EL MOLCAJETE COCINA MEXICANA
2976 S RIDGEWOOD AVE, Edgewater FL 32141 · 386-410-5840
Last inspected Jul 20, 2026 · 22 visits since July 2023
FEB 25
MAY 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 5 on wire rack dish area, 1 in cookline crevice behind hand sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025031056 | Jan 3, 2025 | Dec 10, 2025 | $200 |
| 4--2025014016 | Feb 27, 2025 | Aug 14, 2025 | $400 |
| 4--2022055778 | Oct 27, 2022 | Jan 4, 2023 | $400 |
| 4--2019032603 | May 20, 2019 | Jul 22, 2019 | $600 |
Inspection history
22 visits, newest first
Jul 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef and ground beef 58F, 62F, 64F. Delivered in the morning, left out for an hour, and moved to the freezer per employees. - Cut raw beef 72F on the prep table, after cutting, waiting for an employee to portion. Advised to return to refrigeration until ready to portion. - sour cream squeeze bottle 52F, chicken 44F, sauce 45F bottom right cookline cooler - Portioned salsa 51F. Sitting next to chips at start of inspection and moved to the cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - All posted certificates expired - Employees provided what appears to be falsified food manager certification. 2 NRFSP certificates provided with same certificate number.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu over easy eggs
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. - Floating in sauces in walk in cooler - dry storage items
Cardboard used to line nonfood-contact shelves. Bottom prep table
Food stored on floor. Bag of corn, oil, storage closet. Onions in the kitchen
Hole in or other damage to wall. Behind three compartment sink in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving and fan covers walk in cooler
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 9 high priority.
9 High priority8 Intermediate12 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Heated salsa 46F in the middle in walk in cooler overnight. Covered 5 gallon plastic container
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
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncovered tray of raw beef over plantains walk in freezer
Raw animal food stored over or with unwashed produce. Raw beef over produce walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Salsa poblano 6/3
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. - Raw beef and ground beef 58F, 62F, 64F. Delivered in the morning, left out for an hour, and moved to the freezer per employees. - Cut raw beef 72F on the prep table, after cutting, waiting for an employee to portion. Advised to return to refrigeration until ready to portion. - sour cream squeeze bottle 52F, chicken 44F, sauce 45F bottom right cookline cooler - Portioned salsa 51F. Sitting next to chips at start of inspection and moved to the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 124-134F below steam table with no time or temp control for safety
Toxic substance/chemical improperly stored. Chemical spray bottle over wraps
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked and cooled after first employee arrived at 10 per employee. beans 62F (cooling @ 11:40 ); chicken 46 F (cooling 11:40); At 12:37, beans 60F, chicken 45F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - All posted certificates expired - Employees provided what appears to be falsified food manager certification. 2 NRFSP certificates provided with same certificate number.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu over easy eggs
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/ 3 servers 3 cooks
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front of the house employee on duty
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. Emiliano on duty expired 2025
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. - Floating in sauces in walk in cooler - dry storage items
Cardboard used to line nonfood-contact shelves. Bottom prep table
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave Sweater in dry storage
Floor soiled/has accumulation of debris. Alongs walls under equipment
Food stored on floor. Bag of corn, oil, storage closet. Onions in the kitchen
Hole in or other damage to wall. Behind three compartment sink in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving and fan covers walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Expo area
Working containers of food removed from original container not identified by common name. Flour Sugar
Mar 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
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
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs on the lunch menu
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
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
Spray bottle containing toxic substance not labeled. Several blue
Bowl or other container with no handle used to dispense food. In sauces walk in cooler
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
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
Gaskets in poor repair. - walk in freezer gaskets hanging and torn - expo/salsa cooler stained and blackened.
No handwashing sign provided at a hand sink used by food employees. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior container with cinnamon sugar - wire shelving
Jan 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Above mop sink - outside back door
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
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs on the lunch menu
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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
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
Spray bottle containing toxic substance not labeled. Several blue
Bowl or other container with no handle used to dispense food. In sauces walk in cooler
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
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
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
Gaskets in poor repair. - walk in freezer gaskets hanging and torn - expo/salsa cooler stained and blackened.
No handwashing sign provided at a hand sink used by food employees. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior container with cinnamon sugar - wire shelving
Time/temperature control for safety food thawed in an improper manner. Ground beef room temp.
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Scooters in front of back door
Jan 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 10 high priority.
10 High priority8 Intermediate11 Basic
Show 30 findings ▾
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
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
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
Nonfood-grade bags used in direct contact with food. - uncooked dough storage - cooked tortilla storage
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. - 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
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
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.
Toxic substance/chemical improperly stored. Insecticide on the top shelf in the liquor storage area
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Above mop sink - outside back door
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
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs on the lunch menu
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
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
No soap provided at handwash sink. One of the men's restrooms
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline
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
Spray bottle containing toxic substance not labeled. Several blue
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
Bowl or other container with no handle used to dispense food. In sauces walk in cooler
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
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
Dead roaches on premises. 1 on the ice machine
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
Gaskets in poor repair. - walk in freezer gaskets hanging and torn - expo/salsa cooler stained and blackened.
No handwashing sign provided at a hand sink used by food employees. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior container with cinnamon sugar - wire shelving
Standing water in bottom of reach-in-cooler. Bar coolers
Time/temperature control for safety food thawed in an improper manner. Ground beef room temp.
