MEXICAN FOOD LA LARGA Y LA QUESADILLA

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry without washing hands. Discussed with employee who then washed hands. -

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2026-07-11: Employee handled broom then handled clean reach in cooler door and clean probe thermometer without washing hands. Advised operator that employee should wash hands. **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top and triple door reach in cooler(s); cooked rice (50F - Cold Holding); cooked beans (50F - Cold Holding); cut tomatoes (48F - Cold Holding); cut cabbage (47F - Cold Holding); cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, held for less than 4 hours, moved to double door reach in cooler. -

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top and triple door reach in cooler(s); cooked rice (50F - Cold Holding); cooked beans (50F - Cold Holding); cut tomatoes (48F - Cold Holding); cut cabbage (47F - Cold Holding); cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, held for less than 4 hours, moved to double door reach in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-07-11: At flip top cooler: cooked shrimp (50F - Cold Holding) As per operator, shrimp was thawed 1 hour prior then stored in cooler. Advised operator to quick chill. **Admin Complaint**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top; cut tomatoes (66F - Ambient Cooling 1:55/66F 2:25). Operator stated tomatoes cut 1 hour prior at this rate will not reach 41F within 4 hours, moved to double door upright reach in cooler to facilitate faster cooling. -

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top; cut tomatoes (66F - Ambient Cooling 1:55/66F 2:25). Operator stated tomatoes cut 1 hour prior at this rate will not reach 41F within 4 hours, moved to double door upright reach in cooler to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-07-11: At flip top cooler: pico de gallo (56F at 4:00pm - Ambient Cooling); cut cabbage (54F at 4:00pm - Ambient Cooling); cut lettuce (50F at 4:00pm - Ambient Cooling) As per operator, items cooling since 11am. Items did not cool to 41F within a total of 4 hours. See stop sale. At prep table: cooked pork stew (93F at 4:00pm - Cooked Cooling); cooked beef soup with vegetables and corn (98F - Cooked Cooling) As per operator, items cooling since 2pm. Items did not cool from 135F to 70F within a total of 2 hours. See stop sale. **Admin Complaint**

Intermediate

No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days have no proof of required state approved training. Advised Operator to provide training to all required employees. -

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days have no proof of required state approved training. Advised Operator to provide training to all required employees. **Warning** - From follow-up inspection 2026-07-11: Same. **Time Extended**

Intermediate