LAS CARRETAS MEXICAN RESTAURANT
3501 SW 2 AVE, Gainesville FL 32607 · 321-506-8410
Last inspected Jul 16, 2026 · 18 visits since August 2023
FEB 25
AUG 25
DEC 25
FEB 26
JUL 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. Tomatoes stored in walk-in cooler next to dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 8 high priority.
8 High priority6 Intermediate12 Basic
What the inspector wrote — 26 findingsThe state's own report →
Displayed food not properly protected from contamination. Tableside guacamole tray has open containers of tomatoes, onions, cilantro, and cut avocados sitting on table stand near salsa bar in hall where customers walk by.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Ice in ice machine contaminated by employees body armor drink.
Food with mold-like growth. See stop sale. Blackberries in reach in cooler behind 2nd floor bar.
Pesticide/insecticide labeled for household use only present in establishment. Spray can of hot shot on shelf over pecans in under stairs hidden closet, manager moved item.
Show the remaining 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above corn and pineapple in reach in cooler under grill on cooks line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw beef then immediately touched clean utensil handles. Inspector has employee discard gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and white fish in original vacuum packing thawed in reach in cooler on cooks line, the package states the item should be removed before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (67F - Cold Holding) item sitting at room temperature on tableside guacamole tray.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stored by Three compartment sink stained. -Soda gun nozzle behind 1st floor bar soiled with black substance.
Handwash sink used for purposes other than handwashing. Hose nozzle in Handwash sink outside of corner walk in cooler on cooks line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine no test strips.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink outside of walk in cooler on cooks line, employee placed new paper towels at sink.
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/. Wine storage room on original plans has been turned into the tableside guacamole prep room, Handwash sink has been added to room.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees Florida restaurant and lodging certificates expired 6/2026.
Bowl or other container with no handle used to dispense food. Cup no handle in seasoning in storage room outside of office.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the cooks line ceiling is soiled with dust/food debris.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Large pots stored outside back door in kitchen.
Condensation or other drainage not disposed of according to law. Air conditioner drip pan dripping onto floor in storage room outside of office.
Employee beverage container in ice machine/ice bin. Body armor drink in ice machine behind 2nd floor bar, see stop sale on ice.
Food stored outside. Multiple bins of chips, canned tomatoes, bags of beans, etc outside back door of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between wooden piece and shelf behind 1st floor bar, manager moved knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Seasoning shelf on cooks line soiled with grease/seasoning. -Wooden piece under liquid butter under grill on cooks line. -Interior walk in cooler door soiled with food debris.
Raw fruits/vegetables not washed prior to preparation. Cut avocados with stickers still attached on table side guacamole tray.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Plastic cups stored on shelf outside back door in kitchen.
Standing water in bottom of reach-in-cooler. In reach in cooler at beginning of cooks line.
Time/temperature control for safety food thawed in an improper manner. Salmon and white fish in original vacuum packing thawed in reach in cooler on cooks line, the package states the item should be removed before thawing. See stop sale.
Jul 16, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room.
Apr 8, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room.
Feb 5, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F - Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F - Hot Holding) item in heating cabinet. cooked peppers (79F - Hot Holding); item sitting at room temp on cooks line. chicken (129F - Hot Holding); steak (114F - Hot Holding) items on stove top the burner not turned on high enough.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cocktail Levanta-muerto offers raw oysters no indication it is raw.
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/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room.
Feb 4, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 31 recorded, 7 high priority.
7 High priority6 Intermediate18 Basic
Show 31 findings ▾
Non-food grade paper/paper towel used as liner for food container. Bar napkins lining fruit skewers behind bars, napkins are not food grade.
Nonfood-grade bags used in direct contact with food. Togo bag wrapped around tortillas on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pineapple and corn in reach in cooler under flat top on cooks line.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half cream (47F - Cold Holding) item in top portion of cooler not under pans fill line, employee moved carton below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F - Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F - Hot Holding) item in heating cabinet. cooked peppers (79F - Hot Holding); item sitting at room temp on cooks line. chicken (129F - Hot Holding); steak (114F - Hot Holding) items on stove top the burner not turned on high enough.
Toxic substance/chemical improperly stored. Windex by clean plates on cooks line, employee moved windex.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Multiple stained cutting boards on cooks line and dish area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cocktail Levanta-muerto offers raw oysters no indication it is raw.
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/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in cooler on cooks line pull thawed this morning no new date marks.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Low battery at Handwash sink in dish area.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Cocktail levanta-muerto offers raw oysters no raw oyster advisory.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on air duct system in dry storage soiled with dust.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Maui thawed in packaging, box states to remove before thawing. Salmon thawed in packaging the package states to removed before thawing. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to tortillas over clean dishes on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on mixer in dry storage room. Jacket over foil on cooks line. Bags on ice cream freezer.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack in dish room stacked with water droplets trapped in containers.
