Time Extended

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 2024-11-15: Violation will be addressed at a later date. Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not properly sanitizing dishes properly during time of inspection. Informed operator to discontinue dish machine and to set up three compartment sink until machine is fixed. Warning - From follow-up inspection 2024-11-15: Did not observe dish machine properly sanitizing dishes during time of call back. Operator stated is having someone come out today to fix issue. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in pan above shrimp inside reach in cooler on prep line. Operator properly stored chicken during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice hot holding at 91F. Operator started to reheat rice during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Soda gun nozzle soiled with slime at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to prep table. No paper towels inside women's restroom.Employee added paper towels during time of inspection. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. No soap provided at handwashing sink next to prep table. No soap for handwashing sink at bar. Operator replaced soap during time of inspection. Corrected On-Site

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

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not properly sanitizing dishes properly during time of inspection. Informed operator to discontinue dish machine and to set up three compartment sink until machine is fixed. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign inside women's or men's bathroom. No handwashing sign at hand sink in bar area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves inside reach in cooler with rust that has pitted the surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chorizo sitting out to thaw. Employee placed Chorizo under running water during time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2024-03-21: No training Time Extended - From follow-up inspection 2024-04-22: Manager explained that he is waiting for a social security number in order to register for class. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2024-03-21: No training Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice on prep table near 3 compartment sink at 97F, per manager prepared more than 4 hours ago. Manager disposed of rice. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice on prep table near 3 compartment sink at 97F, per manager prepared more than 4 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 63F servers area, per manager placed 45 minutes ago, placed into freezer to quick chill. 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 rice 113F on serving line, per manger placed an hour ago, manager turned up temperature on steam table. Rechecked temperature of rice 136F.

High Priority - Toxic substance/chemical improperly stored. Observed multipurpose cleaner stored next to glasses near dish machine.

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 in walk in cooler no date mark. Repeat Violation

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. Emailed to operator to post. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed shrimp hulls and pastry brush in hand wash sink near ovens.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near oven.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in and on exterior of ice machine. Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tile missing in storage area.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted near and under steam table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table near ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed playing cards on prep table near oven.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed bowls wet nesting near 3 compartment sink.

Basic - Food stored on floor. Observed raw chicken, California blend and buffalo chicken wings stored on the floor in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on fire suppression sprinkler. Repeat Violation

Basic - Light not functioning. Observed light burned out in walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in expo cooler across from fryer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths throughout kitchen not stored in solution.

High Priority - Food prepared with soiled equipment/utensil. Observed old, soiled shirt resting on a pot of rice that was covered with aluminum foil. Shirt was not in contact with the food item.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken 56F, raw eggs 55F, beans 51F, flan 54F, cooked pork 50F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken 56F, raw eggs 55F, beans 51F, flan 54F, cooked pork 50F. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per manager salsa only held for 4 hours.

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on clean pot and pan shelf.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed diced chicken, beans, salsa not date marked in cooler past 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Observed floor cleaner without label dish area.

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

Basic - Ceiling vents soiled with mold-like substance.

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. Observed walk in cooler not cooling to 41F or below.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jackets stored on pan rack.

Basic - Food stored on floor. Observed frozen chicken stored on the floor in walk-in freezer. Also observed cooking oil stored on floor.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs hanging on fire suppression hose.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed hood vents soiled with grease.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2022-08-02: Required employee training expired for all employees. Per manager, he has ordered training material. Time Extended

High Priority - Dawn dish detergent stored next to sugar.

High Priority - Employee switched from working with raw shrimp to ready-to-eat tortilla and cheese without washing hands. Observed employee heat tortilla and cheese to 185 F. Corrected On-Site

High Priority - Nacho cheese hot held inside crockpot at less than 135 degrees Fahrenheit. Per employee cheese was made at 9am, was tempted at 90 F at 10:45am, at 1:15pm temperature is at 130 F. See stop sale.

High Priority - Sewage/wastewater backing up through four floor drains in establishment. Observed standing water above two floor drains in kitchen area in between microwave oven and convention oven and floor drain in wait station in front of hand wash sink. Observed standing water also above two floor drains in the middle of bar area in the middle of dining area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Nacho cheese hot held inside crockpot at less than 135 degrees Fahrenheit. Per employee cheese was made at 9am, was tempted at 90 F at 10:45am, at 1:15pm temperature is at 130 F. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink to add water to cooking pan.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Basic - Cardboard used to line nonfood-contact shelves. Observed card board that lines the shelves inside dry storage to be soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cooking oil stored on floor next to dry storage.

Basic - Cough medicine stored on dishwashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board to have deep marks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of shallow pans at rack drying area.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease dripping from side of the hood.

Basic - Hole in or other damage to wall. Observed hole in wall behind mop sink area.

Basic - In-use ice scoop stored on soiled surface on top of ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside container.

Basic - Raw chicken in walk in cooler not covered.

Basic - Sugar in dry storage removed from original container not identified by common name.