VENEMEX
201 SEABREEZE BLVD, Daytona Beach FL 32118 · 386-334-1083
Last inspected Jul 28, 2026 · 18 visits since September 2023
FEB 25
JUL 25
DEC 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. -10 roach droppings on top surface of dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025043938 | Apr 24, 2025 | Dec 1, 2025 | $300 |
| 4--2025004394 | Dec 10, 2024 | Jul 1, 2025 | $200 |
| 4--2024071059 | Dec 9, 2024 | Jun 3, 2025 | $400 |
| 4--2022006917 | Jan 26, 2022 | Apr 21, 2022 | $800 |
| 4--2021018040 | Mar 15, 2021 | Jul 8, 2021 | $920 |
Inspection history
18 visits, newest first
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -stand up freezer with raw bacon removed from commercial packaging stored above cheese product
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. -bowl/container without handle used to dispense seasoning/flour
Exhaust fan inoperable in bathroom with no other form of ventilation.
Objectionable odors in bathroom or other areas of the establishment.
Outer openings not protected with self-closing doors.
Observed electrical wiring in disrepair. For reporting purposes only. -wiring around/hanging below light at entrance to back of house
May 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. -bottom right threshold of back door
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority11 Intermediate15 Basic
Show 30 findings ▾
Container of medicine improperly stored. - at front counter
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. - cook handled chlorine bottle, the returned to food preparation without washing hands
Nonfood-grade bags used in direct contact with food. - covering rice
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooks wearing gloves for multiple tasks, - food worker handled raw meat with gloved hands but did not wash hands and change gloves. Educated operator.
Chemical chlorine test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, grease or residue. - cutting boards
Handwash sink not properly installed in warewashing or food preparation area. - hand sink at front ice cream area is plumbed to drain into a plastic bucket
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - hand sink on most recently approved plans missing in kitchen. 2 sinks are on plans, only one sink is installed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - shrimp ceviche not identified on menu as raw. Per cooks, not heat is applied to shrimp, product is marinated in citrus juice
No paper towels or mechanical hand drying device provided at handwash sink. - front counter
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/. - current approved plans do not accurately reflect equipment layout. One hand sink is missing in kitchen. Kitchen area is separated from front by walls. Small prep table added to front. Ice cream freezer, steam table, salad cooler relocated. Rice cookers removed. Dish machine replaced with three compartment sink.
No soap provided at handwash sink. - front counter
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, prepared 24 hours ago, stored in bags in kitchen make table unit. Operator updated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Duct tape used to repair nonfood-contact surface. - glass lid shattered, duct placed over cracks, on open bin beverage cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing bracelet
Exterior door has a gap at the threshold that opens to the outside. - door sill is separating from wall, leaving large gap
Floors not maintained smooth and durable.
Hole in or other damage to wall. - near three compartment sink, wall damaged, insulation exposed
Ice buildup in reach-in freezer. - ice cream freezer at font counter
Ice scoop handle in contact with ice. - front counter.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Provided operator posted.
No handwashing sign provided at a hand sink used by food employees. - front counter
No hot running water at mop sink. - faucet handles removed from mop sink, hose nearby is available for cold water
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - soiled cloths used as pot holders - exterior of plastic chip bins - magnetic knife holder - fan guards at bottled beverage cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole tomatoes stored with sliced tomato in kitchen make table unit. Operator relocated.
Water draining onto floor surface. - under three compartment sink
Sep 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority6 Intermediate3 Basic
Show 9 findings ▾
Handwash sink missing in food preparation area. -handsink up front near ice cream scooping station does not contain an approved plumbed in handwash sink. Advising operator of repeat violations for previously cites violation addressed by administrative complaint. Repeat violations may lead to increases enforcement. Strongly recommended to install a plumbed in handwash sink and have remodeled plans submitted to dbpr for plan reviewal. Callback inspection shall occur in 60 days to verify compliance. Operator must have plans submitted and approved prior to callback date for compliance.
Handwash sink not accessible for employee use at all times. -case of condiments stored on top of handsink basin at ice cream station
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -1 of 2 approved handwash sinks based uppn most recent plan review have been removed. Operator must have new layout approved by DBPR PLAN REVIEW reflecting plans for establishment
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/.
