Defuniak Springs32435
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06/01/26. Ownership verified. Open and operating.
High priorityV-PHO →Jul 28, 2026
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06/01/26. Establishment open and operating.
High priorityBEAN BRO →Jul 27, 2026
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06/01/26. Establishment open and operating.
High priorityLA RUMBA →Jul 21, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed one half pan of beef marked 07/06.
High priorityFAJITAS MEXICAN RESTAURANT →Jul 20, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed one half pan of beef marked 07/06.
High priorityFAJITAS MEXICAN RESTAURANT →Jul 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double glass door located in kitchen three full pans ground beef 54F, one full pan chicken55F, one half pan diced tomatoes 55F, 10# bag of shredded cheese 57F, 6 gallons of queso 54F, 1# sliced cheese 53F, three whole tilapia 54F one full pan cooked rice 55F- all previous mentioned foods held overnight in reach in cooler per operator
High priorityFAJITAS MEXICAN RESTAURANT →Jul 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double glass door located in kitchen three full pans ground beef 54F, one full pan chicken55F, one half pan diced tomatoes 55F, 10# bag of shredded cheese 57F, 6 gallons of queso 54F, 1# sliced cheese 53F, three whole tilapia 54F one full pan cooked rice 55F- all previous mentioned foods held overnight in reach in cooler per operator
High priorityFAJITAS MEXICAN RESTAURANT →Jul 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes on ice 54F for 2 hours. Operator replenished ice during inspection.
High priorityJUJUS COUNTRY COOKING →Mar 25, 2026
Nonfood-grade bags used in direct contact with food. Observed fajita bread stored in tshirt bag at steam table in kitchen.
High priorityFAJITAS MEXICAN RESTAURANT →Jan 5, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed one half container of pork skins in liquid indicating keep refrigerated stored at room temperature on dry storage shelf in ice cream area.
High priorityFAJITAS MEXICAN RESTAURANT →Jan 5, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed one half container of pork skins in liquid indicating keep refrigerated stored at room temperature on dry storage shelf in ice cream area.
High priorityFAJITAS MEXICAN RESTAURANT →Jan 5, 2026
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk-in cooler.
High priorityJIN JIN 66 CHINESE RESTAURANT INC →Oct 21, 2025