MAGDALENA'S MEXICAN FOOD

High Priority - - From initial inspection : High Priority - Live, small flying insects found. 5 Flies landing on lids of containers with beverages in tent area. 5 Flies landing on clean dishes at triple sink area of tent. Admin Complaint - From follow-up inspection 2026-03-12: Approximately 10 flies flying around in tents, 2 landing on prep area of front tent. Admin Complaint

High Priority - - From initial inspection : 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. At mini reach in cooler inside food truck: At cooler inside food truck: cooked sausage (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. - From follow-up inspection 2026-03-12: At mini reach in cooler inside food truck: At cooler inside food truck: hot dogs (48F - Cold Holding) As per operator, stored in unit over 4 hours. Not prepped or portioned today. See stop sale.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini reach in cooler inside food truck: At cooler inside food truck: cooked sausage (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-12: At mini reach in cooler inside food truck: At cooler inside food truck: hot dogs (48F - Cold Holding) As per operator, stored in unit over 4 hours. Not prepped or portioned today. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 53A-03-7 Observed: 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/ Magdalena Santiago- Cruz expired 01/09/24 Repeat Violation Admin Complaint - From follow-up inspection 2026-03-12: Same. Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-12: Same. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee crack raw shelled eggs then handled grease spray. Chef handled said grease spray then began handling clean utensils to prepare several foods at grill; no hand wash. Advised operator that chef should wash hands and clean and sanitize utensils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath: coffee creamer (58F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At reach in cooler across from cook line in kitchen: cooked potatoes (50F - Cold Holding) As per operator, was stored 1 hour at prep area. Not prepped or portioned today. Operator placed items inside cooler to quick chill. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler: diced tomatoes (59F at 9:30am; 56F at 10:05am- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored in a deep tightly covered container. Advised operator to portion in shallow containers and quick chill.

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/ Magdalena Santiago- Cruz expired 01/09/24

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shelled eggs held using time as a public health control as evidenced by time mark on prep counter; no written procedure available. Printed and provided to operator to complete. Corrective Action Taken Repeat Violation Admin Complaint

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw shelled eggs served not undercooked; no written consumer advisory. Printed and provided to operator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area on counter in a container of ice: milk (55F - Cold Holding) As per employee stored 1 hour. Not prepped or portioned today. Operator moved to reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cook line: cooked steak (131F - Hot Holding) As per operator, stored since 2.75 hours. Operator began reheating at stovetop. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for use of time as a public health control to hold raw shelled eggs stored on prep counter near cook line that are time marked. Emailed to operator.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Magdalena Santiago expired 1/9/2024

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.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower section of flip to reach in cooler: Mexican cheese (56F at 2:05 - Cooling) cooling since 8am. Item did not cool to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At lower section of flip to reach in cooler: Mexican cheese (56F at 2:05 - Cooling) cooling since 8am. Item did not cool to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table: cooked pork (114F - Hot Holding) cooked 30 minutes ago Operator removed to be reheated to 165F. Corrective Action Taken

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 form to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two containers Cooked shrimp 132°F hot Holding , cooked pork 127°F hot Holding Per operator products stored for 15 minutes. Operator moved to stovetop to reheat to 165°F + Corrective Action Taken

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 poster Corrective Action Taken

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 to operator Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Intermediate - Handwash sink not accessible for employee use at all times. Several containers inside sink Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside Small fridge ; ham (59°F - Cold Holding); sausage (59°F - Cold Holding); hotdogs (59°F - Cold Holding)on cook line. Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved products to bigger reach in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled. Operator labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed Corrected On-Site