LAREDO MEXICAN RESTAURANT OF KEYSTONE
7380 SR 100 #11-13 · KEYSTONE HEIGHTS · Clay County · FL 32656
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 5
35A-02-7High Priority – Live, small flying insects found Approximately 20 live flying insects around outside walk in cooler door that is inside hopping container behind establishment. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F – Cold Holding); cheese sauce (47F, 48F – Cold Holding); shredded cheese (48F – Cold Holding) in outside walk in cooler inside shipping container behind establishment, per operator door has been consistently open for no more then a few hours, operator began to move items in reach in freezer chests. raw chicken (46F – Cold Holding); raw beef (46F – Cold Holding) in front part of reach in cooler drawers under grill on cook line, per operator drawers have been consistently open for less then 1 hour, drawers closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded lettuce (56F – Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. enchiladas (56F – Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm.
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded lettuce (56F – Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. enchiladas (56F – Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese (113F – Hot Holding) in crock pot by service window in middle of kitchen without a lid, per operator pot got to hot and was turned down about 30 minutes prior, temperature of pot turned up. rice (128F – Hot Holding) in large pot sitting on top of oven at end of cook line, per operator rice was cooked less then 2 hours ago, rice moved to inside of oven to reheat. queso cheese (125F – Hot Holding) doubled pan inside steam well on make line, per operator cheese was placed there a couple of hours ago, cheese moved to flattop grill to reheat. **Corrective Action Taken** **Warning**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (56F – Cooling at 5 hours) in large plastic bucket more then a few inches deep on floor at end of cook line, per operator lettuce was cut around 9:30/10am, time of temperature check approximately 3pm. shredded chicken (97F,97F,101F – Cooling, after 45 minutes 97F,91F,101F) in metal pans deeper then 2 inches on melted ice baths, per employee chicken was cooked around 1:45/2pm, operator began to move chicken into reach in freezers. enchiladas (56F – Cooling, after 30 minutes 55F) in deep pans more then 2 inches deep in reach in cooler, per operator enchiladas where made around 10am, 2nd check after operator put enchiladas in reach in freezer was 4pm. **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar, water turned back on. **Corrected On-Site**
Basic 7
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 100 dead flying insects inside makeshift control device in floor in front of outside walk in cooler. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. All floors have a build up of food debris along walls throughout establishment in kitchen and bar areas. Also standing water around ware washing area. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Multiple buckets of cheese sauce in outside walk in cooler. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line equipment on cook line have a build up of food debris and grease. **Repeat Violation**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Discarded ice machine and standing reach in cooler by back door of kitchen. **Repeat Violation**
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment with pitted surfaces in ware washing area.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at bar reading 10ppm, operator added bleach and retested to 100ppm **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on August 13, 2026 10:58 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.