EL MEZCAL MEXICAN RESTAURANT

Name: EL MEZCAL MEXICAN RESTAURANT
Address: 8441 SW HWY 200 STE 147/149, OCALA, FL, 34481, US
Rating: 9.5

8441 SW HWY 200 STE 147/149, OCALA, FL 34481

License #5203101

🌮 Mexican/Latin ℹ️

9.5 Grade F / 100

Failing Health Score

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Latest inspection

December 17, 2025 · 0 findings · 0 critical

Routine - Food

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Quick take

EL MEZCAL MEXICAN RESTAURANT in OCALA currently holds an InspectFL Health Score of 9.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on December 17, 2025. Across those visits, inspectors documented 167 total violations — 51 critical, 33 major, 83 minor.

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Inspections on file

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Latest clean pass

December 17, 2025

The most recent inspection was clean, with no violations documented on December 17, 2025.

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Inspection coverage

69%

Inspector notes

167

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[29-18-4] Drain cover(s) missing. Drain next to soda machine in wait station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler next to kitchen entrance. Employee removed drink during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on cans of peppers in dry storage area next to back door.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored on shelf next to walk-in cooler.
[14-11-5] Equipment in poor repair. Gasket torn on reach-in cooler across from kitchen entrance.
[08B-38-4] Food stored on floor. Containers of beef stored on floor in walk-in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Two hood filters missing in hood above cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf in wait station.
[22-41-4] 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. Dish machine next to three compartment sink, 0 ppm. Employee primed machine, 50 ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and handled clean utensils without washing hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Employee washed hands and rewashed dishes.
[12A-19-4] Employee washed hands with cold water. Employee entered kitchen and washed hands with cold water as there is no hot water for the establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese in reach-in cooler across from kitchen entrance. Raw shrimp stored over lemons in walk-in cooler. Employee placed shrimp and fish on bottom shelves of respective coolers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee placed chicken on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen entrance: lettuce (48F - Cold Holding); cabbage (55F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee placed items inside of cooler to reduce temperature to 41F. Items stored in walk-in cooler: shrimp (44F - Cold Holding); beef (45F - Cold Holding). Items stored close to door, manager stated door propped open quite often. Manager opened door to walk-in freezer to reduce temperature of items to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso stored in warmer on counter in wait station: queso (121F - Hot Holding). Employee stated queso placed in warmer two hours prior to temperature being taken. Employee turned up temperature on warmer to reheat queso. Item stored on cook line stove top: rice (121F - Hot Holding). Manager stated rice placed on stovetop one hour prior to temperature being taken. Employee turned on stove to reheat rice.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of soap stored next to bag of herbs in dry storage room next to back door.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet beneath hand washing sink next to three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Shelves in cook line reach-in freezer soiled with food debris.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink on cook line has no running water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped pan in hand washing sink next to three compartment sink.
[27-18-4] Hot water supply not maintained during peak periods. No hot water for any faucets, all faucets 74F-76F.
[53A-05-6] 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 certified food manager present with seven employees working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at cook line hand washing sink. Employee provided hand towels during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in wait station reach-in cooler, manager stated flan cooked the previous morning.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Outlet on wall for office coming out.

Disposition: Warning Issued
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in wait station.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Coke stored in reach-in freezer next to office.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
[14-11-5] Equipment in poor repair. Interior of cook line microwave has rust.
[36-17-5] Floor tiles missing and/or in disrepair. Floor on cook line, tile loose.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters above cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Wait station reach-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee placed tongs on top of oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[16-46-4] Old labels stuck to food containers after cleaning. Containers on shelf in front of walk-in cooler.
[33-16-4] Open dumpster lid. Dumpster behind building.
[08B-12-5] Stored food not covered. Container of mixed vegetables in walk-in freezer.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and broccoli stored over salsa in walk-in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on hair net, then put on gloves and proceeded to handle food on cook line without washing hands. Manager had employee wash hands and change gloves.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
[01B-07-4] Food with mold-like growth. See stop sale. Cucumbers stored in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and beef, changed gloves, then proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grill drawers: beef (45F - Cold Holding); chicken (44F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line grill: pork (45F - Cold Holding); chicken (44F - Cold Holding); beef (46F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty has no manager certification and the manager stated they have been a manager for a couple of months.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Bin for ice machine in front of walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumping old food from pans in hand washing sink next to three compartment sink.
[53A-05-6] 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 certified manager on duty with six employees working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at all hand washing sinks. Manager provided hand towels at wait station hand washing sink.
[27-09-4] No running water at hand washing sink. Hand washing sink next to three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk-in cooler. Employee stated chicken prepared the previous morning.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above microwave on cook line
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee WaWa sandwich stored in reach in cooler above food served to public
[36-17-5] Floor tiles missing and/or in disrepair. floor tiles missing in walk-in-cooler and walk-in-freezer
[08B-36-4] Food stored in a location that is exposed to splash/dust. Trays of beans and chicken cooling stored on bottom shelf under dirty dishes. Manager removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. tongs hanging on oven handle. Cook removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar )
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 78F. Manager removed
[08B-12-5] Stored food not covered. Churros stored in reach in cooler not covered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawwberries ) stored over ready-to-eat food ( flan) in reach in cooler. Unwashed produce (peppers ) stored over ready-to-eat food (salsa ) in walk in cooler
[36-36-4] Wall tile missing At the end of the cookline
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking hose under hand wash sink and three-compartment sink
[22-41-4] 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. Dishmachine at 10ppm CL
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves placed raw beef on grill then handled cooking utensils, then took a plate and hand rolled a burrito, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in rice stored above tamales
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo at 48F at flip-top make table cooler prepared 2 hours earlier
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Trays of beans 109F and tray of chicken 119F ambient cooling for 1 hour. Manager placed items in walk-in-freezer
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Manager purchased back flow preventor and installed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of microwave on cook line soiled
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Only Hand wash sink on cook line lacks water pressure
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made salsa prepared two days earlier not dated.

