LA PASADITA
4126 NW 6 ST, Gainesville FL 32609 · 352.264.7867
Last inspected Feb 20, 2026 · 16 visits since October 2023
SEP 24
FEB 25
JUL 25
OCT 25
FEB 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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 →
Disciplinary actions
2 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025090198 | Oct 20, 2025 | Feb 2, 2026 | $1,200 |
| 5--2025067161 | Jul 21, 2025 | Oct 22, 2025 | $1,000 |
Inspection history
16 visits, newest first
Feb 20, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reaching cooler on cook line soiled with food debris. Interior of reach in freezer in back room soiled with food debris. Interior microwave on cook line soiled with food debris. Interior of microwave in prep area, soiled food debris.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler near your front door, employee fruit on shelf over drinks. In reach in cooler in server station, strawberries and cream on shelf over condiments. In reach in cooler in back room, cabbage on top of pan of sauce.
Food storage container/container lid cracked or broken. Bin containing dough in reach in cooler broken. Deflector plate in ice machine broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Large chunk of ice on bag chicken in reach in freezer and around door of walk in freezer.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with food debris and dust. Fan in prep area heavily soiled with dust.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Several holes around door trim at back door near ice machine.
Water leaking from pipe and/or faucet/handle. Water dripping from hand wash sink on cookline.
Feb 19, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 23 violations recorded, 4 high priority.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched soiled towel then stirred queso without washing his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler located in back storage room, pan of raw ground beef over container of sour cream. In reach in freezer in back room, raw pork in bins stored over mango and fries. Also, in reach in cooler on cook line, pan of raw chicken on shelf over steak Also, employee preparing raw meats on prep table over sliced onions, and bag of onions.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in air handler closet near server station. Seven rodent droppings on floor under cooking equipment in kitchen area. Ten rodent droppings on floor under reach in cooler, dish machine, and prep table in prep room.
Stop Sale issued due to food not being in a wholesome, sound condition. Bin of chicken not covered in walk in cooler with large ice chunks through out. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reaching cooler on cook line soiled with food debris. Interior of reach in freezer in back room soiled with food debris. Interior microwave on cook line soiled with food debris. Interior of microwave in prep area, soiled food debris.
Handwash sink not accessible for employee use at all times. Mop bucket and mop in front of hand sink near dry storage. This was moved during this inspection.
Records/documents for required employee training do not contain all of the required information. One certificate provided missing certificate number of trainer
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout food prep area, cook line, and storage room, tiles are acoustic.
Current Hotel and Restaurant license not displayed. Posted license expired 6/1/2023
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler near your front door, employee fruit on shelf over drinks. In reach in cooler in server station, strawberries and cream on shelf over condiments. In reach in cooler in back room, cabbage on top of pan of sauce.
Food storage container/container lid cracked or broken. Bin containing dough in reach in cooler broken. Deflector plate in ice machine broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Large chunk of ice on bag chicken in reach in freezer and around door of walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside beans in back room. Removed during this inspection.
Light shield damaged/in disrepair. Light shield hanging from ceiling in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with food debris and dust. Fan in prep area heavily soiled with dust.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Several holes around door trim at back door near ice machine.
Raw fruits/vegetables not washed prior to preparation. Avocados in pan with stickers still attached in make table on cook line.
Single-service articles not stored inverted or protected from contamination. White trays on cookline not inverted.
Soiled dry wiping cloth in use. Two towels on cookline heavily soiled with food debris.
Standing water in bottom of reach-in-cooler. In bottom of cooler in server station.
Stored food not covered. Pans of pork, chicken and chilis not covered in walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf over cut onions in back room reach in cooler.
Water leaking from pipe and/or faucet/handle. Water dripping from hand wash sink on cookline.
Feb 18, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 29 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate19 Basic
Show 29 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched soiled towel then stirred queso without washing his hands.
Pesticide/insecticide labeled for household use only present in establishment. Can of raid household spray on shelf next to dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler located in back storage room, pan of raw ground beef over container of sour cream. In reach in freezer in back room, raw pork in bins stored over mango and fries. Also, in reach in cooler on cook line, pan of raw chicken on shelf over steak Also, employee preparing raw meats on prep table over sliced onions, and bag of onions.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in air handler closet near server station. Seven rodent droppings on floor under cooking equipment in kitchen area. Ten rodent droppings on floor under reach in cooler, dish machine, and prep table in prep room.
