CARMELITA’S MEXICAN RESTAIRANT Inspection – October 13, 2025

High Priority 1

#12High Priority41-15-5

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket at cook line Was 200ppm chlorine added water now at 50 ppm. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#13Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled Knives holding rack near cook line.

Basic 11

#1Basic24-06-4

Basic – Clean Small bowls used for salsa storage on rack soiled

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl in cheese

#3Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. Near walk in cooler

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Cups at service stations.

#5Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Front of walk in cooler

#6Basic10-20-4

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

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled deli creamy in cooler over top

#8Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#9Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Pork on sheet pan back of house thawing. Employee put in walk in cooler **Corrected On-Site**

Corrected On-Site

#10Basic29-03-4

Basic – Water draining onto floor surface. Hole on bottom right side of three compartment sink water leaking onto the floor. Establishment put bucket to catch water

#11Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Employee moved **Corrected On-Site**

Corrected On-Site

Florida Food Watch