Marked exit/path to marked exit blocked. For reporting purposes only. Scooters in front of back door
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
Equipment in poor repair. - cracked and taped together ice bucket - walk in freezer gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelf where pots are stored above mop sink and dish area
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
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
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
Live, small flying insects found. 3 in the waitstation around sugar container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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
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/
No soap provided at handwash sink. Bar
Spray bottle containing toxic substance not labeled. Bar
Bowl or other container with no handle used to dispense food. Bowl in broth, in guacamole
Equipment in poor repair. - cracked and taped together ice bucket - walk in freezer gaskets
Floor soiled/has accumulation of debris. Bar
Ice scoop handle in contact with ice. Bar, wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelf where pots are stored above mop sink and dish area
Wall soiled with accumulated grease, food debris, and/or dust. Around prep table
May 2, 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 ▾
Garbage on the ground and/or pad around dumpster. Trash and grease
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 7 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Tomato dicer
No soap provided at handwash sink. Bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging, dry storage
Garbage on the ground and/or pad around dumpster. Trash and grease
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by large artificial plant, exit in dining room between restrooms
Feb 28, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
Bowl or other container with no handle used to dispense food. 32 oz Togo containers floating in sauces, walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 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 priority4 Intermediate10 Basic
Show 19 findings ▾
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
Roach activity present as evidenced by live roaches found. 5 on wire rack dish area, 1 in cookline crevice behind hand sink
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. 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.
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
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Visible food debris on clean plates under steam table
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
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
Bowl or other container with no handle used to dispense food. 32 oz Togo containers floating in sauces, walk in cooler
Clean utensils or equipment stored in dirty drawer or rack. Salsa cups in soiled container with standing water, dish are
Dead roaches on premises. 2 in a bar cabinet. 1 on the floor in front of the ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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
Floor area(s) covered with standing water. Along wall in the kitchen and bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Observed rust that has pitted the surface. Ticket holder above steam table
Single-service articles improperly stored. Case of Togo containers in water on the floor in front of ice machine
Working containers of food removed from original container not identified by common name. Flour, sugar, etc
Jan 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink
No running water at mop sink.
Jan 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink
No running water at mop sink.
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
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
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
Sewage/wastewater backing up through floor drains. In the bar, when handsink or three compartment sink is used.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Toxic substance/chemical improperly stored. Wd40 next to drink mix, over onions
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun in the bar, left side, heavy soil - slicer
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
No running water at mop sink.
No soap provided at handwash sink. Cookline
Dead roaches on premises. 4 dead roaches in a spider web, expo area where glass jarritos are stored
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
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, cell phone
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw beef and shrimp
Garbage on the ground and/or pad around dumpster.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
No handwashing sign provided at a hand sink used by food employees. Cookline
Opened employee beverage container in a cold holding unit with food to be served to customers. Upright cookline cooler top shelf electrolyte beverage
Raw fruits/vegetables not washed prior to preparation. Heads of lettuce
Stored food not covered. In walk in freezer, peas and carrots, corn, tamales, beef
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
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters last changed 5/23 and 6/22
Dead roaches on premises. 1 on the ground next to ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, jackets, backpacks
No handwashing sign provided at a hand sink used by food employees. Cookline
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority8 Intermediate8 Basic
Show 22 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. 0. Employee changed out chemical container and primed. 50 ppm cl was reached
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.
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
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs oversauce, cookline cooler
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. - 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
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade
Handwash sink used for purposes other than handwashing. Used to rinse towels
Manager or person in charge lacking proof of food manager certification.
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/
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.
No soap provided at handwash sink. Cookline
Spray bottle containing toxic substance not labeled. Blue substance
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters last changed 5/23 and 6/22
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
Dead roaches on premises. 1 on the ground next to ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, jackets, backpacks
Food stored under dripping water. Walk in cooler condensation dripping onto box of produce and salsa containers
No handwashing sign provided at a hand sink used by food employees. Cookline
Stored food not covered. Walk in freezer multiple items
Time/temperature control for safety food thawed in an improper manner. Room temperature- returned to cooler
Nov 27, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to stored glassware, operator removed
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.
Floor soiled/has accumulation of debris. -floor behind fryer has an accumulation of oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris.
Sep 28, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 20 findings ▾
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
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.
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. -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
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands under water in prep sink
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
Handwash sink not accessible for employee use at all times. -handwash sink at end of cookline blocked by bucket of lettuce, employee removed
Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to stored glassware, operator removed
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.
No soap provided at handwash sink. -handwash sink at end of cookline, operator installed new soap
Bowl or other container with no handle used to dispense food. -bowl in rice in steam table, operator removed
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
Dead roaches on premises. -3 on floor in bar area, operator removed and cleaned area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on prep table, operator relocated
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
Floor soiled/has accumulation of debris. -floor behind fryer has an accumulation of oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris.
Walk-in cooler shelves with rust that has pitted the surface.
Exit door locked. For reporting purposes only.
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.
Sep 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Additional 20 something seats
Jul 11, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
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
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Additional 20 something seats
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority6 Intermediate4 Basic
Show 17 findings ▾
Container of medicine improperly stored. Cookline
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
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in the kitchen
Roach activity present as evidenced by live roaches found. 1 on cardboard in front of slicer 1 on the floor in the bar
Stop Sale issued due to adulteration of food product. 1 dead fly on ice in the bar, ice bin
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. 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
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Soda nozzle bar
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.
No soap provided at handwash sink. - cookline - bar
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Approximately 20 in ice water
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
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline
Bowl or other container with no handle used to dispense food. In sauce, walk in cooler
Dead roaches on premises. 1 in the floor in the dining room
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Additional 20 something seats
Food stored on floor. Case of corn walk in freezer floor
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.