AMIGOS MEXICAN & SPANISH REST
4720 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561.687.2112
Last inspected Jul 9, 2026 · 20 visits since September 2023
AUG 25
DEC 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Ten live flies sitting on cardboard boxes in dry storage nook in kitchen Operator instructed to kill and remove
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $4,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086672 | Dec 3, 2025 | Jan 14, 2026 | $400 |
| 2--2025046998 | Jun 17, 2025 | Jul 14, 2025 | — |
| 2--2024036545 | Jun 10, 2024 | Aug 1, 2024 | $800 |
| 2--2024021548 | Apr 8, 2024 | May 9, 2024 | $800 |
| 2--2024022686 | Apr 15, 2024 | May 9, 2024 | $800 |
| 2--2022021030 | Mar 21, 2022 | Jun 20, 2022 | $800 |
| 2--2020057591 | Oct 23, 2020 | Feb 16, 2021 | $400 |
| 2--2019057542 | Nov 6, 2019 | Dec 4, 2019 | $400 |
| 2--2018046955 | Aug 27, 2018 | Sep 28, 2018 | $280 |
Inspection history
20 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. 1 #10 size can of tomatoes dented through seam. 1 #10 size can of peppers dented through seam. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef while placing to cook then handled clean utensils, clean dishes and unwrapped single service takeout containers to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single use gloves preparing food then touched hand washing sink knob to fill container with water then continued preparing food wearing same single use gloves. Operator advised employee who then washed hands and changed gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line flip top(s); cut tomato (48F - Ambient Cooling 11:35/48F 12:05). Operator stated tomato cut at 9am, cooling in overfilled pan on make top, at this rate will not reach 41F within 4 hours, moved to reach in portion of cooler to facilitate faster cooling.
Show the remaining 4 findings ▾
Hand wash sink on cook line used for filling containers with water (purposes other than handwashing). Operator discussed with employee who then got water from triple sink.
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/ 6 employees present and engaged in food preparation/handling, no certified food service manager present. Certified food service manager arrived during inspection.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
Food stored on floor. At walk-in cooler; bag of unwashed carrots stored on floor. Operator moved to shelf.
Feb 4, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee waiting tables handling menus, order entry system then put on gloves, handled clean utensils, clean dishes scooped ice, prepared beverages and scooped beans and soup into bowls without washing hands. Operator discussed with employee who then washed hands and changed gloves.
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. Provided to Operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top; cut tomato (48F - Ambient Cooling 12:05/50F 12:35). Operator stated tomato cut 1 hour prior, held in make top over product line, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Dec 3, 2025Administrative determination recommendedComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm. Priority: High Priority
Observed: 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 0ppm). Operator primed machine, retested at chlorine 100ppm. Priority: High Priority
Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Priority: High Priority
Observed: 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 https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment changed ownership. No license for new owner. Priority: High Priority
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest freezer; opened box of raw shrimp stored over ready to eat frozen drink mixes. At upright freezer; plastic wrapped portioned raw steak and raw pork stored over ready to eat empanadas. Operator moved raw below ready to eat. Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent droppings on bar top corner by wall. Approximately 6 rodent droppings on shelf under bar corner by wall. Approximately 6 rodent droppings in kitchen dry storage area shelves on single service napkin box. Advised Operator to remove droppings, clean/sanitize areas. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (70F - Hot Holding). Operator stated house made tomato sauce reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F and held at 135F or above. Priority: High Priority
Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At sliding glass door reach in cooler; milk, no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark. Priority: Intermediate
Observed: Dead roaches on premises. 1 dead roach on bar top corner by wall. 4 dead roaches on floor behind bar. Advised Operator to remove dead roaches, clean/sanitize areas. Priority: Basic
Dec 3, 2025Administrative determination recommendedComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
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 0ppm). Operator primed machine, retested at chlorine 100ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
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 https://www2.myfloridalicense.com/hotels-restaurants/ Establishment changed ownership. No license for new owner.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest freezer; opened box of raw shrimp stored over ready to eat frozen drink mixes. At upright freezer; plastic wrapped portioned raw steak and raw pork stored over ready to eat empanadas. Operator moved raw below ready to eat.
Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent droppings on bar top corner by wall. Approximately 6 rodent droppings on shelf under bar corner by wall. Approximately 6 rodent droppings in kitchen dry storage area shelves on single service napkin box. Advised Operator to remove droppings, clean/sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (70F - Hot Holding). Operator stated house made tomato sauce reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F and held at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At sliding glass door reach in cooler; milk, no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark.