No soap provided at handwash sink. -all handwash sinks inside kitchen
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in dining area
Floors not maintained smooth and durable.
Ice buildup in reach-in freezers. -ice cream freezers up front
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority7 Intermediate4 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food.
Food-contact surface soiled with food debris, mold-like substance or slime. -stained/soiled cutting board across from cookline -interior of microwave
Handwash sink missing in food preparation area. -handsink up front near ice cream scooping station does not contain an approved plumbed in handwash sink. Advising operator of repeat violations for previously cites violation addressed by administrative complaint. Repeat violations may lead to increases enforcement. Strongly recommended to install a plumbed in handwash sink and have remodeled plans submitted to dbpr for plan reviewal. Callback inspection shall occur in 60 days to verify compliance. Operator must have plans submitted and approved prior to callback date for compliance.
Handwash sink not accessible for employee use at all times. -case of condiments stored on top of handsink basin at ice cream station
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -1 of 2 approved handwash sinks based uppn most recent plan review have been removed. Operator must have new layout approved by DBPR PLAN REVIEW reflecting plans for establishment
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/.
No soap provided at handwash sink. -all handwash sinks inside kitchen
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. -portion cups used to dispense cumin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in dining area
Floors not maintained smooth and durable.
Ice buildup in reach-in freezers. -ice cream freezers up front
Apr 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front
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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout.
Floor tiles missing and/or in disrepair. -cookline/warewashing/up front
Feb 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front
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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout.
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.
Floor tiles missing and/or in disrepair. -cookline/warewashing/up front
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine
Feb 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or above
Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front
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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout.
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.
Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers
Floor tiles missing and/or in disrepair. -cookline/warewashing/up front
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. -paper towels used to absorb juices from cut limes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans, raw beef, milk, cheese, salsa 45-47F inside walk in cooler temporarily shut off for maintenance. Manager stated shut off for 2 hours, moved product to other refrigerators/freezers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken, beef, pork 115-120F -cooked peppers(sauce), verde salsa 110-115F -at steam table next to grill on cookline, manager stated placed put 2 hours prior, reheated to 165F for hot holding at 135F or above
Handwash sink inadequate in food preparation area. -wall is now blocking/barricading access to handsink from area located up front with cooler with bulk salsa for employees to portion/scooped ice cream station up front
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/. -operator placed service window blocking front area, blocking access to hand wash sink on cook line. -operator moved new refrigeration equipment/sandwich lines/generally switched other food equipment around affecting previously approved footprint/layout.
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.
Bowl or other container with no handle used to dispense food. -no handle/cup used to dispense dried peppers
Floor tiles missing and/or in disrepair. -cookline/warewashing/up front
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in back near dish machine
Dec 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight
Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back
Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area
Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area
Floor tiles missing and/or in disrepair. -in back near back door
Hole in or other damage to wall. -back prep area, inside room near bathroom access
Self-closing device on bathroom door disconnected/broken.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks
Dec 9, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
7 High priority6 Intermediate17 Basic
Show 30 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight
Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room
Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above sauces inside wall in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back
Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board
Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -employee restroom, back prep area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -bowl used to dispense rice at hot holding station
Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -back prep area, dish racks
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area
Floor tiles missing and/or in disrepair. -in back near back door
Hole in or other damage to wall. -back prep area, inside room near bathroom access
Hood ventilation system inadequate as evidenced by grease accumulation on backsplash behind grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of electrical box near back door -lid to bulk containers in back prep room -shelving covered in food debris on rack near employee bathroom access inside back prep room
Self-closing device on bathroom door disconnected/broken.
