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Licensee
Name:
EL MERCADO DE CORONADO
License Number:
SEA5808500
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1000 W BUENA VISTA DR LAKE BUENA VISTA, FL 32830-1000
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/27/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
5
1
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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Diced turkey 53°f cut tomatoes 48°f, shredded cheese
48°f stored in reach in cooler per Sous Chef transported
from main walk in cooler, placed in blast chiller immediately.
Rechecked cut tomatoes 37°, diced turkey 34°f, diced ham 27°, shredded cheese 38°f Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Alfredo sauce 127°f, cheese sauce 130°f stored in hot water for holding, reheat product on the stove 165° f Alfredo sauce 167°f, cheese sauce 172°f Corrected On-Site**
**Corrected On-Site** **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface.
Plastic mats stored on counter has old milk residue on the surface. **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Half/ half milk stored in walk in cooler. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by transport cart.
(Omelet station) **Corrected On-Site** **Warning**
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Observed cracked plastic container on the end stored on prep counter, has raw chicken inside container. **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Reach in cooler # 39 use for salad station 50 ° f
ambient temperature. **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.
