Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/08/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Juice Cooler 48 to 50
Preparation Cooler 39
Display Cooler (Meat) 28 to 35
Walk in Cooler (Kitchen) 42
Walk in Freezer (Kitchen) 4
Retail Reach in Coolers 36 to 43
Retail Reach in Freezers 1 to 10
Walk in Cooler (Beverage) 41
Walk in Cooler (Produce) 40

Food Temperatures


Description Temperature State Of Food
Orange Juice 47 to 50
Fried Pork Skin with Meat 108
Sliced Tomatoes 43
Sliced Cucumbers 40
Sliced Jalapenos 42
Shrimp in Pasta 153
Barbacoa 175
Rice 163
Carnitas 171
Beans 135
Cut Papayas 56

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink (Kitchen) Victoria Bay Sanitizer
Three Compartment Sink (Meat) 200 Victoria Bay Sanitizer 73

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed no documentation of when juice machines were put into production or when their next cleaning frequency was scheduled. PIC had employees clean equipment before being used in production. Priority (P) 0
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed pork skins with meat (chicharrons) to be below 135F when measured with inspector's probe thermometer. PIC voluntarily discarded affected food products. Priority (P) 0
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Observed juices contained in the juice dispenser coolers to be above 41F when measured with inspector's probe thermometer. Observed cut papaya halves to be above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. PIC voluntarily discarded all affected products. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Observed deep scoring on cutting boards in the deli food preparation area and meat cutting area making the surfaces not easily cleanable. Priority (P) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed no drain plug in the outside dumpster exposing trash inside to pests. Core (C) 1
Total Score Violation Score Inspection Score Inspection %
100 12 88 88
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 0 39 100