CASA DEL TACO

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with proper sanitizer reran to 50ppm Corrected On-Site

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. Observed employee drop spatula on floor then proceed to pick up soiled equipment spatula, put in dirty dish pit then continue cooking and prepping food at cook line without washing hands

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pot inside hand wash sink blocking accessibility

Basic - Buildup of food debris/soil residue on reach in cooler door handles at cook line

Basic - Food inside black crate stored on floor of walk in cooler

Basic - - From initial inspection : Basic - Food stored on floor. Observed wrapped beef store on floor of walk in cooler, operator removed Corrected On-Site - From follow-up inspection 2025-08-28: Observed multiple food items on floor of walk in cooler and walk in freezer Time Extended

High Priority - Cook used the bathroom and then handled clean equipment and wiped counters, without washing hands upon returning to cook line. Cook went to wash his hands. 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. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday. See stop sale

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday.

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+ on cook line. Cook set up fresh solution 100ppm. Corrected On-Site

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

Basic - Employee personal lunch food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Waitress removed food. Corrected On-Site

Basic - Objectionable odors in bathroom of the establishment.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler, queso with cooked jalapeños (46F - Cooling) Operator stated item held over night. See stop sale. Repeat Violation Admin Complaint

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler, queso with cooked jalapeños (46F - Cooling) Operator stated item held over night. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over desserts in freezer Raw hamburgers stored over ham Raw fish stored over bread, Raw chicken nuggets stored over beef. not all products commercially packaged. Advised operator of proper storage. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach by walk in freezer door. Operator killed and sanitized the area. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, flan (45F - Cold Holding). Not prepared or portioned today. Operator stored for approximately 3 hours. Advised operator to place into walk in freezer to bring item to 41F. Operator placed product into walk in freezer. Corrective Action Taken Repeat Violation Admin Complaint

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. Wiping cloth solution 200+ppm. Advised operator to dilute sanitizer to proper ppm. Operator diluted chlorine solution to 100ppm. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup. Operator properly dated. Corrected On-Site

Basic - Food stored on floor. At walk in freezer, raw beef stored on the floor. Advised operator of proper storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water, 73F. Operator removed utensils to wash rinse and sanitize.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Avocados over sauces in walk in cooler. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly Repeat Violation Admin Complaint - From follow-up inspection 2024-02-16: Observed Raw chicken over raw beef not in commercial packaging. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-02-16: Observed Raw breaded beef over cooked beef walk in cooler. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over churros and precooked chicken at reach in freezer. Observed Raw chicken over churros and French fries at walk in freezer. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground beef patties over cheese, onions, salsa and cut peppers at reach in clear cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); chorizo (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator placed on ice bath 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. shredded pork (122F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to stove to reheat to 165+F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Comet cleaner and grill cleaner stored next to clean hotel pans on clean dish rack. Operator removed and stored chemicals properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top at cook line: guacamole (50F - Cooling); diced tomato salsa (48F - Cooling) Both products at 3:35 since 11:30 At current rate of cooling products will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours marked with incorrect date. Observed house made salsa suiza and chipotle salsa with a production date of 8/3/2023. Per operator, both products made on 8/23/2023. Operator date marked properly.

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. Corrective action taken/operator printed written procedures. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Storing spray bottle/chemicals./corrective action taken/operator removed items. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.

Basic - Food stored on floor. Chicken/corrective action taken/operator stored foods properly. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Ice machine/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler/cook line

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with frozen cut fruit/walk in freezer/corrective action taken/operator separated both raw products. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by 3 compartment sink. Corrective action taken/operator labeled chemical. Corrected On-Site

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

Basic - Food stored on floor. Carrots/walk in cooler/corrective action taken/operator stored foods properly. 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. Rice 47f from over 6 hours cooling, removed to wif to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 46f in glass cooler. Unit adjusted lower. Food not prepped today. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning items in hand sink basin in kitchen corner.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In beverage/salsa glass door cooler. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rewrapped raw chicken and beef over breads in Reach-in freezer. Breads removed to Walk-in freezer. Corrected On-Site

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Received beef 45f from delivery truck, Less than 4 hours. Operator accepted and received product and moved to Walk-in cooler to decrease temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 44f in top Reach-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, cooked meats.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket 0ppm. Bleach added, 50ppm verified. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil spray and squeeze bottles. Corrected On-Site