CASA TEQUILA, LLC
12795 W FOREST HILL BLVD STE 11A, Wellington FL 33414 · 561.557.1378
Last inspected Aug 4, 2026 · 11 visits since September 2023
JUL 24
DEC 24
JUL 25
FEB 26
AUG 26
— STEADY
5 inspections within 40 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $7,780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027236 | Feb 19, 2026 | May 7, 2026 | $1,040 |
| 2--2024050187 | Jul 29, 2024 | Sep 16, 2024 | $600 |
| 2--2024025875 | Apr 12, 2024 | May 22, 2024 | $800 |
| 2--2023002440 | Jan 3, 2023 | May 10, 2023 | $800 |
| 2--2022004064 | Dec 15, 2021 | Mar 11, 2022 | $400 |
| 2--2016028448 | Jun 8, 2016 | Jul 12, 2018 | $2,400 |
| 2--2017050881 | Oct 6, 2017 | Jan 24, 2018 | $840 |
| 2--2015032770 | Jun 18, 2015 | Sep 25, 2015 | $900 |
Inspection history
11 visits, newest first
Aug 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: shredded cheese (46F at 10:25am- Cooked Cooling) since overnight; cooked pork (48F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47F at 10:25am- Cooked Cooling) since overnight; beef soup (46F at 10:25am- Cooked Cooling) since overnight; red salsa (46F at 10:25am- Cooked Cooling) since overnight; green salsa (48F at 10:25am- Cooked Cooling) since overnight; tamales (48F at 10:25am- Cooked Cooling) since overnight; cooked beef (47F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48F at 10:25am- Cooked Cooling) since overnight; beef sauce (48F at 10:25am- Cooked Cooling) since overnight; chicken soup (49F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Live, small flying insects found. At ware wash area: Approximately 4 flies observed at ware wash area flying around. At dry storage area: 1 fly observed flying around soda bibs. At bar area: approximately 6 flies flying around.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: shredded cheese (46F at 10:25am- Cooked Cooling) since overnight; cooked pork (48F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47F at 10:25am- Cooked Cooling) since overnight; beef soup (46F at 10:25am- Cooked Cooling) since overnight; red salsa (46F at 10:25am- Cooked Cooling) since overnight; green salsa (48F at 10:25am- Cooked Cooling) since overnight; tamales (48F at 10:25am- Cooked Cooling) since overnight; cooked beef (47F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48F at 10:25am- Cooked Cooling) since overnight; beef sauce (48F at 10:25am- Cooked Cooling) since overnight; chicken soup (49F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. At walk in cooler: shredded lettuce (46F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling rack: cooked pork (64F - Cold Holding) As per chef, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill.
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: refried beans (123F - Hot Holding) As per operator, reheated and stored 1 hour. Operator placed to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: shredded cheese (46F at 10:25am- Cooked Cooling) since overnight; cooked pork (48F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47F at 10:25am- Cooked Cooling) since overnight; beef soup (46F at 10:25am- Cooked Cooling) since overnight; red salsa (46F at 10:25am- Cooked Cooling) since overnight; green salsa (48F at 10:25am- Cooked Cooling) since overnight; tamales (48F at 10:25am- Cooked Cooling) since overnight; cooked beef (47F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48F at 10:25am- Cooked Cooling) since overnight; beef sauce (48F at 10:25am- Cooked Cooling) since overnight; chicken soup (49F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. At walk in cooler: shredded lettuce (46F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41F in a total of 4 hours. See stop sale.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on visibly soiled shelf/ rack at dish drying rack. Advised operator to remove and clean and sanitize pans and shelf.
