LAREDO'S
698F W MACCLENNY AVE, Macclenny FL 32063 · 904.259.8030
Last inspected May 15, 2026 · 18 visits since July 2023
AUG 24
AUG 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Two live flies observed in dry storage room on bulk container of beans and on handle to dust bucket.
★ 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--2021043818 | Sep 14, 2021 | Oct 19, 2021 | $400 |
Inspection history
18 visits, newest first
May 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Hole in or other damage to wall/ ceiling. Observed hole in wall below double sink in prep area. Also, hole in wall next to paper towel dispenser in prep area. Also, hole in ceiling in walk-in-cooler, water coming in from rain and leaking on fresh cilantro. See Stop Sale
May 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects found Observed eight flying insects in the following areas: 3 observed on cook line, 1 near ice machine, 2 in prep area, 1 in bar area, and 1 in warewashing area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail stored over ready to eat french fries in reach in deep freezer at end of cook line. Also, raw beef stored over ready to eat cut tomatoes in glass door reach-in cooler outside of cook line. Operator removed quail and beef to properly stored. Also, raw beef stored over raw shrimp in reach in freezer, not all products commercially packaged.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed hole in ceiling in walk-in-cooler, water coming in from rain and leaking on fresh cilantro. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw beef, raw shrimp (46F-54F - Cold Holding) in reach-in cooler drawers below grill; Also, sour cream, raw pork (50F-54F - Cold Holding) in flip top reach-in cooler across from grill. Operator stated the lid has been open during lunch rush and the drawers have been opened and closed a lot during lunch. Operator closed lids on reach-in cooler to help foods chill.
Toxic substance/chemical improperly stored. Observed container of bleach stored next to bag in box soda at front service line. Also, observed spray bottle of bleach stored on shelf on cook line next to single use to go trays. Operator removed both containers to properly store.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) at front service line. Test strip turned dark purple. Operator added more water to sanitizer solution to dilute. Retested solution at 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip top reach-in cooler across from grill soiled/ stained. Also, holster for soda gun in bar area soiled.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used to store container and also used to fill bucket with water. Discussed with operator. Employee removed container from hand wash sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored on bottom shelf on cook line. Operator labeled spray bottle of bleach.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense raw chicken in bottom reach-in cooler drawer below grill. Operator removed cup.
Cardboard used to line food-contact shelves. Observed cardboard lining shelving in dry food storage area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach-in cooler across from grill unable to maintain temperature of 41F and below. Observed standing water in bottom of reach-in cooler. Operator stated he will have some one take a look at rpcooler.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in warewashing area unable to properly air dry
Equipment in poor repair. Observed torn gasket on reach-in cooler drawer below grill and also on the reach-in deep freezers on cook line.
Hole in or other damage to wall/ ceiling. Observed hole in wall below double sink in prep area. Also, hole in wall next to paper towel dispenser in prep area. Also, hole in ceiling in walk-in-cooler, water coming in from rain and leaking on fresh cilantro. See Stop Sale
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between wall and stainless counter at warewashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed electrical junction boxes on cook line between flip top reach-in cooler and food warmer table soiled with an accumulation of grease and debris. Also, gasket and track on glass door reach-in cooler outside of cook line soiled. Also, gaskets on reach in deep freezers on cook line soiled, exterior bins and lids of seasonings and rice soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior and interior shelving in glass door reach-in cooler outside of cook line soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket at front service line stored next to equipment and single use items on bottom shelf. Operator removed bucket of sanitizer solution to properly store.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor throughout kitchen, cook line and prep areas.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects found. Two live flies observed in dry storage room on bulk container of beans and on handle to dust bucket.
Raw animal food stored over/not properly separated from ready-to-eat food. In class door reach in cooler, raw chicken over cut tomatoes and cooked shrimp. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drawer reach in cooler, beef (58F - Cold Holding); chicken (56F - Cold Holding) stocked in cooler around 11am and cooler door left open. Operator added ice to both. In waitstation; salsa (51F - Cold Holding) stored in ice bath with product full above ice line, operator removed some salsa and had employee stir, at conclusion of inspection at temperature range.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in two compartment prep sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler,carnitas prepared the day before in the morning missing product date marking. Operator placed date marker on container.
Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves of dry storage room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots next to bulk ice bin not inverted or covered for protection. Operator began to invert.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and keys over tortillas in dry storage room.
Floors, walls and ceiling soiled/has accumulation of debris. Ceiling over dish machine has dust build up. Standing water on floor under reach in chest freezer on cook line.
Food stored on floor. Margarine stored on floor of cook line, cut lettuce on floor of walk in cooler and soda syrup box on floor of waitstation. Operator relocated lettuce and soda syrup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up in center. Reach in chest freezer door gasket soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass door reach in cooler has build up of spilled food debris.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler.
Feb 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, Birria (56F - Cold Holding); Birria sauce (57F - Cold Holding); carnitas (54F - Cold Holding); enchilada sauce (56F - Cold Holding); cut lettuce (56F - Cold Holding) per operator stored in walk in cooler overnight. Instructed operator to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line; guacamole (47F - Cold Holding); cut lettuce (48F - Cold Holding); pico de gallo (45F - Cold Holding); cut tomatoes (47F - Cold Holding); sour cream (44F - Cold Holding). In the cook line drawer reach in cooler; shrimp (49F - Cold Holding); beef (53F - Cold Holding); chicken (51F - Cold Holding). Per operator all items placed on the line at 11am from walk in cooler or reach in cooler. Operator instructed employee to add ice to products. In the walk in cooler, Birria (56F - Cold Holding); Birria sauce (57F - Cold Holding); carnitas (54F - Cold Holding); enchilada sauce (56F - Cold Holding); cut lettuce (56F - Cold Holding) per operator stored in walk in cooler overnight. Instructed operator to discard. All other products in walk in cooler per operator received that morning and sealed or prepared that morning.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store soiled dishes by warewashing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink.
