TOREROS MEXICAN GRILL

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. Cook wiped hands on soiled towel hanging from her apron then handled clean pot to reheat food. Employee washed hands and removed towel and educated on proper storage of towels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw beef stored above a container with sauce Walk in cooler Raw shrimp stored above a container with cooked beef. Operator stored properly all products Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table , Homemade queso sauce 137F reheating. Per operator product was removed from cooler right in to steam table for reheating 2 hours ago. Operator moved sauce to be reheated to 165F++ Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of table on kitchen area cooked peppers and onions 112F hot holding, Inside steam table tomatoes sauce 120F hot holding, Per operator both products stored for approximately 1 hour. Operator moved items to be reheated to 165F+ Corrective Action Taken Repeat Violation Admin Complaint

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. Emailed to operator Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep covered containers stored inside walk in cooler Cut tomatoes at 11:44am (47F cooling) Since 10 min. At 12:10pm ( 48F cooling) At this current cooling rate product will not reach 41F within 4 hours. Operator removed cover Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom.

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-16: Employee entered kitchen from customer dining room and without washing hands employee began handled prepared plates of customers food, discussed with operator who educated employee and employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+. Corrective Action Taken Warning - From follow-up inspection 2025-07-16: In kitchen cooked peppers (109F - Hot Holding); cooked onion (99F - Hot Holding) per operator products prepared on stove approximately 10 minutes ago discussed with operator who moved products to stove to reheat. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves. Warning - From follow-up inspection 2025-07-16: Basic - Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside and began putting away clean dishes without changing gloves and washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed handling dirty dishes with gloves and began putting away clean dishes with the same gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding); in reach in cooler drawer on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site hired over two years go

Intermediate - Spray bottle containing toxic substance not labeled. At dishmachine

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing at room temperature

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes in dishwasher and unloading without washing hands first; educated; employee washed hands; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked steak and raw chicken over soup in walk-in cooler; operator stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee leaving cook line, touching walk-in cooler handle returned and started portioning rice at cook line without changing gloves and washing hands; Educated and employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (98-136F - Hot Holding)n steam table at cook line ; as per operator food out of temperature for approximately 30 minutes red salsa (133-154F - Hot Holding) large steam table at cook line ; food out of temperature for approximately 20 minutes; Food not stirred or covered; operator stored food ; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored with spatulas; gloves and sanitized dishes on the shelf by dishwasher ; Lysol stored above soda boxes at expo line ; Lysol stored next to to go boxes ; Removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream sauce prepared yesterday morning ( approximately 28 hours) in walk-in cooler; operator dated. Corrected On-Site

Basic - Bowl used to dispense chicken bouillon at cook line Removed Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust- kids juices stored under pipe at handwashing sin at the bar Advised to move

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at the bar and cook line

Basic - Standing water in bottom of reach-in-cooler at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)at cook line; fixed to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe rice (111F - Hot Holding) Operator discarded Corrected On-Site

Intermediate - Can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe at cook line hand sink . Operator placed soap at sink Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observe above water heater. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at rear door in kitchen soiled with food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed mushrooms above hand made drink in walking refrigerator. Operator moved the mushrooms. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling tile missing. Observe above water heater. Warning - From follow-up inspection 2024-05-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above burritos in reach in drawer below grille, raw chicken above sauces at walk in cooler . Cook properly stored Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw steak above sea food at walk in cooler . Cook properly stored Corrected On-Site

Basic - Ice scoop handle in contact with ice in ice bin at server area. Employee properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked vegetables in walk in cooler. Employee properly stored food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak above raw sea food at walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 49° in flip top reach in cooler at kitchen being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 49° in flip top reach in cooler at kitchen being held more than 4 hours. Stop sale issue .Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by big tortilla chips bucket . Employee moved. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean utensils knife , pizza slicer stored between equipment at kitchen, employee moved. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly stored on the soda line. Employee properly stored. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.

Intermediate - Handwash sink by dishroom, not accessible for employee use at all times. Blocked by hot holding cabinet. Operator relocated. Corrected On-Site

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. Repeat Violation

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed toothbrush and toothpaste stored above kitchen hand sink. Operator removed. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in bulk sugar used to dispense. Operator removed and replaced with a scoop with handle. Corrected On-Site

Basic - Food stored on floor. Observed: 1. Plastic Buckets of cooked chips stored directly on the floor. 2. Plastic Buckets of margarita mix stored directly on the floor.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of low boy cooler at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fully thawed tilapia in prep sink, no running water. Operator states less than one hour since frozen. Operator removed to cooler for proper refrigeration. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on can opener. Operator removed and had cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket store directly on the floor. Operator corrected with separation. Corrected On-Site

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. Observed chlorine sanitizer at 0PPM due to sanitizer container was empty. Operator change sanitizer container and chlorine sanitizer at 75PPM. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walkin refrigerator 2 (); salsa,chicken,beef, sauce cheese,shrimp, (45 - Cold Holding). Operator lower temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator had can opener washed and sanitizer. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for one employee that had it in there phone , but the other employees was in office that nobody had key.

Intermediate - Spray bottle containing toxic substance not labeled. Observed green substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site

Intermediate - Spray bottle containing windex not labeled at triple sink. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense salsa in the walk in cooler. Operator removed. Corrected On-Site