EL MOLCAJETE COCINA MEXICANA

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation - From follow-up inspection 2026-01-26: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Above mop sink - outside back door - From follow-up inspection 2026-01-26: Outside back door Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - interior ice machine - can opener blade - soda gun nozzles in the bar, light buildup Repeat Violation - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs on the lunch menu - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. - From follow-up inspection 2026-01-26: No test strips 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. Server with no proof of food handler training - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Emeliano - From follow-up inspection 2026-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Several blue Repeat Violation - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In sauces walk in cooler Repeat Violation - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. plates under the steam table with visible loose debris from above - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : 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. Salmon - From follow-up inspection 2026-01-26: 4 pieces of salmon Admin Complaint

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage shelving cell phone and other personal items - From follow-up inspection 2026-01-26: gum, Krystal light, sinus spray on dry storage shelving Time Extended

Basic - - From initial inspection : Basic - Gaskets in poor repair. - walk in freezer gaskets hanging and torn - expo/salsa cooler stained and blackened. - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline - From follow-up inspection 2026-01-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior container with cinnamon sugar - wire shelving Repeat Violation - From follow-up inspection 2026-01-26: Fan covers walk in cooler Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef room temp. Corrected On-Site - From follow-up inspection 2026-01-26: Ground beef left out at room temperature overnight to the 44-57F. See stop sale Admin Complaint

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Scooters in front of back door - From follow-up inspection 2026-01-26: 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. Refried beans in walk in cooler 55F in the middle, cooked previous day and stored in walk in cooler Repeat Violation

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.0 ppm

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting lemon on a beverage

High Priority - Nonfood-grade bags used in direct contact with food. - uncooked dough storage - cooked tortilla storage

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sour cream squeeze bottle out for lunch 74F. Returned to refrigeration. - In the drawers overnight, pork 45F, steak 44F. Operator iced - Chimmi churri with fresh garlic 78F. Out for 2 hours. returned to refrigeration Corrective Action Taken

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. Salsa 46F in the middle in large approximately 20 gallon container made previous day and in walk in cooler overnight

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Beef 105-134F on the flattop. Cooked approximately 2 hours prior per operator. - rice 120-162F under the steam table less than 2 hours. Advised to reheat to 165F to hot hold at 135F or above.

High Priority - Toxic substance/chemical improperly stored. Insecticide on the top shelf in the liquor storage area Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Above mop sink - outside back door

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - interior ice machine - can opener blade - soda gun nozzles in the bar, light buildup Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs on the lunch menu

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

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. Server with no proof of food handler training

Intermediate - No soap provided at handwash sink. One of the men's restrooms Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Several blue Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Numerous flying insects in hanging fry traps in the office/liquor storage area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sauces walk in cooler Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. plates under the steam table with visible loose debris from above

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. Salmon

Basic - Dead roaches on premises. 1 on the ice machine Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage shelving cell phone and other personal items

Basic - Gaskets in poor repair. - walk in freezer gaskets hanging and torn - expo/salsa cooler stained and blackened.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior container with cinnamon sugar - wire shelving Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bar coolers

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef room temp. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Scooters in front of back door

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight: rice 56F, queso 48F, red sauce 46F, ground beef 44F Warning

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. 0 ppm cl Warning

High Priority - Live, small flying insects found. 3 in the waitstation around sugar container Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken walk in cooler Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets soiled/stained: cookline cooler, salsa cooler - green cutting board in the wait station - veg dicer - can opener blade Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No soap provided at handwash sink. Bar Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bar Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in broth, in guacamole Warning

Basic - Equipment in poor repair. - cracked and taped together ice bucket - walk in freezer gaskets Warning

