Laredo's

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-23: In the cook line reach in cooler chicken 48F and Beef 49F cold holding per operator removed from walk in cooler and placed in cook line reach in cooler minutes before inspection. Operator had employee add ice bags. In the walk in cooler 2 containers of queso 50F and 51F and 1 container of beef 50F per operator all prepared the day before and not cooled properly. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining. **Warning** - From follow-up inspection 2024-10-23: Cutting board opposite fryers has food residue staining, portable cutting boards at prep area with residue staining build up. **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents. **Warning** - From follow-up inspection 2024-10-23: At time of follow up inspection ceiling tiles in dining room not repaired/cleaned. **Admin Complaint**

Basic - - From initial inspection : Basic - 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. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-23: Ambient air of cook line reach in cooler 47.3F and digital thermometer states 31F, bottom drawer fits loosely. **Admin Complaint**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-23: Hood filters over cook line with grease build up. Scheduled cleaning for this week. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler; chicken (52F - Cold Holding); shrimp (50F - Cold Holding) stored on melted ice bags. Operator had employee add ice bags. At conclusion inspection, chicken second temperature (42F - Cold Holding); shrimp second temperature (39F - Cold Holding), **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of cook line has build up of food residue staining. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with build up of dust on vent and surrounding tile. Ceiling tiles in dining room some have visible water damage and mold like substance. Come tiles have build up of dust around air vents. **Warning**

Basic - 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. Cook line drawer reach in cooler has loose fitting bottom drawer where beef and chicken are stored and a ambient air temperature of 45F at time of inspection. Operator has been asking ice bags to time/temperature control food for safety to attempt to hold correct temperature. **Corrective Action Taken** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of debris on the filters. Operator has cleaning scheduled. **Corrective Action Taken** **Warning**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. **Admin Complaint** - From follow-up inspection 2024-08-12: In the cook line drawer reach in cooler, shrimp 45F cold holding, beef 46F cold holding, chicken 45F cold holding. Operator had employee place ice bags on the time/temperature control food for safety in the cook line drawers. All other food in cooler non time/temperature control food for safety In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. All other time/temperature control food for safety in the walk in cooler delivered 10 minutes prior. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-08-14: In the cook line drawer reach in coolers shrimp 47F beef 49F and chicken 48F all cold holding. Per operator prepared at opening of restaurant around 11am placed in reach in cooler with ambient temperature of 42F. Discussed with operator ice bags or use of different cooler until repair is completed. In the exterior walk in cooler, chicken date marked 8/12 at 48F and Queso cheese prepared the day before per operator at 49F. All other time/temperature control food for safety in the walk in cooler either in cooling phase or commercially sealed as established received truck 10 minutes prior to callback inspection. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Warning** - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-08-12: In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-08-14: In the walk in cooler chicken date marked 8/12 at 48F and Queso cheese prepared the day before per operator at 49F. Operator removed the chicken from the walk in cooler. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. **Admin Complaint** - From follow-up inspection 2024-08-12: In the cook line drawer reach in cooler, shrimp 45F cold holding, beef 46F cold holding, chicken 45F cold holding. Operator had employee place ice bags on the time/temperature control food for safety in the cook line drawers. All other food in cooler non time/temperature control food for safety In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. All other time/temperature control food for safety in the walk in cooler delivered 10 minutes prior. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Warning** - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-08-12: In the walk in cooler pork 57F stored in walk in cooler over night. Operator asked employee to discard. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: At time of follow up inspection cook line reach in cooler at 46F ambient air, all time/temperature control food for safety stocked prior to lunch shift, shrimp 50F, Beef 49F, chicken 47F. Per operator very busy lunch doors opening and closing. Discussed with operator the need to keep food below 41F and to utilize ice bags until unit can be repaired. In the walk in cooler flan at 45F from 7/31. Enchilada from 8/07 at 46F. All other time/temperature control food for safety prepared that day in cooling stage. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Warning** - From follow-up inspection 2024-08-08: In the walk in cooler flan from 7/31 at 45F. Operator removed to discard. **Admin Complaint** **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pass through, cheese enchilada (89F - Hot Holding) per operator pulled from walk in cooler preheated then held on line a couple at a time. Discussed with operator relocating to steam table, making to order or time as public health control. Operator had employee relocated the product to the walk in cooler to cool. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler, shrimp (50F - Cold Holding); steak (49F - Cold Holding); chicken (47F - Cold Holding) all placed in cooler around 1030. Operator relocated to the walk in cooler. At conclusion of inspection, chicken second temperature 15 minutes (48F - Cold Holding); beef second temperature 15 minutes (49F - Cold Holding); shrimp second temperature 15 minutes (50F - Cold Holding). Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air of 50F. In the walk in cooler all time/temperature control food for safety stored in cooler over night out of cold holding temperature; queso (48F - Cold Holding); pork (50F - Cold Holding); burrito sauce (49F - Cold Holding). Per operator all other time/temperature control food for safety in walk in cooler prepared that day or delivered that day. Operator had employees begin to relocate all time/temperature control food for safety to other coolers. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in the prep area of the kitchen over the flip top reach in freezer. Observed 1 fly at the bar counter area.

