EL REY DE LA MEDIALUNA Inspection – September 23, 2025

High Priority 1

#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grab and go at front counter: packaged cooked sausage (47F-48F – Cold Holding) being held in unit for 2.5 hours. Operator moved sausage to walk in freezer to quick chill. Do not store tcs foods in unit until unit maintains tcs foods at 41F or below **Corrective Action Taken**

Corrective Action Taken

Intermediate 5

#4Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads at mixers soiled

#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Front counter hand wash sink used for rinsing espresso cups. Discussed with employee

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site**

Corrected On-Site

#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Probe thermometer provided not functional

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa prepared 2 days ago located in front counter reach in cooler not date marked. Operator date marked **Corrected On-Site**

Corrected On-Site

Basic 2

#1Basic35A-06-4

Basic – Accumulation of dead or trapped insects, in control devices. Observed at wall mounted UV control device next to three compartment sink. Not above any food preparation/storage areas

#2Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Observed on shelf under prep table

Florida Food Watch