LOS MAGUEYES

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw salmon thawed in reduced oxygen package. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-18: The following items were in cooler overnight: pico de gallo 51F. Eggs 51F. Tomatoes 51F. Sour cream 51F. Stop sale issued. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: tomatoes (54F - Cold Holding); shredded cheese (63F - Cold Holding); tomatoes (61F - Cold Holding); tomatoes (58F - Cold Holding); sour cream (60F - Cold Holding). Manager iced items down during this inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-18: In reach in make table: The following items were in cooler overnight: pico de gallo 51F. Eggs 51F. Tomatoes 51F. Sour cream 51F. Stop sale issued. Items placed in unit today: cheese 48F. Bags of sour cream 48F. Cheese 45F. Tamales 48F. Guacamole 47F. All items were iced down. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2026-03-18: No change. Admin Complaint

Basic - - From initial inspection : 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 make table has an ambient tempurature of 60F. All items in unit are 54F or greater. - From follow-up inspection 2026-03-18: Reach in make table in kitchen has an ambient tempurature of 52F. Employee placed pans of ice and salt under items in top portion of cooler that were not included in stop sale. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered back door from outside then scooped ice without washing hands.

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 reach in freezer: pans of raw ground beef on shelf over pan of raw shrimp and bags of raw fish. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw salmon thawed in reduced oxygen package. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: tomatoes (54F - Cold Holding); shredded cheese (63F - Cold Holding); tomatoes (61F - Cold Holding); tomatoes (58F - Cold Holding); sour cream (60F - Cold Holding). Manager iced items down during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle with pink chemical hanging on shelf next to drink mixers at bar. First aid kit on shelf over milk and salsa. Both were moved during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slimy substance on deflector plate inside ice machine. Employee began cleaning. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing sanitizer not labeled. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and in prep area ceiling tiles are acoustic style and have several stains. 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 make table has an ambient tempurature of 60F. All items in unit are 54F or greater.

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. Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of raw salmon thawed in reduced oxygen package.

Basic - Condensation or other drainage not disposed of according to law. Standing water under air cnditioning unit and grease receptacle behind building.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep tables. Moved to bottom shelf during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several aprons on shelf over beer in server station. Purse on top pf seasoning. Purse on top of beer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet.

Basic - Food stored on floor. Buckets of salsa on floor in walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation

Basic - Open dumpster lid. Two lids on dumpster.

Basic - Single-service articles not stored inverted or protected from contamination. White trays on cookline and metal pans on cookline. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow at sink in kitchen area. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on top of beer storage shelf. Soiled oven gloves on dry storage shelf. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler behind establishment has door cracked open with several food items not covered inside unit. Employee closed door and locked walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: rice (50F,52F - Cooling). Manager stated rice was prepared the previous day.

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. Items stored in walk-in cooler: rice (50F,52F - Cooling). Manager stated rice was prepared the previous day. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling pans of food on cook line without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of Ortho Home Defense stored next to onions in back of kitchen next to back door. Manager moved container of Ortho Home Defense outside. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored over container of pico in walk-in cooler. Employee moved fish to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped container of spice on floor, picked up container and proceeded to plate food without changing gloves and washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: ground beef (44F - Cold Holding); cheese (45F - Cold Holding); fish (45F - Cold Holding); milk (44F - Cold Holding); beans (44F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at proper temperature at 11:00 am, door had been propped open during delivery. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Container of Ortho Home Defense stored next to onions in back of kitchen next to back door. Manager moved container of Ortho Home Defense outside. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Blade of can opener on kitchen prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored on top of dish area hand washing sink. Employee removed pan during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen ice machine. Manager discarded drink. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum on cook line. Manager had employee discard gum. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling next to dish machine and hanging from ceiling across from pass through window on server side. Manager removed sticky tape during inspection. Corrected On-Site

Basic - Food stored on floor. Case of peppers and cooking oil stored on floor across from wait station soda machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle stored in ice of ice machine next to back door. Repeat Violation

Basic - In-use scoop stored on soiled surface between uses. Scoop for salsa chips stored on top of salsa chip bin. Manager removed scoop during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between door and side of reach-in cooler next to three compartment sink. Manager removed knife during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of ice cream reach-in freezer. Top of dish machine. Fan covers in walk-in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on top of cook line reach-in freezer. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Sticker not removed from cut avocado on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf above steam table.

