TACOS DON ANDRES

High Priority - Nonfood-grade bags used in direct contact with food. Several grocery bags used to hold meats in reach in freezer in storage room near kitchen exit door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cut onions in reach in cooler in storage room near kitchen exit door Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler in storage room near kitchen exit door

Intermediate - Equipment drain line draining into handwash sink. Air conditioning unit at bar above kitchen door has drain line set up to drain into bar handwashing sink

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks next to mop sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline closest to entrance door Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Several dishes on shelf above three compartment sink Repeat Violation

Basic - Equipment in poor repair. Broken handles on reach in cooler drawers underneath grill Several broken cooler gaskets Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in storage room near kitchen exit door near bathrooms Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Ladder stored in mop sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box next to cookline

Basic - Standing water in bottom of reach-in-cooler. Cooler underneath make table on cookline Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hot sauce Shelled eggs over pan of prepped mixed vegetables Both in reach in cooler in side storage area Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (120F - Hot Holding); rice (117F - Hot Holding) Both in hot holding cabinet less than 4 hours per operator Operator put on stove to reheat Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by blender bottle and wiping cloth in handwashing sink at front counter

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/ Manager came in during inspection Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in dish area Operator has work order in for dispenser Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical on shelf near bar Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. One in shrimp in reach in cooler drawer under grill Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On prep counter on cookline next to steam table

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack above 3 compartment sink Repeat Violation

Basic - Equipment in poor repair. Hot holding cabinet door does not seal shut Torn gasket on reach in freezer in side storage area Reach in cooler drawer under grill - handle broken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in side storage area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Under make table on cookline closest to kitchen entrance Cooler in side storage area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in make table on cookline next to kitchen entrance with produce stickers still on

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth in front counter handwashing sink One hanging on back handwashing sink

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and bowls - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Repeat Violation - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in drawers throughout - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout Repeat Violation - From follow-up inspection 2024-10-28: Time Extended

High Priority - Container of medicine improperly stored. Observed bottle of pain medication over prep table in kitchen. Operator removed it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp and fish under raw beef and chicken. Operator moved beef and chicken to the bottom shelf. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli container in sugar bin, operator removed it. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By the back door, operator secured them. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 male employees without beard guard. Employees put on beard guard Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 male employees without hair restraint, employee put on hair restraint Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets torn

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 85 seats at establishment, licensed with 48 seats. Provided and reviewed change seating form with owner.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen Repeat Violation

Basic - Stored food not covered. Observed sugar bin without cover, operator covered. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. By hand wash sink in bar area, operator removed it Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar bin, operator labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed cabbage heads over ready to eat meat in glass door reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella 50F cookline drawer. Per operator for less than 1 hour. Put in freezer to rapid chill. Recheck 38F Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.

Intermediate - No soap provided at handwash sink. Front counter.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Need ambient thermometer for all reach in coolers/makelines.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in make table and steam table.

Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen between make line and prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. Emailed copy to operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside. of kitchen cooking equipment Side of non alcoholic machine Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in cooler shelf by swinging door.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons on dish rack.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment in kitchen.

High Priority - Dented/rusted cans present. See stop sale. Whole peeled tomatoes

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. Sent operator Spanish version

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice Shute on soda machine is dirty

Basic - Current Hotel and Restaurant license not displayed. Operator printed out Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line e

Basic - Floor not cleaned when the least amount of food is exposed. Underneath shelving in dry storage area

Basic - Food stored on floor Fryer oil on floor in kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line in between reach in coolers

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