Stop Sale issued due to food not being in a wholesome, sound condition. Bin of chicken not covered in walk in cooler with large ice chunks through out. Stop sale issued.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer on top of paper towel dispenser in prep room.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink. One side with hose not attached missing device.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reaching cooler on cook line soiled with food debris. Interior of reach in freezer in back room soiled with food debris. Interior microwave on cook line soiled with food debris. Interior of microwave in prep area, soiled food debris.
Handwash sink not accessible for employee use at all times. Mop bucket and mop in front of hand sink near dry storage. This was moved during this inspection.
Records/documents for required employee training do not contain all of the required information. One certificate provided missing certificate number of trainer
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout food prep area, cook line, and storage room, tiles are acoustic.
Current Hotel and Restaurant license not displayed. Posted license expired 6/1/2023
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. White cup on prep table next to dish machine.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler near your front door, employee fruit on shelf over drinks. In reach in cooler in server station, strawberries and cream on shelf over condiments. In reach in cooler in back room, cabbage on top of pan of sauce.
Food storage container/container lid cracked or broken. Bin containing dough in reach in cooler broken. Deflector plate in ice machine broken.
Food stored on floor. Bin of chips on floor on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Large chunk of ice on bag chicken in reach in freezer and around door of walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Two knives between prep tables and make table on cookline.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside beans in back room. Removed during this inspection.
Light shield damaged/in disrepair. Light shield hanging from ceiling in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with food debris and dust. Fan in prep area heavily soiled with dust.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Several holes around door trim at back door near ice machine.
Raw fruits/vegetables not washed prior to preparation. Avocados in pan with stickers still attached in make table on cook line.
Single-service articles not stored inverted or protected from contamination. White trays on cookline not inverted.
Soiled dry wiping cloth in use. Two towels on cookline heavily soiled with food debris.
Standing water in bottom of reach-in-cooler. In bottom of cooler in server station.
Stored food not covered. Pans of pork, chicken and chilis not covered in walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf over cut onions in back room reach in cooler.
Water leaking from pipe and/or faucet/handle. Water dripping from hand wash sink on cookline.
Oct 21, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
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. Employee not wearing gloves entered server area in dining area and began cutting lemons without washing hands and putting on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above open container of cut onions and container of mole sauce.
Rodent activity present as evidenced by rodent droppings found. The following number of rodent droppings were found in the following locations: -Seven in the dining area -Nine on the shelf below the soft drink syrup boxes next to reach in cooler next to kitchen - Ten on dry goods storage area shelves - Eight under table where chips are stored and served warm - Two on air conditioner unit in dry goods storage area - Four on top of air conditioner unit in front of restrooms - Five in air conditioner closet in front of restrooms - Four by handwash sink and soft drink dispenser in server are in dining area. Total Rodent droppings Observed Forty
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Missing vacuum breaker on hose Bibb behind building with attached hose on ground.
Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
No handwash sink located in vending machine area where employees service bulk food machines. Ice in handwash sink in server area in dining room.
No paper towels or mechanical hand drying device provided at handwash sink. No towels by handwash sink by back door. Manager restocked towel dispenser
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ).
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks and knives stored with food contact surface up and not protected
Current Hotel and Restaurant license not displayed. License displayed expired in 2023
Equipment and utensils not properly air-dried - wet nesting. Clean stacked (metal bins and drink cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing in area where there is a missing tile by reach in cooler next to kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer
Missing drain plug at dumpster. Dumpster drain plug missing on one of the dumpsters.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood beams in dry goods storage area not fully painted showing bare wood. Walls alongside and behind reach in cooler in back kitchen area not fully painted showing bare wood. Wood beams supporting handwash sink in server area in side dining area next to soft drink dispenser not fully painted showing bare wood
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler. Manager removed drink
Raw fruits/vegetables not washed prior to preparation. Observed cut produce (avocados ) located in flip-top make table with produce stickers still on produce.
Stored food not covered. Frozen stuffed Chili peppers not covered in walk-in-freezer
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water.
Jul 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority5 Intermediate7 Basic
Show 21 findings ▾
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 pans without washing hands. Manager had employee wash hands.
Employee switched from working with raw food to clean utensils without washing hands. Employee handled containers of raw chicken and proceeded to handle clean plates on cook line without washing hands. Manager had employee wash hands.
