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:
SI SENOR FRESH MEX
License Number:
SEA2614832
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
3546 ST JOHN'S BLUFF RD STE 103 JACKSONVILLE, FL 32224-2714
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 - Food stored on floor.
Containers of shredded lettuce stored on floor in produce walk in cooler. Cook properly stored containers of lettuce. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer provided for main flip top cooler on cook line. Manager provided new thermometer. **Corrected On-Site**
Basic - Stored food not covered.
Stored multiple containers of cooked food not covered in glass door prep cooler on cook line. Manager covered containers. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in bucket of dirty mop water in prep station near three compartment sink. **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1) Approximately 30 live small flying insects in bar area. Flying insects are all segregated above floor drain near the three compartment sink.
2) Three small flying insects in kitchen area near warewashing.
3) One flying insects outside men's bathroom. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food.
Raw shell eggs stored over house made salsas in walk in cooler. Manager properly separated the food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Sewage/wastewater backing up through floor drains.
Observed wastewater backing up from the floor drain under the only hand sink on the cook line. There is another hand sink approximately 30 feet away. If this hand sink is used the floor drain will continue to overflow onto the floor on the cook line. **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shredded mozzarella cheese, pico, guacamole with dice tomatoes, shredded lettuce and dice tomatoes in non working flip top cooler on cook line. Food held under time control. Food not time marked. Cook stated food was taking out of the walk in cooler at 10am. It's now 2:20pm and food has not being discarded. Manager discarded food and property time marked fresh food. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cooked chorizo (53°F); cooked pork (58°F) inside main reach in cooler on cook line. Cook stated food was placed in cooler from walk in around 11am. Cook placed food in walk in freezer.
Main flip top cooler has an ambient temperature of 52°F. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
beans (119-134°F) on steam table. Cook reheated beans to 201°F. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Shredded mozzarella cheese, pico, guacamole with dice tomatoes, shredded lettuce and dice tomatoes in non working flip top cooler on cook line. Food held under time control. Food not time marked. Cook stated food was taking out of the walk in cooler at 10am. It's now 2:20pm and food has not being discarded. Manager discarded food and property time marked fresh food. **Corrective Action Taken** **Warning**
Basic - Intermediate - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Main flip top cooler on cook line has an ambient temperature of 52°F. Cooler also has a torn gasket. **Warning**
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/
There are 6 food handler employees and Certificate manager not present during inspection. **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.
