LA MEXICANA RESTAURANTE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (78F-83F - Cooling at 3:30 since 11:00-74-78F at 4:00); inside metal container covered with plastic wrap in walk in cooler At current rate of temperature food did not reach from 135F to 70F within 2 hours of cooling, operator began to prep and begin reheating process to 164F within 2 hours.

High Priority - Operating with an expired Division of Hotels and Restaurants license 12/1/2025 Operator renewed at time of inspection

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (120F - Hot Holding); refried beans (125F - Hot Holding) in metal containers over fill line, per operator food out of temperature for 1 hour Operator placed foods inside steam table to 165F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (78F-83F - Cooling at 3:30 since 11:00-74F-78F); inside metal container covered with plastic wrap in walk in cooler At current rate of temperature food did not reach from 135F to 70F within 2 hours of cooling, operator began to prep and begin reheating process to 165F within 2 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed steam table top and metal lids soiled with old food debris

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

Basic - Observed dry storage shelves and electric box equipment soiled with dust.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Advised operator to make fresh solution to sanitize food contact surfaces every 4 hours

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler- chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

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. Observed chlorine dish machine sanitizer at 0 ppm. Observed bottle of chlorine sanitizer with dish machine sanitizer hose attached completely empty. Operator replaced new bottle of sanitizer and re ran dish machine to 50ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. Observed employee rinse hands with only water and no soap at hand wash sink in kitchen, then Proceeded to handle clean food equipment.

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 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler: chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table bar- chicken taquitos (113F - Hot Holding. Per operator, taquitos placed on steam table and left out of temperature for approximately 30 minutes. Operator turned on higher element Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm. Operator mixed fresh solution to 100 ppm at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee use three compartment sink to wash hands then proceed in food prep in kitchen

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler: chicken tamales stacked on top of each other inside container with plastic cover at 48F - Cooling since last night at approximately 6pm per operator. Tamales did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris underneath kitchen equipment at cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on bottom of reach in cooler at front counter

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm); Operator corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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. Observed Dishwasher (Chlorine 0ppm). Operator replaced with Dishwasher (Quaternary 200ppm) Corrected On-Site

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator change sanitizer from chlorine to quaternary and don't have quaternary test strips. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at men's bath room.

Intermediate - No soap provided at handwash sink. Observed at rear kitchen no soap.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated that they do egg to order in morning. I emailed operator sign and printed one for operator and I. Printed sign nand operator posted . Corrected On-Site

Basic - Food stored on floor. Observed spices in a plastic container stored on the floor in the rear storage area. Repeat Violation

Basic - Hole in or other damage to wall. Observed next to walk-in refrigerator.

Basic - Toilet/urinal not flushing/functioning properly. Observed urinal covered with garbage bag.

High Priority - Nonfood-grade bags used in direct contact with food. Observed dry peppers in direct contact with nonfood-grade bags at back dry storage closet. Operator removed. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken stored over raw beef in tall stainless reach in cooler at back storage area. Operator stored all items properly. Corrected On-Site 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. Observed cooked ground beef ranging from 125F-133F underneath prep table at main kitchen, . Per operator, items cooked at 9:30 and left on prep counter out of temperature for approximately 30 minutes. operator placed items in steam table to reheat. items reheated to 167F at 11:30. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed bowl as scoop inside plastic container of dry beans. Operator removed. Corrected On-Site Warning

Basic - Ceiling tile missing. Ceiling tile missing in back storage closet area. Warning

Basic - Food stored on floor. Observed multiple food items on floor of back storage closet area. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers at back storage area. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler stored over raw beef at back storage area. Operator removed. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef in first prep cooler. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions (108°F - Hot Holding) for back up on a shelf under steam table at front counter. Cook reheated onions to 185°F and left on grill for further hot holding. Corrected On-Site

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. Expired 12.1.23

Intermediate - Spray bottle containing bleach not labeled in prep area. Operator labeled. Corrected On-Site

Basic - Tamales not covered in reach in freezer. Operator covered. Corrected On-Site

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 sanitizing at 0/ppm/chlorine. Corrective action taken/operator called for service. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork/reach in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrective Action Taken

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.

Basic - Food stored on floor. Potatoes/kitchen/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Stored food not covered. Cooked beef/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

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

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. Dishmachine sanitizing at 0/ppm chlorine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 degrees, cheese, 50 degrees, sliced tomatoes/stored within 1 hour/prep cooler/cookline/corrective action taken/operator moved all Tcs foods to another cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 114 degrees, sautéed onions/above steam table/stored within 1 hour/corrective action taken/operator reheated on grill and stored properly in steam table. Corrective Action Taken

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.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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/

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.

Basic - Buildup of food debris/soil residue on equipment door handles. At walk in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At grill prep station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At shelf over prep table, multiple employe cell phones an glasses. Items moved 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. Black beans (61°F - Cooling); pinto beans (51°F - Cooling); cooked beef (51°F - Cooling)

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 41 degrees Fahrenheit within 6 hours. Black beans (61°F - Cooling); pinto beans (51°F - Cooling); cooked beef (51°F - Cooling)

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer above 100ppm. Operator made new at 100ppm. Corrected On-Site