MARGARITA MEXICAN RESTAURANT
1100 N MAIN ST STE A, Belle Glade FL 33430 · 561-547-4005
Last inspected Aug 14, 2026 · 15 visits since August 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach behind oven at the backend of cook line. 1 live at cookline near dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,060
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015673 | Jan 14, 2025 | Aug 14, 2025 | $800 |
| 2--2024045531 | Jul 12, 2024 | Feb 26, 2025 | $1,200 |
| 2--2023069416 | Dec 1, 2023 | Jan 16, 2024 | $800 |
| 2--2022053473 | Sep 15, 2022 | Dec 12, 2022 | $300 |
| 2--2022019746 | Mar 21, 2022 | May 11, 2022 | $160 |
| 2--2015039664 | Aug 26, 2015 | Oct 13, 2015 | $800 |
Inspection history
15 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair then touched clean containers to store tortillas; no hand wash. Employee cleaned and sanitized containers and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken nuggets in open bag stored over open bag of plantains. Operator fixed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces. Operator corrected.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At double door reach in cooler: Seafood soup, beef soup and cooked vegetables dated 08/06 See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At double door reach in cooler: Seafood soup, beef soup and cooked vegetables dated 08/06 See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: bottled sour cream (52F at 10:00am; 52F at 10:50am- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F within 4 hours. Stored over stacked. Operator moved to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Red salsa prepared 2 days prior not date marked. Operator date marked.
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink with milk (44F at 2:41pm- Cooked Cooling) As per employee, cooling overnight in unit. Product did not cool from 135F to 41F in a total of 6 hours. Product stored in large quantity with tightly covered lid. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken nuggets stored above French fries - not all products commercially packaged. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw beef stored over buckets of house made juices. Operator stored properly.
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. Open bag of raw chicken nuggets stored above bags of raw shrimp - not all products commercially packaged. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink with milk (44F at 2:41pm- Cooked Cooling) As per employee, cooling overnight in unit. Product did not cool from 135F to 41F in a total of 6 hours. Product stored in large quantity with tightly covered lid. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from cook line: bottled sour cream (56F at 2:30pm - Ambient Cooling) As per employee bottled and cooling since 10am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from cook line: bottled sour cream (56F at 2:30pm - Ambient Cooling) As per employee bottled and cooling since 10am. Product did not cool to 41F in a total of 4 hours. See stop sale.
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.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided PH/Chlorine test strips. Quaternary sanitizer in use. Advised operator on proper test kit
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 79F at main kitchen hand wash sink. Operator adjusted to provided 85F at hand wash sink
Floor tiles missing and/or in disrepair. Floor tiles in kitchen loose
Stored food not covered. Multiple food items in walk cooler stored uncovered. Discussed with operator
Jan 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: On shelf above stove top: beef sauce (89F - Hot Holding) As per operator, reheated and stored since 30 mins. Advised operator to reheat.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority3 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef clean grill, change gloves then began handling clean knife to cut avocado; no hand wash. Advised operator that chef should wash hands.
Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensils without washing hands. Observed chef handle raw chorizo then handled clean utensils to prepare food at flat top grill; no hand wash. Advised operator that employee should wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw steak stored over cooked crab; not all items commercially packaged. At reach in freezer: Raw fish stored over cooked plantains; not all items commercially packaged. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw shelled eggs stored above various ready to eat vegetables. Advised operator to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked rice drink (47F - Cooling) As per operator, prepared yesterday and left to cool overnight. Drink did not cool to 41F in a total of 6 hours. Stored in large quantity in a container with a tightly closed lid. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked chicken (47F - Cold Holding); cooked pork belly (46F - Cold Holding); cooked rice (48F - Cold holding); cooked pork (46F - Cold Holding) As per operator, all items stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: On shelf above stove top: beef sauce (89F - Hot Holding) As per operator, reheated and stored since 30 mins. Advised operator to reheat.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Cooked pork cooked 2 days prior not date marked. Advised operator to date mark.
