EL RUCON

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen large bins of cooked shredded beef (93-104F - Cooling) at 10:50 since 8:30, at this rate of cooling product never reached 70F within 2 hours, see stop sale. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair and without washing hands employee handled ice scoop to scoop ice, discussed with employee who washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packed raw steak stored above non commercially packaged soup, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bread, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table next to flip top raw shell eggs (76F - Cold Holding) per operator product accidentally left out for approximately 15 minutes, operator place product in walk in cooler to chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen large bins of cooked shredded beef (93-104F - Cooling) at 10:50 since 8:30, at this rate of cooling product never reached 70F within 2 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over stacked cooked pork belly (56F - Cold Holding); sliced cheese (52F - Cold Holding) per operator product held in unit for approximately 2.5 hours, discussed with operator who placed bags of ice on product to chill. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. In dish washing area bottle of bleach stored above lemon juice, discussed with operator who removed bleach. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At three compartment sink hose Bibb connection with no vacuum breaker, discussed with operator who placed vacuum breaker on hose Bibb. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink next to dish washing area paper towel dispenser not functioning, discussed with operator who fixed dispenser. Corrected On-Site Warning

Basic - Dead roaches on premises. Approximately 1 dead roach under food prep table with cooked beef. Approximately 1 dead roach on glue trap under soda cooler at front counter, discussed with operator who cleaned and sanitized areas. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. In walk in freezer multiple containers of soups stored on floor, discussed with operator to remove all containers of food from floor. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink draining slower than water to wash hands, sink fills up to top with water, discussed with operator to repair plumbing. Warning

Basic - Stored food not covered. In walk in freezer containers of frozen soups not covered, discussed with operator to place lids on containers. Warning

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. Advised operator to train employees Warning - From follow-up inspection 2026-03-27: Time Extended

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. Email form to operator Warning - From follow-up inspection 2026-03-27: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone then grabbed egg carton containing raw shell eggs and walk in cooler door; no handwash Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw beef stored over strawberry juice made with milk Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 live roaches behind steam table crawling in and out of floor trim Approximately 2 live roaches under flip top cooler Approximately one live roach in front counter behind expo table Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. prep table: raw shell eggs (68F - Cold Holding) as per chef store out of temperature since 2 hours ago Operator moved into walk in cooler Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked pork (98F - Hot Holding); cooked peppers (132F - Hot Holding) As per chef products stored in steam table since an hour ago Chef moved products to flat top grill to reheat to 165F Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum on hose bibs at two compartment sink Advised operator to attach a vacuum breaker to hose bibs Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster to operator Warning

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. Email poster to operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Fliptop cooler 2: portioned sour cream (54F at 8:40am / 53F at 9:25am- Cooling) as per chef cooling since 7:00am today At the current rate of cooling the product will not cool down to 41F within a total of 4 hours At walk in cooler: cooked chicken (131F at 8:50am / 128F at 9:20am - Cooling) as per chef cooling since 8:45am At the current rate cooling the product will not cool down to 70F within a total of 2 hours In deep dish container Operator moved cooked chicken into smaller containers Operator moved portioned sour cream into reach in cooler to quick chill Corrective Action Taken Warning

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. Advised operator to train employees Warning

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. Email form to operator Warning

Basic - Dead roaches on premises. Approximately one dead on shelf of flip top cooler Approximately one dead roach on thank you to go bags Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled tray of whole raw shell eggs and then handled ready to eat tortillas without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw meatballs (60F - Cold Holding); shredded cheese (62F - Cold Holding); cooked chicken (59F - Cold Holding); cooked sausage (59F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler. Corrective Action Taken Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up wiping cloth from floor used to wipe hands and then continued to handle clean utensils and prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over washed/cut onions. Operator moved onions. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (69F - Reheating); cooked pork (67F - Reheating); cooked beef (69F - Reheating); cheese sauce (72F - Reheating). Operator stated reheating for over 3 hours, did not reach 165F for 15 seconds within 2 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (69F - Reheating); cooked pork (67F - Reheating); cooked beef (69F - Reheating); cheese sauce (72F - Reheating). Operator stated reheating for over 3 hours, did not reach 165F for 15 seconds within 2 hours. See Stop Sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in freezer; cooked beef (56F - Cooling 10:30am/56F - Cooling 11:00am); cooked pork (49F - Cooling 10:30am/49F - Cooling). Operator stated items cooling since 6am, in tightly closed portioned bags fully stacked inside walk-in freezer that was turned off, at this rate will not reach 41F within 6 hours, turned on freezer, spread out portions to facilitate faster cooling. Corrective Action Taken Warning

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; cooked chicken wings (42F - Cold Holding); cooked rice (43F - Cold Holding). Operator stated items not prepared or portioned today, held in freezer overnight, freezer turned off, turned freezer on. Corrective Action Taken Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer at triple sink tested at 10ppm. Instructed operator on how to correct. Retested at 100ppm. Instructed operator to re sanitize all wares Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass slider:; salsa, cheese, hot dog, cooked chicken, raw shrimp, raw chicken (44°F-46°F - Cold Holding). Unit has an ambient temperature of 44°F. Thermostat was on lower setting. Operator turned down temperature and retook at ambient temperature at 40°F. Operator states items have been in unit for approximately two hours. Retook temperatures at 42°F-44°F Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink and ware washing hand wash sink. Operator provided Corrected On-Site Warning

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. No proof of any employee training. Operator states employees employed over 60 days. Operator states class is scheduled for 2 weeks Warning

Intermediate - No soap provided at handwash sink. Observed at front counter hand wash sink. No soap to provide Warning