Floor area(s) covered with standing water. In both walk in coolers on cooks line.
Floor soiled/has accumulation of debris. In walk in freezer soiled with spilled food.
Floors not maintained smooth and durable. Tiles missing in dry storage room next to office.
Food stored on floor. Multiple boxes of food on floor in walk in freezer. Container of raw peppers and onions on floor on cooks line. Container of tortillas on floor in walk in cooler #1.
Food stored outside. Canned tomatoes and jalepenos on shelf outside back door.
In-use knife/knives stored in cracks between pieces of equipment. Knives between food containers and side of cooler in reach in cooler on cooks line.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on side of trash can on cooks line.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler by dish area.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Togo boxes stored in stairway outside back door.
Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in outside mop sink.
Stored food not covered. Chile renello and shrimp in reach in freezer outside no cover. Raw beef no cover in walk in freezer. Chip bin and seasonings no cover in storage room.
Dec 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk-in-cooler cooked the day before and left in walk-in-cooler overnight at 48F.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves handled raw beef and placed o grill, then handled cooking utensils, then placed cook Chicken on plate then arranged the Chicken wearing the same gloves used to placed raw beef on grill, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment does not have proof of parasite destruction for raw fish served in ceviche.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server wearing gloves brings soiled dishes to dishwash area and scrapes off remaining food then takes a paper towel and wipes off gloves and then handles new food orders.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in walk-in-cooler cooked the day before and left in walk-in-cooler overnight at 48F.
Bottle containing toxic substance not labeled. container with soap not labeled. Manager labeled container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish served in ceviche is not identified on menu
Nonfood-grade basting brush used in food. Non food grade brush used with margarine on the cookline.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Two Acoustic ceiling tiles in dishwash area are not smooth and cleanable.
Clean utensils stored between equipment and wall. Clean knives stored between knife box and wall.
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored on salad served to the public in walk-in-cooler. Manager removed lunch bag
Equipment and utensils not properly air-dried - wet nesting. Clean stacked (bins)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water in back kitchen near dishwash area
Floor tiles missing and/or in disrepair. Floor tile missing in walk-in-cooler
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Manager removed tongs
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cookline has torn gasket and door is showing insulation.
No handwashing sign provided at a hand sink used by food employees. Missing handwash sink sign missing at handwash sink in dishwash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Unnecessary items/unused equipment on the premises. Reach in cooler on top floor bar out of order.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler pitted and rusted
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Two by four piece of wood used to hold counter lift door not sealed, and is not nonabsorbent ad easily cleanable at the downstairs bar.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority2 Intermediate17 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following items and cooling temperatures in the Walk-in Cooler, both items were prepared the day before the inspection: Chicken 61F; four bins of Burria beef 71F
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 at 0ppm Clorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook eating gloves cracked a raw shelled eggs then handled cooking equipment and served plate of food. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves placed handled Ready-To-Eat food on plate being served, then wiped gloved hands with wiping cloth hanging from belt then handled serving plates.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over retired beans in walk-in-cooler. Open box of Raw shrimp stored over fries in walk-in-freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cooling temperatures in the Walk-in Cooler, both items were prepared the day before the inspection: Chicken 61F; Burria beef 71F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector outside in back area.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of the food contact surface of the ice bin at server station
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ).
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( sauce ). Manager removed
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled wet cardboard used on floor in kitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish labeled indicating product to remain frozen until time of use not open or removed from package. Fish 42F
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom on 2nd floor.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine at 0ppm
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( bins and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water in dishwash area
Floor tiles missing and/or in disrepair. Floor tile missing at entrance to kitchen
Food stored on floor. Box of oil stored on floor. Manager placed on shelf. Box of liquid margarine on floor in back area. Manager placed on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at 2nd floor bar
Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation on Reach in cooler door exposed on cookline
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at cookline handwash sink and ladies room on second floor.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Open dumpster lid. Trash bin lid open behind restaurant. Manager closed.
Reuse of single-service or single-use articles. Plastic Fanta soft drink syrup stored in used box of tomatoes.
Single-service articles improperly stored. Box of napkins stored on floor in back porch area
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline and walk-in-cooler by cookline
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 12 high priority.