Live, small flying insects found Observed three flies in kitchen area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler across from cook line grill and reach-in cooler across from kitchen ice machine. Employee placed chicken on bottom shelf.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor behind cook line grill and fryers. Observed 8 rodent droppings on top of water heater in dry storage area. Observed three rodent droppings on floor behind kitchen ice machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from three compartment sink: chicken (48F,46F,46F,47F - Cold Holding); shrimp (46F - Cold Holding); pico (47F - Cold Holding); fish (46F,47F - Cold Holding); pork (48F - Cold Holding). Employee stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from three compartment sink: chicken (48F,46F,46F,47F - Cold Holding); shrimp (46F - Cold Holding); pico (47F - Cold Holding); fish (46F,47F - Cold Holding); pork (48F - Cold Holding). Employee stated items stored in cooler overnight.
Toxic substance/chemical improperly stored. Bag of beans stored directly on top of case of degreaser.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in kitchen mop sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in cooler and steam table. Microwave on cook line. Deflector plate inside of kitchen ice machine.
Handwash sink used for purposes other than handwashing. Employee rinsing pitcher in wait station hand washing sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer would not turn on during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach-in cooler across from three compartment sink. Employee stated pork was prepared on 7/19.
Dead roaches on premises. Observed one dead roach on floor underneath can rack in back of kitchen. Employee discarded dead roach.
Food-contact surface not smooth and easily cleanable. Deflector plate inside of kitchen ice machine next to back door.
Hole in or other damage to wall. Bottom of wall next to wait station hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gasket of reach-in cooler across from three compartment sink. Wall next to wait station hand washing sink.
Stored food not covered. Chile relleno and pork stored in walk-in freezer not covered.
Wood food-contact surface not properly sealed. Wood shelf next to hand washing sink in back of kitchen.
Working containers of food removed from original container not identified by common name. Spray bottle of oil on cook line. Bins on dry storage shelf in back of kitchen.
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 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, 0 ppm.
No certified food manager for establishment. 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 of manager certification.
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.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority7 Intermediate12 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork in reach-in cooler across from dish machine: pork (52F - Cooling). Employee stated pork cooked the previous day.
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 pork in reach-in cooler across from dish machine: pork (52F - Cooling). Employee stated pork cooked the previous day.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Milk stored in reach-in cooler across from kitchen ice machine dated 1/27/2025.
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, 0 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle food on cook line without washing hands. Manager had employee wash hands and change gloves.
Food with mold-like growth. See stop sale. Flan stored in reach-in cooler across from kitchen ice machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese sauce in reach-in cooler across from dish machine. Manager moved cheese to another area of reach-in cooler.
Toxic substance/chemical improperly stored. Container of gas stored next to bins of beans in back of kitchen. Employee removed container of gas during inspection.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in cooler and steam table. Microwave on shelf above cook line reach-in cooler.
No certified food manager for establishment. 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 of manager certification.
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.
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 proof employees have been informed of their reporting responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes stored in reach-in cooler next to back door. Manager stated tomatoes prepared two days earlier.
Spray bottle containing toxic substance not labeled. Spray bottle in dining room area.
Ceiling tile missing. Ceiling tile missing above soda box station in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles dusty throughout the kitchen.
Dead roaches on premises. Observed six dead roaches on glue trap next to reach-in freezer in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on cases of cooking oil on shelf across from kitchen ice machine.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on kitchen ice machine. Employee removed scoop and returned scoop to dish area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee moved tongs to top of oven.
Stored food not covered. Tomatillo sauce in reach-in cooler across from walk-in freezer. Manager placed cover on sauce.
Toilet/urinal not flushing/functioning properly. Toilet in restroom across from dining drink area.
Wood food-contact surface not properly sealed. Wood on shelf across from ice machine.
Working containers of food removed from original container not identified by common name. Container of food on cook line. Spray bottle of oil on cook line.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 5 high priority.
5 High priority10 Intermediate15 Basic
Show 30 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 prep sink, 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area and began putting away clean dishes without washing hands. 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 chicken stored over raw pork in reach-in cooler across from dish machine. Manager placed raw chicken on bottom shelf.
Toxic substance/chemical improperly stored. Container of great stuff stored next to spices on prep table across from dish machine. Manager removed container of great stuff.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler in storage area reading 50F, actual temperature is 39F.
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 boards on reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Employee dumped drink in cook line hand washing sink. Pan stored in hand washing sink next to back door.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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/. Establishment added a dish machine and removed their three compartment sink from dish area.
