TOREROS MEXICAN GRILL
7757 LAKE WORTH RD, Lake Worth FL 33467 · 919-815-1114
Last inspected Jul 29, 2026 · 13 visits since October 2023
MAR 25
JUL 25
JAN 26
JUL 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach running in expo and beverage prep area of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019982 | Jan 26, 2026 | Apr 8, 2026 | $1,200 |
| 2--2025057531 | Jul 16, 2025 | Aug 20, 2025 | $1,400 |
| 2--2025000140 | Oct 23, 2024 | Jan 28, 2025 | $200 |
| 2--2019054595 | Oct 21, 2019 | Feb 20, 2020 | $200 |
Inspection history
13 visits, newest first
Jul 29, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed produce such as tomatoes stored above cheese.
Jul 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes with gloves then used water to rinse gloves then handle clean dishes; no glove change no hand wash. Advised manager that dishwasher should was hands and clean and sanitize dishes.
Live, small flying insects found. 2 live flies flying around in kitchen landing on clean containers used for tortillas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in cooler: raw shrimp in open pan stored over ice cream. Raw plastic wrapped shrimp stored over various juices. Advised manager to fix.
Roach activity present as evidenced by live roaches found. 1 live roach running in expo and beverage prep area of kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at flat top grill: cooked chicken in tortilla (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); raw shrimp (45F - Cold Holding) As per operator, items stored in unit over 4 hours. Not prepped or portioned today. See stop sale. At flip top cooler: sliced tomatoes (49F - Cold Holding) As per operator, stored since 6 hours; stored over stacked. Not prepped or portioned today. See stop sale. At prep area sitting in ice: green salsa (50F - Cold Holding) As per operator, stored since 5 hours; Not prepped or portioned today. See stop sale. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) since 30 mins; raw chorizo (49F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (48F - Cold Holding); flan (46F - Cold Holding); horchata with milk (45F - Cold Holding); house made queso (48F - Cold Holding); cooked pork (46F - Cold Holding); deep fried cheese and chili (45F - Cold Holding); sour cream (46F - Cold Holding); tamales (47F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (46F - Cold Holding); salsa enchiladas (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked corn (46F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) As per operator, thawed and prepped 5 hours prior. Products did not cool back down to 41F within 4 hours. See stop sale.
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, as per operator opened over 24 hours; no date mark. Advised manager to date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked chicken (82F at 5:00pm; 82F at 5:30pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 1 dead roach under condiment shelf in beverage prep area of kitchen. 2 dead roaches under dry storage shelf next to double door reach in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed produce such as tomatoes stored above cheese.
Jul 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority0 Intermediate2 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use Dishwasher (Chlorine 0ppm). Chlorine solution empty. Employee changed bucket and primed machine, retesting at 100ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher (Chlorine 0ppm) being used to wash food baskets and salsa cups. Operator changed solution and primed machine. Items rewashed and sanitized in 100ppm Chlorine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw shrimp stored above open container of ice cream in reach in freezer. Employee reorganized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw beef stored over opened bags of ready to eat shredded cheese in cook line reach in cooler. Employee reorganized.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tamales date marked 7/18 in walk in cooler. Employee discarded. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw beef and then immediately handle clean plate for outgoing order without first removing gloves and washing hands. Reviewed glove change and handwashing requirements with operator. Employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beans (121F - Hot Holding); cooked rice (118F - Hot Holding) held in hot holding cabinet. Per operator, items have been held for approximately 30 minutes in unit. Cook began reheating items to 165F.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf above rolled ready to use silverware. Operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at cook line handwashing sink. Operator diluted solution, retesting at 100ppm.
Accumulation of debris on top exterior of warewashing machine.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water in prep sink. Employee placed items in walk in cooler.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on soiled towel hanging from her apron then handled clean pot to reheat food. Employee washed hands and removed towel and educated on proper storage of towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw beef stored above a container with sauce Walk in cooler Raw shrimp stored above a container with cooked beef. Operator stored properly all products
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table, Homemade queso sauce 137F reheating. Per operator product was removed from cooler right in to steam table for reheating 2 hours ago. Operator moved sauce to be reheated to 165F++
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of table on kitchen area cooked peppers and onions 112F hot holding, Inside steam table tomatoes sauce 120F hot holding, Per operator both products stored for approximately 1 hour. Operator moved items to be reheated to 165F+
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep covered containers stored inside walk in cooler Cut tomatoes at 11:44am (47F cooling) Since 10 min. At 12:10pm ( 48F cooling) At this current cooling rate product will not reach 41F within 4 hours. Operator removed cover
No handwashing sign provided at a hand sink used by food employees. At men's restroom.
