THE NEWS CAFE AT OH MEXICO TACO SHOP

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink located at kitchen entrance with chlorine sanitizer solution at 0 ppm.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed store inside walk in cooler white rice at 48F cooling since 5/11/26, pico de gallo at 47F cooling from 5/12/26, black beans pure at 49F since 5/13/26.

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. Observed store inside walk in cooler white rice at 48F cooling since 5/11/26, pico de gallo at 47F cooling from 5/12/26, black beans pure at 49F since 5/13/26.

High Priority - Displayed food not properly protected from contamination. Ice not covered at bar area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three comparisons washing utensils and not using chlorine sanitizer solution at pastry area.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed on the raw menu poached shrimp, tuna, o parasite destruction letter available.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of guajillo sauce at walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees inside kitchen areas changing task without washing hands first.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bib located inside kitchen area.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags tags not maintained in order.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oysters tags not marked with the last date served.

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 several containers with seasoning not labeled.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice, pico de gallo and black bean pure covered at time of cooling process.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and oven soiled located in kitchen area.

Intermediate - No soap provided at handwash sink. Observed at bar area. Observed at bar area.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no poster. Operator printed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with bleach no label.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed a strainer inside flour bin at pastry area. Also observed a plastic bowl with no handle inside sugar bin in kitchen area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.

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

Basic - Current Hotel and Restaurant license not displayed. Observed license posted 10-01-24.

Basic - Employee eating in a food preparation or other restricted area. Observed a personal cup with milk on top of clean equipment at dishwasher area rack.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed at pastry prep area three compartment sink not set up in correct order.

Basic - Equipment in poor repair. Observed an aluminum bracket used to move the door as a handle at bar area.

Basic - Floor soiled/has accumulation of debris. Observed next to mixing machine.

Basic - Food stored in a location that is exposed to splash/dust. Observed no splash guard at ice storage next to hand sink located at bar area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer with ice cream inside located at dry storage area.

Basic - Ice scoop handle in contact with ice. Observed a scoop inside ice container located next to bar area handle touching the ice.

Basic - Insect control device installed over food preparation area. Observed bug zapper in kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fans at walk in cooler. Also soiled gaskets at walk in cooler.

Basic - Ripped/worn tin foil used as shelf cover. Observed aluminum foil covering below prep table located next to oven.

Basic - Unclean building components, attachments or fixtures. Observed fan located by the cook area covered full of grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution at bar area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher gauge in red zone at kitchen area.

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

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.