Basic - Stored food not covered. Ice cream in reach-in freezer next to pass through window. Repeat Violation

High Priority - - From initial inspection : 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. Dish machine next to three compartment sink, 0ppm. Warning - From follow-up inspection 2025-04-08: No change. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-04-08: Reach-in cooler:shrimp 48F, lettuce 46F, tomatoes 45F, sour cream 48F. Manager stated items placed in cooler one hour and thirty minutes prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. Admin Complaint Corrective Action Taken

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. Dish machine next to three compartment sink, 0ppm. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling food on cook line without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Five cucumbers stored with cucumbers in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in reach-in cooler next to three compartment sink. Manager placed chicken beneath fish. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Four broken shell eggs stored in case of eggs located in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in reach-in cooler next to three compartment sink. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken 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. Items stored on top of steam table at end of cook line: rice (89F - Hot Holding); cheese (107F - Hot Holding). Manager stated items placed out one hour prior to temperature being taken. Manager moved items to oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on shelf above raw onions on shelf across from dish machine. Manager moved degreaser to area below three compartment sink. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. No of the managers on duty manager certification expired on 3/14/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler and steam table for cook line. Water nozzle on wait station tea machine. Blade for kitchen prep table can opener. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in bar area hand washing sink. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dining room no label. Repeat Violation

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash solution in dish machine 89F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen prep table, 78F.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Manager discarded bowl. Corrected On-Site

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 across from cook line, ambient temperature 61F. Repeat Violation

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. Salmon stored in reach-in cooler next to three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dish machine. Drink on shelf above pass through window from kitchen. Manager discarded drinks during inspection. 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. Employee backpack hanging on shelf with spices for shelf located next to the back door. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing around cook line drains.

Basic - Food stored on floor. Bag of flour stored on floor in front of kitchen prep table. Manager placed flour on shelf.

Basic - Food-contact surface not smooth and easily cleanable. Scoop for chips cracked with holes. Manager discarded scoop. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop stored in ice in wait station ice bin. Ice scoop stored in ice in kitchen ice machine ice bin. Manager placed scoops in ice properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager moved tongs to top of oven. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at kitchen hand washing sink next to prep table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Pans stored above three compartment sink.

Basic - Open dumpster lid. Dumpster in parking lot behind building. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on skin stored on cook line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to kitchen prep table.

Basic - Stored food not covered. Container of ice cream in wait station reach-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager placed shrimp under running water. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe for hand washing sink next to kitchen prep table.

Basic - Working containers of food removed from original container not identified by common name. Container of spice on shelf across from dish machine.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Four large deep pans of Queso 90F, 96F, 98F, 101F cooling for 4 hours. Employees began reheating then 135F. Cooling process will begin again using shallow pans. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee tied on apron, touched computer then began making drinks without washing hands. Repeat Violation Admin Complaint

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. Male employee drank from foam cup the. Touched clean dishes without washing hands. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. White and black grocery bags holding meats in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: pan of raw oysters on shelf over vegetables. Moved during this inspection. N walk in cooler: raw fish stored on top of gallons of milk. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for one pan of oysters. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 92F left at room temperature for over 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: fish (45F - Cold Holding); eggs (45F - Cold Holding); beef (48F - Cold Holding); chicken (45F - Cold Holding); beef (45F - Cold Holding); beef (48F - Cold Holding); beans (49F - Cold Holding); beef (48F - Cold Holding). Walk in cooler has an ambient temperature of 45F. All food in unit 45F and above. Manager called for repair. Unit is located outside, door was open upon entry. Manager opened freezer door, called for service, and placed bins of ice in unit. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of steam table: Cheese 120F. Employee stated cheese was just melted. Discussed Time as a Public Health Control (TPHC) with manager. Rice 92F. Employee stated rice was placed out over four hours prior. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on top of kegs at bar. Moved during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at hot and cold Bibb at mop sink.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with fake nails filling cups of salsa.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzles soiled with mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Pan of black bowls in sink in ware wash area. Moved. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of fresh raw oysters in shell have no tag. Stop sale issued.

Intermediate - Spray bottle containing toxic substance not labeled. Green surface cleaner at bar and degreaser in ware wash area. All were moved. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead flies on sticky tape hanging near door to kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room does not have a self closing device.

Basic - Cardboard used to line food-contact shelves. Shelves lined with cardboard in walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner and/or properly. Two pots on top shelf in ware wash area. Also, Glasses in server station wet nested.