Jul 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+.
Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves.
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled spray bottle of sanitizer and without washing hands employee handled various food containers in walk in cooler, discussed with operator employee washed hands.
Live, small flying insects found Approximately 2 small live flying insects in kitchen landing on shelves at make line and wall at dishwashing area, discussed with operator to eliminate flies and clean and sanitize areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. 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 cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator and provided email of big 6 poster.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and provided email copy of clean up poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked green veggie sauce (126F - Cooling) at 3:10 since 2:40 to 114F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to reach in freezer.
Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside and began putting away clean dishes without changing gloves and washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed handling dirty dishes with gloves and began putting away clean dishes with the same gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding); in reach in cooler drawer on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site hired over two years go
Spray bottle containing toxic substance not labeled. At dishmachine
Time/temperature control for safety food thawed in an improper manner. Seafood thawing at room temperature
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 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 loading dirty dishes in dishwasher and unloading without washing hands first; educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked steak and raw chicken over soup in walk-in cooler; operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee leaving cook line, touching walk-in cooler handle returned and started portioning rice at cook line without changing gloves and washing hands; Educated and employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (98-136F - Hot Holding)n steam table at cook line; as per operator food out of temperature for approximately 30 minutes red salsa (133-154F - Hot Holding) large steam table at cook line; food out of temperature for approximately 20 minutes; Food not stirred or covered; operator stored food;
Toxic substance/chemical improperly stored. Rubbing alcohol stored with spatulas; gloves and sanitized dishes on the shelf by dishwasher; Lysol stored above soda boxes at expo line; Lysol stored next to to go boxes; Removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream sauce prepared yesterday morning ( approximately 28 hours) in walk-in cooler; operator dated.
Bowl used to dispense chicken bouillon at cook line Removed
Food stored in a location that is exposed to splash/dust- kids juices stored under pipe at handwashing sin at the bar Advised to move
Reach-in cooler interior/shelves have accumulation of soil residues at the bar and cook line
Standing water in bottom of reach-in-cooler at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)at cook line; fixed to 100 ppm
May 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe rice (111F - Hot Holding) Operator discarded
Can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized.
No soap provided at handwash sink. Observe at cook line hand sink. Operator placed soap at sink
Ceiling/ceiling tile shows damage or is in disrepair. Observe above water heater.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at rear door in kitchen soiled with food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed mushrooms above hand made drink in walking refrigerator. Operator moved the mushrooms.
May 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. Observe above water heater.
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Observe raw hamburger above cooked fish not all commercial packaged. Operator placed raw hamburger on lower shelf. 2) observe raw chicken above fish in walk-in refrigerator. Operator placed raw fish above chicken.
Toxic substance/chemical improperly stored. Observe chlorine cleaner stored on food prep table. Operator removed.
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.
Ceiling tile missing. Observe above water heater.
Cleaned and sanitized equipment or utensils not properly stored. Observe plastic container on floor near water heater.
Cutting board has cut marks and is no longer cleanable. Observe at flip top refrigerator top refrigerator.
Time/temperature control for safety food thawed in an improper manner. Observe fish defrosting in standing water. Operator removed fish from water.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above burritos in reach in drawer below grille, raw chicken above sauces at walk in cooler. Cook properly stored
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw steak above sea food at walk in cooler. Cook properly stored
Ice scoop handle in contact with ice in ice bin at server area. Employee properly stored.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked vegetables in walk in cooler. Employee properly stored food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak above raw sea food at walk in cooler. Employee properly stored food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 49° in flip top reach in cooler at kitchen being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 49° in flip top reach in cooler at kitchen being held more than 4 hours. Stop sale issue.Employee discarded food.
Handwash sink not accessible for employee use at all times....blocked by big tortilla chips bucket. Employee moved.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils knife, pizza slicer stored between equipment at kitchen, employee moved.
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly stored on the soda line. Employee properly stored.
No handwashing sign provided at a hand sink used by food employees at dishwashing area.
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.