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Licensee
Name:
LOS MOLCAJETES
License Number:
SEA2103160
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
3367 BAYSHORE DR NAPLES, FL 34112
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/03/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
7
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 - Bowl or other container with no handle used to dispense food. Styrofoam cups used as scoops in sauces in two door glass front refrigerator **Corrected On-Site** **Warning**
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. Coffee cup no lid or straw in kitchen. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.cooked rice (45°F - Cold Holding); *cooked pork (45°F - Cold Holding); *raw beef (45°F - Cold Holding). Operator stated the unit had just froze over that morning and was turned off for 30 minutes to thaw. Temperatures re-checked 30 minutes later and there was no change. Repeat from 7-15-16**Warning** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef and shell eggs stored over produce and other ready to eat food. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed mold like substance in ice machine. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Onions cooked 85°F, and left at room temperature. Onions were cooked approximately 1 hour prior per operator. Onions were moved to refrigeration. **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.
