JALISCO TOWN 2
4401 NW 25 PL STE A, Gainesville FL 32606 · 407-953-0598
Last inspected Aug 6, 2026 · 13 visits since August 2023
SEP 24
MAY 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded.
0 High priority2 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. No food handler certificates.
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 signed health agreements and no food handler certificates.
Bowl or other container with no handle used to dispense food. No handle cup in sugar bin, employee removed.
Equipment and utensils not properly air-dried - wet nesting. Server cups stacked with water droplets.
Show the remaining 8 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen has sun shining through the bottom indicating a gap.
Food stored on floor. Bucket of tomatoes on floor in the back of kitchen, operator placed on shelf.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter in disrepair causing gaps above flat top.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice bin has a scoop with handle touching ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled with dust in back of walk in cooler.
Stored food not covered. Bulk container of sugar in dry storage no lid, employee placed lid on container.
Water leaking from pipe and/or faucet/handle. Water leaking from spray hose pipe at Three compartment sink.
Working containers of food removed from original container not identified by common name. Bulk items in dry storage no labels, employee labeled as flour and sugar.
Jan 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. No proof of food handler training for any of the six employees that have been employed for 90 days, per 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. Person in charge cannot provide verifiable proof 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 six employees.
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority7 Intermediate10 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Individually wrapped steak stored over individually wrapped vegetables and open bag of churros in reach in freezer. Raw shelled eggs stored over salsa container in walk-in-cooler.
Spray hose at dish sink lower than flood rim of sink. Three-compartment sink spray hose falls below the flood rim of the sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in steam table at 125F, Manager instructed employee to reheated to 165F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in outside dining area with attached hose lacks a vacuum breaker
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishmachine
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. No proof of food handler training for any of the six employees that have been employed for 90 days, per 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. Person in charge cannot provide verifiable proof 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 six employees.
No soap provided at handwash sink. Soap dispenser at handwash sink not operating in kitchen and no paper towels at both handwash sinks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Jalisco sauce prepared more than 24 hours earlier per Manager not dated.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ).
Bowl or other container with no handle used to dispense food. Food dispensed ( salsa, flour )with a bowl without a handle. Manager removed bowls.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Soap dispenser for handwash sink located above prep table at the end of the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron hanging on dry good storage rack
Hole in or other damage to wall. Hole in wall by reach in freezer at bar
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Outer openings not protected with self-closing doors. Exterior door going to mop area has no self closing mechanism
Silverware/utensils stored upright with the food-contact surface up. Clean Silverware stored with food contact surface upright.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries ) stored over ready-to-eat food ( canned drinks ) in walk in cooler.
Working containers of food removed from original container not identified by common name. Cooked Jalisco sauce not labeled.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 3 high priority.
3 High priority8 Intermediate15 Basic
Show 26 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. Dish machine next to three compartment sink, 0 ppm.
Live, small flying insects found. Observed three flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored on top of prepped onions in walk-in cooler. Raw beef stored on top of bottles of beer in walk-in cooler.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink at end of cook line. Manager removed scrub pad out of hand washing 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/. No certified food manager with five employees working.
No probe thermometer provided to measure temperature of food products. No probe thermometer available for restaurant.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers and beef stored in walk-in cooler. Manager stated items cooked on 7/12.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner on floor in dry storage area.
Bowl or other container with no handle used to dispense food. Bowl used to scoop spices out of pan on cook line.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in wait station.
Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair in front of walk-in cooler.
Drain cover(s) missing. Drain beneath sink in bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull stored in cook line reach-in cooler across from cook line grill. Employee removed Red Bull during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of kitchen ice machine. Manager placed backpack on floor in dry storage room.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape above rack on cook line.
Food stored on floor. Bag of sugar stored on floor in dry storage closet across from cook line.
Ice bucket not inverted between uses. Ice buckets stored on top of kitchen ice machine. Manager turned buckets over.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on cook line stored in standing water,78F.