12 High priority2 Intermediate9 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Manager primed machine, 75 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 outside and proceeded to handle clean containers without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
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 and hair on cook line and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves and use new plates.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cheese in cook line grill drawer. Shell eggs stored over cheese in walk-in cooler. Manager moved eggs and shrimp beneath cheese in respective coolers.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken stored in walk-in cooler dated 1/25. Manager stated item removed from walk-in freezer the previous day. Manager placed proper date mark on item.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from walk-in cooler: pico (46F,48F - Cold Holding); cheese (47F); tomatoes (46F - Cold Holding); egg (48F - Cold Holding); ham (45F - Cold Holding); hamburger (44F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler next to cook line hand washing sink: cheese (46F - Cold Holding); lobster (45F - Cold Holding); chicken (46F - Cold Holding); milk (46F - Cold Holding). Manager stated items were at proper temperature earlier. Manager stated they just received a truck and the door was propped open. Items stored in reach-in cooler across from walk-in cooler: pico (46F,48F - Cold Holding); cheese (47F); tomatoes (46F - Cold Holding); egg (48F - Cold Holding); ham (45F - Cold Holding); hamburger (44F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler across from cook line: pico (51F,50F - Cooling). Manager stated pico was prepared the previous night.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler across from cook line: pico (51F,50F - Cooling). Manager stated pico was prepared the previous night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer at end of cook line: quest (67F,59F - Hot Holding); rice (108F,102F - Hot Holding). Manager stated items were reheated 30 minutes prior and placed in warmer. Manager moved items to oven to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in dish area next to dish machine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in walk-in cooler. Manager stated item two days earlier. Manager placed proper date mark on item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Ice bin for ice machine next to back door. Soda gun in upstairs bar area.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in grill line drawers. Tuna thawing in walk-in cooler. Both items are dated for 2/2.
Floor area(s) covered with standing water. Standing water on walk-in cooler floor.
Food-contact surface not smooth and easily cleanable. Container stored in dry storage area. Manager discarded container during inspection.
Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.
Ice bucket not inverted between uses. Ice bucket next to ice machine. Manager turned bucket over during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of soda machine in wait station.
Old labels stuck to food containers after cleaning. Containers stored on shelves in dish area.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from walk-in cooler. Manager turned containers over.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 10 high priority.
10 High priority4 Intermediate14 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler across from soda machine: flan (45F - Cooling). Manager stated flan was 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. Item stored in reach-in cooler across from soda machine: flan (45F - Cooling). Manager stated flan was cooked the previous day.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants with gloves and proceeded to plate food without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Food with mold-like growth. See stop sale. Tomatoes stored in walk-in cooler next to dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish stored over pan of tamales in walk-in cooler next to cook line hand washing sink. Manager placed shrimp and fish on bottom shelf.
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 onions without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in walk-in cooler next to cook line hand washing sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in drawers of grill closest to cook line warmers: shrimp (48F - Cold Holding); fish (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line warmer: sour cream (46F,45F - Cold Holding); pico (44F,45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer next to cook line grill: beef (91F - Hot Holding); onions (98F - Hot Holding); chicken (96F - Hot Holding); peppers (91F - Hot Holding). Manager stated items placed in warmer two hours and thirty minutes prior to temperature being taken. Manager had employee reheat items on grill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall next to dish machine. Hose side of splitter for mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line warmer. Shelves in walk-in cooler next to cook line hand washing sink. Blade of slicer on prep table across from dish machine.
Handwash sink used for purposes other than handwashing. Employee dumped ice in upstairs wait station hand washing sink. Pan stored in cook line hand washing sink. Employee removed pan during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at dish area hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp stored in reach-in cooler across from walk-in coolers. Employee stated shrimp cooked the previous morning. Employee placed proper date mark on shrimp.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Bowl used to scoop salsa in walk-in cooler next to dish area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in walk-in cooler next to cook line hand washing sink.
Drain cover(s) missing. Drain for mop sink.
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.
Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
Food stored on floor. Container of cabbage stored on cook line floor. Container of salsa stored on walk-in cooler floor next to dish area.
Food stored outside. Bags of pinto beans stored outside of back door.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in upstairs bar area. Manager had employee place bucket on counter.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gasket of walk-in cooler next to dish area.
Old labels stuck to food containers after cleaning. Containers stored on shelf above prep table across from dish machine.
Open dumpster lid. Dumpster behind building. Manager closed lid.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Manager turned containers over.
Stored food not covered. Tomato sauce in walk-in cooler next to cook line hand washing sink.
Feb 14, 2024Call 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on cook line grill: chicken (91F - Hot Holding); steak (104F - Hot Holding) peppers (78F - Hot Holding); chicken (97F - Hot Holding); onions (89F - Hot Holding). Manager stated items placed in pans on top grill thirty minutes prior to temperature being taken. Employee turned up temperature of grill to reheat items.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 9 high priority.
