LAREDO MEXICAN RESTAURANT OF KEYSTONE
7380 SR 100 #11-13, Keystone Heights FL 32656 · 352-473-7877
Last inspected Aug 24, 2026 · 11 visits since September 2023
SEP 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at walkway by drink station. Operator killed and cleaned area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023024563 | Dec 12, 2022 | May 25, 2023 | $400 |
Inspection history
11 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal food stored over canned/bottled drinks. Raw beef in freezer over clean bar glasses. Operator relocated the raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline drawer reach in cooler, shrimp (52F - Cold Holding); shredded beef (51F - Cold Holding) and ambient air at 44F. Per employee on line has been stocking cooler. Operator added ice to products, at conclusion of inspection in temperature range.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler soiled food residue staining. Interior shelves of cook line drawer reach in cooler build up of food debris. Microwave interior with food debris build up.
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/. Establishment remodeled front bar area including all plumbing associated with a bar counter. Establishment added additional ice bin in kitchen area.
Show the remaining 12 findings ▾
Bowl or other container with no handle used to dispense food. Multiple bowls and plates used as scoops in bulk containers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Operator removed.
Equipment in poor repair. Flip top reach in cooler with torn door gaskets. Reach in freezer in storage trailer with broken lid and exposed insulation.
Floor soiled/has accumulation of debris. Food debris build up on floor under equipment of cook line.
Food stored on floor. Margarita mix and fryer oil stored on the floor. Operator relocated.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of center prep table with food debris build up.
Single-service articles improperly stored. Single service carry out containers stored in floor in storage trailer. Operator relocated.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on cook line with standing water at base of cooler.
Stored food not covered. Bulk sugar container stored uncovered.
Time/temperature control for safety food thawed in an improper manner. Multiple food products thawing on counter at ambient air temperature. Operator relocated to reach in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors throughout kitchen.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 20 live flying insects around outside walk in cooler door that is inside hopping container behind establishment.
Feb 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found Approximately 20 live flying insects around outside walk in cooler door that is inside hopping container behind establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); cheese sauce (47F, 48F - Cold Holding); shredded cheese (48F - Cold Holding) in outside walk in cooler inside shipping container behind establishment, per operator door has been consistently open for no more then a few hours, operator began to move items in reach in freezer chests. raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding) in front part of reach in cooler drawers under grill on cook line, per operator drawers have been consistently open for less then 1 hour, drawers closed.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 100 dead flying insects inside makeshift control device in floor in front of outside walk in cooler.
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects found Approximately 20 live flying insects around outside walk in cooler door that is inside hopping container behind establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); cheese sauce (47F, 48F - Cold Holding); shredded cheese (48F - Cold Holding) in outside walk in cooler inside shipping container behind establishment, per operator door has been consistently open for no more then a few hours, operator began to move items in reach in freezer chests. raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding) in front part of reach in cooler drawers under grill on cook line, per operator drawers have been consistently open for less then 1 hour, drawers closed.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (56F - Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. enchiladas (56F - Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded lettuce (56F - Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. enchiladas (56F - Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese (113F - Hot Holding) in crock pot by service window in middle of kitchen without a lid, per operator pot got to hot and was turned down about 30 minutes prior, temperature of pot turned up. rice (128F - Hot Holding) in large pot sitting on top of oven at end of cook line, per operator rice was cooked less then 2 hours ago, rice moved to inside of oven to reheat. queso cheese (125F - Hot Holding) doubled pan inside steam well on make line, per operator cheese was placed there a couple of hours ago, cheese moved to flattop grill to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (56F - Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. shredded chicken (97F,97F,101F - Cooling, after 45 minutes 97F,91F,101F) in metal pans deeper then 2 inches on melted ice baths, per employee chicken was cooked around 1:45/2pm, operator began to move chicken into reach in freezers. enchiladas (56F - Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar, water turned back on.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 100 dead flying insects inside makeshift control device in floor in front of outside walk in cooler.
Floor soiled/has accumulation of debris. All floors have a build up of food debris along walls throughout establishment in kitchen and bar areas. Also standing water around ware washing area.
Food stored on floor. Multiple buckets of cheese sauce in outside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line equipment on cook line have a build up of food debris and grease.
Unnecessary items/unused equipment on the premises. Discarded ice machine and standing reach in cooler by back door of kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment with pitted surfaces in ware washing area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at bar reading 10ppm, operator added bleach and retested to 100ppm
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler drawers; hot dogs (46F - Cold Holding); pork (48F - Cold Holding) per operator door left open during busy lunch period, operator added ice and products cooled 3-4 degrees during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with stained food residue.
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. One expired food handler training certificate.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach missing product labeling. Operator labeled.