Basic - Floor soiled/has accumulation of debris. Bar Warning

Basic - Ice scoop handle in contact with ice. Bar, wait station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelf where pots are stored above mop sink and dish area Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around prep table Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51F, sour cream 53F, crumble cheese 51F, broccoli 51F, various sauces 51F, spin dip 52F, pico 46F, tomato 44F, main cookline cooler approximately 2.25 hours. All items removed and put on ice Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato dicer Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Bar Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging, dry storage Warning

Basic - Garbage on the ground and/or pad around dumpster. Trash and grease Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Warning

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by large artificial plant, exit in dining room between restrooms

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef over cooked rice. Walk in cooler - raw chicken over cheese, cookline cooler Warning

High Priority - Roach activity present as evidenced by live roaches found. 5 on wire rack dish area, 1 in cookline crevice behind hand sink Admin Complaint

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked peppers 50F, spinach dip 49F, sauce 45F, plantains 49F, crumbled cheese, sour cream, pico, tomatoes 45F. Main cooler overnight. See stop sale Raw shell eggs out for approximately 2 hours 78F ambient air. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 102F, held at room temp from 11 or 12 @ 3:53 Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:30: queso 45 F (cooling); rice 55 F (cooling ); beans 45 F (cooling ); all from 9 or 10 per operator. At 4:30, queso 43F, rice 54F, beans 45F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Visible food debris on clean plates under steam table Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At start of inspection Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tcs sauces in walk in cooler. Manager does not know when they were made Warning

Basic - Bowl or other container with no handle used to dispense food. 32 oz Togo containers floating in sauces, walk in cooler Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Salsa cups in soiled container with standing water, dish are Warning

Basic - Dead roaches on premises. 2 in a bar cabinet. 1 on the floor in front of the ice machine Admin Complaint

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye wash on dry storage Warning

Basic - Floor area(s) covered with standing water. Along wall in the kitchen and bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Warning

Basic - Observed rust that has pitted the surface. Ticket holder above steam table Warning

Basic - Single-service articles improperly stored. Case of Togo containers in water on the floor in front of ice machine Warning

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, etc Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink Warning - From follow-up inspection 2025-01-03: Time Extended - From follow-up inspection 2025-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Warning - From follow-up inspection 2025-01-03: Time Extended - From follow-up inspection 2025-01-07: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans up to 74, queso up to 45F. Both cooked previous day and in walk in cooler overnight Warning - From follow-up inspection 2025-01-03: Rice 56F, queso 52F, shredded lettuce in water 46F, cooling from previous day Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning - From follow-up inspection 2025-01-03: Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink Warning - From follow-up inspection 2025-01-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Warning - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Employee cutting heads of lettuce, shredded lettuce piled up and touching visible soiled, damaged wall Warning - From follow-up inspection 2025-01-03: wall repaired and painted. Advised to smooth and use glossy cleanable paint. 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. Refried beans up to 74, queso up to 45F. Both cooked previous day and in walk in cooler overnight Warning

High Priority - Sewage/wastewater backing up through floor drains. In the bar, when handsink or three compartment sink is used. Warning

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

High Priority - Toxic substance/chemical improperly stored. Wd40 next to drink mix, over onions Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun in the bar, left side, heavy soil - slicer Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. - Employee rinsed knife in hand sink, kitchen - employee rinsed cutting board in the sink, waitstation - manager rinse soda gun nozzle in the sink, bar Repeat Violation Warning

Intermediate - No running water at mop sink. Warning

Intermediate - No soap provided at handwash sink. Cookline Corrected On-Site Repeat Violation Warning

Basic - Dead roaches on premises. 4 dead roaches in a spider web, expo area where glass jarritos are stored Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on the prep table next to cutting board Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, cell phone Corrected On-Site Repeat Violation Warning

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw beef and shrimp Corrected On-Site Repeat Violation Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright cookline cooler top shelf electrolyte beverage Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Heads of lettuce Warning

Basic - Stored food not covered. In walk in freezer, peas and carrots, corn, tamales , beef Corrected On-Site Repeat Violation Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Employee cutting heads of lettuce, shredded lettuce piled up and touching visible soiled, damaged wall Warning