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: shredded cheese (46F at 10:25am- Cooked Cooling) since overnight; cooked pork (48F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47F at 10:25am- Cooked Cooling) since overnight; beef soup (46F at 10:25am- Cooked Cooling) since overnight; red salsa (46F at 10:25am- Cooked Cooling) since overnight; green salsa (48F at 10:25am- Cooked Cooling) since overnight; tamales (48F at 10:25am- Cooked Cooling) since overnight; cooked beef (47F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48F at 10:25am- Cooked Cooling) since overnight; beef sauce (48F at 10:25am- Cooked Cooling) since overnight; chicken soup (49F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Live, small flying insects found. At ware wash area: Approximately 4 flies observed at ware wash area flying around. At dry storage area: 1 fly observed flying around soda bibs. At bar area: approximately 6 flies flying around.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Commercially processed reduced oxygen packaged raw salmon and raw tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen thawing over night; raw salmon and raw tilapia not removed from reduced oxygen package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: shredded cheese (46F at 10:25am- Cooked Cooling) since overnight; cooked pork (48F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47F at 10:25am- Cooked Cooling) since overnight; beef soup (46F at 10:25am- Cooked Cooling) since overnight; red salsa (46F at 10:25am- Cooked Cooling) since overnight; green salsa (48F at 10:25am- Cooked Cooling) since overnight; tamales (48F at 10:25am- Cooked Cooling) since overnight; cooked beef (47F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48F at 10:25am- Cooked Cooling) since overnight; beef sauce (48F at 10:25am- Cooked Cooling) since overnight; chicken soup (49F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. At walk in cooler: shredded lettuce (46F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling rack: cooked pork (64F - Cold Holding) As per chef, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: shredded lettuce (46F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: refried beans (123F - Hot Holding) As per operator, reheated and stored 1 hour. Operator placed to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: shredded cheese (46F at 10:25am- Cooked Cooling) since overnight; cooked pork (48F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47F at 10:25am- Cooked Cooling) since overnight; beef soup (46F at 10:25am- Cooked Cooling) since overnight; red salsa (46F at 10:25am- Cooked Cooling) since overnight; green salsa (48F at 10:25am- Cooked Cooling) since overnight; tamales (48F at 10:25am- Cooked Cooling) since overnight; cooked beef (47F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48F at 10:25am- Cooked Cooling) since overnight; beef sauce (48F at 10:25am- Cooked Cooling) since overnight; chicken soup (49F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale. At walk in cooler: shredded lettuce (46F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41F in a total of 4 hours. See stop sale.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on visibly soiled shelf/ rack at dish drying rack. Advised operator to remove and clean and sanitize pans and shelf.
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. See stop sale. Commercially processed reduced oxygen packaged raw salmon and raw tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen thawing over night; raw salmon and raw tilapia not removed from reduced oxygen package.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky trap stored over clean pans on dish drying rack. Operator removed.
Stored food not covered. At deep freezer: ice cream stored open tub, non lid on container; bag of chorizo sitting directly on ice cream. Advised operator to correct.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw chicken then began to handle clean utensils at flat top grill; no hand wash. Chef cleaned and sanitized utensils and washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (131F - Hot Holding) As per operator, stored 30 mins. Stored double panned. Operator placed to reheat to 165+F. cooked pinto beans (132F - Hot Holding) As per chef, stored 1.5hrs. Operator reheated to 198F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: diced tomatoes (47F at 3:30pm; 47F at 4:00pm - Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At walk in cooler: cooked ground beef (102F at 3:20pm;96F at 3:50pm- Cooling) As per chef, cooling since 30 mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill both items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify Ceviche with shrimp containing raw shrimp that is covered by the consumer advisory. Operator started to correct some menus during inspection.
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. Manager employed less than 2 weeks with no proof of training. Emailed for to manager.
Fly sticky tape hanging food preparation area and food-contact equipment. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected: Sanitizer Bucket (Chlorine 100ppm)
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee handled soiled towel and then engaged in food preparation without washing hands. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill, queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill, queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill cook line right side turned off. beef stock 120F hot holding. Per operator stored for approximately 1 hour. Operator moved to hot side of flat top grill to reheat to 165F +
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Diced tomatoes at 12:13pm(56F cooling) since 9 am at 12:47same, At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in freezer
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. For 2 employees recently hired. Emailed form to operator
No soap provided at handwash sink.cook line Operator provided
No handwashing sign provided at a hand sink used by food employees.at bar area.