Bowl or other container with no handle used to dispense food. Metal bowl with no handle used as scoop in cookline reach in cooler containers of beef and chicken.
Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of dishwashing line, clean containers stacked while wet.
Equipment in poor repair. Reach in freezer in storage room with broken door lid and walk in cooler door with broken clasp to hold door closed.
Floor area(s) covered with standing water. Water on floor under shelf and dishwasher.
Food stored on floor. Box of tortillas on floor at the end of the cook line, operator relocated.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink by standup reach in cooler missing employee hand wash signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris in tracks of door gasket of cook line reach in cooler.
Stored food not covered. In standup reach in cooler uncovered chile rellenos and enchilada sauce. In reach in freezer uncovered chile rellenos. Operator covered all items.
Unnecessary items/unused equipment on the premises. Discarded equipment between storage shed and rear exterior door.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation sanitizer solution at 0ppm, operator added chlorine bleach to 100ppm.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority1 Intermediate15 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the two door standup reach in cooler, beans (51F - Cold Holding) cooked the previous night and cooling in the reach in cooler over night. Operator discarded.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in chest freezer ins forage unit, raw chicken in bag over packaged shrimp, operator relocated the chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door standup reach in cooler, beans (51F - Cold Holding) cooked the previous night and cooling in the reach in cooler over night. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar counter has debris build up on the nozzle. Cutting board on cook line with food residue staining build up. Can opener on prep table both debris on the blade. Operator had employee wash the can opener.
Employee personal food not properly identified and segregated from food to be served to the public. In the two door reach in cooler, employee personal food over food to be served to customers. Operator removed the personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and speaker and condiment bottles on shelf with clean containers on back side of the cook line. Employee jacket hung on shelf over bulk dry seasoning containers. Employee relocated jacket.
Equipment in poor repair. Two door reach in cooler in kitchen with torn door gasket and broken handles. Reach in cooler behind bar with torn door gasket. Reach in freezer in storage shed with lid broken off from freezer.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door by bathrooms has hole at bottom of door with light shining through.
Floor area(s) covered with standing water. Standing water mixed with grease on floor under cook line. Operator mopped and removed the standing water.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In reach in cooler, bulk salsa pitcher handle in contact with salsa. Tongs stored on the oven door handle. Operator relocated. In bulk ice bin, ice scoop handle in ice. Operator relocated the ice scoop.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink between two reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets soiled.
Old labels stuck to food containers after cleaning. Old label on clean container on shelf next to cook line. Employee removed the sticker.
Open dumpster lid. Dumpster lid open.
Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf at bar counter under margarita machine.
Single-service articles improperly stored. Box of single service carry out containers on floor of exterior storage shed. Operator relocated.
Stored food not covered. In the reach in freezer by the cook line, uncovered bin of fries. In the reach in freezer in the storage shed uncovered desserts. Operator covered all items.
Unnecessary items/unused equipment on the premises. Multiple discarded pieces of kitchen equipment between building and storage shed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at bar area at 0ppm chlorine, operator added chlorine to 50ppm.
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the standup reach in cooler, refried beans (51F - Cold Holding) per operator cooked the previous day and cooled in reach in cooler overnight. Operator states might have been pulled out of the reach in cooler, discarded by operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the cook line by the prep table, fly landed on pan of cooling chicken.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken stored over raw beef. Operator switched the storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one fly on the cook line by the prep table, fly landed on pan of cooling chicken. Operator removed the pan of chicken and labeled as not to be served to the public. In the standup reach in cooler, refried beans (51F - Cold Holding) per operator cooked the previous day and cooled in reach in cooler overnight. Operator states might have been pulled out of the reach in cooler, discarded by operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the table top warmer, queso (109F - Hot Holding) operator placed queso back on grill to reheat, at conclusion of inspection queso second temperature (177F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food residue staining on cutting board of the flip top reach in cooler. Can opener on the end of the prep table with food debris on the blade. Bar area soda gun has syrup build up on the nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store coffee mug. Hand wash sink behind bar counter used as dump sink as evident by ice in hand wash sink. Operator removed mug from hand wash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at pass through window and bulk ice bin has the hot water turned off.
Equipment and utensils not properly air-dried - wet nesting. On the shelf at the server pass through window, clean metal containers stacked while wet.
Equipment in poor repair. Stand up two door reach in cooler with torn door gaskets. Two door reach in cooler and reach in freezer missing door handles. Reach in chest freezer lid not securely fastened.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filters removed from cook line at time of inspection for cleaning.
Floor area(s) covered with standing water. Build up of standing water on the floor of the ware washing area by the dish machine and three compartment sink.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on cook line oven door handle. Knife stored between flip top reach in cooler and prep table. Operator relocated the knife. Bulk ice bin scoop handle in ice. Operator relocated the ice scoop.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at cook line hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on exposed hood system due to missing hood filters.
