RIVALES TAQUERIA AND CRAFT BAR

Violations (14)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door reach in freezer: refried beans (45F - Cold Holding) As per operator, take out approximately 1 hour prior to removed a portion for reheat. Operator placed inside freezer to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door reach in freezer: refried beans (45F - Cold Holding) As per operator, take out approximately 1 hour prior to removed a portion for reheat. Operator placed inside freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03E-02-5CriticalCorrected on site

  Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked ground beef (148F at 11:20am- Reheating)

  High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked ground beef (148F at 11:20am- Reheating) Observed chef reheat since 5 mins. As per operator, process was complete on stove and removed to hot hold in steam table. Cooked ground beef was not reheated for hot holding not 165+F. Operator reheated to 180F. **Corrected On-Site**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority

• 01B-28-5Critical

  Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.

  High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.

  High Priority

• 22-49-4CriticalCorrected on site

  Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As per operator, dishwasher is not functioning. Operator placed an out of service sign on the dishwasher.

  High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As per operator, dishwasher is not functioning. Operator placed an out of service sign on the dishwasher. **Corrected On-Site**

  High Priority

• 12A-28-4Critical

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched pants then handled clean pans; no hand wash. Advised operator to wash hands and clean and sanitize pan.

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food. House made Tamales stored in to go bag; nonfood-grade bag is in direct contact with tamales. Operator stored removed to store properly.

  High Priority - Nonfood-grade bags used in direct contact with food. House made Tamales stored in to go bag; nonfood-grade bag is in direct contact with tamales. Operator stored removed to store properly. **Corrective Action Taken**

  High Priority

• 08A-02-6CriticalRepeat

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw pork stored above pan with refried beans- not all products commercially packaged. Advised operator to store properly.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw pork stored above pan with refried beans- not all products commercially packaged. Advised operator to store properly. **Repeat Violation** **Admin Complaint**

  High Priority

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made enchiladas sauce dated 02/15/26. See stop sale.

  High Priority

• 01B-02-5Critical

  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. At double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. 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. At double door reach in freezer: tortilla soup (49F - Cold Holding) As per operator, cooling overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority

• 53B-03-5

  Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training by ServSafe in Chicago for some employees.

  Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training by ServSafe in Chicago for some employees.

  Intermediate

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made tamales prepared 2 days prior not date marked. Advised operator to date mark.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made tamales prepared 2 days prior not date marked. Advised operator to date mark.

  Intermediate

• 08B-38-4RepeatCorrected on site

  Food stored on floor. Container with tortilla on floor. Operator removed.

  Basic - Food stored on floor. Container with tortilla on floor. Operator removed. **Corrected On-Site** **Repeat Violation**

  Basic