SAY TACO
10 NE 1 ST, Ocala FL 34470 · 352-572-2742
Last inspected Aug 24, 2026 · 13 visits since September 2023
NOV 24
MAY 25
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Two live flies at front bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019028057 | May 17, 2019 | Jun 27, 2019 | $400 |
Inspection history
13 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority6 Intermediate12 Basic
What the inspector wrote — 25 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee in kitchen touched hat, shook hands then continued to pick up bags of meat without washing hands.
Live, small flying insects found. Two live flies at front bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawer unit on cook line: opened bag of raw ground sausage stored on top of raw bacon. Manager discarded bacon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions and peppers 70F on cook line. Made more than four hours ago. Stop sale issued. In hot box in main kitchen area: rice 101- 119. Chicken 109-120. Items in unit more than 4 hours, stop sale issued.
Show the remaining 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions and peppers 70F on cook line. Made more than four hours ago. Stop sale issued.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Roasted corn 36-72F placed in hot box two hours prior to reheat. Food is in a plastic container with lid closed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box in main kitchen area: rice 101- 119. Chicken 109-120. Items in unit more than 4 hours, stop sale issued.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Upon arrival toco meat at 80 F in sealed bags cooling. Manager placed in ice bag and opened bags. Manager stated all meats and rice are handles the same way, portioned hot the cooled inside bag.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooling units soiled with food debris. Soda gun soiled with syrup at front bar.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink behind front bar missing. Plans approved 1/2025. Show hand sink. Also, two hand sinks in kitchen area missing on plan.
No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink at back bar area missing soap and towels.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings in walk in freezer removed from freezer on Friday, unable to determine how long food was out of refrigeration prior to freezing. Stop sale issued.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa from two days prior with no date mark. Date added
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in prep room has no self close mechanism and door left open. Employee restroom.
Bowl or other container with no handle used to dispense food. Cup in Parmesan cheese in drawer unit under cooking equipment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on shelf not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on shelf over reach in cooler under pass thru. Employee drink on shelf over reach in chest freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sun glasses on shelf over chest freezer. Shirt on shelf over seasonings in prep room.
Floor soiled/has accumulation of debris. Walls floors and ceiling in kitchen soiled with food and grease. Area of ceiling in ware wash area soiled with black substance.
Food stored on floor. Two containers of oil on floor in back prep area. Picked up.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot holding cabinet maintaining food at 120F and less.
Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in cooler at end of kitchen. On floor wall and ceiling in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on exterior of all cooking equipment. Food debris in gaskets of all reach in coolers. Underside of prep table soiled with food debris.
Single-service items for customer self-service not properly protected to prevent contamination. Straws at front and back bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on shelf over containers of sauce. Case of unwashed vegetables on shelf over drinks in walk in cooler. Manager mocked drinks.
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp stored above portioned cups of corn.
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, in house pickle cabbage made 4/12/26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled peppers and onions 78F, per manager items cooked approximately 1hr ago, Manager voluntarily discarded, new items will be held on time.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. In walk-in cooler, observed cut cabbage date marked 4/12/26.
Handwash sink used for purposes other than handwashing. Handwash sink at the prep room, spoon inside 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. No employee training available for five employees
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. For approximately eight employee.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In walk-in cooler observed in house pickle cabbage date marked 4/12/26, per personnel item kept for approximately 14 days.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, pork made and dated 4/12/26, per Manager pork pulled from freezer on 4/27/26.
Bowl or other container with no handle used to dispense food. Bowl no handle inside pico container, employee moved.
Carbon dioxide/helium tanks not adequately secured. Tanks in front of walk-in cooler.
Food stored on floor. In walk-in freezer cases of fries on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves soiled with food residue and mold
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers soiled with grease.
Nov 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority3 Intermediate8 Basic
Show 19 findings ▾
Container of medicine improperly stored. Bottle of Tusssin DM stored on top of reach-in cooler next to pass through window. Employee removed bottle during inspection.