Stored food not covered. Barrel of pinto beans and container of flour stored in dry storage closet across from cook line. Prepped onions stored in walk-in cooler.
Water leaking from pipe and/or faucet/handle. Pipe underneath condenser in walk-in cooler.
Working containers of food removed from original container not identified by common name. Container of flour in dry storage room across from cook line.
May 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 2 high priority.
2 High priority4 Intermediate21 Basic
Show 27 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took out garbage, returned to kitchen and began handling clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from dish machine: beef (127F - Hot Holding). Manager stated beef was placed in warmer three hours prior to temperature being taken. Manager placed beef in oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting boards on steam table across from cook line grill. Deflector plate inside of kitchen ice machine.
Handwash sink used for purposes other than handwashing. Employee rinsed out pan with lettuce in kitchen hand washing 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/. No certified food manager with eight employees working.
No soap provided at handwash sink. No soap and hand towels at bar area hand washing sink.
Bowl or other container with no handle used to dispense food. Cup used to scoop cooked rice on cook line.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bar area.
Cardboard used to line nonfood-contact shelves. Shelves in dry storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen.
Dead roaches on premises. Two dead roaches on floor in bar area.
Drain cover(s) missing. Drain in front of kitchen ice machine.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Floor area(s) covered with standing water. Floor underneath wait station soda machine.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen.
Food stored on floor. Lemons and limes stored on floor in walk-in cooler.
Hole in or other damage to wall. Tiles missing from wall behind cook line.
Ice bucket not inverted between uses. Ice bucket stored on kitchen ice machine.
Interior of ice machine/bin with rust that has pitted the surface Reach-in freezer in bar area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Doors to cabinet underneath wait station soda machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
Raw fruits/vegetables not washed prior to preparation. Label present on cut avocado on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Shelf in wait station reach-in cooler. Shelf in storage room next to wait station.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf at end of cook line. Manager had employee turn containers over.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line oven.
Stored food not covered. Fried ice cream stored in reach-in freezer at end of cook line. Manager had employee place lid on container of fried ice cream.
Working containers of food removed from original container not identified by common name. Containers stored underneath kitchen prep table. Manager placed labels on containers.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority5 Intermediate12 Basic
Show 24 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked on cook line grill: chicken (148F - Cooking). Employee stated item precooked for later use. Employee placed chicken on grill and finished cooking chicken, 178F.
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. Dish machine in back corner of kitchen, 0 ppm.
Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw chicken and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change plates.
Employee washed hands with no soap. Employee washed hands in hand washing sink with no soap, employee only rinsed hands with water. Manager had employee wash hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw steak in walk-in cooler. Manager moved beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: chicken (44F - Cold Holding); cheese (48F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on kitchen prep table. Interior of ice bin for kitchen ice machine. Water nozzles for wait station tea machine.
Handwash sink used for purposes other than handwashing. Jug stored in bar area hand washing 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/. No certified food manager present with 8 employees working.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beans stored in walk-in cooler. Manager stated item prepared on 6/11/2024.
Accumulation of debris inside warewashing machine. Dish machine in back corner of kitchen.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk-in cooler floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink from prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employee McDonalds drinks in reach-in freezer at end of cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bag of onions. Employee removed bag.
Floor area(s) covered with standing water. Floor underneath reach-in cooler across from cook line.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen.
Food stored on floor. Pans of cheese sauce stored on walk-in cooler floor. Pans of cheese sauce stored on cook line floor
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line.
Stored food not covered. Container of pork in reach-in freezer at end of cook line. Manager placed lid on container.
Nov 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority4 Intermediate16 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.
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. See stop sale. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Nonfood-grade bags used in direct contact with food. Beef stored in to go bag in reach-freezer at end of cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee sweeping floor then proceeded to handle onions in kitchen without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Blade of can opener on kitchen prep table. Deflector plate inside ice machine next to back door.
