TACOS LA POTRANCA & CANTINA

High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed tomato boxes stored above ready-to-eat sauces inside the walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed spray odor and Lysol cleaning wipes stored with soda container to go.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle hanging at handwashing sink located at bar area. As per person in charge was fabuloso.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean and sanitized glasses were observed stored inverted, with food-contact surfaces directly contacting a wiping cloth at the bar area. Additionally, clean glasses were observed stored inverted with food-contact surfaces directly contacting an unsealed, unfinished wooden surface at the right counter near the kitchen entrance.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and is no longer cleanable at bar area.

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 temperature dishwasher machine not working located at bar area.

Basic - Equipment in poor repair. Observed rust shelves inside walk in cooler.

Basic - Food stored on floor. Observed a box of popcorn bags stored on floor at bar area. Also observed container with pork ft stored on the floor inside kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored under white cutting board inside kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout the facility, specifically in the reach-in cooler, cooler drawers, and walk-in cooler.

Basic - Utility lines are unnecessarily exposed. Utility lines were observed exposed behind the fryer on the floor. Additionally, the wall around the electrical connections at the right kitchen entrance is in disrepair.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored inside mop sink.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-10-22: At time of callback inspection observed - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-10-22: At time of callback inspection observed 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/ Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted bottom shelf at preparation table kitchen area. Warning - From follow-up inspection 2025-10-22: At time of callback inspection observed rusted bottom shelf at preparation table kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed all throughout kitchen line. Warning - From follow-up inspection 2025-10-22: At time of callback inspection observed Wet wiping cloth not stored in sanitizing solution between uses. Observed all throughout kitchen line. Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed cutting board at cook line not sealed and heavily marked. Warning - From follow-up inspection 2025-10-22: At time of callback inspection observed Wood food-contact surface not properly sealed. Observed cutting board at cook line not sealed and heavily marked. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at cooking line touching tortillas with bare hands. Employee discarded the tortillas, washed hands and wear gloves. Coached operator on correct procedures and discussed AOP alternative. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind shredded cheese and pico de gallo at reach-in cooler at cookline. Product was removed. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 raw shell eggs with broken shells at reach-in-cooler across from cooking line. Operator discarded the broken shell eggs. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed kitchen thermometer not calibrated correctly and with not means to recalibrate it, unit tested at 60F on ice bath.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking the use of handwashing sink by kitchen entrance. Operator removed trash can. 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. Observed employees hired for less than sixty days not informed of their responsibilities to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and made all employees read, date and signed the employee health agreement. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed vegetable chopper stored on the floor next to cooking stove.

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 reach-in-cooler at kitchen line with an ambient temperature of 62F; operator moved all TCS products to a working unit for rapid cooling. Corrective Action Taken

Basic - Food stored on floor. Observed two containers of Salsa stored on the floor at kitchen area, also observed several boxes of drinks bottled in plastic containers stored on the floor at storage area second floor. Operator was advise to use racks to proper storage items. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between stove and preparation table in kitchen line. Operator removed and stored knife correctly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach-in-cooler across from cooking stove.

Basic - Open dumpster lid.

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef inside thank you bags in reach in freezer.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottles with sanitizer not labeled over mop sink inside kitchen.

Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed container from floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside employee restroom, and inside Bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by hand sink inside kitchen.