Standing water in bottom of reach-in-cooler.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Working containers of food removed from original container not identified by common name. -white powder substance inside old ice cream container in back prep room -salt in container unlabeled in main cook area out front
sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks
Dec 9, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 45 violations recorded, 13 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
13 High priority8 Intermediate24 Basic
Show 45 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line feeding into floor drain in corner next to stove, no air gap
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 65-69F from overnight, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice 65-69F from overnight
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw meat with gloves, replaced glove without washing hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flying insects surrounding open container of cactus in back prep area near bathroom -numerous flying insects around food debris on shelving
Non-food grade paper/paper towel used as liner for food container. -paper towel touching soft corn tortillas on line
Nonfood-grade bags used in direct contact with food. -food making direct contact with to go/retail bag(not food grade), located above make line cooler across from flat top -garbage bag used to touch grain/spice/food inside bulk container in back prep room
Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above sauces inside wall in cooler
Rodent activity present as evidenced by rodent droppings found. - 3 droppings in back prep room, along baseboard behind bed/sleeping space near employee restroom access behind walk in cooler -3 droppings behind shelving on floor under stored food -manager had employees begin cleaning affected area in back prep room
Rodent nesting materials present. -torn paper/packaging materials/scattered debris from packages food on shelving in area near caught rodent
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, cooked green beans 48-55F -raw fish filets (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); pork (46F - Cold Holding); raw chicken (47-51F - Cold Holding); shredded cheese (48F - Cold Holding)
Toxic substance/chemical improperly stored. -cleaning chemicals stored on bottom rack leaned against box of plastic spoons
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near mop sink in Back
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -rice placed into sealed nom food grade plastic bag and left to cool inside covered, densely loaded pan
Food-contact surface soiled with food debris, mold-like substance or slime. -yellow cutting board
Handwash sink not accessible for employee use at all times. -trash can placed in front of hand sink across from cookline -rack/shelving blocking hand sink in front of dish machine
Handwash sink used for purposes other than handwashing. -hand sink in prep room out back
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -employee restroom, back prep area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -rice inside cooler, not date marked -cooked shrimp for ceviche inside walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Torn packages/bags of food exposing the contents to contamination. See stop sale. -chili peppers in back prep area -exposed open can of pineapple -dead flies inside uncovered containers of food inside back prep area
Accumulation of debris on exterior of warewashing machine.
Bathroom door left open other than during cleaning or maintenance.
Bowl or other container with no handle used to dispense food. -bowl used to dispense rice at hot holding station
Ceiling shows damage or is in disrepair. -back prep area, near area behind walk in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -back prep area, dish racks
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Dead rodent present. -dead rodent on snap trap, on floor behind walk in cooler, underneath racks of stored food supplies Accumulation of dead flying insects on sticky paper above back door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone placed on top surface of cooler
Equipment in poor repair. -dishwasher racks -wire racks in dishwasher area -damaged hood filters -lid to ice cream station out front
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -floor junctures behind storage racks in back prep area
Floor soiled/has accumulation of debris. -back prep room
Floor tiles missing and/or in disrepair. -in back near back door
Hole in or other damage to wall. -back prep area, inside room near bathroom access
Hood ventilation system inadequate as evidenced by grease accumulation on backsplash behind grill
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of electrical box near back door -lid to bulk containers in back prep room -shelving covered in food debris on rack near employee bathroom access inside back prep room
Self-closing device on bathroom door disconnected/broken.
Standing water in bottom of reach-in-cooler.
Stored food not covered. -rice uncovered in back prep room, inside large lexan -open container of cooked cactus in back prep area
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm
Working containers of food removed from original container not identified by common name. -white powder substance inside old ice cream container in back prep room -salt in container unlabeled in main cook area out front
sleeping quarters that open directly into a public food service establishment food storage area without complete partitioning and/or self-closing doors. -operator states bed is used for employee breaks
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate18 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooke sauce for birilla 50F in center from overnight inside deep plastic bucket. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -operator had discussion with employees
Evidence of mop/cleaning wastewater onto ground.
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. a¿¿raw shrimp stored above pico -raw poultry stored above cut vegetables
Stop Sale issued due to adulteration of food product. -food inside non-food grade plastic bags heated in steam well.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sauce
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -backside of slicer
Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by garbage can used to prop up container used for tortillas -hand sink next to dish machine blocked by drain board/food stored on top. No hand sinks currently accessisble
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
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.
