AMIGO MEXICAN RESTAURANT

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-08-14: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in kitchen by walking in cooler.

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

Basic - Food stored on floor. Box of oil on the floor of cook line.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Silverware/utensils stored upright with the food-contact surface up. Underneath prep table In server area next to cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers on them in hotel pan on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Operator put all of them in a bucket. Corrected On-Site

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 handout to operator Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in server hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap at server hand sink. Cook line hand sink, and prep area hand sink. Employee refilled Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked beef and stock not dated Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By beverage dispensers in server station

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape in back prep room.

Basic - Ice buildup in walk-in freezer around door frame Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Corrective Action Taken

Basic - Water draining onto floor surface. From hand sink on cook line

Basic - Working containers of food removed from original container not identified by common name. Bin of sugar not labeled

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over enchilada sauce. - From follow-up inspection 2023-08-03: Raw foods properly stored. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all sauces made with no dates on the sauces. - From follow-up inspection 2023-08-03: Labels not done. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed a light with no shield in the kitchen. - From follow-up inspection 2023-08-03: Observed the light shield missing in the cooks line. Time Extended