Jul 13, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insect landing on slicer near dish wash area. 2 Live, small flying insects lying around in kitchen near cook line; 1 landing on side of pan with breading.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (45F - Cooling); beef soup (44F - Cooling); cooked rice (46F - Cooling) As per operator, all items cooked yesterday and left to cool overnight. Items did not cool to 41F within 6 hours. Most items kept covered with tight lids. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (70F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (70F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on flat top grill:; roasted chilli (115F - Hot Holding) As per operator, roasted less than an hour prior. Advised operator to reheat to 165F.
Jul 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insect landing on slicer near dish wash area. 2 Live, small flying insects lying around in kitchen near cook line; 1 landing on side of pan with breading.
Roach activity present as evidenced by live roaches found. 1 live roach behind oven at the backend of cook line. 1 live at cookline near dry storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (45F - Cooling); beef soup (44F - Cooling); cooked rice (46F - Cooling) As per operator, all items cooked yesterday and left to cool overnight. Items did not cool to 41F within 6 hours. Most items kept covered with tight lids. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (70F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (70F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on flat top grill:; roasted chilli (115F - Hot Holding) As per operator, roasted less than an hour prior. Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler:; sliced tomatoes (60F at 2:25pm; 60F at 12:47pm- Ambient Cooling) As per chef, cooling since 9:30am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised operator to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Approximately 4 employees hired less than 60 days as per operator. Emailed to operator.
Dead roaches on premises. 1 dead roach in dry storage area between wall and shelf. 1 dead roach under flip top cooler near cook line. 1 dead roach at the side of double door stainless steel reach in cooler. 1 dead roach near dish wash area at slicer area. 13 dead roaches behind ovens at the backend of cook line. 3 dead roaches at back door to enter kitchen.
Feb 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insects in dry storage near cookline 2 Live, small flying insects in dish wash area. 1 Live, small flying insects in bakery area. 3 Live, small flying insects in outside dry storage area. 2 Live, small flying insects flying insect in dining area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale.
Dead roaches on premises. 2 dead cockroaches between ovens in bakery area. Advised operator to clean and sanitize area.
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 9 high priority.
9 High priority4 Intermediate7 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of 2 cans cactus.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw fish then handled garnish; no glove change, no hand wash. Advised operator to have cook change gloves and wash hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook handled raw fish then garnish; no glove change. See stop sale for garnish.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On clean rack for pots and pans in dish wash area, pans cleaned but not sanitized. Operator cleaned and sanitized all pots and pans.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 Live, small flying insects in dry storage near cookline 2 Live, small flying insects in dish wash area. 1 Live, small flying insects in bakery area. 3 Live, small flying insects in outside dry storage area. 2 Live, small flying insects flying insect in dining area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish then garnish; no glove change. Advised operator to have cook change gloves and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single glass door reach in cooler: red salsa (45F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: green salsa (49F at 10:50am- Cooling); cooked rice juice (52F - Cold Holding) As per operator both items stored overnight. Not prepared or portioned today. See stop sale.
Toxic substance/chemical improperly stored. Jug of bleach stored on boxes of soda. Advised operator to store properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip to reach in cooler unit:; cut tomatoes (45F at 10:39am; 46F at 11:05am- Cooling) cooling since 30 mins. At current rate of cooling, diced tomatoes will not cool to 41F within 4 hours. Item over-stacked. Operator removed over-stacked portion and placed in walk in cooler.
Handwash sink used for purposes other than handwashing. At front counter : Sink used as dump sink and to store utensils as evidenced by spoon in sink and coffee in sink. Advised operator of the use of the hand wash sink. Operator removed utensils.
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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator stated that they use chlorine however, no chlorine present to sanitize. Operator provided.
Dead roaches on premises. 2 dead cockroaches between ovens in bakery area. Advised operator to clean and sanitize area.
Food stored on floor. Bags of sugar, pasta,sesame seeds on floor in outside dry storage room. Boxes of soda on floor at front counter. Jug of liquid shortening on floor under hand wash area in bakery area. Advised operator to store properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old food stuck to clean dishware/utensils. Clean pan on clean rack soiled with old food.
