EL REY MEXICAN RESTAURANT Inspection – September 30, 2025

High Priority 4

#5High Priority14-86-1

High Priority – Non-food grade shopping bags used to store rice. Educated operator

#6High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef over plantains in reach in freezer

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ice cream mix at bar

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice cream mix (57F – Cold Holding) in bar cooler. Observed Sour cream double panned at 54° cold holding in cook line make table cooler. Operator states it has been in cooler for 1.5 hours. Recommend to rapid chill. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#9Intermediate53A-03-7

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Pedro Cruz

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Dump sink

Basic 4

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small glass cooler at bar ambient temperature is 57F.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. **Repeat Violation**

Repeat Violation

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice. At wait station **Corrected On-Site**

Corrected On-Site

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch