Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: LA TERESITA License Number: SEA3910617
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 3248 W COLUMBUS DR
TAMPA, FL 33607-1851

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/07/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 15 34
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-21-4    Basic - Bathroom door not self-closing. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Rice at hot holding station **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
36-74-4    Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind ice machine **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
25-13-4    Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Single service cups stored on floor **Warning**
36-36-4    Basic - Ceiling tile missing. Throughout cooks line, dry storage, dish room **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots at three compartment sink **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Severs station **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Servers station **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone cooks line **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
14-11-4    Basic - Equipment in poor repair. Reach in cooler next to walk in cooler not maintaining ambient air of 41°F, **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Dish room **Warning**
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. Dry storage room: build up of food debris( coffee beans) **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. **Warning**
10-24-4    Basic - In-use knife/knives stored in crack between equipment and wall. By three compartment sink **Warning**
16-39-4    Basic - Inaccurate/damaged pressure gauge on dishmachine. **Warning**
51-13-4    Basic - No Heimlich maneuver/choking sign posted. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on line **Warning**
51-18-4    Basic - No copy of latest inspection report available. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Several hand-wash sinks **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
35B-05-4    Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Wall hole in dish room. **Warning**
29-08-4    Basic - Plumbing system in disrepair. Standing gray water above two drains in front of three compartment sink and dishmachine **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Pork **Warning**
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed. Dry storage shelf. **Warning**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Several containers on line. **Warning**
08B-02-4    High Priority - Displayed food not properly protected from contamination. Crotons in prep line **Warning**
12A-07-4    High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
09-01-4    High Priority - 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. Observed sever cutting limes with bare hands with no gloves. **Warning**
12A-19-4    High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
08A-06-4    High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Steak next to rte **Warning**
35A-02-4    High Priority - Live, small flying insects in food preparation area. Dry storage around soda boxes **Warning**
41-14-4    High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw shrimp 50°F, raw hamburger 49°F, raw fish 49°F, hot dog 51°F, reach in cooler next to walk in **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tamales 99°F, at service station, red beans 114°F, **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw shrimp 50°F, raw hamburger 49°F, raw fish 49°F, hot dog 51°F, **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm **Corrected On-Site** **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Upstairs bqts hall **Warning**
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep items in main kitchen **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked. Main kitchen **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rags at front bar area **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. All front bar hand wash sinks, hand wash sink at dish machine **Warning**
22-62-4    Intermediate - Ice chute soiled/build up of mold-like substance/slime. Upstairs ice machine **Warning**
16-36-4    Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
31A-12-4    Intermediate - No handwash sink for employees. At portable bar in banquet kitchen **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
53A-14-4    Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hamburger, fish, shrimp, etc. **Warning**
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395