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Licensee
Name: POBLANO MEXICAN GRILL & BAR License Number: SEA6214603
Rank: Seating License Expiration Date: 02/01/2024
Primary Status: Delinquent Secondary Status: Active
Location Address: 2541 MCMULLEN BOOTH RD STE C
CLEARWATER, FL 33759

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/23/2014 Met Inspection Standards
During This Visit
More information about inspections.
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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
23-16-4    Basic - Accumulation of food debris/soil residue on paper towel dispenser. Near dish-machine
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Near ice machine
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Beef , cheese dip
36-36-4    Basic - Ceiling tile missing. In kitchen
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Chip bowls **Corrected On-Site**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
36-15-4    Basic - Food debris accumulated on kitchen floor. Under prep tables
14-69-4    Basic - Ice buildup in reach-in freezer. Cooks line
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice, flour, bulk bins
10-06-4    Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cut tomatoes, cut lettuce
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Main line HWS
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beans **Corrected On-Site**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. To go containers
23-09-4    Basic - Soiled reach-in cooler gaskets. Pull out drawers on cooks line
25-27-4    Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink and prep sink
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ground beef 49°F,
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
16-33-4    Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-30-4    Intermediate - Interior of reach in freezer soiled with accumulation of food residue.
31B-03-4    Intermediate - No soap provided at handwash sink. Main line HWS **Corrected On-Site**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Ground beef 49°F,
53B-13-4    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Cooked chicken, beef, ribs
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.