LOLA'S MEXICAN RESTAURANT, CORP

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dishmachine several times, tested 0ppm. Sanitizer not going through line. Warning - From follow-up inspection 2026-01-20: Operator having dishmachine serviced through ecolab. Will call as soon as dishmachine is checked. Currently testing lower than 50ppm. Very faintly changing color of test strip. All items are being sanitized in triple sink with quaternary 200ppm. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish, some items have been removed from original packaging, in reach-in freezer outside of cook line. - From follow-up inspection 2026-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cook has manager certification, expired 3/2025. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self-closing. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards on racks with clean dishes by dishmachine. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Along the bottom of exit door by dishmachine area. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Plastic soda bottles at end of bar on floor. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several clean containers on shelving across from dish machine have old labels. - From follow-up inspection 2026-01-20: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dishmachine several times, tested 0ppm. Sanitizer not going through line. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish, some items have been removed from original packaging, in reach-in freezer outside of cook line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cook has manager certification, expired 3/2025.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid at warewashing area has not label.

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

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards on racks with clean dishes by dishmachine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Along the bottom of exit door by dishmachine area.

Basic - Food stored on floor. Plastic soda bottles at end of bar on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between marketable doors at top of maketable. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoop in rice, flour, and sugar by dry goods area are in contact with food. Operator fixed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Several clean containers on shelving across from dish machine have old labels.

High Priority - Food placed in soiled container/equipment. Observed two raw shell eggs on top of wet wiping cloth, operator removed. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge unable to provide parasite destruction letter or invoice for tilapia used in ceviche. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In pull out drawer of grill - raw shrimp over leeks.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish in ceviche not marked or specified as raw. Warning

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

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. Provided copy of form and employees signed. Corrected On-Site

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. Cook provided his and it expired March,2025.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by customer bathrooms.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine. Operator flipped. At bar, forks and spoons not inverted. Employee inverted. Corrected On-Site

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at top of maketable next to salt containers. Employee removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle handing on handle of oven, employee removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Some clean containers on racks across from dish machine labels not fully removed.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken and beef thawing in prep sink by dish washing area at room temperature. Operator placed in pan under running water. Corrected On-Site

Basic - Utensils in poor condition. Handle of scoop for ice broken. Operator discarded. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. By grill at cookline. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, and seasoning on cabinets by employee bathroom. Operator labeled. Corrected On-Site

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Mop sink Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood and beef over prepped peppers in reach in freezer. Raw shrimp over ready to eat vegetables in cookline drawers Raw beef over cooked items in reach in cooler in kitchen

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised red snapper on menu, per operator uses whole yellowtail snapper. Operator had employee cross out Red from menu. Corrected On-Site

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strip, has quaternary Operator took a picture

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche not cooked with heat.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar 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. Emailed copy to operator. Operator filled out

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and shredded chicken in reach in cooler prep area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both restrooms and cookline faucet does not dispense hot water. Employees use restroom in back of kitchen Warning

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

Basic - Bowl or other container with no handle used to dispense food. Cups in dry rice, beans and flour. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitchers on top shelf of clean dish rack.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on shelf with beans and rice.

Basic - Equipment in poor repair. Several gaskets in kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Maketable kitchen Operator removed. Corrected On-Site

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

Basic - Light not functioning. Several in hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over soft tortillas in reach in cooler in back storage area.

Basic - Working containers of food removed from original container not identified by common name. Container of flour. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in the dish area Warning

High Priority - Roach activity present as evidenced by live roaches found.1 live roach in the kitchen, 1 in the dish area on the wall Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In the bathroom Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled , can opener

Basic - Accumulation of debris inside warewashing machine.

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. 3 packs of tilapia in the reach in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Female engaged in food prep.

Basic - Floors not constructed to be easily cleanable. In the kitchen

Basic - Food stored on floor.bag of rice Corrected On-Site

Basic - In-use ice bucket / scoop stored on soiled surface between uses.

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

Basic - Old labels stuck to food containers after cleaning. On clean equipment

Basic - Time/temperature control for safety food thawed in an improper manner. Box of chicken placed on counter to thaw

Basic - Wet mop not stored in a manner to allow the mop to dry.in the bathroom.

High Priority - 41-10-4 Observed: Toxic substance/chemical improperly stored. Two bottles of unknown chemicals hanging on the clean dish rack Corrected On-Site Priority: High Priority

Intermediate - 02B-02-5 Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Reference: 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar salad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Priority: Intermediate

Intermediate - 11-26-1 Observed: 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. Warning Priority: Intermediate

Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board , can opener blade. Priority: Intermediate

Intermediate - 31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Bowl placed in the sink Priority: Intermediate

Intermediate - 53A-01-7 Observed: Manager or person in charge lacking proof of food manager certification. Warning Priority: Intermediate

Intermediate - 53A-08-4 Observed: No list of certified food service managers available at the establishment. Priority: Intermediate

Intermediate - 53B-01-5 Observed: 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 Priority: Intermediate

Basic - 06-01-5 Observed: Time/temperature control for safety food thawed in an improper manner. Observed chicken in pans in the sink sitting in standing water. Priority: Basic

Basic - 16-46-4 Observed: Old labels stuck to food containers after cleaning. Clean dish rack Priority: Basic

Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in freezer interior Priority: Basic

Basic - 24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucked placed upright Corrected On-Site Priority: Basic

Basic - 36-12-4 Observed: Floors not constructed to be easily cleanable. Throughout the kitchen Priority: Basic

Basic - 40-06-5 Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on the clean dish rack Corrected On-Site Priority: Basic