LA HORMIGA DE ORO

Violations (6)

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw milk product stored above cooked beef and cucumber and tomato salad in reach in cooler across from steam table. Observed raw chicken stored above nacatamales in walk in cooler at dry storage area. **Repeat Violation** - From follow-up inspection 2026-02-11: Observed raw chicken stored above nacatamales in walk in cooler at dry storage area. **Time Extended**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler at dry storage area raw chicken (53F - Cold Holding); raw pork (53F - Cold Holding); raw beef (52F - Cold Holding); blood sausage (48F - Cold Holding); dried cheese (48F - Cold Holding); milk (47F - Cold Holding); nacatamales (51F - Cold Holding), as per operator door was left open to put away orders, for less than 4 hrs. - From follow-up inspection 2026-02-11: Observed in walk in cooler at dry storage area raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); raw pork (53F - Cold Holding); nacatamales (52F - Cold Holding), as per operator more than 4 hours. **Admin Complaint**

  High Priority

• 32-04-4

  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

  Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors not tight fitting at bathroom. - From follow-up inspection 2026-02-11: Observed doors not tight fitting at bathroom. **Time Extended**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in dirty water at cook line. Employee discard water and placed tools to be washed **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2026-02-11: Observed in use utensils in dirty water at cook line. Employee discard water and placed tools to be washed **Time Extended**

  Basic

• 53A-05-6

  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/

  Intermediate - - From initial inspection : 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/ Observed 4+ food employees without a certified food manager present. - From follow-up inspection 2026-02-11: Observed 4+ food employees without a certified food **Time Extended**

  Intermediate

• 22-31-4

  Non-pitting surface rust on food-contact equipment.

  Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in dry storage area. - From follow-up inspection 2026-02-11: Observed surface rust on shelves in dry storage area. **Time Extended**

  Intermediate