No soap provided at handwash sink. No soap at hand wash sink by warewashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No product date marking for food products in walk in cooler, some prepared the previous day.
Bowl or other container with no handle used to dispense food. Portion container used as scoop in bulk seasoning container. Operator removed the portion cup.
Cardboard used to line food-contact shelves. cardboard lining dry storage shelf used to store sauce bottles.
Employee eating in a food preparation or other restricted area. Employee lunches half eater on top of food prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer and stand up reach in cooler on cook line over food for customers.
Food stored on floor. In the main kitchen area, liquid margarine container on the floor. In the dry storage area, soda syrup box stored on the floor. Operator relocated.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in door gaskets. Hood filters over flat top has debris build up.
Single-service articles improperly stored. In dry storage area, single service dinner napkins stored on the floor.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line.
Stored food not covered. In the dry storage chest freezer, uncovered sheet tray of chile rellenos.
Working containers of food removed from original container not identified by common name. In dry storage area, bulk containers with no product labeling.
Oct 31, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding),
Oct 23, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding),
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled.
Aug 21, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding),
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Aug 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Aug 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Aug 7, 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 ▾
Container of medicine improperly stored. Employee ibuprofen stored on shelf over flip top reach in cooler. Operator relocated the medicine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in the prep area of the kitchen over the flip top reach in freezer. Observed 1 fly at the bar counter area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pass through, cheese enchilada (89F - Hot Holding) per operator pulled from walk in cooler preheated then held on line a couple at a time. Discussed with operator relocating to steam table, making to order or time as public health control. Operator had employee relocated the product to the walk in cooler to cool.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board has build up of food residue staining.
Handwash sink used for purposes other than handwashing. Knife stored in cook line hand wash sink. Operator removed the knife.
Employee with no beard guard/restraint while engaging in food preparation. Two employees on the cook line working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On the shelf of the waitstation area by bulk ice bin, clean containers stacked while wet.
Equipment in poor repair. Reach in chest freezer on cook line with cracked plastic line exposed insulation. Prep area reach in freezer with heavy rust build up. Sliding door reach in cooler with broken door handles.
Exterior door has a gap at the threshold that opens to the outside. Rear exterior door to walk in cooler has door gap at bottom and doesn't self close.
Food stored on floor. Jug of margarine and cooking oil on the floor of the cook line. Box of soda syrup on the floor by the bag and box dispenser. Operator relocated all items observed on the floor.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board opposite the pass through window. Operator removed the wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with burn marks, grease forming on the filters. Cook line drawers reach in cooler with build up of debris on the partitions and gaskets.
Single-service articles improperly stored. Behind the bar counter single service carry out cups stored in the floor. Operator relocated the cups.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler.
Dec 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Container of medicine improperly stored. In the dry storage room, peroxide and rubbing alcohol stored over cans/jars of food products. Operator relocated the employees medicine.
Nonfood-grade bags used in direct contact with food. In the reach in chest freezer at the end of the cook line, frozen cheese sticks stored in direct contact with plastic grocery bag. Per operator original bag ripped and placed items in grocery bag.
Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw shell eggs over cooked shrimp. Operator relocated the raw shell eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on the prep table by the pass through window has food residue staining.
Spray bottle containing toxic substance not labeled. Blue chemical spray bottle at the host stand with no product labeling. Operator labeled the bottle.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in steak container on the main cook line. Operator replaced with scoop with a handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf next to cook line with clean utensils. Operator relocated the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored in container of tortilla chips, operator relocated the employee belongings.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the bulk ice bin, clean plastic containers stacked while wet. Operator began in stacking the containers.
Equipment in poor repair. Reach in chest freezer at the end of the cook line has a torn cooler door gasket and exposed insulation. Cook line drawer reach in cooler not in use has a torn door gasket.
Food stored on floor. Soda syrup boxes stored on the floor in the storage room. In the walk in cooler burrito and enchilada sauce stored on the floor. Operator relocated the sauces.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in freezer and reach in cooler doors with food debris in the door gaskets.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom shelf of prep table next to the flat top grill.
Stored food not covered. In the reach in freezer by the prep station, chile rellenos stored uncovered. Operator had employee cover the chile rellenos.
Working containers of food removed from original container not identified by common name. Bulk sugar container in the dry storage room with no product label.
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago.
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Container of medicine improperly stored. Employee injectable medicine stored in cooler on shelf with beverages to be served to customers. Person in charge removed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen, two at bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sitting in pan on oven at 118F, person in charge began reheating.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ice cream base, items in reach in cooler with no date mark.
Handwash sink used for purposes other than handwashing. Steaks thawing in hand wash sink, also cups stored in hand wash sink by dishmachine. Items were removed.
Manager or person in charge lacking proof of food manager certification. One manager on duty with no proof of CFM.
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. One employee working longer than 60 days with no,proof of training.
Employee eating in a food preparation or other restricted area. Employee food on prep table by tea dispensers, person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarettes stored on shelf above clean dishware. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish area wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back door rusted out, light visible.
Food stored on floor. Buckets of food on floor in kitchen. Also, tortilla shells uncovered in kitchen below missing ceiling tile by hood.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in dry storage by indoor walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Steaks thawing at room temperature in hand wash sink. Person in charge moved to prep sink and turned on cold water.
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.