Disposition: Met Inspection Standards
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing cove molding in dry goods storage area next to air handler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of cookline microwave.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles in disrepair in walk-in-cooler and walk-in-freezer. Tile in dishwash area cracked with standing water
[08B-38-4] Food stored on floor. Tray of bottled water stored on floor entering dishwash area Box of corn in husk stored on floor in walk-in-cooler
[10-14-5] Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
[29-49-6] Standing water in bottom of reach-in-cooler. Water in bottom of upright reach in cooler at entrance to cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55,56F - Cold Holding) in reach in cooler on cookline. Reach in cooler was disconnected when plates placed on top of reach in cooler. Reach in cooler was reconnected and ice was placed on beef containers. Manager advised that bed had been placed in walk-in-cooler 1 hour earlier from walk-in-cooler
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Missing vacuum breakers at outside hose bibi next to AC unit. Missing vacuum breaker at hose Bibb under hand wash sink and three-compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of microwave on cookline soiled with food particles
[31A-09-4] Handwash sink not accessible for employee use at all times. Fryer baskets on cookline hand wash sink. Employee removed baskets
[53A-05-6] 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 food manager present at time of inspection with more than four employees handling food.
[53B-14-5] 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. Ten employee food handler certificates expired

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in walk-in-cooler cracked and missing.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense food (flour).Manager removed bowl.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food ( ice cream) in reach in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons and limes ) stored over ready-to-eat food (salsa ) in walk in cooler . Manager moved lemon and limes
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm CL
[12A-29-4] 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 wearing gloves worked on dishmachine and rinsed off dirty dishes then went to cook line and handled tortillas without removing gloves, washing hands and putting on clean gloves. Discussed with Manager .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen fish stored above French fries and vegetables in walk-in-cooler. Manager moved fries and vegetables.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Female employee rinsed glass in sink at bar. Male employee rinsed cup in sink at server station.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in sugar and breadcrumbs
[14-74-7] 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 has an ambient temperature of 67F. Unit has condensation on back wall.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Cans in each of two stalls and one can near sinks not covered in ladies room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on prep table near kitchen entrance. Two drinks on shelf over taco shells and dry storage items on cookline. One drink on shelf over fish in reach in cooler. Two drinks were moved during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of chewing gum inside case of portion cups in back room.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee placing fruit in drinks and scooping ice wearing bracelets. Male employee on cookline wearing watch while cooking.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at server station wet nested.
[08B-38-4] Food stored on floor. Buckets of peppers and fish on floor in walk in freezer. All were picked up.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop stored in water at 74F in server station. Tongs stored on oven door handle on cook line.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on cookline soiled with food debris. Interior walls of walk in cooler soiled with dust in walk in cooler. Underside of frozen drink machine soiled with black substance.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open upon entry to kitchen. Closed during this inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans on top shelf in dry storage room.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling soiled with dust at end of cookline. Walk in cooler floor soiled with food debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: bins of unwashed produce on shelf over salsa and queso. Unwashed mangos on top of beer kegs. In reach in cooler at server station: containers of unwashed berries on shelf over milk.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Several walk in cooler shelves rusted.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bulk containers of food including flour, breadcrumbs and sugar not labeled in kitchen area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee changed gloves without washing hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee scooped ice with blue cup rather than using scoop.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Grey water on ground over rocks next to back door.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in dry storage room. Two live flies in kitchen area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bag in direct contact with cheese in reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw beef on shelf over pan of rice. Tubes of raw ground beef stored on top of cases of tomatoes.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. Stop sale issued. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. Stop sale issued. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. Stop sale issued for all.
[41-10-4] Toxic substance/chemical improperly stored. Case of raid pest traps on shelf over rice in dry storage room. Degreaser on top of case of wine at bar. Raid was moved during this inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink with no device located on two hose connection sides. Bibb under triple sink with no device. Bibb next to back door with no device.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler on cookline ambient thermometer reading 50F, actually 67F in reach in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form during this inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce 56F then 53F. In one hour in walk in cooler being cooled in large white container, manager moved to freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has black substance. Soda gun has slimy substance at bar. Tea nozzles soiled with slimy substance at server station.
[31A-09-4] Handwash sink not accessible for employee use at all times. No running water at sink on cookline.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in ladies room has a nonworking dispenser. Sink at bar has no towels. Sink in ware wash area has no towels.
[53B-14-5] 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. Training expired for six employees. One current certificate provided.
[45-06-4] Portable fire extinguisher is inaccessible. For reporting purposes only. Bag of towels hanging over extinguisher in server station. Moved during this inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour). Manager removed bowls.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken floor tiles in walk-in-cooler and walk-in-freezer
[08B-38-4] Food stored on floor. Observed two containers of salsa stored on floor in walk-in-cooler. Manager placed containers on shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employe removed tongs from handle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwaves in kitchen soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler on cook line.
[08B-12-5] Stored food not covered. Observed bread uncovered in walk-in-freezer
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed box of raw shelled eggs stored over peeled garlic and milk. Manager placed raw shelled eggs on bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomatos are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomatos are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. Observed the following items and cold holding temperatures in the bottom of the reach-in Cooler on the cookline: pastor (45F - Cold Holding); Pork (47F - Cold Holding). Manager advised that these items had been taken from the walk-in-cooler 3 hours earlier. Obs in reach in cooler drawer under grill the following items: Shrimp 45F, Beef 46F. Manager had items placed in walk-in-cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed discarded food in hand wash sink in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels dispensers not operating at all three hand wash sink. Manager had dispensers corrected to work.