Dead roaches on premises. 1 dead roach on bar top corner by wall. 4 dead roaches on floor behind bar. Advised Operator to remove dead roaches, clean/sanitize areas.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Two door glass sliding cooler vent
No handwashing sign provided at a hand sink used by food employees. End of cook line
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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 0ppm); set up Triple Sink (Chlorine 100ppm);
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork freezer chest Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Two door glass sliding cooler vent
Equipment in poor repair. Cracked container
No handwashing sign provided at a hand sink used by food employees. End of cook line
Stored food not covered. Ice cream in freezer chest
Jul 16, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and then Began polishing clean glasses at front counter
Live, small flying insects found Ten live flies sitting on cardboard boxes in dry storage nook in kitchen Operator instructed to kill and remove
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (53F - Cooling)at 11:21 am to 53F at 11:48 am since 11 am in walk in cooler. In large covered container. At this rate food will not cool to 41F within 4 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean vents and ceiling tiles throughout entire kitchen Ceiling tiles contain grease build up on cook line Vents in walk in cooler
Hole in or other damage to wall. Hole behind rack on wall above triple sink
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Reach-in cooler shelves with rust that has pitted the surface.Rusty shelves storing clean equipment next to triple sink
Jul 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and then Began polishing clean glasses at front counter
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee walked out of bathroom to front counter and began handling clean glasses to set on tables.
Live, small flying insects found Ten live flies sitting on cardboard boxes in dry storage nook in kitchen Operator instructed to kill and remove
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in freezer chest Raw chicken over raw pork in one door freezer unit Items not commercially packaged Removed
Toxic substance/chemical improperly stored. Degreaser and RAID spray with cheese grinder on prep table
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (53F - Cooling)at 11:21 am to 53F at 11:48 am since 11 am in walk in cooler. In large covered container. At this rate food will not cool to 41F within 4 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Rice, cooked pork, homemade salsa verde and homemade red salsa made Friday in walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean vents and ceiling tiles throughout entire kitchen Ceiling tiles contain grease build up on cook line Vents in walk in cooler
Equipment in poor repair. Reach in cooler door on cook line
Hole in or other damage to wall. Hole behind rack on wall above triple sink
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior to both microwaves
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to microwaves Gaskets on all reach in coolers Exterior to white one door freezer unit Interior rim to freezer chest lid
Reach-in cooler shelves with rust that has pitted the surface.Rusty shelves storing clean equipment next to triple sink
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on walls throughout entire kitchen
Jun 17, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
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 0ppm). Operator primed machine, retested at chlorine 100ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and plates to prepare food for customer without washing hands. Operator discussed with employee who then washed hands.
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings in kitchen on dry storage area shelves/boxes. Approximately 50 rodent droppings in kitchen on floor in dry storage area. Approximately 3 rodent droppings in kitchen on floor in prep/dish machine area. Advised Operator to remove droppings, clean and sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked onions (94F - Hot Holding); cooked plantains (100F - Hot Holding). Operator stated onions cooked and plantains reheated prior to being held for less than 2 hours. Operator moved items to be reheated to 165F and held at 135F or above.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Visibly soiled dry wiping cloth in use on cutting board at cook line. Operator removed.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. In Kitchen;Employee handled raw chicken then handled clean utensils without washing hands Advised employee who washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw chicken stored above raw beef Operator fixed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
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 poster
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (108F - Cooling 2:15pm). Operator stated rice cooling since 10:00am, stored in deep, covered pan, did not reach 70F within 2 hours. See Stop Sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (108F - Cooling 2:15pm). Operator stated rice cooling since 10:00am, stored in deep, covered pan, did not reach 70F within 2 hours. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over sour cream. Operator moved sour cream to top shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage on flip top cooler cutting board. Operator removed.
Jun 11, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At dry storage area; plastic bucket designed/labeled for chemical use only used to store/in direct contact with rice. Advised Operator to use food grade storage container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped/portioned raw pork stored over uncovered pan of ready to eat cheese empanadas. Operator moved empanadas above raw pork.
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in kitchen on floor under triple sink. 1 rodent dropping in kitchen on floor in front of ice machine. 2 rodent droppings in kitchen on window sill behind clean dish storage rack. 1 rodent dropping on bar behind drink dispenser. 3 rodent droppings on sticky trap on floor in corner behind bar. 2 rodent droppings on floor behind bar. Advised Operator to remove droppings and clean/sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked plantains (121F - Hot Holding); cooked onions (126F - Hot Holding). Operator stated items prepared 30 minutes prior, held at room temperature until served. Advised Operator to reheat to 165F and properly hot hold at 135F or above.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked rice, no date mark. Operator stated rice was prepared two days prior, applied appropriate date mark.
