MOLE CANTINA MEXICANA
2557 SOUTH STATE ROAD 7, Wellington FL 33414 · 917-539-3431
Last inspected Jul 22, 2026 · 15 visits since August 2023
NOV 24
DEC 24
AUG 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 6 lives roaches crawling on back door frame on back of the kitchen. Doors leads to the outside. Operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071409 | Aug 28, 2025 | Mar 3, 2026 | — |
| 2--2025011869 | Dec 20, 2024 | Apr 24, 2025 | $1,200 |
| 2--2025004581 | Nov 13, 2024 | Feb 13, 2025 | $800 |
| 2--2024020362 | Mar 15, 2024 | Apr 23, 2024 | $600 |
| 2--2021056133 | Oct 25, 2021 | Mar 16, 2022 | $500 |
| 2--2021040118 | Aug 24, 2021 | Oct 6, 2021 | $400 |
Inspection history
15 visits, newest first
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 soiled dishes, while washing and rinsing and then handled clean/sanitize dishes while removing from dishwasher/placing to dry/store/reuse without washing hands. Operator discussed with employee who then 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 sausage stored over ready to eat vegetables. Operator moved raw sausage to bottom shelf.
Server handled soiled dishes and soiled utensils while removing from customers table and then picked up plated food, served to different customers and prepared beverages without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food (cooked beans) reheated in a microwave oven for hot holding not covered during reheating process. Operator covered beans and restarted timer.
Show the remaining 4 findings ▾
Toxic substance/chemical improperly stored. Cleaning chemicals and non-food grade lubricating oil stored over/with canned food and boxed beverage syrup. Operator moved chemicals.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 (48-72 hours) hours not properly date marked after opening. Advised Operator to date mark with date opened.
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 (raw shell eggs undercooked on huevos rancheros served only on weekends) offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to Operator, posted during inspection.
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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. At cook line area- employee touched their face than proceeded to handle clean utensils and equipment without washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grated paper towel in direct contact with herbs/ chopped greens- operator removed.
Manager or person in charge lacking proof of food manager certification. Glenda
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 reach in cooler by cookline- cooked pork prepared two days ago not date marked- operator date marked.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Thomas Nunez. 6/23/26 expired
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 10 high priority.
10 High priority2 Intermediate0 Basic
Show 12 findings ▾
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 use a towel to kill fly then with the same towel that he grabbed proceeded to handle clean utensils Employee washed hands
Live, small flying insects found 1 live small flying insect flying around cook line. Operator killed and sanitized
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer. Raw shrimp over bread Operator moved bread
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line. Raw pork over cooked onions Operator removed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 8/16 Cooked chicken 8/16 Taco sauce 8/15
Roach activity present as evidenced by live roaches found. Approximately 6 lives roaches crawling on back door frame on back of the kitchen. Doors leads to the outside. Operator killed.
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. Reach in cooler in Salsa verde 68F cold holding, crema 58F cold holding, cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in Salsa verde 68F cold holding, crema 58F cold holding, cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared 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. Overstocked on steam table. Cooked beef 120F hot holding per operator product stored for 2 hours. Operator moved to reheat to 165F++
Toxic substance/chemical improperly stored. WD40 stored above a case of avocados on prep area. Operator removed
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Thomas Nunez. 6/23/26 expired
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork sauce not date marked. Per operator product prepared 30 hours ago. Operator dated marked
Dec 20, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. 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 (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 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.
Various stored food not covered in walk in cooler.
Dec 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 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: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone then handle several pans of cooked food; no hand wash. Employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies flying around in bar area; 1 landing on hose for soda.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. 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 (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 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.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of acid in spray bottle. Advised operator to label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Time/temperature control for safety food thawed in an improper manner. Steak thawed at room temperature.
Various stored food not covered in walk in cooler.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm)
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority2 Intermediate0 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm)
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. Observed dishwasher handle dirty dishes then handle clean dishes; no hand wash. Dishwasher washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher clean pan at triple sink then places on clean drying rack but did not sanitize. Dishwasher placed pan in dishwasher to clean and sanitize.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams and mussels. 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. At walk in cooler: cooked beans (45F - Cold Holding); house made marinara (44F - Cold Holding); beef soup (53F - 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. At walk in cooler: cooked beans (45F - Cold Holding); house made marinara (44F - Cold Holding); beef soup (53F - 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. At cook line on grill: cooked peppers (83F - Hot Holding); cooked green onions (102F - Hot Holding) Both roasted 1 hour prior, as per operator. Operator placed to reheat to 165F.
No tag on/for original container of raw, in-shell clams and mussels. See stop sale.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen: Dishwasher chlorine solution at 0ppm. At bar: Dishwasher chlorine solution at 0ppm. Operator primed both machines and got chlorine solutions of 100ppm at both.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies observed in bar area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line: red salsa for shrimp (69F at 2:40am; 68F at 3:00pm- Cooling) As per chef, cooling since 11am. Red salsa cooling on top of ice bath. Item not embedded in ice bath. Operator decided to discard.
Food stored on floor. Buckets of chips stored on the floor in kitchen.
Mar 22, 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 ▾
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Priority: High Priority
Mar 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Priority: High Priority
Observed: 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 cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding); cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding); cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Priority: High Priority
Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Mar 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. Priority: High Priority
Observed: Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12/01/23. Priority: High Priority
Observed: 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 cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding); cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding); cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cooler drawers along cookline: cooked chicken (44F at 4:05; 49F at 5:13pm- Cooling); cooked pork (46F at 4:05; 48F at 5:13pm- Cooling) As per operator, cooling since approximately 11:30am. At current rate of cooling, items will not cool to 41F within a total of 6 hours. Operator moved items to walk in cooler to quick chill. At expo line, on prep table: pico de gallo (52F at 3:40; 52F at 4:30pm- Cooling) As per operator cooling since 20 mins. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored double panned on ice bath. At expo line, on prep table: green salsa (51F at 3:40; 54F at 4:32- Cooling) As per operator, cooling since 3 hours. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Item stored double panned on ice bath. Operator placed properly into ice bath. Priority: Intermediate
Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed, pots stored outside the back of kitchen on rack. Advised operator to clean, sanitize and store inside. Priority: Basic
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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. Dishwasher (Chlorine 0ppm); operator replaced chlorine bucket; rechecked to 50 ppm;
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked green onions and jalapeños (63-70F - Reheating)at 11:15 to 70 F at 11:41 since 11:00 on the flat top at cook line; at this rate food will not reach 165 F within 2 hours; operator mode to different flat top;
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/
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor- container of chips on the floor in the kitchen; operator stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at88 F on the grill; operator turned flame on;
Opened employee beverage container in a cold holding unit with food to be served to customers- one door across from flat top 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.