Handwash sink used for purposes other than handwashing. Strainer stored in kitchen hand washing sink. Employee removed strainer from hand washing 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/. No certified food manager with six employees working. Manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to dry storage room.
Accumulation of debris inside warewashing machine. Dish machine next to walk-in cooler.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below prep table with microwave.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
Employee eating in a food preparation or other restricted area. Employee eating chicken in kitchen. Employee discarded chicken.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron laying on top of case of tortillas in dry storage area. Employee removed apron.
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack next to dish machine. Cups stored in wait station.
Food storage container/container lid cracked or broken. Container of rice on cook line has broken lid.
Food stored on floor. Onions stored on floor in dry storage area. Container of corn stored on floor in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on pad.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in bar area.
In-use wet wiping cloth/towel used under cutting board. Wet cloth beneath cutting board on prep table in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine next to walk-in cooler. Fan covers in walk-in cooler. Area around soda nozzles in wait station.
Outer openings not protected with self-closing doors. Back door to kitchen.
Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler across from grill, label not removed from avocado.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over.
Stored food not covered. Fried ice cream and beef in reach-in freezer at end of cook line.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 9 high priority.
9 High priority8 Intermediate16 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: beans (44F,45F,45F,44F - Cooling); beef (45F,44F - Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator.
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. See stop sale. Items in walk-in cooler: beans (44F,45F,45F,44F - Cooling); beef (45F,44F - Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean plates on cook line. Manager had employee wash hands and change gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in kitchen.
Nonfood-grade bags used in direct contact with food. Beef in reach-in freezer at end of cook line stored in to go bag.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature on cook line. Eggs moved to reach-in cooler across from grill, ambient temperature 40F.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees handled garbage can and proceeded to handle clean dishes on cook line. Manager had employee wash hands and change gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in steam table across from grill: rice (118F - Hot Holding); chicken (128F - Hot Holding). Manager stated item placed in steam table 30 minutes prior to temperature being taken. Manager placed items in oven to reheat. Items stored underneath grill on cook line: chicken (119F - Hot Holding); beef (123F - Hot Holding). Manager stated items reheated and placed in pans 45 minutes prior to temperature being taken. Manager had employee place items on grill to reheat.
Toxic substance/chemical improperly stored. PVC glue stored next to dishes in dry storage room. Manager discarded glue.
Certified food manager unable to answer basic questions about allergens. Manager on duty unable to answer food allergen and foodborne illness questions.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board stored on clean dish rack next to dish machine. Deflector plate inside of ice machine across from walk-in cooler.
Handwash sink used for purposes other than handwashing. Empty bottle stored in bar area hand washing sink.
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. 8 of 11 employees missing proof of responsibility.
No soap provided at handwash sink. No soap in hand washing sink in bar area.
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. 3 of 11 employees have proof of employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in walk-in cooler. Cheesecake in wait station reach-in cooler. Manager stated both items prepared on 8/12. Manager had employee place proper date marks on items.
Accumulation of debris inside warewashing machine. Top of dish machine.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in bar area.
Cardboard used to line nonfood-contact shelves. Shelf next to reach-in freezer at end of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
Dead roaches on premises. Observed one dead roaches in bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back of kitchen. Manager discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in back of kitchen. Manager removed phone from prep table.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.
Floor area(s) covered with standing water. Floor behind grill.
Floors not maintained smooth and durable. Cardboard on floor in walk-in cooler. Floor tiles missing throughout the kitchen.
Food stored on floor. Queso cheese stored in bucket on floor at end of cook line. Beef stored on floor in walk-in cooler. Manager placed both items on shelf.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles on the side of the building.
Ice bucket not properly stored between uses. Ice buckets stored on top of ice machine across from walk-in cooler not inverted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles at both wait station soda machines. Gaskets of grill drawers underneath cook line grill. Dish shelf across from dish machine. Fan covers in walk-in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers stored in corner of kitchen. Manager had employee turn containers over.
Stored food not covered. Fried ice cream stored in reach-in freezer at end of cook line.
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.