Apr 16, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 2 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed, rinse and placed to dry food storage containers without sanitizing. Employee set up triple sink to chlorine 100ppm, properly sanitized dishes.
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in dining room on floor next to door entering expo line. 4 rodent droppings on floor behind bar under liquor rails. 4 rodent droppings on floor under sliding glass door reach in cooler at expo line. 4 rodent droppings on floor at dry storage area.
Apr 10, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in kitchen dry storage area on top of bags of rice, boxes of corn starch, containers of sugar and boxes of single service articles. Approximately 50 rodent droppings in kitchen dry storage area on floor under shelves. Approximately 10 rodent droppings in kitchen on top of bag in box soda dispensing system. 5 rodent droppings in kitchen on prep table. 3 rodent droppings in kitchen prep area on top of boxes of rice. Approximately 20 rodent droppings in kitchen on floor under dish machine. 10 rodent droppings in kitchen on floor behind reach in freezer. 10 rodent droppings in kitchen on window sill behind clean dish storage shelves. Approximately 10 rodent droppings in kitchen under triple sink. Approximately 10 rodent droppings in kitchen under/behind ice machine. Approximately 10 rodent droppings on shelves under expo window. Approximately 100 rodent droppings behind bar on shelves with clean glasses/liquor bottles.
Apr 8, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority1 Intermediate3 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can of tomatoes
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and proceeded to prepare plates of cooked food without washing hands and changing gloves. Advised operator to educate employee on proper handwashing protocol. Employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach in freezer, raw bacon in portioned wrapped paper, stored over portioned cooked pork. Advised operator to move raw below ready to eat food in freezer. At chest freezer raw fish not commercially packaged, stored over tortillas.
Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in kitchen dry storage area on top of bags of rice, boxes of corn starch, containers of sugar and boxes of single service articles. Approximately 50 rodent droppings in kitchen dry storage area on floor under shelves. Approximately 10 rodent droppings in kitchen on top of bag in box soda dispensing system. 5 rodent droppings in kitchen on prep table. 3 rodent droppings in kitchen prep area on top of boxes of rice. Approximately 20 rodent droppings in kitchen on floor under dish machine. 10 rodent droppings in kitchen on floor behind reach in freezer. 10 rodent droppings in kitchen on window sill behind clean dish storage shelves. Approximately 10 rodent droppings in kitchen under triple sink. Approximately 10 rodent droppings in kitchen under/behind ice machine. Approximately 10 rodent droppings on shelves under expo window. Approximately 100 rodent droppings behind bar on shelves with clean glasses/liquor bottles.
Stop Sale issued due to food not being in a wholesome, sound condition. At dry storage area; 50lb bag of rice chewed through with rodent droppings on and around bag. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cookline,#1 flip top cooler cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding) See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #1, cooked yuca (57F - Cold Holding); cooked spinach (55F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked pork (57F - Cold Holding). Operator stated food been held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside oven at cookline, cooked rice (126F - Hot Holding); cooked beef (115F - Hot Holding); cooked chicken (117F - Hot Holding); cooked onions and peppers (77F - Hot Holding) Per operator, food prepared today 2 hours prior, held until served. Advised operator to reheat food to 165F for hot holding.
Toxic substance/chemical improperly stored. At expo line, glass cleaner stored on shelf with single service articles and over bottled water. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked chicken, cooked beef, cooked beans no date mark, made 2 days prior. Advised operator to date mark food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with visual mold like substance inside. Advised operator to clean and sanitize.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages in food prep area, over food storage areas in kitchen and expo line. Operator removed beverages.
Food stored in a location that is exposed to splash/dust. At expo line, shelf above prepared uncovered salsa visually soiled with heavy dust buildup. Advised operator to cover salsa and clean shelf.
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken raw pork with cooked pork in same container in reach in cooler at kitchen. Employee properly separated food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...black beans date marked 9/4/23 at walk in cooler. Stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...black beans date marked 9/4/23 at walk in cooler.
Handwash sink used for purposes other than handwashing...dumped ice at time of inspection in handwashing sink at server station. Discussed with manager.
No chemical CHLORINE test kit provided when using sanitizer at warewashing machine or wiping cloths...
No paper towels or mechanical hand drying device provided at handwash sink at server station, kitchen. Employee provided after discussion
No soap provided at handwash sink by the 3 compartment sink
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.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Showed how do prepared sanitizer solution.
Floor tiles missing and/or in disrepair for that reason standing water on the floor by the 3 compartment sink.
Wet wiping cloths stored in water, showed how do prepared sanitizer solution. Chlorine 100 ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.