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. Walk in cooler has an ambient temperature of 45F. All food in unit 45F and above. Manager called for repair. Unit is located outside, door was open upon entry. Manager opened freezer door, called for service, and placed bins of ice in unit. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep table over sauce. One drink on shelf over reach in make table on cook line. One drink on shelf over clean dishes. All were moved. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Plate of fries on prep table half eaten.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and phone on top of beer. Phone on shelf over make table.

Basic - Food stored on floor. Oil on floor in kitchen. Picked up. Bucket of sugar on floor. Picked up. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. One between make table lid and back of unit. Removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink near freezer in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled under grill

Basic - Open dumpster lid. Behind building. Closed during this inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Several mops with mop head down.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar and juices with no label. Labels added. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen and began stirring beef on stove without washing hands. Repeat Violation Admin Complaint

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Several puddles of dirty water on ground near back doors. Mop sink has been removed. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. Also, fly strip in prep area with more than ten dead flies. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table near ware wash area: pan of raw shrimp on shelf over pineapple. Pan of raw eggs over pan of cactus leaves. 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. On top of steam table: melted cheese 113F. Pan of rice 99F. Employee began reheating items. Repeat Violation Admin Complaint

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male assistant manager Miguel not a certified food manager has been a manager for two years.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scoop and green leaves in hand sink at server station. Manager removed. Corrected On-Site

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/ Eight employees working with no certified food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made yesterday with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with bleach and disinfectant with no label in ware wash area.

Basic - Employee eating in a food preparation or other restricted area. Male employee eating at prep table next to onions being chopped on cutting board.

Basic - Food stored on floor and/or improperly. Bucket of salt on floor in kitchen. Also, no lid on rice or beans stored in walk in cooler.

Basic - No mop sink or curbed cleaning facility provided at establishment. Sink has been removed near back door. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed carrots, tomatoes and melons on shelf over salsa and washed produce in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 46F-50F in walk in cooler overnight in deep pan with lid over pan. Stop sale issued.

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. 0 ppm. Manager changed chemical bucket then 100 ppm. Corrective Action Taken 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. Male employee touched face and continued to work without washing hands. Male employee touched soiled towel and continued to work without washing hands. Male employee touched soiled apron and continued to cook without washing hands. Male employee placed soiled towel in pocket then continued to cook without washing hands. Male employee touched raw chicken then continued to cook other food without washing hands. Warning

High Priority - Food prepared with soiled equipment/utensil. Employee preparing chicken in visibly soiled blue dish rack and on top of trash can. Stop sale issued for chicken.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately five small flies in ware wash area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or are not separated based on required cooking temperature. In walk in cooler: rolls of raw ground beef sitting on top of kegs of beer. Pan of raw chicken on shelf over bags of lettuce. Manager moved both. Also, raw beef on shelf over raw fish and scallops in reach in cooler on cookline. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse and/or unwholesome. In walk in cooler: pork 46F-50F, cooled overnight in walk in cooler. Also, Chicken breasts being held in visibly soiled dish rack on top of trash can in ware wash area. 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. On plate over steam table: melted cheese 120F, placed in microwave to reheat. Manager instructed employee to not store TCS food over steam table.

High Priority - Toxic substance/chemical improperly stored. Tube of roach bath on shelf over reach in make table. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans being cooled at room temperature, pans were moved to walk in cooler, rate of cooling monitored. Method is now working. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with slimy substance. Blue rack with raw chicken soiled with black substance. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensil in sink at server station. Removed. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in reach in cooler in server station made yesterday with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with degreaser and bleach in ware wash area not labeled. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple fly strips in kitchen and server area. More than 100 dead flies on strips.

Basic - Building components, attachments or fixtures in poor repair. Several areas of floor in kitchen missing tiles. Ceiling throughout kitchen is in disrepair. Hand sink in server station is not secured smoothly to wall. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan on top shelf near back door not inverted. Also, clean dishes stored under dripping ceiling in ware wash area.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in ladies room.

Basic - Drain cover(s) missing. In kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dish machine. Drink in reach in freezer with food to be served to the public in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and aprons on shelf over drinks. Manager moved all. Corrected On-Site

Basic - Employee with soiled clothing. Male employees in kitchen wearing visibly heavy soiled clothes and aprons.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Several fly strips hanging over prep areas throughout kitchen.