Reach-in freezer interior/shelves have accumulation of
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 0ppm. Advised operator to change to one of 100ppm.
Wiping cloth sanitizing solution stored on the floor.
Dec 1, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.
Dec 1, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 Live, small flying insects in dining area 4 Live, small flying insects in bakery area, 2 Live, small flying insects along cookline, 3 Live, small flying insects in dish washing area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
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.
Dead roaches on premises. Approximately 2 dead roaches underneath prep table in bakery area. Approximately 8 dead roaches behind ovens in bakery. Approximately 4 dead roaches at the side of double door stainless steel reach in cooler. Approximately 2 dead roaches behind stove on cook line.
Nov 30, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 14 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
14 High priority1 Intermediate1 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled ready to eat tomatoes while cutting. Tomatoes were to be served raw. No glove change; no hand wash. See stop sale. Employee washed hands and changed gloves.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled ready to eat tomatoes while cutting. Tomatoes were to be served raw. Tomatoes were discarded. No glove change; no hand wash. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 Live, small flying insects in dining area 4 Live, small flying insects in bakery area, 2 Live, small flying insects along cookline, 3 Live, small flying insects in dish washing area
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler near cook line: Raw bacon in plastic pan stored over cooked shrimp and Swiss cheese Advised operator as to how to store properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler near cook line: Raw chicken, raw steak, raw ground beef over raw tilapia, raw shrimp, red snapper. All items portioned in plastic pans. Advised operator of the correct way to store.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: fried pork made 11/17/23 stored. At double door stainless steel reach in cooler:Tomato juice made 11/23/23 in use Advised operator of the time period within which ready-to-eat, time/temperature control should be stored. See stop sale.
Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall next to mixer in bakery area Approximately 7 live roaches crawling behind ovens in bakery area
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes and utensils from the dining area and then picked up plated food and served food without washing hands. Advised operator of proper hand washing procedures.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line: Employee prepared raw beef with gloves, then touched tongs to prepare food on flat top grill. No glove change. Advised operator of the implications of such actions. Employee washed hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. At glass door standing reach in coolers on the front line: approximately 6 bottles of green salsa and approximately 6 bottles of red salsa as per operator, served to customers, returned to reach in cooler and then retrieved and then re served to other customers who dine. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front counter, juice storage reach in cooler: Rice juice with milk (45F at 1:52pm - Cooling) As per operator, cooling since 7:30am Rice juice with milk did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door standing reach in coolers on the front line: green salsa (68F - Cold Holding); red salsa (54F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. Double door stainless steel reach in cooler: raw bacon (46F - Cold Holding); red salsa (51F - Cold Holding); green salsa (48F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: habanero sauce (46F - Cold Holding); green salsa (49F - Cold Holding); red salsa (46F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food re-served to customers. At glass door standing reach in coolers on the front line: approximately 6 bottles of green salsa and approximately 6 bottles of red salsa as per operator, served to customers, returned to reach in cooler and then retrieved and then re served to other customers who dine. See stop sale.
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.
Dead roaches on premises. Approximately 2 dead roaches underneath prep table in bakery area. Approximately 8 dead roaches behind ovens in bakery. Approximately 4 dead roaches at the side of double door stainless steel reach in cooler. Approximately 2 dead roaches behind stove on cook line.
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beans (53F-58F - Cold Holding); held overnight and more than 6 hours in 5 gallon plastic buckets - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shredded lettuce (45F - Cold Holding) not prepared or portioned today held over 4 hour in plastic tub - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beans (53F-58F - Cold Holding); held overnight and more than 6 hours in 5 gallon plastic buckets - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shredded lettuce (45F - Cold Holding) not prepared or portioned today held over 4 hour in plastic tub - see stop sale.
Handwash sink used for purposes other than handwashing. Container of water removed from inside hand sink.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
In-use knife/knives stored in cracks between pieces of equipment. At 3 compartment sink - knives between sink and wall - operator removed.
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.