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. Five of nine employees missing proof of their reporting responsibilities.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Employee probe thermometer reading 48F when calibrated. Employee calibrated thermometer, thermometer reading 32F when calibrated.
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. Establishment has training for four employees, manager stated the establishment employs nine employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of flan stored in reach-in cooler across from kitchen ice machine. Manager stated flan prepared the previous morning. Manager placed proper date mark on flan.
Bowl or other container with no handle used to dispense food. Souffle cup used to scoop spices on cook line.
Cardboard used to line food-contact shelves. Cardboard lining dry storage shelf across from kitchen reach-in freezer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dish area dusty.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from dish machine. Manager removed drink from prep table.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in dining room wait station.
Equipment in poor repair. Gasket of reach-in cooler across from kitchen ice machine.
Floor not cleaned when the least amount of food is exposed.
Hole in or other damage to wall. Wall tiles missing behind dish machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cook line reach-in cooler and prep table.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching beans stored in barrels across from back door. Manager placed scoops in beans properly.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in kitchen across from dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of kitchen reach-in coolers.
Stored food not covered. Beef and pork stored in reach-in cooler across from dish machine.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of dirty water next to kitchen ice machine.
Working containers of food removed from original container not identified by common name. Container of spice on cook line.
Jan 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 9 high priority.
9 High priority3 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in reach-in cooler across from three compartment sink: chicken (45F - Cooling); beans (45F - Cooling); pork (46F - Cooling); shrimp (45F - Cooling). Employee stated items were prepared the previous day.
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 reach-in cooler across from three compartment sink: chicken (45F - Cooling); beans (45F - Cooling); pork (46F - Cooling); shrimp (45F - Cooling). Employee stated items were prepared the previous day.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining area, put on gloves and began preparing food on make line without washing hands. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over shredded lettuce in reach-in cooler across from kitchen ice machine. Employee placed pork on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler across from three compartment sink. Employee moved chicken to bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes and proceeded to handle bottles of prepared salsa without washing hands. Manager had employee wash their hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw beef on grill and proceeded to handle tin foil to place food items in without washing hands and changing gloves. Man had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from three compartment sink: chicken (45F - Cold Holding); fish (45F - Cold Holding); crawfish (46F - Cold Holding). Employee stated cooler was working properly at 11 am. Employee moved items to walk-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of degreaser stored next to case of cooking oil on bottom shelf of prep table next to three compartment sink. Employee moved case of cooking oil to shon cook line.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach-in cooler across from three compartment sink not working.
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/. Four employees working with no certified food manager on site.
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. Two employee certificates available, restaurant employs ten employees.
Cardboard used to line food-contact shelves. Cardboard underneath spices on dry storage shelf.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents in prep area of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line grill. Employee removed drink from table.
Employee personal food not properly identified and segregated from food to be served to the public. Bottle of strawberry electrolyte stored in reach-in cooler next to back door.
Food stored on floor. Bag of onions stored on floor across from three compartment sink.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor next to kitchen ice machine. Employee placed bucket on shelf.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine next to back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line grill. Can rack in dry storage area.
Stored food not covered. Pico stored in reach-in cooler across from back door. Pan of peppers,beef and pork in reach-in freezer located in dry storage area.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while answering phone and proceeded to handle to go containers without washing hands. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over smoked sausage in reach-in cooler across from fryers. Employee placed eggs on bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes and proceeded to handle clean dishes in dining room without washing hands.
Toxic substance/chemical improperly stored. Bottle of window cleaner stored next to tomatoes on shelf next to hand washing sink located next to ice machine. Employee moved tomatoes to cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave above reach-in cool across from fryers. Cutting board on steam table counter. Backside of deflector plate inside of ice machine.
No certified food manager for establishment. 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 of manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in reach-in cooler across from walk-in freezer. Employee stated item prepared on 10/1. Employee placed proper date mark on item.
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 Gatorade stored in reach-in cooler across from walk-in freezer. Employee removed Gatorade from cooler.
Food stored on floor. Soy sauce stored on floor next to walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine next to back door.
In-use ladle stored on equipment door handle between uses. Ladle hanging on oven handle. Employee placed ladle in dish area.
Single-service articles not stored inverted or protected from contamination. To go contorted on kitchen shelf. Employee turned containers over.
Stored food not covered. Peppers in walk-in freezer. Manager rewrapped peppers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored above pico and sliced tomatoes in reach-in cooler across from back door. Employee placed unwashed peppers on bottom shelf of reach-in cooler.
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.