Accumulation of dead insects in control devices.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -portion cups used to dispense food
Building components, attachments or fixtures in poor repair. Hood filter damaged from prior incident. -light switch cover
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table next to knife
Equipment in poor repair. -dishwasher racks
Exhaust fan inoperable in bathroom with no other form of ventilation.
Floor area(s) covered with standing water. -inside damaged floor near cooking equipment
Floors not maintained smooth and durable. -floor damaged near cooking equipment, containing standing water
Fly sticky paper installed over food preparation/warewqshing area area.
Hole in or other damage to wall. -damage to bottom of wall next to bathroom
Hood filter missing from automatic fire suppression/exhaust system. -hood filters on left side, large gap with one filter in disrepair.
In-use container for tortilla chips sitting on top of garbage can across from fryers. Advised to use prep table/approved sanitary location for prep space
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in dish pit
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -grease on back wall inside cook line
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate5 Basic
Show 16 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 touched garbage can to move it in front of hand wash sink prior to engaging in food handling without washing hands
Spray hose at mop sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 47F less than 1 hour inside deep pan on cook lime across from grill, raised above level that can prevent ambient air from cook line from affecting food sensitive to temperature. - manager had employee settle pans lower into cooler.
Vacuum breaker missing at mop sink at connection to water line
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting blards
Handwash sink not accessible for employee use at all times. -employees placing trash can in front of hand wash sink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Nonfood-grade utensils used in food. -self constructed fry scoop, advised to use utensils from approved vendors that provide food grade equipment approved for use in commercial kitchens.
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.
Bowl or other container with no handle used to dispense food. -bowl used to dispense food from hot holding area
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Clean equipment stored on dirty rack. -clean pans on soiled drying rack above sprayer in warewashing area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in grains, employee corrected
Wall soiled with accumulated grease. -backsplash behind grill under filters
Portable fire extinguisher gauge in red zone. For reporting purposes only. -on wall next to hand sink on cook line
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.
Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine
Floors not maintained smooth and durable. -area under stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine
Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area
Sep 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 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. 0ppm chlorine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food.
Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine
Floor soiled/has accumulation of debris.
Floors not maintained smooth and durable. -area under stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine
Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area
Sep 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority4 Intermediate10 Basic
Show 17 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. 0ppm chlorine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food.
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.
Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Clean pans stored on soiled rack next to dish machine
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine
Floor soiled/has accumulation of debris.
Floors not maintained smooth and durable. -area under stove
Ice buildup in reach-in freezer. -ice cream freezer
No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine
Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back
Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority4 Intermediate14 Basic
Show 26 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. 0ppm chlorine
Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook entered kitchen from outside before donning gloves without washing hands, engaging in food handling
Employee took utensils to prewash sprayer wearing gloves, rinsed off utensils and moved back to cook line and touched toppings to finish plating. Employees must have clean hands/gloves to handle ready to eat food
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Roach excrement and/or droppings present. -10 roach droppings on top surface of dish machine
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed hands with gloves on before going back to cook line to handle food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese 58F, sour cream 58F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 58F inside drawer under grills, sour cream 58F, cut lettuce 58F, house made pico 58F, shredded cheese 59F, cut tomatoes 58F inside cooler across from grill with trash can blocking front vent. Advised to use 4 hour time control on station and ensure line is flipped at 4 hour maximum until cooler is verified holding food below 41F
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.
Handwash sink not accessible for employee use at all times. -hand sink next to dish machine, perpetually blocked by table used next to dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of debris on exterior of warewashing machine.
Clean pans stored on soiled rack next to dish machine
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. -back door near dish machine
Floor area(s) covered with standing water. -under stove on rough floor surface
Floor soiled/has accumulation of debris.
Floors not maintained smooth and durable. -area under stove
Ice buildup in reach-in freezer. -ice cream freezer
No handwashing sign provided at a hand sink used by food employees. -near dish machine -bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above dish machine
Objectionable odors in areas of the establishment. -drain box under dish machine that feeds into grease trap out back
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -roach droppings seen, back door with gap at bottom threshold
Soiled dry wiping cloth in use. -on cook line
Wall soiled with accumulated grease, food debris, and/or dust. -warewashing 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.