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Name: CAPITAL TACOS License Number: SEA6113139
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 27209 STATE ROAD FL 56

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/26/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 8 18
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
29-38-4    Basic - Backflow device not located for convenient service or maintenance access. Missing at mop sink
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
21-05-4    Basic - Cloth used as a food-contact surface.on chips **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On freezer and another table in prep area
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. In back prep areadrink stored above clean dishes
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.they are not using a rinse sink just wash and sanitize **Corrective Action Taken**
08B-38-4    Basic - Food stored on floor.cases of water **Corrected On-Site**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Walk in cooler
36-24-5    Basic - Hole in or other damage to wall.numerous holes through out
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. Panco
33-33-4    Basic - Large amount of equipment/supplies ice machine
38-01-4    Basic - Light shield missing in front prep area
51-18-6    Basic - No copy of latest inspection report available.
06-01-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Sitting in water in the sink 71° moved wonwalk in dropped to 51° **Corrective Action Taken** **Repeat Violation**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination.over prep table in back room
23-05-4    Basic - Soil residue build-up on nonfood-contact cooking equipment
29-11-4    Basic - Water leaking from hose at front service counter onto floor in front of the beer case
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Corrected On-Site** **Repeat Violation**
03G-22-4    High Priority - Cook-chill reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Black beans
01B-36-4    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. Black beans 48°-54° , 140 lbs
08B-02-4    High Priority - Displayed food not properly protected from contamination. Chips under ceiling fan in dining area used for storage
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.employee cleaning dishes then went to prepare food without washing hands **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Around the grill pans filled too high and top chicken 52°, grilled onions 48°, Chicken 46° moved to cooler drawer **Corrective Action Taken**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.around grill chicken 48°, grilled onions 46° and chicken 47°
03E-01-4    High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Black beans and queso
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Not reheated to 165° within 2 hours beans 106°, 107° queso 122° over 2 hours
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in reads 30° on thermometer all product is 41°
22-22-4    Intermediate - Encrusted material on can opener blade.
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Doing cook chill and product was still 48°-54° over night
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times.blocked by cart of beverages **Corrected On-Site**
31A-04-4    Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.since plans were approved plans 2 of them
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash prep area
51-16-7    Intermediate - No plan review submitted and approved - changes were made and do not reflect the plans approved 09/24/2015. . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395