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. 0. Employee changed out chemical container and primed. 50 ppm cl was reached Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 or 5 by the bag in the box soda Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs oversauce, cookline cooler Corrected On-Site Repeat Violation Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ground beef 73F out for 3 hours. Employee pulled out out refrigeration to prep but left it sitting there three hours later. - in cookline upright cooler overnight per operator: Tccs guac 57F, soup 57F, chicken 57F, fries 58F, plantains 62F, sour cream 57F and 53F, pico 51F, shredded cheese 52F - walk in cooler overnight: cheese dip 48-50F, refried beans 48F, pork 48-50F, chicken 47-48F, ground beef 44F, salsa 45F, hot sauce 48F, beans 49F, steak 51-52F, raw chicken 50F - portioned salsa out and returned to cooler 63F Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse towels Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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. Warning

Intermediate - No soap provided at handwash sink. Cookline Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters last changed 5/23 and 6/22 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. Salmon Warning

Basic - Dead roaches on premises. 1 on the ground next to ice machine Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, jackets, backpacks Repeat Violation Warning

Basic - Food stored under dripping water. Walk in cooler condensation dripping onto box of produce and salsa containers Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline Warning

Basic - Stored food not covered. Walk in freezer multiple items Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature- returned to cooler Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 48-52F stored in walk-in cooler, per operator cooling since last night Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on shelf above reach-in cooler with multiple ready-to-eat foods, operator discarded. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 69F, per operator stored on shelf above prep table less than 30 minutes, operator discarded -portions of salsa 66F, per operator stored on prep table less than 30 minutes, operator relocated to reach-in cooler Corrective Action Taken Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands under water in prep sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on reach-in cooler stained -inside of ice machine has a light accumulation of pink and black, mold-like substance -soda nozzle in bar area soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at end of cookline blocked by bucket of lettuce, employee removed Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to stored glassware, operator removed Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -No plans submitted per Plan Review. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. -handwash sink at end of cookline, operator installed new soap Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. -bowl in rice in steam table, operator removed Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls and pots on dish drying rack, operator inverted Corrected On-Site Warning

Basic - Dead roaches on premises. -3 on floor in bar area, operator removed and cleaned area Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on prep table, operator relocated Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee apron stored on top of slicer, operator removed -employee hat stored above food on storage rack, operator removed Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. -floor behind fryer has an accumulation of oil Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Exit door locked. For reporting purposes only. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -marked exit blocked by potted plant in front left corner of dining room, operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added wall where handsink used to be on cookline. Handsink turned to the side for cookline access. Prep area removed to add dining space. In the bar, three compartment sink removed. Warning - From follow-up inspection 2023-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eric Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Additional 20 something seats Warning - From follow-up inspection 2023-07-11: Approximately 20 additional indoor seats and 24 additional outdoor seats Time Extended

High Priority - Container of medicine improperly stored. Cookline Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice overnight 47-49F, 51-54F in the walk in cooler Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in the kitchen Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 on cardboard in front of slicer 1 on the floor in the bar Corrected On-Site Warning

High Priority - Stop Sale issued due to adulteration of food product. 1 dead fly on ice in the bar, ice bin Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cooler overnight: Cooked shrimp 49F, crumbled cheese 54F, cut tomatoes 46F, Cooked corn 52F, cooked shrimp 48F, sour cream 45F, spin dip 47F, cooked meat 44-45f, frozen thawed cauliflower 44F, broccoli 48F, empanada 54F, raw fish 53F, raw beef and steaks 45-46F, cooked corn 50F, mashed potatoes 45F. See stop sale Walk in cooler cooked pork 47F out and returned to cooler per operator Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Soda nozzle bar Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added wall where handsink used to be on cookline. Handsink turned to the side for cookline access. Prep area removed to add dining space. In the bar, three compartment sink removed. Warning

