QUE PADRE MEXICAN RESTAURANT EST 2026
4311 UNIVERSITY BLVD, Jacksonville FL 32216 · 904.551.5910
Last inspected Aug 10, 2026 · 14 visits since August 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate12 Basic
What the inspector wrote — 23 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Big pot with beans cooling from last night at 55f, walk in cooler, stop sale, explained to employee and he discarded it
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked meats, all on open bags in upright freezer, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw beef in reach in cooler by cook line, employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans
Show the remaining 19 findings ▾
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. Emailed one
Establishment not maintaining clam/mussel/oyster tags for 90 days. Discarding them, explained to them
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big pot used for cooing beans, explained to employees
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For beans cooling from overnight
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. Gave one and posted it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Made at El Castillo Bakery on Friday, wrote date on
Spray bottle containing toxic substance not labeled. Purple solution in bathroom, employee wrote fabuloso on
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom doesn't close all the way
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots on top shelf by triple sink
Faucet/handle missing at plumbing fixture. Cold water handle opens and no water comes out, hand sink in prep area, employee fixed it
Food stored on floor. Water bottled in storage outside
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by cook line, no thermometer, operator placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with black build up by triple sink
Single-service articles not stored inverted or protected from contamination. Lids not inverted in storage este, employee inverted them
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf above peeled plantains and saves, employee rearranged walk in cooler
Water leaking from pipe and/or faucet/handle. Leak on pipe in up hand sink by triple sink, employee fixed it
Working containers of food removed from original container not identified by common name. White powder in bulk container in prep area, employee labeled it wrote maseca on
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 pans of white rice (47-51F - Cooling), stored in walk in cooler with covered lid and condensation under lid from overnight with no additional preparation done today as per employee. Stop sale issued
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored on shelf over open container of cut potatoes in walk in cooler. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 pans of white rice (47-51F - Cooling), stored in walk in cooler with covered lid and condensation under lid from overnight with no additional preparation done today as per employee. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (49-51F - Cold Holding), stored sitting under chips station and place there from reach in cooler approximately 30 mins ago. Employee place back in reach in cooler
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans @ 20 mins (39-148F - Reheating, 2nd temp 129-141F), employee stated was done reheating beans from overnight and place in steam table for hot holding but beans did not reach minimum reheating temperature. Beans were first started reheating in microwave and transfer to stove to for additional reheating before being transferred to steam table for hot holding. Employee did not use thermometer to first check final temperature. Employee reheating.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 pans of white rice (47-51F - Cooling), stored in walk in cooler with covered lid and condensation under lid from overnight with no additional preparation done today as per employee. Stop sale issued
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cook line removed from original location with prep table now located in its place. Operator has another hand wash sink near by originally on plans. Informed operator will need to submit new plans if changes made. Operator will re-install hand wash 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. Operator has 2 new employees with no proof of form. Provided blank form
Probe thermometer not used to ensure proper food temperatures. Employee didn't use thermometer to check final temperature of reheated beans prior to placing for hot holding
Floor soiled/has accumulation of debris. Walk in cooler floor soiled with food debris
Food stored on floor. Plastic soda bottles stored on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle
Stored food not covered. Multiple foods uncovered in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung at mop sink area
Oct 17, 2025Call 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. Person in charge unable to provide any proof of employees food handler training certificates
Aug 18, 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. White rice (44-47F - Cooling), stored in deep storage buckets in walk in cooler from overnight with no additional preparation done today as per employee. Stop sale issued
Nonfood-grade bags used in direct contact with food. Raw prep beef stored in direct contact of non-food grade bag in reach in cooler. Tortilla chips stored in direct contact non- food grade bag on make table cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over queso in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice (44-47F - Cooling), stored in deep storage buckets in walk in cooler from overnight with no additional preparation done today as per employee. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White rice (44-47F - Cooling), stored in deep storage buckets in walk in cooler from overnight with no additional preparation done today as per employee. Stop sale issued
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. Person in charge unable to provide any proof of employees food handler training certificates
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 10 high priority.
10 High priority7 Intermediate12 Basic
Show 29 findings ▾
Container of medicine improperly stored. Employee's medicine stored on shelf next to dry storage seasoning food in kitchen
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (44-47F - Cooling), stored in deep storage buckets in walk in cooler from overnight with no additional preparation done today as per employee. Stop sale issued
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee wash hands at hand wash sink for approximately 5 seconds and then dry on apron and return to preparing food
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw prep chicken and then went to stir up cooked food on cook line without washing hands
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 handling raw chicken during preparation and then wiping hands on apron and return to preparing food without washing hands
Nonfood-grade bags used in direct contact with food. Raw prep beef stored in direct contact of non-food grade bag in reach in cooler. Tortilla chips stored in direct contact non- food grade bag on make table cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over queso in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over and in same container with raw beef and raw shrimp
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (62F - Cold Holding), stored sitting under kitchen prep table. Place there approximately 5 mins ago as per employee from cooler. Employee properly stored in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice (44-47F - Cooling), stored in deep storage buckets in walk in cooler from overnight with no additional preparation done today as per employee. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White rice (44-47F - Cooling), stored in deep storage buckets in walk in cooler from overnight with no additional preparation done today as per employee. Stop sale issued
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/ Observed 4 food handler employees working and no certified manager present
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen next to microwave
No plan review submitted and approved - renovations were made or are in progress. Establishment has an outdoor grill that is not on establishment plans. Per employees, they use outside grill to cooks bulk whole chicken. Inspector called Tallahassee Plan review department and grill was added to existing plans during inspection.
