TACO MIENDO ST PETE
4747 66 ST N, Saint Petersburg FL 33709 · 727-723-5129
Last inspected Aug 17, 2026 · 24 visits since November 2023
AUG 24
JAN 25
NOV 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025085625 | Nov 7, 2025 | May 4, 2026 | $400 |
| 3--2022041758 | Aug 17, 2022 | Oct 18, 2022 | $400 |
Inspection history
24 visits, newest first
Aug 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
Buildup of food debris/soil residue on equipment door handles. -microwave door handles on cookline soiled
Carbon dioxide tanks behind bar not adequately secured.
Show the remaining 5 findings ▾
Dead roaches on premises. -1 dead roach in trap behind ice machine -4 dead roaches under 2 compartment sink -1 dead roach on drainboard of 2 compartment sink -1 dead roach near mop sink -1 dead roach under reach in cooler on cookline -1 dead roach in trap under hand wash sink in kitchen near cookline -1 dead roach behind bar area -1 dead roach under hand wash sink in dish pit area Operator cleaned up all and sanitized areas.
Equipment in poor repair. -walk in cooler out of order, not in use
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
Stored food not covered. -foods in hot holding unit not covered
Jul 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
Buildup of food debris/soil residue on equipment door handles. -microwave door handles on cookline soiled
Carbon dioxide tanks behind bar not adequately secured.
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 on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding)
Dead roaches on premises. -1 dead roach in trap behind ice machine -4 dead roaches under 2 compartment sink -1 dead roach on drainboard of 2 compartment sink -1 dead roach near mop sink -1 dead roach under reach in cooler on cookline -1 dead roach in trap under hand wash sink in kitchen near cookline -1 dead roach behind bar area -1 dead roach under hand wash sink in dish pit area Operator cleaned up all and sanitized areas.
Equipment in poor repair. -walk in cooler out of order, not in use
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
Stored food not covered. -foods in hot holding unit not covered
Jul 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
Buildup of food debris/soil residue on equipment door handles. -microwave door handles on cookline soiled
Carbon dioxide tanks behind bar not adequately secured.
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 on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding)
Dead roaches on premises. -1 dead roach in trap behind ice machine -4 dead roaches under 2 compartment sink -1 dead roach on drainboard of 2 compartment sink -1 dead roach near mop sink -1 dead roach under reach in cooler on cookline -1 dead roach in trap under hand wash sink in kitchen near cookline -1 dead roach behind bar area -1 dead roach under hand wash sink in dish pit area Operator cleaned up all and sanitized areas.
Equipment in poor repair. -walk in cooler out of order, not in use
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
Stored food not covered. -foods in hot holding unit not covered
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Roach excrement and/or droppings present. -roach egg sac on floor near kitchen exit Operator cleaned it off floor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
No paper towels or mechanical hand drying device provided at handwash sink. -in dish pit area Operator put out paper towels
No soap provided at handwash sink -in dish pit area -on cookline Operator put out soap.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
Buildup of food debris/soil residue on equipment door handles. -microwave door handles on cookline soiled
Carbon dioxide tanks behind bar not adequately secured.
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 on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding)
Dead roaches on premises. -1 dead roach in trap behind ice machine -4 dead roaches under 2 compartment sink -1 dead roach on drainboard of 2 compartment sink -1 dead roach near mop sink -1 dead roach under reach in cooler on cookline -1 dead roach in trap under hand wash sink in kitchen near cookline -1 dead roach behind bar area -1 dead roach under hand wash sink in dish pit area Operator cleaned up all and sanitized areas.
Equipment in poor repair. -walk in cooler out of order, not in use
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
Stored food not covered. -foods in hot holding unit not covered
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, retested at 50PPM) Operator remade with bleach.
Apr 30, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Apr 29, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Apr 28, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Apr 27, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Apr 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Apr 24, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Apr 24, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
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. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in men's restroom has large water stain/damage
Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
Apr 23, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
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. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in men's restroom has large water stain/damage
Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
Apr 22, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
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. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in men's restroom has large water stain/damage
Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
Apr 21, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
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. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in men's restroom has large water stain/damage
Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
Apr 21, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
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. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in men's restroom has large water stain/damage
Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
Apr 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate12 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator remade sanitize compartment and tested at 50PPM.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using bleach not approved for use on food contact surfaces. Operator obtained proper chlorine sanitizer.
Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler gasket at end of cook line 1 live roach in hinges of cooler door on left when you enter kitchen 1 live roach in beer cooler door hinge behind bar 3 live roaches in women's restroom Operator killed all roaches.
Roach excrement and/or droppings present. 1 roach egg sac in office
Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings under 3 compartment sink 6 rodent droppings in walk in cooler Operator cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler. Operator moved corn to freezer to rapid cool. Retemped at 41F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operators not using test strips to ensure proper levels of sanitize solutions.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers on cookline stained
Handwash sink not accessible for employee use at all times. -hand wash sink at end of cookline has water turned off because it runs constantly otherwise.
No paper towels or mechanical hand drying device provided at handwash sink -both hand wash sinks near cook line. Operator put out paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for employee Gloria Ramirez expired 10/10/25. Employee engages in food preparation back of house.
Buildup of food debris/soil residue on equipment door handles. -microwave on cookline handle soiled with accumulation of grease and food debris
Carbon dioxide tanks not adequately secured.
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. -Walk in cooler not working. Operator has stopped using it and storing food in other coolers. -Cooked corn (46F - Cold Holding, retemped at 41F) stored low in cooler at end of cookline. Cooler a,Brent temperature in middle 43F. Items in top of cooler temping 43F and below. Instructed the operator to store temperature control for safety foods at top of cooler, and non temperature sensitive foods in bottom of cooler.
Current Hotel and Restaurant license not displayed. No seating license displayed.
Dead roaches on premises. 1 dead roach in cooler gasket behind cookline 1 dead roach in inner mechanisms of employee microwave 1 dead roach on floor near beer coolers behind bar 3 dead roaches in office 1 dead roach in cabinet in women's restroom Operator cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Missing partition and/or door for bathroom with more than 1 toilet facility. -stall with missing door in women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled on cookline
Plumbing system in disrepair. -hand wash sink near cookline has to kept off because it runs constantly otherwise. It can be turned on using knobs underneath sink and provides hot water. -pipe under 3 compartment sink dripping -pipe underhand wash sink behind bar leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind urinal in men's restroom has large water stain/damage
Water leaking from pipe and/or faucet/handle. -pipe inside wall between men and womens restrooms leaking, as evidenced by large water stain on wall and moisture on floor.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket and tested at 50PPM.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate15 Basic
Show 15 findings ▾
Bathroom facility in disrepair. -wall behind urinal in men's room in disrepair, not easily cleanable.
Bathroom facility not clean. Sewage smell present.
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
Floor tiles missing and/or in disrepair. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets and door, doorframe soiled with grease and dirt debris
Plumbing system in disrepair. Hand wash sink behind bar has leaking pipe underneath. Bucket has been placed to catch leak.
Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door reach in cooler containing produce, near cook line. -reach in freezer near cook line
Self-closing device on bathroom door disconnected/broken.
Toilet not flushing/functioning properly. One toilet in women's room not working, marked out of order.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Multiple lights out throughout kitchen, dimlit in food storage, warewashing, and food preparation areas.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. - wall behind ice machine, wall at end of cook line opposite the dish wash area.
Wet mop not stored in a manner to allow the mop to dry. Mops stored in empty mop buckets rather than hung to dry after use.
Nov 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 1 high priority.
1 High priority1 Intermediate17 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans (46F - Cold Holding); milk (51F - Cold Holding); crema (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); carnitas (46F - Cold Holding); ground beef (48F - Cold Holding); chiles rellenos (48F - Cold Holding); cooked corn on cob (50F - Cold Holding); cooked corn off cob (52F - Cold Holding); cooked rice (46F - Cold Holding); almond milk (51F - Cold Holding) Operator stated they have had issues with walk in cooler lately. To avoid it freezing over he has been turning it OFF each night. Stop Sale issued on all Temperature Control for Safety items in walk in cooler found to be out of temperature.
No probe thermometer provided to measure temperature of cold food products. Discussed importance of temperature monitoring each cold holding unit each day.
