LOLIS MEXICAN CRAVINGS Inspection – February 3, 2026

High Priority 2

#3High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. The establishment is open and serving food to the public at time of inspection.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler with upper cold well at cook line – Cold Holding: Pico de Gallo 45 F, diced tomato 49 F, shredded lettuce 45 F, shredded white cheese 49 F. Operator filled cold well with ice. 2nd temp: Pico de Gallo 39 F, diced tomato 44 F, shredded lettuce 42 F, shredded white cheese 45F. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

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Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee training certificate is a photo copy of the original certificate.

Basic 2

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Basic – Duct tape used to repair nonfood-contact surface. On wall at cook line.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table while cutting plant food. Drink removed. Employee drinking at expo line next to queso in steam well. **Corrective Action Taken**

Corrective Action Taken

Florida Food Watch