Basic - Food stored in a prohibited area. Personal cake stored over drinks in reach in cooler. Bags of beans and sugar being stored on floor in storage shed. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside sugar in server station. Removed during this inspection. Also, tongs on oven door handles in kitchen. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at two hand sinks in kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in make table near hand sink soiled with food debris. Dish racks for dish machine soiled with black substance. Around soda nozzles soiled with food debris. Hood flitters soiled with grease. Exterior of reach in drawer unit soiled with food debris. Ovens exterior soiled with food debris. Repeat Violation Warning

Basic - Outer openings not protected with self-closing doors. Self closure on door near men's restroom is broken.

Basic - Self-closing device on bathroom door disconnected/broken. At ladies room, self closure is detached and door remains open.

Basic - Single-service articles not stored inverted or protected from contamination. Several white trays, and aluminum trays on cookline. Employee flipped over. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Several employees using soiled towels on cookline.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawed in reduced oxygen package bearing label to remove before thawing in reach in make table in kitchen. Bags of shrimp being thawed in bucket of standing water in kitchen area.

Basic - Unclean building components, attachments or fixtures. Ceiling tiles stained throughout kitchen. Floor soiled with grease, liquid, and food debris throughout kitchen. Wall in server station soiled with dust. Warning

Basic - Water draining onto floor surface. Water dripping onto floor, clean dishes, and on cutting of make table in kitchen from ceiling.

High Priority - Container of medicine improperly stored. At the cook line, two containers of medicine above prep table at the cook line, manager moved. Corrected On-Site

High Priority - Food prepared in a private home. See stop sale. Corn tortillas (100).

High Priority - Stop Sale issued due to food originating from an unapproved source. Food prepared in a private home. Corn tortillas (100).

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the end of the cook line, all products left overnight, raw salmon 64F, raw scallops 59F, raw pork 56F, raw beef 51F cooked pork 52F, raw shell eggs62F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the end of the cook line, all products left overnight, raw salmon 64F, raw scallops 59F, raw pork 56F, raw beef 51F cooked pork 52F, raw shell eggs 62F. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, fryer baskets inside sink, manager moved. 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.

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, two spray bottles with yellow liquid not labeled, Manager labeled degreaser. Corrected On-Site

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 at the end of the cook line, observed food with temperatures above 51F, also standing water on the bottom. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. At the cook line, also with standing water.

Basic - Food stored on floor. At the dry storage area, condiment container on floor, manager moved. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At the bar area, manger removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the end of the cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and handles of equipment soiled also gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and freezer soiled.

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bin with salt not labeled, manager labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator removed ahandwash sink at the work area, also hws at the entrance of the cook line not installed. Old plans showed mens bathroom closed to back door, bathroom removed and all walls at the old work/beverage area. At inspection time, no handwash sink at this new prep area were employees were working with food. Warning - From follow-up inspection 2022-07-19: Time Extended - From follow-up inspection 2022-07-25: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the entrance of the cook line and handwash sink at the work area (before mens bathroom). Warning - From follow-up inspection 2022-07-19: Handwash sink on premises, manager waiting for installation. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator removed ahandwash sink at the work area, also hws at the entrance of the cook line not installed. Old plans showed mens bathroom closed to back door, bathroom removed and all walls at the old work/beverage area. At inspection time, no handwash sink at this new prep area were employees were working with food. Warning - From follow-up inspection 2022-07-19: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, corn tortillas in direct contact with thank you bags, Manager moved tortillas to a food grade container. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line; sour cream 51F, pico 48F, green sauce 47F, raw beef 46F, all items left overnight inside cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line; sour cream 51F, pico 48F, green sauce 47F, raw beef 46F, all items left overnight inside cooler. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by table and electronic devices, Manager moved. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at the entrance of the cook line and handwash sink at the work area (before mens bathroom). Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line and bar area, manager provided. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator removed ahandwash sink at the work area, also hws at the entrance of the cook line not installed. Old plans showed mens bathroom closed to back door, bathroom removed and all walls at the old work/beverage area. At inspection time, no handwash sink at this new prep area were employees were working with food. Warning

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

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. At the cook line, reach-in cooler ambient temperature 48F, cooler with ice build up. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink no lid no straw at the cook line, also one opened employee drink inside reach-in cooler at the prep area, manager moved all. Corrected On-Site

Basic - Food stored on floor. At the prep area, rice bag on floor, manager moved off the floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At the server station/prep area, manager moved the scoop. Corrected On-Site