SANTA ROSA MEXICAN RESTAURANT
1436 SR 436 UNIT 1064 · CASSELBERRY · Seminole County · FL 32707
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands for less than 15 seconds after preparing food on multiple accounts
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee removing warm taco shells from oven with bear hands -employee using bare hands to top taco shell with meat and cheese
12A-20-4High Priority – Employee washed hands with no soap. -employee failed to use soap to wash hands on multiple accounts
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -raw beef stored with RTE washed/pealed onion
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa dated 4/20 49F
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (45F – Cold Holding); raw beef (44F – Cold Holding); raw chicken (45F – Cold Holding); raw beef (45F – Cold Holding) **Repeat Violation**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -salsa dated 4/20 49F
Intermediate 1
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin
Basic 7
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on tops of box of single service items
14-10-4Basic – Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink
08B-38-4Basic – Food stored on floor. -bins of chips stored on floor in ice machine room
33-16-4Basic – Open dumpster lid.
08B-12-5Basic – Stored food not covered. -washed/pealed onion not covered during storage in walk in cooler
Inspector observations synchronized from DBPR on September 11, 2026 11:54 AM.
Violation category totals
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.