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 bottle of Tussin DM and proceeded to handle clean to go pans without washing hands.
Live, small flying insects found. Observed three flies in kitchen area near ice machine. Observed one fly in cook line area.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork stored in walk-in cooler dated 11/8.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: cheese (44F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager moved cheese to inside of cooler to reduce temperature to 41F.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Container of buttermilk stored in reach-in cooler across from pass through window.
Toxic substance/chemical improperly stored. Case of cooking oil stored on shelf next to bottles of pot and pan soap. Employee moved cooking oil to another shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above hand washing sink behind kitchen restroom.
Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink across from cook line. Manager removed pan during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at washing sink on cook line next to pass through window.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two employee training certificates are copies.
Bowl or other container with no handle used to dispense food. Portion cup used to dispense Parmesan cheese on cook line. Manager removed cup during inspection.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from pass through window. Employee removed drink during inspection.
Food stored on floor. Case of Doritos stored on floor in cook line area. Two cases of cooking oil stored on floor in kitchen area across from ice machine. Two cases of plastic bottles of water on floor in walk-in cooler. Three cases of soda on floor in front of upstairs soda box stand.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents at end of cook line dusty. Fan covers in walk-in cooler dusty.
Old food stuck to clean dishware/utensils. Pan stored on shelf next to prep table across from kitchen restroom. Employee returned pan to dish area to be cleaned.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. Container of flour on shelf across from kitchen restroom. Employee put label on container.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. Also at the cook line, sour cream containers 53F and 52, per manager sour cream placed at 11:00am, Manager will use time as a public health control. Also at the server station, sour cream portion cups at 57F, pico portion cups 60F. In walk-in cooler, chicken wings 44F and 45F.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, small black cooler near grill, also prep cooler not working properly (disconnected).
Plumbing system in disrepair. At the bar area, no faucet attached to triple sink.
May 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, rice and ground beef cooked 05/20/2025 at 50F and 51F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, rice and ground beef cooked 05/20/2025 at 50F and 51F.
Faucet at three-compartment sink does not reach all compartments. At the bar area
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above limes.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, guacamole with cut tomatoes date marked 5/13/25, and 5/10/25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. In walk-in cooler, chicken wings 44F and 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. Also at the cook line, sour cream containers 53F and 52, per manager sour cream placed at 11:00am, Manager will use time as a public health control. Also at the server station, sour cream portion cups at 57F, pico portion cups 60F. In walk-in cooler, chicken wings 44F and 45F.
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/ For one female manager, 5/18/2025
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
No running water at three-compartment sink. At the bar area for two of the compartments.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chicken wings, say taco chili no date marked, per manager items were cooked 05/18/25. At the cook line, liquid eggs no date, at the bar area half and half no date. Stop sale.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks near walk-in cooler entrance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, small black cooler near grill, also prep cooler not working properly (disconnected).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drinks on prep table, manager moved.
Food stored on floor. At the bar area, soda bag on floor, Manager moved off the floor.
Ice scoop handle in contact with ice. At the bar area, ice scoop handle in direct contact with ice.
Old labels stuck to food containers after cleaning. In use containers with old stickers residue.
Plumbing system in disrepair. At the bar area, no faucet attached to triple sink.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above container of cooked chicken wings.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves also with food debris
May 21, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated
Nov 6, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority5 Intermediate13 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. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F. Also chicken cooked 11/05/24: 46F, 46F, 45F, 45F, 47F, 47F, 48F, 47F and 46F.
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. Female employee at the cook line, touched face multiple times and continued working with food and single service, inspector instructed to wash hands.
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. Male employee touched with bare hand contact a burrito, inspector instructed to washed hands and used gloves or utensils.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs no time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, milk no date,marked, also hot hogs, per employee items were opened 2-3 days ago.