Dec 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 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: red salsa (95F at 3:12pm- Cooling) As per operator, cooling since 12:00pm. Red salsa did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale.
Dented cans of evaporated milk; diced tomatoes See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw shrimp and raw bacon to prep then handled walk in cooler door; no hand wash. Employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made queso (127F at 3:17pm - Reheating) As per operator, reheating since 1pm. Queso did not reheat to 165F 2 hours. See stop sale. 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: red salsa (95F at 3:12pm- Cooling) As per operator, cooling since 12:00pm. Red salsa did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made queso (127F at 3:17pm - Reheating) As per operator, reheating since 1pm. Queso did not reheat to 165F 2 hours. See stop sale.
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Dented #10 can of tomato base.
Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw shelled eggs stored above French fries. Operator stored properly.
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. At walk in freezer: raw portioned chicken in pan stored over raw open bag of crab. Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler: sour cream (44F - Cold Holding) Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, all 4 items were transferred from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Operator discarded sour cream and placed raw animal foods to quick chill.
Dead roaches on premises. 3 dead cockroaches under dry storage shelves in dry storage area near triple sink. Advised operator to clean area.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority0 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (45F - Cooling) As per operator, cooling overnight. Item stored in large quantity and covered. Chicken did not cool to 41F within a total of 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. Dented #10 can of tomato base.
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 10ppm) Operator primed and produced -Dishwasher (Chlorine 100ppm).
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled door of lower section of flip top cooler to open to fetch food; no hand wash. Manager advised employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw shelled eggs stored above French fries. Operator stored properly.
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. At walk in freezer: raw portioned chicken in pan stored over raw open bag of crab. Operator corrected.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (45F - Cooling) As per operator, cooling overnight. Item stored in large quantity and covered. Chicken did not cool to 41F within a total of 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler: sour cream (44F - Cold Holding) Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, all 4 items were transferred from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Operator discarded sour cream and placed raw animal foods to quick chill.
Dead roaches on premises. 3 dead cockroaches under dry storage shelves in dry storage area near triple sink. Advised operator to clean area.
Food stored on floor. In walk in freezer - box of raw chicken stored on floor. At walk in cooler- bucket of lettuce stored on floor. Advised operator to stored properly.
Apr 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2:; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale.
Food stored on floor. In walk in cooler: Box of shrimp stored on floor.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Microwave heavily soiled with food debris and grease; as per operator, microwave is cleaned every 2-3 days. Operator advised that they will clean today.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: portioned cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2:; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2:; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink next to cookline used for other purposes as evidenced by steel scour pad stored in hand wash sink.
Dead roaches on premises. At cook line: 3 dead roaches observed -2 roaches were under hot box and 1 roach under hand wash sink on cook line As per operator, fumigation was done yesterday. Operator cleaned and sanitized area.
Food stored on floor. In walk in cooler: Box of shrimp stored on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris and grease.
Plumbing system in disrepair. Walk in cooler vent pipe dripping on box with jugs of milk. Operator removed jugs of milk from boxes and stored properly.
Standing water in bottom of reach-in-cooler. Observed standing water in flip top cooler #1 near cook line.
Stored food not covered. At walk in cooler: Container of chopped onions and peppers stored uncovered. Operator covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizing solution had a strength of 0ppm. Advised operator to prepare a solution of 100ppm.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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 fixed to 100 ppm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee started sweeping and afterwards touched tamales placed in the container and moved to microwave without changing gloves and washing hands; educated; employee washed hands and changed gloves;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
In-use utensil not stored on a clean portion of food preparation or cooking equipment- rice spatula stored on top of dirty food cart Operator removed
Soiled dry wiping cloth in use at cook line Removed
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.