High Priority - Container of medicine improperly stored. Employee ibuprofen stored on shelf over flip top reach in cooler. Operator relocated the medicine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board has build up of food residue staining. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in cook line hand wash sink. Operator removed the knife. **Corrected On-Site**

Basic - Food stored on floor. Jug of margarine and cooking oil on the floor of the cook line. Box of soda syrup on the floor by the bag and box dispenser. Operator relocated all items observed on the floor. **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board opposite the pass through window. Operator removed the wiping cloth. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with burn marks, grease forming on the filters. Cook line drawers reach in cooler with build up of debris on the partitions and gaskets. **Repeat Violation**

Basic - Single-service articles improperly stored. Behind the bar counter single service carry out cups stored in the floor. Operator relocated the cups. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees on the cook line working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the waitstation area by bulk ice bin, clean containers stacked while wet. **Repeat Violation**

Basic - Equipment in poor repair. Reach in chest freezer on cook line with cracked plastic line exposed insulation. Prep area reach in freezer with heavy rust build up. Sliding door reach in cooler with broken door handles.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exterior door to walk in cooler has door gap at bottom and doesn't self close.

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Required Records Available; Shellstock Tags/Labels

Wiping Cloths Properly Used and Stored

Personal Cleanliness

Warewashing Facilities Maintained and Used

Non-Food Contact Surfaces Clean

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-04: In fliptop chicken, sour cream, chorizo 50-52F. Person in charge states moved items from walk in and reach in cooler this morning approximately 2 hours ago. Water observed in bottom of unit. Person in charge began icing items down. In walk in cooler chicken, flan, chorizo,beef 44-45F. Person in charge states door has been open. States unit was holding temperature correctly upon arrival at 9:30. Beverage walk in holding ambient temperature of 39F. Person in charge began moving time/temperature control for safety foods to beverage walk in cooler until other unit can be serviced. **Admin Complaint**

High Priority - Container of medicine improperly stored. Employee injectable medicine stored in cooler on shelf with beverages to be served to customers. Person in charge removed. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen, two at bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop, pico, chicken, chili relleno, pico 50-54F. Person in charge states unit has been open for lunch rush, has been out of temperature for less than 4 hours. In walk in cooler chicken, enchiladas, salsa 45F. Person in charge states has had door open for delivery that left 1.5 hrs ago. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sitting in pan on oven at 118F, person in charge began reheating. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working longer than 60 days with no,proof of training. **Repeat Violation** **Admin Complaint**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ice cream base, items in reach in cooler with no date mark.

Intermediate - Handwash sink used for purposes other than handwashing. Steaks thawing in hand wash sink, also cups stored in hand wash sink by dishmachine. Items were removed. **Corrective Action Taken** **Repeat Violation**

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager on duty with no proof of CFM.

Basic - Time/temperature control for safety food thawed in an improper manner. Steaks thawing at room temperature in hand wash sink. Person in charge moved to prep sink and turned on cold water. **Corrective Action Taken**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in dry storage by indoor walk in cooler.

Basic - Food stored on floor. Buckets of food on floor in kitchen. Also, tortilla shells uncovered in kitchen below missing ceiling tile by hood. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of back door rusted out, light visible. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish area wet nesting.

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table by tea dispensers, person in charge removed. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarettes stored on shelf above clean dishware. Person in charge removed. **Corrected On-Site**

Hot and Cold Water Available; Adequate Pressure

Required Records Available; Shellstock Tags/Labels

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Washing Fruits and Vegetables

Food and Non-Food Contact Surfaces Designed and Constructed

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler flan, chicken 45-47F. Person in charge provided invoice from delivery dated 8/22. Retemped items at the end of inspection at 43-44F. Other items in unit 41F. Ambient temperature of unit got down to 41F during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in bar area. Observed 2 flying insects by dishmachine. **Repeat Violation** **Admin Complaint**

Intermediate - Manager or person in charge lacking proof of food manager certification. Two managers on duty during inspection do not have proof of CFM. Person in charge states one manager did take exam, but is unable to get results from provider.

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/ 4+ employees present with no CFM present. CFM arrived during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by triple sink. Person in charge provided. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge states employees on cookline have been working for 4 months, does not have proof of training. **Repeat Violation** **Admin Complaint**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in server station with mold like substance buildup. Fan in glass door reach in cooler with debris buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef in sink thawing at room temperature with no running water or submerged. Person in charge removed during inspection. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Containers of salt not labeled. Person in charge labeled. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Stored outside unsecured to the right of walk in cooler.

Basic - Employee eating in a food preparation or other restricted area. Observed dishwasher eating and drinking at ware washing station. Person in charge spoke to employee during inspection. **Corrective Action Taken**

Basic - Floor area(s) covered with standing water. Standing water on floor in multiple areas of the kitchen due to no longer smooth and easily cleanable.

Basic - Food stored on floor. Bucket of tortilla chips and case of oil stored on floor in kitchen, person in charge raised. **Corrected On-Site** **Repeat Violation**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer by beverage walk in cooler with exposed insulation, rust on top. Lid not secured.