LA FONDA MEXICAN KITCHEN

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. Warning - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : 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. - person in charge states dishwasher not in use, waiting for replacement machine. Ware washing and sanitizing with three compartment sink - From follow-up inspection 2025-07-11: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - ground beef (48f-52fF - Cooling). Date marked 7/9 Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Queso 6/25/25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (71F - Cold Holding). Employee moved to cooler. WALK-IN COOLER: - yellow curry 7/4 (46F - Cold Holding); - tom yum 7/3 (46F - Cold Holding); - panang (47F - Cold Holding); - masaman 7/4 (47F - Cold Holding); - tomka 7/4 (48F - Cold Holding) Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Chlorine >200ppm). Manager diluted final reading 100ppm Corrected On-Site

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

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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen

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. - person in charge states dishwasher not in use, waiting for replacement machine. Ware washing and sanitizing with three compartment sink

Basic - In-use tongs stored on equipment door handle between uses. - tong on side is dish shelf 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. - dishwasher chlorine sanitizer bucket empty Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef at cookline cooler - raw shell eggs over raw pork in walk in cooler

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - employee obtained bleach from nearby grocery store. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - chef states hot water heater not working. - observed breaker turned off, water leaking from valve above dripping onto top of water heater, collecting on floor below. - No hot water for entire establishment. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen Repeat Violation

Basic - Equipment in poor repair. - walk in freezer broken, no food stored - cookline cooler gasket torn and warped Repeat Violation

Basic - Floor area(s) covered with standing water. - next to hot water heater

Basic - Floor soiled/has accumulation of debris. - below fryers Repeat Violation

Basic - No hot running water at mop sink. Warning

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - below triple sink

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. WALK IN COOLER: - queso date marked 7/26 - salsa pollo date marked 7/26 - carnitas date marked 7/29 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning

High Priority - Roach activity present as evidenced by live roaches found. - 7 in gasket of broken walk in freezer - 10 on wall and around door inside broken walk in freezer __ Total 17 live roaches Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken (120F - Hot Holding); - ground beef (118F-120F - Hot Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer stored on shelf Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles throughout kitchen Warning

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. - white fish Warning

Basic - Dead roaches on premises. - 2 inside broken walk in freezer Admin Complaint

Basic - Equipment in poor repair. - gasket at cook line warped - walk in freezer broken. No food stored inside. Warning

Basic - Floor soiled/has accumulation of debris. - below fryers Warning

Basic - No Heimlich maneuver/choking sign posted. - provided to operator Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at cook line Warning

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