Single-service articles improperly stored. Single service carry out tins in shelf not inverted or. Offered for protection. Operator inverted the tins.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by steam well.
May 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs over unwashed produce. In the standup reach in freezer, raw bacon over ready to eat tamales in a zip lock bag. Operator relocated the bacon from over the tamales.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation area, salsa in plastic bucket on ice; salsa (46F - Cold Holding). Operator removed the salsa to metal containers and placed in ice, at conclusion of inspection salsa in temperature range.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bar counter sanitizer solution over 200ppm chlorine, started bleaching the test strip from black back to white. Operator adjusted the sanitizer bucket to 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the end of the cook line has debris on the blade. Operator removed the can opener to be washed. Bar counter soda gun with build up of syrup residue inside the nozzle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the standup reach in cooler closest the hand wash sink, no product date marking on prepared chicken, tamales or beans. Some items prepared two days prior. Operator had employee placed date marker on containers.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by the dish area. Operator turned the hot water on.
Cleaned and sanitized equipment or utensils not properly stored. On the storage shelf next to the standup reach in freezer, clean metal bowls stacked while wet not inverted. Operator had employee remove to the dish area to be rewashed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal jacket and helmed stored in bag of uncooked beans in the dry storage area. Operator relocated the personal items.
Equipment in poor repair. Stand up reach in freezer on the cook line has a missing door handle. Chest freezer in storage unit has broken lid, no longer properly sealing.
Floor area(s) covered with standing water. Standing water on the floor under bar area sink and behind three compartment sink. Floors through kitchen unsealed concrete.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles. Operator removed the tongs.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink by the two door standup reach in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in standup reach in cooler closest to the hand wash sink.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelves of prep tables in either end of the cook line.
Stored food not covered. In the standup reach in cooler, cooked chicken container stored uncovered. In the standup reach in freezer beef patties stored uncovered and unwrapped. Operator had employee wrap the patties and cover the chicken.
Unnecessary items/unused equipment on the premises. Multiple discarded pieces of kitchen equipment stored outside of the back door.
Mar 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach-in cooler by front handwash sink, pan of raw chicken stored over cooked ground beef. In walk-in cooler, raw shell eggs stored on case of unwashed lettuce. Also in walk-in cooler, plastic container of raw chicken stored over raw beef. Operator moved items to correct storage levels.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at walkway by drink station. Operator killed and cleaned area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has hose attached, no backflow preventer.
Spray bottle containing toxic substance not labeled. At mop sink, spray bottle identified as bleach not labeled. Operator labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by ice machine, hot water cut off due to leak on prep sink. Operator turned on hot water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish area, drink on top of dish machine. Operator discarded.
Exterior door has a gap at the threshold that opens to the outside. Back door has light visible on side and bottom.
Floors not maintained smooth and durable. Floors in kitchen not smooth, easily cleanable, standing water and unsealed concrete.
Food stored on floor. Chips in bucket stored on floor. Operator placed wheels under bucket.
In-use tongs stored on equipment door handle between uses. Two tongs on oven handle at cook line. Tongs moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, reach-in cooler/freezer gasket soiled.
Single-service articles improperly stored. At drink station, coffee filter in container on top,of dispenser not protected. Operator placed in bag.
Unnecessary items/unused equipment on the premises. Old equipment outside by storage unit.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter of steam table. Towel removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar, Sanitizer Bucket (Chlorine 0, retest 200ppm). Operator made new bucket.
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 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. Dishmachine testing at 0ppm, retested at 50ppm after priming.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in storage shed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw steaks stored over open container of fries, pies. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beans and chicken at 51-55F. Person in charge states had door open for delivery 1 hour ago, other items in unit 41-43F. Ambient temperature is 37F by end of inspection.
Handwash sink used for purposes other than handwashing. Meat thawing in hand wash sink, person in charge removed.
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 of new employees informed of reporting responsibility.
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. Some employees unable to provide proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold like substance buildup in ice machine chute. Can opener with debris buildup. Person in charge cleaned during inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests. Observed dead larvae on floor under hand wash sink by reach in coolers. Also observed dead larvae on floor under bar in standing water. Person in charge cleaned during inspection.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floors not maintained smooth and durable. Floors in kitchen not smooth and easily cleanable, standing water present in multiple areas. Ceiling bulging in mens room.
Food stored on floor. Chips in buckets stored on floor. Person in charge raised.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in salsa with handle touching salsa, person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of black microwave with debris buildup. Shelving in walk in cooler with rust, debris buildup.
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.