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:
CANTINA DE SAN ANGEL
License Number:
SEA5803308
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1480 AVE OF THE STARS ORLANDO, FL 32830
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/18/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
8
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.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. At reach in cooler drawers located in left side counter area. **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Beef and beans chili at 75 F-82 F, cooling four hours in blast freezer. **Warning**
High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef and beans chili at 75 F-82 F, cooling four hours in blast freezer. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 44 F-50 F and fresh cabbage cole slaw at 44 F-55 F in front reach in cooler drawers two hours. Chef removed cut tomatoes and fresh cabbage cole slaw and put in blast freezer for quick chill. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken at 130 F hot holding at front counter hot holding unit one hour. Chef reheated chicken to 171 F. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw ground sausage stored over raw beef in walk in cooler. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beef and bean chili cooling in deep hotel pans in blast freezer. **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. At hand sink located in dish machine area. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered cut tomatoes and cut cabbage at 50 F-52 F ambient cooling-1:30 pm first temperature and at 50 F-53 F at 2:42 pm second temperature. **Warning**
Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At front left counter cooler drawers. **Warning**
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.
