ADRIANAS MEXICAN BAR & GRILL II INC Inspection – July 30, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: shrimp- shrimp (48F – Cold Holding); mussels (44F – Cold Holding); octopus (45F)Cold holding: ; milk (45F – Cold Holding) items placed in freezer for rapid chill at 12:25 re temp at 12:41 all items at 41F or below. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic 4

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored inside double door refrigerator next to reach in cooler.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 117F on flat top grill.

#3Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler.

#4Basic08B-12-5

Basic – Stored food not covered. Raw shrimp,clams,mussel, stored in double door refrigerator uncovered next to reach in cooler.

Florida Food Watch