ONE NIGHT TACO STAND Inspection – July 7, 2025

High Priority 1

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cartons of raw shell eggs over ready to eat cooked colds and ready to eat cilantro. Walk in cooler.

Intermediate 3

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used for rinsing utensils.

#10Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. No probe thermometer.

#11Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand Wash Sink by Dish machine with towel dispenser not functioning.

Basic 7

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

#2Basic08B-36-4

Basic – Food stored in a location that is exposed to splash/dust. Cooked rice by Dish machine Hand Wash Sink. Rice Covered by manger. **Corrected On-Site**

Corrected On-Site

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Tongs over oven handle.

#4Basic14-36-5

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose gasket insulation. Drawer Coolers.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Standing water in prep line cooler.

#7Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Leak at Three compartment sink faucet.

Florida Food Watch