Bathroom facility in disrepair. -wall behind urinal in men's room in disrepair, not easily cleanable.
Bathroom facility not clean. Sewage smell present.
Buildup of food debris/soil residue on equipment door handles. -reach in coolers throughout kitchen -reach in freezer near cook line. -walk in cooler -microwave on cook line
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. -pans stacked wet on storage rack in kitchen
Floor soiled/has accumulation of debris. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
Floor tiles missing and/or in disrepair. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets and door, doorframe soiled with grease and dirt debris
Plumbing system in disrepair. Hand wash sink behind bar has leaking pipe underneath. Bucket has been placed to catch leak.
Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door reach in cooler containing produce, near cook line. -reach in freezer near cook line
Self-closing device on bathroom door disconnected/broken.
Toilet not flushing/functioning properly. One toilet in women's room not working, marked out of order.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Multiple lights out throughout kitchen, dimlit in food storage, warewashing, and food preparation areas.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. - wall behind ice machine, wall at end of cook line opposite the dish wash area.
Wet mop not stored in a manner to allow the mop to dry. Mops stored in empty mop buckets rather than hung to dry after use.
Nov 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority1 Intermediate20 Basic
Show 26 findings ▾
Live, small flying insects found -Large number of live flies, at least 15, in inoperable beer keg cooler behind bar, as well as egg sacs covering a chemical bottle inside. Operator removed chemical bottle. -3 live flies behind bar -3 live flies in wait station area near cup storage and garbage can No flies observed landing on food contact surfaces. Operator removed empty kegs and cleaned out cooler, killing all the flies they could. No remaining flies observed. Discussed importance of fly prevention with operator.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa roja in walk in cooler dated 10/25 Salsa birria in walk in cooler dated 10/28 Stop Sale issued.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa roja in walk in cooler dated 10/25 Salsa birria in walk in cooler dated 10/28
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans (46F - Cold Holding); milk (51F - Cold Holding); crema (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); carnitas (46F - Cold Holding); ground beef (48F - Cold Holding); chiles rellenos (48F - Cold Holding); cooked corn on cob (50F - Cold Holding); cooked corn off cob (52F - Cold Holding); cooked rice (46F - Cold Holding); almond milk (51F - Cold Holding) Operator stated they have had issues with walk in cooler lately. To avoid it freezing over he has been turning it OFF each night. Stop Sale issued on all Temperature Control for Safety items in walk in cooler found to be out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans (46F - Cold Holding); milk (51F - Cold Holding); crema (52F - Cold Holding); shredded mozzarella (51F - Cold Holding); carnitas (46F - Cold Holding); ground beef (48F - Cold Holding); chiles rellenos (48F - Cold Holding); cooked corn on cob (50F - Cold Holding); cooked corn off cob (52F - Cold Holding); cooked rice (46F - Cold Holding); almond milk (51F - Cold Holding) Operator stated they have had issues with walk in cooler lately. To avoid it freezing over he has been turning it OFF each night. Stop Sale issued on all Temperature Control for Safety items in walk in cooler found to be out of temperature.
No probe thermometer provided to measure temperature of cold food products. Discussed importance of temperature monitoring each cold holding unit each day.
Bathroom facility in disrepair. -wall behind urinal in men's room in disrepair, not easily cleanable.
Bathroom facility not clean. Sewage smell present.
Buildup of food debris/soil residue on equipment door handles. -reach in coolers throughout kitchen -reach in freezer near cook line. -walk in cooler -microwave on cook line
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink stored on food prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on food prep table. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. -pans stacked wet on storage rack in kitchen
Floor soiled/has accumulation of debris. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
Floor tiles missing and/or in disrepair. Tiles throughout kitchen and under cook line equipment missing, exposing unsealed concrete underneath allowing area to accumulate grease, moisture, and food debris. Not easily cleanable.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensil handle touching flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets and door, doorframe soiled with grease and dirt debris
Plumbing system in disrepair. Hand wash sink behind bar has leaking pipe underneath. Bucket has been placed to catch leak.
Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door reach in cooler containing produce, near cook line. -reach in freezer near cook line
Self-closing device on bathroom door disconnected/broken.