Handwash sink not accessible for employee use at all times. Handwash sink at the prep room near walk-in cooler, green hose inside sink
Handwash sink used for purposes other than handwashing. Female employee rinsed personal cups in sink at the kitchen entrance.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid under prep table not labeled.
Carbon dioxide/helium tanks not adequately secured. Near back door (walk-in cooler area).
Ceiling/ceiling tile shows damage or is in disrepair. At the prep area near walk-in coolers, ceiling tiles in disrepair and stained, also observed some acoustic tiles no smooth and easily cleanable
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (under grill), ambient air temperature of 57F.
Employee eating in a food preparation or other restricted area. Employee personal items next to sink at the prep area n
Equipment in poor repair. Hot holding box, door in disrepair
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep room near walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. At the prep area near walk-in coolers.
Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, next to raw shell eggs, employee moved.
Wood food-contact surface not properly sealed. At the prep area, underneath prep table, observed exposed wood (crumbling).
Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At the prep room near walk-in cooler, observed single burners butane being used to cook raw chicken.
Sep 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining area put on gloves and began plating food without washing hands. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of keg of beer. Manager moved raw beef to another shelf.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items stored in wait station. Manager stated items were placed out at 2:00 pm. Manager placed correct time on items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above prep sink across from kitchen ice machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink. Cutting board stored above three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in freezer next to cook line oven. Manager discarded employee drink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets in kitchen.
Food stored on floor. Case of cooking oil stored on floor in prep area.
Hole in or other damage to wall. Wall in hallway between front counter and kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above kitchen steam table greasy. Top of knife holder next to three compartment sink.
Old labels stuck to food containers after cleaning. Containers stored on shelf in prep area.
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
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. Raw beef on top of bag of ice, Manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 48F and 50F, Manager moved to bottom part of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Fried Buffalo chicken 110-118F, per manager item was fried 1 hour prior, manager will placed on time and chicken will be discarded at 3:00pm
Bottle containing toxic substance not labeled. At the bar area squeeze bottle with green substance not labeled.
Handwash sink used for purposes other than handwashing. Handwash sink at the prep area knives and bowls inside 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. For one male employee.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, observed cooked chicken with dated 1/12-1/13 no date when item was pulled from freezer, per manager chicken pulled 02/4/24.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with mold like substance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above freezer, Manager moved.
Food storage container/container lid cracked or broken. Cracked containers.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep area.
Old food stuck to clean dishware/utensils. Cleaned stacked containers near walk-in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line, also opened drink in walk-in freezer above customers food, Manager moved all.
Sep 5, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the cook line queso 46F, items was placed inside cooler last night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line queso 46F, items was placed inside cooler last night.
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 55F, per employee item pulled from cooler around 12:00-1:00, manager moved to freezer to dropped temperature down.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station, salsa and sour cream(cream) no time marked, per employee items pulled out at 11:00am, also at the cook line fried onions no time, Manager added time 11:00-3:00pm.
Toxic substance/chemical improperly stored. Sanitizer tablets stored above cleaned side of triple sink, manager moved.
Handwash sink not accessible for employee use at all times. No water available on sink at the front counter area.
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. One male employee
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. For one male employee, inspector provided digital copy of the form.
No soap provided at handwash sink. No soap at the cook line, also no paper towels at the front counter.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, multiple food bags (brisket, chicken and pork) with no date marked, per manager items were pulled out 09/04/2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk-in cooler
Carbon dioxide/helium tanks not adequately secured. On second floor, manager secured.
Employee personal food not properly identified and segregated from food to be served to the public. At the bar area, employee food on top of soda syrup boxes, employee moved.
Floor soiled/has accumulation of debris. At the cook line under equipment, also walls with grease.
Food stored in a prohibited area. At the server station, chips under handwash sink, Manager moved.
In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle, manager moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Cold holding equipments, also soda machine and margarita machine
Single-service articles improperly stored. On second floor, box of to go containers on floor, manager,stored properly.
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.