HUNGER STREET TACOS

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made roja sauce (with tomatoes)cold holding at 48F overnight in reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./home made roja sauce (with tomatoes)cold holding at 48F overnight in reach in cooler. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaging food received from another location (Winter Park) with no HACCP plan available/cooked brisket, cooked chicken, corn, black beans. Reduced oxygen packaging on site for home made corn tortilla with possible holding for more than 48 hours. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves. Repeat Violation Warning

Basic - Light not functioning./one light bulb out, cook line. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Front counter hand sink soiled. Wall by the hood system with grease build up. Warning

Basic - Single-service articles not stored inverted or protected from contamination./white foam to go containers on top shelf over prep table/ Corrected On-Site Warning

Basic - Wiping cloth/towel used under green cutting board/kitchen prep table/ Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White, green and red cutting board in the kitchen

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on dish drying rack

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled

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

Basic - Light not functioning. 2 bulbs at cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets when entering the kitchen soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler when entering the kitchen soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by stove areas soiled Wall by dishwasher soiled Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table. Operator removed Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 bulbs at cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler to the left when entering the kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in in the kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked potatoes. Operator remove Corrected On-Site

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

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. -form provided to operator Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -above steam table Corrected On-Site

Basic - Light not functioning. -2 lights in hood over cook line Repeat Violation

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-10-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-10-26: Time Extended

Basic - - From initial inspection : Basic - Light not functioning./two lights burned out, cook line. Repeat Violation - From follow-up inspection 2023-10-26: Time Extended

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./chlorine 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over vegetables/kitchen reach in cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cheese 47F cold holding more than 4 hours per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cheese cold holding at 47F for more than 4 hours per manager.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants./reduced oxygen packaging homemade corn tortillas made on site.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with ineffective hair restraint while engaging in food preparation./two male kitchen employees hair restraint not effective.

Basic - Employee with no beard guard/restraint while engaging in food preparation./one kitchen employee with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf.

Basic - Light not functioning./two at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hot holding unit at cook line left side with grease build up.

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jonathan Nieto has been a manager since Nov 2021 Warning - From follow-up inspection 2023-01-19: Jonathan is not at the location at the time of inspection. Melissa Valverde 8/2/2022 8/2/2022. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-01-19: Admin Complaint