Toilet not flushing/functioning properly. One toilet in women's room not working, marked out of order.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Multiple lights out throughout kitchen, dimlit in food storage, warewashing, and food preparation areas.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. - wall behind ice machine, wall at end of cook line opposite the dish wash area.
Wet mop not stored in a manner to allow the mop to dry. Mops stored in empty mop buckets rather than hung to dry after use.
Apr 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2019. Kitchen area has been changed around in prep and cook line areas
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves on cook line shelves.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has been removed and a new one has been ordered. Sanitization is occurring in three compartment sink with chlorine sanitizer 50 ppm.
Silverware/utensils stored upright with the food-contact surface up. Silverware pieces on cook line stored with food contact surfaces upright. Manager stored correctly.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority8 Intermediate9 Basic
Show 19 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 washing dirty dishes then engaged with clean dishes. Inspector educated staff.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach-cooler on cook line. Employee separated items properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork, cooked rice in walk-in cooler is cooling with Saran Wrap over item. Employee removed Saran Wrap. Inspector discussed proper cooling with management
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris.
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee replaced paper towels
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2019. Kitchen area has been changed around in prep and cook line areas
No soap provided at handwash sink. No soap at hand sink on cook line and waitress area. Employee refilled soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. flan made on 1-26-25 has no date marking. Employee dated items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves on cook line shelves.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has been removed and a new one has been ordered. Sanitization is occurring in three compartment sink with chlorine sanitizer 50 ppm.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour in clear bin. Manager removed handle.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers on cook line and prep area.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Hand sink in prep area is leaking from pipes under the counter.
Silverware/utensils stored upright with the food-contact surface up. Silverware pieces on cook line stored with food contact surfaces upright. Manager stored correctly.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate12 Basic
Show 19 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 chicken over raw beef in reach in freezer not all items are commercially packaged.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution over 200 ppm chlorine. Manager corrected to 100 ppm chlorine.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork cooling with Saran Wrap over item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off at hand wash sink by walk in cooler. Manager turned on water.
No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler and hand wash sink just inside kitchen door. Manager replaced.
No soap provided at handwash sink by walk in cooler and hand wash sink just inside kitchen door. Manager replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. CO2 tank across from walk in cooler not properly secured. CO2 tank by ice machine not properly secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has been removed and a new one has been ordered. Sanitization is occurring in three compartment sink with chlorine sanitizer.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in drink cooler behind front counter and not properly segregated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven across from four burner stove has food debris buildup.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up. Silverware pieces on cook line stored with food contact surfaces upright. Manager stored correctly.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. Manager stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses on prep table.
Wiping cloth sanitizing solution stored on the floor.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained reach in cooler.
Handwash sink not accessible for employee use at all times. Plastic container in hand sink. Employee moved items
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by entrance door no paper towels Hank sink prep area no paper towels. Manager placed paper towels.
No soap provided at handwash sink. Hand sink by entrance door no soap. Manager placed soap.
Carbon dioxide/helium tanks not adequately secured. Next to soda cases and ice machine
Food not stored at least 6 inches off of the floor. Gallon of oil on floor in storage area. Manager moved items off floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in dry goods.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris on cook line.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 10-30-23 in walk-in no date mark. Employee date mark milk
Handwash sink not accessible for employee use at all times. Black tub container in hand sink by dish area. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand in in dish area. Manager placed paper towels.
No soap provided at handwash sink. No soap at hand sink in dish area. Manager placed soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pull pork and cooked chicken prep 10-30-23 no date mark. Employee date marked items.
Carbon dioxide/helium tanks not adequately secured. C02tanks in back kitchen area not secured. Manager secured CO2 tanks.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On line in kitchen hood has grease buildup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in plastic containers. Manager removed scoops.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line soiled with foods debris.
Light shield damaged/in disrepair. Kitchen light in back hallway area has no cover.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in reach in coolers in kitchen area soiled with food debris
Single-service articles improperly stored. To go boxes on floor in dry storage area. Manager moved items off the floor.
Working containers of food removed from original container not identified by common name. White powered substances in plastic containers not identified. Manager labeled items.
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.