Intermediate - No soap provided at handwash sink. - cookline - bar Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Approximately 20 in ice water Corrected On-Site Warning

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline Warning

Basic - Bowl or other container with no handle used to dispense food. In sauce, walk in cooler Corrected On-Site Warning

Basic - Dead roaches on premises. 1 in the floor in the dining room Warning

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Additional 20 something seats Warning

Basic - Food stored on floor. Case of corn walk in freezer floor Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair with gloved hand and went back to handling food without changing gloves. Manager discussed with employee Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee slicing limes Warning

High Priority - Nonfood-grade bags used in direct contact with food. Tamales Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Portioned salsa 60F. Operator time marked. Issued time as a public health control written procedures - crumble cheese 42-47F on ice - In upright Avantco cooler overnight: tcs guac 46F, frozen thawed plantains 45F, breaded chicken 45F. - in cookline drawers for less than an hour, moved from Avantco cooler, raw chicken, raw beef, raw sausage, raw shrimp 49-57F. Moved to freezer to recover temp Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 11:30: chicken, beef, refried beans, black beans approximately 125F in the middle to 201F on the outside, reheating from 9:30 per operator. Stirred and rechecked by employees Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Wd40 in dry storage Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink/dish area Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. In spices Corrected On-Site Repeat Violation Warning

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

Basic - Employee food and uncovered beverage in dish area over clean pots. Corrected On-Site Warning

Basic - Employee used soiled towel to wipe clean plate prior to plating food. Manager discussed with employee. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Peppers. Manager discussed with employee Corrective Action Taken Warning

Basic - Time/temperature control for safety food thawed in an improper manner. In the sink with no water running, ground beef 50F in the middle. Operator put on ice until employees ready to work with product. Corrective Action Taken Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on the floor under shelving, expo area. 1 on the floor under shelving, dry storage. 1 on floor under shelving, dry storage . 5 on top of cans, dry storage, 5 on top of bag in the box soda. 1 on rack next to box of chili peppers. 5 inside box of stored plates. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 49-66F. In the walk in cooler overnight cooling in large, deep pot. See stop sale Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 10/17, cooked chicken 10/18, cooked pork 10/10, 10/11, 10/17, menudo soup 10/9, ranchera sauce 9/19, burro sauce 10/6, cooked beef tips 10/18 Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. - 1 on the floor next to soda bottles, expo area - 2 on bottom shelf of unused meat grinder - 4 on dry/tortilla storage shelf. - 43 in bag in the box soda boxes. - More than 50 on mechanical area/floor next to bag in the box soda boxes - more than 50 on the floor under dry/tortilla storage area - approximately 10 on top of cans, 2 on cases of minced garlic - 6 on beverage/bar storage area - 3 on the floor under clean pan storage Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Chew marks on box of tri color tortilla chips Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Double cooler overnight: Sour cream 48F, plantains 48F, French fries 46F, guacamole made with diced tomatoes 45-46F. Underneath, guacamole made with diced tomatoes 48F, shredded Monterey Jack 44F and 53F, chicken tenders 47-50F. See stop sale - bottom of beverage cooler overnight: portioned salsa 44F Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in the oven overnight 123-127F. See stop sale. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left soda gun, bar Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cookline sink used for water to make batter Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans, cheese sauce, black beans, stock Warning

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. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue Warning

Basic - Bowl or other container with no handle used to dispense food. Souffle cups in dry storage items Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Back back, dry storage shelving - sweater, waitstation next to sugar Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning

Basic - No handwashing sign provided at a hand sink used by food employees. First womens restroom Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving on the left Warning

Basic - Reuse of single-service or single-use articles. Burrito bags reused for pablano peppers Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef left at room temperature overnight to thaw. 53-68F. See stop sale Warning

Basic - Water leaking from pipe and/or faucet/handle. Drain, cookline handsink, draining into bucket Warning

