CANTINA LA VEINTE Inspection – February 9, 2026

High Priority 2

#9High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at 98 f inside steam table. kitchen cook reheat the food to 165 and place it on the sting table. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#11Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#12Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#4Basic08B-38-4

Basic – Food stored on floor. Observed bucket of oil on kitchen floor.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#6Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Front service area.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher.

#8Basic21-12-4

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

Florida Food Watch