PESCADO KW

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. Observed food handler certificate for Jose L Ramos expired on 11-19-2025 by Florida Restaurant and Lodging Association.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by 3 compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled kitchen utensils and then put on gloves without washing hands. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salsa verde (47F - Cold Holding)store in 3 doors standing reach in cooler gaskets soiled. As per operator food was prepared 24 hours before the inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw stored in 3 doors reach in cooler at (48F - Cold Holding), dice tomatos (50F - Cold Holding); guacamole (48F - Cold Holding). As per operator food was prepared 3 hours before the inspection. Advised operator to placed ice bags to cooler down temperature. Observed salsa verde (47F - Cold Holding)store in 3 doors standing reach in cooler gaskets soiled. As per operator food was prepared 24 hours before the inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located near the three compartment sink. During the inspection employee place a new paper towel. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

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 3 doors reach in cooler running at 47 F. Discussed with operator and advised to use ice bags inside food stored in the reach in cooler.

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. Observed Commercially processed reduced oxygen packaged fish thawing in standing water. Discussed and coached operator in proper methods. During the inspection employee removed fish form the package. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable, located on top of the flip top, located at the food truck entrance door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and wallet stored on top of the microwave. During the inspection employee removed items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed food truck floor soiled.

Basic - Food stored on floor. Observed 1 case of water stored on the floor. During the inspection employee removed item and placed it correctly.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interior soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw mahi-mahi thawing at room temperature water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the entire food truck .

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers with sugar and different sauces without labels.

Basic - Employee with no hair restraint while engaging in food preparation. Hair net was provided.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Observed wet wiping cloth not stored in sanitizing solution between uses, located at prep area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) next to triple sink. Operator added more water to dilute sanitizer solution. Retested at 100ppm. Corrected On-Site

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. Container of milk opened two days ago not date marked. Operator date marked milk. Corrected On-Site

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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler next to door soiled/:stained. Also, portable green cutting board next to food warmer soiled/ stained.

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Employee that was on duty filled out form Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs at 59° F inside the reach in cooler.. As per operator they placed pooled eggs less than 4 hours ago. Operator placed ice around the counter . Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed 3 cutting boards no longer cleanable. Operator discarded them. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg and then touched dice tomatoes without washing hands or changing gloves. Operator was instructed with hand washing techniques. Operator instructed employee to washed her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cooling)stored inside make table. As per operator coleslaw was prepared yesterday afternoon. Operator discarded it. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint. Corrected On-Site

Basic - Equipment in poor repair. Observed make table cooler gasket torn in.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 89F. Operator discard the water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (58°F - Cold Holding); mozzarella cheese (58°F - Cold Holding); cut lettuce (60°F - Cold Holding); fries (56°F - Cold Holding); spinach (58°F - Cold Holding); white cheese (58°F - Cold Holding) stored at the cook line cooler as per operator since yesterday at 11:00pm, operator discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (58°F - Cold Holding); mozzarella cheese (58°F - Cold Holding); cut lettuce (60°F - Cold Holding); fries (56°F - Cold Holding); spinach (58°F - Cold Holding); white cheese (58°F - Cold Holding) stored at the cook line cooler as per operator since yesterday at 11:00pm, operator discarded food.

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 milk with no date marked as per operator milk was open 2 days ago. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice with no date marked as per operator food was cooked 2 days ago. 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. Observed reach in cooler ambient temperature at 49°F. Observed employee water bottle blocking the fridge vent, observed ambient temperature 42°F. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored upright.