9 High priority4 Intermediate16 Basic
Show 29 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 across from three compartment 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 outside and began handling dishes without washing hands. Manager had employee wash hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee sweeping cook line, changed gloves and began handling pans of food on cook line without washing hands. Manager had employee wash hands and change gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken stored over milk in walk-in cooler at end of cook line. Manager placed chicken on bottom shelf. Hamburger stored over cooked shrimp in reach-in cooler next to salad prep area. Manager placed hamburger on bottom shelf. Octopus stored over soup in walk-in cooler at end of cook line. Manager placed octopus on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored over steak in cook line grill drawers. Manager moved ground pork to bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line cooler drawers: ground pork (44F - Cold Holding); beef (44F - Cold Holding); chicken (44F - Cold Holding). Manager stated item was at proper temperature at 11 am and doors were opened and closed often. Manager had employee move items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line warmer: sour cream (48F - Cold Holding); pico (49F - Cold Holding); cheese (47F - Cold Holding); lettuce (48F - Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Mana had employee move items to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on cook line grill: chicken (91F - Hot Holding); steak (104F - Hot Holding) peppers (78F - Hot Holding); chicken (97F - Hot Holding); onions (89F - Hot Holding). Manager stated items placed in pans on top grill thirty minutes prior to temperature being taken. Employee turned up temperature of grill to reheat items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for 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. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line warmer stained. Can opener on prep table in dry storage area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler across from ice machine. Manager stated item cooked the previous morning. Manager had employee place label on item.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Bowl or other container with no handle used to dispense food. Bowls used to scoop pico in reach-in cooler across from cook line oven. Bowls used to scoop salsas in walk-in cooler at end of cook line. Bowl used to scoop oregano stored in dry storage area. Manager removed bowls from all products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles above prep table with microwaves across from cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line. Employee removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Gatorade stored in reach-in cooler across from cook line warmer. Manager discarded bottle of Gatorade.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish machine.
Food stored on floor. Case of cooking oil stored on floor in front of walk-in coolers. Coconuts stored on floor in upstairs bar area. Manager placed items on shelf.
Food stored outside. Bags of corn meal stored outside across from mop sink. Manager had employee bring corn meal inside of restaurant.
Ice bucket not inverted between uses. Ice bucket stored on ice machine next to back door.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler next to cook line grill.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in gaskets of cook line grill drawers. Top of dish machine. Area around soda nozzles in upstairs wait station.
Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
Open dumpster lid. Dumpster behind building. Manager closed dumpster lid.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf across from cook line.
Stored food not covered. Salsas in walk-in cooler at end of cook line. Oregano stored in dry storage area. Manager had employee place lids on items.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Container of medicine improperly stored. Hydrogen peroxide stored above ice cream freezer in kitchen.
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 handled a clean pan cover to place on top of hamburger pan without washing hands. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cut onions in cook line drawers. Manager placed shrimp in bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill drawers on cook line: shrimp (48F - Cold Holding); fish (49F - Cold Holding); chicken (46F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in walk-in cooler behind dish area: salsa (49F,49F,50F,49F - Cooling). Manager stated salsa prepared the previous day.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in walk-in cooler behind dish area: salsa (49F,49F,50F,49F - Cooling). Manager stated salsa prepared the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on grills on cook line: pork (79F - Hot Holding); onions (85F - Hot Holding); chicken (91F - Hot Holding); beef (85F - Hot Holding). Manager stated items placed on grill one hour prior to temperature being taken. Mana had employee reheat items on grill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in upstairs bar. Blade of slicer on prep table across from dish area. Interior of reach-in cooler in upstairs bar.
Handwash sink used for purposes other than handwashing. Employee filled pan with water at cook line hand washing sink next to walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels and soap at hand washing sink next to walk cooler at end of cook line. Manager provided towels and soap at hand washing sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 26F during calibration.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine last changed on 6/5/2019. Filters need to be changed annually.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice on cook line.
Ceiling tile missing. Ceiling tiles on cook line. Ceiling tile in front of walk-in cooler in dish area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored on shelf in walk-in cooler behind dish area. Manager removed drink.
Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
Food stored on floor. Eggs and chicken stored on floor in walk-in cooler at end of cook line. Manager placed items on shelf.
Food stored outside. Rice and salsa chips stored outside of back door.
Grease receptacle lid open, broken, or missing. Dumpster behind building missing lids.
Ice bucket not inverted between uses. Ice buckets on ice machine. Manager turned ice buckets over.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer next to cook line grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in coolers.
Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
Stored food not covered. Pan of hamburgers in reach-in freezer across from ice machine. Manager had employee place lid on pan.
Aug 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.