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. Rice 126F and 113F in the oven overnight with only the pilot lit. See stop sale Warning - From follow-up inspection 2022-06-28: pot of rice stored on lower shelf at cookline temping 109-113F; cook stated it was accidentally left out over night and was going to be discarded. Manager discarded rice. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine last changed 2/17/21 Warning - From follow-up inspection 2022-06-28: Time Extended

Basic - - From initial inspection : Basic - Grease recycling container overflowing/leaking onto ground. Warning - From follow-up inspection 2022-06-28: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Prep area Repeat Violation Warning - From follow-up inspection 2022-06-28: 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. - corn cooling overnight in triple cookline cooler 59F. See stop sale. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the building, put on a hair net and gloves, and began pulling items to reheat Warning

High Priority - Nonfood-grade bags used in direct contact with food. Frozen sausage in the walk in freezer, Togo bags Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - In the walk in cooler, raw sausage over produce - reach in cooler, raw beef over cooked corn Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - green salsa (boiled) 6/17 and black beans 6/19 Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Silver King triple reach in cooler on cookline holding shredded cheese 48F, tcs salsa 48F and 49F, crumble cheese 46-48F and 47F, diced tomatoes 47F, cooked spinach dip 49F, pork 49F, 51F, cooked peppers 49F, raw beef 49F, steak 50, cooked corn 47F, shrimp 49F, tcs sauces 49-51F, cut cabbage 53F, boiled onions 46-47F. Items in cooler overnight. See stop sale - bottom right shelf of double cooler closest to fryers holding shredded cheese 50-54F. Warning

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. Salsa made in house 46F in the middle, cooling from previous day in the walk in cooler in large covered plastic container Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 126F and 113F in the oven overnight with only the pilot lit. See stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice machine - soda gun on the left, bar Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads approximately 220F in ice water Corrected On-Site Warning

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. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine last changed 2/17/21 Warning

Basic - Bowl or other container with no handle used to dispense food. Floating in sauce, walk in cooler Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on reach in cooler Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charging cables and liquid bandage on meat grinder Repeat Violation Warning

Basic - Grease recycling container overflowing/leaking onto ground. Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - Light not functioning. Prep area Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - foil on top of oven soiled - beverage air cooler and cookline drawer gaskets stained/soiled - back of meat grinder - soda gun holster bar Warning

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

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes being cored for salsa without washing Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Open container of grout mix stored on top of container of chicken seasoning Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef left out at room temperature overnight 65-71F. See stop sale Warning

Basic - Working containers of food removed from original container not identified by common name. Flour and salt in 5 gallon containers under prep table Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Left out overnight: beans in 5 gallon pot 94-107F, chicken stew in 10 gallon pot 83-87F. - put into reach in cooler hot and left covered, cooked corn on the cob 47-49F. See stop sale Warning

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. 0 ppm cl Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived and began putting on gloves to work with food. Directed employee to wash hands first. Employee removed gloves and washed hands. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In double Beverage Air cooler next to cookline handsink overnight: corn tamales 53F, vegetable soup 53F, salsa made in house 54F, milk 54F. - in double True cooler on east side of cookline overnight, breaded chicken 47-51F, shredded cheese 45f, cooked plantains 47F. See stop sale Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose above mop sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispensing chute of frozen margarita mix, bar Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue spray bottle under prep table, expo area Warning

Basic - Bowl or other container with no handle used to dispense food. Souffle cups in spices/dry storage Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Gaskets torn and hanging, double True cooler on east side of cookline Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can next to cutting board and case of raw chicken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone and ear buds on prep table next to cutting board and case of raw chicken being prepped - face mask on ketchup packets, expo side of cookline. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Bar Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp left out at room temperature overnight to thaw 63-65F. See stop sale Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases stored over uncovered tray of cooked peppers, walk in cooler Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. - Sugar/flour under prep table left of chip warmer - sugar in bulk container in the wait station Repeat Violation Warning