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. Person in charge unable to provide any proof of employees food handler training certificates
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. Some new employees with no form
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator serves under cooked eggs on menu for breakfast and has no consumer advisory. Provided consumer advisory sign and operator posted
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and keys stored above make table next to food
Equipment in poor repair. Walk in cooler door handle in disrepair
Food stored on floor. Plastic soda bottles stored on floor in kitchen. Bag of unwashed carrots stored on floor in walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in direct contact touching floor in container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils stored in 77F standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food debris
Single-service articles improperly stored. To go containers stored on floor in outside shed
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at 44-45 in room temperature at ware washing area. Employee place out 30 mins ago to prep.
Wet mop not stored in a manner to allow the mop to dry. Wet mop at ware washing area not hung to dry
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling tortillas from grill with bare hands and placing on plate with no additional preparation. Review with employee to wear gloves
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (62F - Cold Holding), stored sitting on prep table, place there approximately 5 mins ago as per employee from reach in cooler and left out. Employee place back in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw meat to prep and then went to walk in cooler and open door handle with same contaminated gloves and grab green plantains and start preparing without washing hands. Reviewed with employee and employee wash hands
Toxic substance/chemical improperly stored. Chemical spray bottle stored under prep table next to food basket and tortillas. Employee properly stored
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near cook line. Employee provided
Bowl or other container with no handle used to dispense food. Bowl stored in rice bin container. Employee removed
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle. Employee removed
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cook line with slow drain
Stored food not covered. Dry rice bin left uncovered. Employee covered
Time/temperature control for safety food thawed in an improper manner. Thawing partially frozen cooked beans in standing water in back prep area
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching apron and continue to preparing and handling food on cook line
Employee washed hands with cold water. Employee washing hands with cold water and hand wash sink next to three compartment sink area due to hot water valve turned off
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked foods on cart in walk in cooler. Moved by manager.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef stored in same holding bucket with standing water thawing in three compartment sink area. Employee removed and prep
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizing bucket in back kitchen over 200ppm and made with soap mixture. Employee discarded and remade under 200ppm with no soap
Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink area
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. Operator has several new employees both severs and cooks with no proof of form
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at hand wash sink next to three compartment sink area
Cloth used as a food-contact surface. Dry cloth used to stored on top of dough mixture in bowl on front line. Towel removed by employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to food prep on front line. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep table on front line. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
In-use tongs stored on equipment door handle between uses. On oven door in cook line
Old labels stuck to food containers after cleaning. On clean equipments in dry storage area
Open dumpster lid. In back parking lot area
Time/temperature control for safety food thawed in an improper manner. Raw meats stored in bucket with standing water in three compartment sink. Employee removed and prep food
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizing bucket in back kitchen over 200ppm and made with soap mixture. Employee discarded and remade under 200ppm with no soap
Mar 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Jan 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 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. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued
Nonfood-grade bags used in direct contact with food. Taco chips stored in non-food grade bag at dry storage area. Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
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. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at ware washing area
Jan 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 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. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued
Nonfood-grade bags used in direct contact with food. Taco chips stored in non-food grade bag at dry storage area. Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
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. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at ware washing area
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 12 high priority.
12 High priority8 Intermediate7 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued
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 employee handle soiled dishes and then handle clean equipments without washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinse equipment but not sanitizing and placing on clean equipment shelf and then drying with cloth towel
Nonfood-grade bags used in direct contact with food. Taco chips stored in non-food grade bag at dry storage area. Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw steak stored over cooked beef in cook line reach in cooler make table. Pan of prep raw beef stored over cooked beef in walk in cooler. All items properly stored by employee
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. One pan of Cooked pork with date marked on pan 12-22-23 stored in make table reach in cooler on cook line. Validated with employee that this is correct date mark. Stop sale issued.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (71F - Cold Holding), stored in container under prep table on cook line, place there approximately 9am as per employee from walk in cooler. Employee place back in walk in cooler.
Stop Sale issued due to food originating from an unapproved source. One pan of Cooked pork with date marked on pan 12-22-23 stored in make table reach in cooler on cook line. Validated with employee that this is correct date mark. Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (108-125F - Hot Holding, re-temp 201F); black beans (97-102F - Hot Holding, re-temp 168F); frijoles (112-121F - Hot Holding, re-temp 165F), all items stored on cook line steam table and was place there after cooking today approximately 1 hour ago as per employee. Employee turn up dial on warmer and reheated all items over 165F)
Toxic substance/chemical improperly stored. Burn gel spray stored on top of microwave in kitchen. Window cleaner stored next to to go containers at wait station on shelf. All items properly stored by employee
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F - Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 1 container of homemade pico (46F - Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line with bowl inside. Hand wash sink at ware washing area with pan inside. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. Employee provided paper towel
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. Operator has 3 food handler employees and 1 hired over 60 days with no proof of training
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes in make table with no date marked and prep 2 days ago as per employee
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at ware washing area
Bowl or other container with no handle used to dispense food. Bowl stored in sugar container on dry storage shelf Bowl stored in cheese container in make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle drink next to clean equipments on cook line
Food stored on floor. Bag of onions stored on floor in back kitchen area. Cases of food on floor in walk in Freezer
No copy of latest inspection report available.
Open dumpster lid. In back area
Single-service articles not stored inverted or protected from contamination. To go plastics forks stored in container on dry storage shelf with handle not facing up
Working containers of food removed from original container not identified by common name. Unlabeled container with white powdered substance inside under prep table on cook line. Employee stated it's flour
Aug 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Handwash sink used for purposes other than handwashing. Ladle stored inside hand wash sink near steam table. Moved by manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using chlorine to sanitize but no test strip
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Drain cover(s) missing. Under dry storage shelf next to back door
Floor area(s) covered with standing water. Inside walk in cooler
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.