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Licensee
Name:
TAQUERIA MICHOACANA
License Number:
SEA1617865
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
608 S SR 7 MARGATE, FL 33068
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/12/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
3
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 - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Main kitchen at 3 compartment sink- observed clean service spoon hanging on wall with soiled employee aprons.
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed bags of pork meat being thawed at room temperature.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk in cooler- chicken soup, cooked red beans, cooked shredded chicken temperature ranges 55-61°F. Operator stated all items was cooked yesterday evening and put in cooler. See Stop Sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk in cooler- chicken soup, red beans, shredded chicken temperature ranges 55-61°F. Operator stated all items was cooked yesterday evening and put in cooler. See Stop Sale.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Expired 12/03/2020.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen at cook line. Operator provided paper towel. **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee on duty certificate expired 06/10/2013.
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.