Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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: SABOR A MEXICO RESTAURANT License Number: SEA3912727
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 706 E BRANDON BLVD
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/17/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
20 15 30
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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - reach in cooler gaskets - exterior of iced tea container - - exterior of seasoning bottles - exterior of bulk bins - dry storage shelves - exterior of fryer - exterior of hot hold station **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
35A-03-4    Basic - Dead roaches on premises. - 2 dead roaches: one under reach in cooler, 1 in dry storage **Warning**
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. - open cup on metal prep table **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - opened water bottle on prep table **Repeat Violation** **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. - Walmart salad in reach in cooler **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. - cellphones, keys, book bags, and bicycle stored in food holding and/or prep/service areas **Warning**
14-11-4    Basic - Equipment in poor repair. - rusting metal prep tables - rusting food equipment - torn foil on shelves - rusting food service utensils - grooved cutting boards **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. - various areas Other observances: - walls soiled/ stained/ stripping; possible mold- like substance in various areas - ceiling dusty/ soiled/ stained/damaged; possible mold like substance **Warning** **Warning**
08B-43-4    Basic - Food stored in a room/shed that is not fully enclosed. - can foods, rice, beans, seasonings and Walk in cooler in added extension of building by using wooden walls/ panels that are not fully enclosing or protecting said items. There are visible gaps and broken panels allowing for possible of vermin and environmental contaminants **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. - lemons in container in kitchen - sauce in Walk in freezer **Warning**
08B-38-4    Basic - Food stored on floor. - meat and salsa on Walk in cooler floor **Repeat Violation** **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
10-02-4    Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. - various utensils on soiled or inappropriate surfaces **Warning**
33-33-4    Basic - Large amount of unused equipment/supplies present. - Coca Cola drink machine **Warning**
35A-12-4    Basic - Mosquitoes breeding in standing water. - mop water discarded on the ground outside of building breeding/ attracting mosquitos as evidenced by the many mosquitos observed - tree with gap holding murky water has mosquitos congregating in/above Inspector observes this via the bites derived on my arms standing directly in front of area **Warning**
51-13-4    Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. - 2nd floor bathroom and kitchen handwash sink **Repeat Violation** **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. - bar area **Warning**
16-48-4    Basic - Old food stuck to clean dishware/utensils. **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. **Warning**
35B-12-4    Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. - exterior added room to hold food, service items, chemicals, Walk in cooler has gaps, broken panels, etc. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. - raw **Repeat Violation** **Repeat Violation** **Warning**
25-05-4    Basic - Single-service articles improperly stored. - coffee filters soiled in black crate under iced tea shelf **Warning**
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. - by iced tea dispenser in the kitchen **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. -seasonings, sugar removed from manufacturer packaging and not identified in bulk container **Warning**
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - 10lbs rice 148°F, from 200pm temped at 4:12 **Warning**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee entered the kitchen no handwash then handle chip platter **Warning**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee went from raw meat to lettuce **Warning**
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - all employees at some point observed to do this violation **Warning**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee wiped the sweat off of his forehead no handwash or glove change then went right back to food service **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - lemons -lime - chips **Warning**
28-14-4    High Priority - Evidence of mop/cleaning wastewater dumped onto ground. - **Warning**
01B-07-4    High Priority - Food with mold-like growth. See stop sale. - tomato sauce **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. - 10-15 live flies in kitchen area contacting food on cooks line. See stop sale for limes and chicken **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items below are observed to be 51-69°F, - entire Walk in cooler: -shell egg approximately 15dozen -cooked rice approximately 16lbs - molding tomato sauce 3lbs - salsa 2lbs - sour cream 160lbs - fresco cheese 5.39lbs - American cheese 360lbs - pico de gallo 11-12lbs approx - cooked vegetables 3lbs approx - cheese in tubs 10lbs approx - lettuce 60lbs entire reach in coolers: (all approx. amounts) - raw shrimp 5lbs - raw beef 5lbs - raw steak 5lbs - raw chicken 5lbs - cut tomatoes 3lbs -cooked mushrooms 2lbs -pico de gallo 5-7lbs - carne de res 5lbs - shredded American cheese 10-15lbs - shredded cheese 5lbs - diced tomatoes 3lbs - sliced tomatoes 3lbs - sour cream 5lbs - cooked shrimp 1lb - cooked rice 10lbs - guacamole 10lbs **Warning** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. - beans at room temp 126°F, **Warning**
35A-09-4    High Priority - Presence of insects, rodents, or other pests. - ants in kitchen area and Walk in cooler area too many to count **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. - chicken above beef above fish **Warning**
35A-23-4    High Priority - Roach excrement and/or droppings present. - too many to count on top of cardboard lining dry storage shelves holding food **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. - approximately 20 in dry storage area on the shelves with food item - too many to count in Walk in cooler/dry storage area due to lack of perimeter protection **Warning**
35A-21-4    High Priority - Rodent burrow or rodent nesting materials present. - chewed up plastic lid on top of tortilla container with rub mark - chewed cardboard - chewed foam **Warning**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. - server came into the kitchen with 2 plates and a bowl, no handwash after placing in soiled pile then plated chips barehanded **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee grabbed/itched/touched crotch area without glove change then returned to food service **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - limes contacted by fly **Warning**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. - bleach next to service items in the kitchen **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. - interior of all reach in coolers - interior of Walk in cooler **Warning**
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. - person in charge shows disregard for knowledge and corrective action **Warning**
16-33-4    Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - no one knows anything about a test kit **Warning**
53B-15-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
13-06-4    Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - server with long nails grabbing tortilla chips **Warning**
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. - black plastic canister **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. - 78°F, by fryer and ran for two minutes **Warning**
04-02-4    Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. - ambient air Walk in cooler 52°F, and holding - ambient air in all reach in cooler 52°F, - not enough room in Walk in freezer to utilize for temperature correction of cold hold items - ice in ice machine only has about 20lbs ice - one reach in cooler in back area is functional but packed to the brim - operator has not made an attempt to correct temperatures despite multiple prompts/explanation All items below are observed to be 51-69°F, - entire Walk in cooler: -shell egg approximately 15dozen -cooked rice approximately 16lbs - molding tomato sauce 3lbs - salsa 2lbs - sour cream 160lbs - fresco cheese 5.39lbs - American cheese 360lbs - pico de gallo 11-12lbs approx - cooked vegetables 3lbs approx - cheese in tubs 10lbs approx - lettuce 60lbs - guacamole 10lbs entire reach in coolers: (all approx. amounts) - raw shrimp 5lbs - raw beef 5lbs - raw steak 5lbs - raw chicken 5lbs - cut tomatoes 3lbs -cooked mushrooms 2lbs -pico de gallo 5-7lbs - carne de res 5lbs - shredded American cheese 10-15lbs - shredded cheese 5lbs - diced tomatoes 3lbs - sliced tomatoes 3lbs - sour cream 5lbs - cooked shrimp 1lb - cooked rice 10lbs **Warning** Warning** **Warning**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. - upstairs bathroom **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. - beans on table across from three compartment sink temping at 120°F, Also too deep **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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. - milk drink in Reach in cooler and all items in reach in cooler and Walk in cooler **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395