Que Pasa Mexican Kitchen & Tequila
Last inspected: Sep 18, 2024
67
Score
Inspectors have visited Que Pasa Mexican Kitchen & Tequila seven times, with records going back to 2022. The most recent report on file is from Sep 18, 2024. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 11 violations before that.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited two times.
By comparison, the average Jacksonville facility scores 74, putting Que Pasa Mexican Kitchen & Tequila on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Sep 18, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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 some employee training expired.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table of kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Observed drawer cooler with torn gaskets.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of side exit door of dining room.
35B-01-4
Basic - Food stored on floor. Observed cases of cooking oil stored on floor of kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on handle of oven in kitchen. Employee removed and stored properly. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp, raw steak in pan of water on prep table in kitchen. Chef removed and placed in walk in cooler. **Corrected On-Site**
06-01-5
67
Jul 8, 2024
Complaint Partial
1 critical violation.
View 1 violation
Plumbing Installed; Proper Backflow Devices
FL-28
86
May 3, 2024
Routine - Food
No violations found.
100
May 1, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed large pan of cooked Beef in walk-in cooler at 52F-68F. See stop sale. Manager stated that they cooked the beef the previous evening at 10pm and they place in freezer to cool and then to walk-in cooler, also that they usually cook in 2 batches to cool properly.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large pan of cooked Beef in walk in cooler at 52F-68F. See stop sale. Manager stated that they cooked the beef the previous evening at 10pm and they place in freezer to cool and then to walk-in cooler, also that they usually cook in 2 batches to cool properly.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands in 3 compartment sink. Manager stated they use the3 compartment sink while hand sink is not working properly. **Admin Complaint**
12A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table near taco chips in service area. Observed employee bottle water stored on top of Dish machine. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed large cooking pot of beans stored on floor of cook line. Manager had employee remove and store cooking pot properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Plumbing system in disrepair. Observed in kitchen the only employee hand sink not working, faucet stays running, to operate sink you have to turn water source under sink on and off. Manager stated they wash hands in 3 compartment sink. **Admin Complaint**
29-08-4
58
Dec 11, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Jun 29, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso (52F - Cooling) in walk in cooler. Cook stated queso was made last night and placed in cooler to cooled down. Queso has not being removed from cooler since last night per cook. Queso cooling in a very large container and it was also covered. Manager discarded queso. Emailed manager cooling handout. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. queso (52F - Cooling) in walk in cooler. Cook stated queso was made last night and placed in cooler to cooled down. Queso has not being removed from cooler since last night per cook. Queso cooling in a very large container and it was also covered. Manager discarded queso. Emailed manager cooling handout.
01B-36-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Tortillas wrapped on white non food grade towels in walk in cooler. Manager wrapped tortillas in food grade wrap. **Corrected On-Site**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired on June 1st 2023
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak stored over uncovered cooked tamales in walk in freezer. Employee properly stored cooked tamales **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main flip top cooler cutting board stained on cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line. Manager provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso (52F - Cooling) in walk in cooler. Cook stated queso was made last night and placed in cooler to cooled down. Queso has not being removed from cooler since last night per cook. Queso cooling in a very large container and it was also covered. Manager discarded queso. Emailed manager cooling handout.
03D-15-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects on fly sticky tape hanging from ceiling near the dishmachine. Manager removed sticky tapes from kitchen. **Corrected On-Site**
35A-06-4
Basic - Ceiling tile missing. Ceiling tile missing above salsa station. **Repeat Violation**
36-36-4
Basic - Floor soiled/has accumulation of debris. Floor soiled behind cooking equipment on cook line. Ac vents soiled above dishmachine **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle on cook line. Cook removed tong from oven door. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled Hood filters soiled
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Equipment in poor repair. Drawer coolers on cook line have torn gaskets Salsa cooler has torn gaskets and an ambient temperature of 48F. Manager removed all foods from cooler and called service person. **Corrective Action Taken**
14-11-5
22
Dec 9, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw steak (48F) stored in drawer cooler under the flat grill on cook line. Chef stated steak was restocked from walk in cooler approximately an hour ago. Chef moved raw steak to walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (98-112F) stored in steam table. Chef stated queso was prepared today at noon and placed in steam table to hold hot. Manager began reheating queso. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to mop sink faucet in non chemical side.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main flip top cooler cutting board heavily stained. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per chef cooked food prepared yesterday at noon not date marked in walk in cooler. Chef date marked food. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine located in kitchen area. Manager began cleaning ice machine. **Corrective Action Taken**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handle soiled. Employee cleaned microwave handle. **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust above prep area near managers office.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair in bar area and salsa server area. Ceiling tile missing above salsa server station.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer floor
14-69-4
Basic - Stored food not covered. Uncovered container of queso stored in walk in cooler. Chef covered container **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
14-17-4
37
Frequently Asked Questions
When was Que Pasa Mexican Kitchen & Tequila last inspected?
The most recent health inspection at Que Pasa Mexican Kitchen & Tequila on file is from Sep 18, 2024. The public record contains seven inspections in total.
What is the most common violation at Que Pasa Mexican Kitchen & Tequila?
Across the inspection record, “employee beverage container on a food preparation table” has been cited two times, more than any other issue at Que Pasa Mexican Kitchen & Tequila.
How does Que Pasa Mexican Kitchen & Tequila compare to other restaurants in Jacksonville?
Que Pasa Mexican Kitchen & Tequila most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Que Pasa Mexican Kitchen & Tequila's inspection record improved over time?
Yes. Recent inspections at Que Pasa Mexican Kitchen & Tequila have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Que Pasa Mexican Kitchen & Tequila means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Que Pasa Mexican Kitchen & Tequila inspected?
Based on the inspection history on file, Que Pasa Mexican Kitchen & Tequila is inspected around four times per year on average.
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