NINOS TAQUERIA Y MAS Inspection – March 26, 2026

High Priority 1

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of roasted jalapeno (131F – Hot Holding) stored in steam well. Water level is low in steam well, employee filled hot water to proper level and reheating jalapeno on griddle. A pot of cooked beef stew (123F – Hot Holding) stored on stove top, employee turned on fire to reheat. Re temped: jalapeno 166 F, beef stew 187 F. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Intermediate 2

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. A bag of cooked chicken thawing in handwash sink. Removed. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#7Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has no proof of training.

Basic 4

#1Basic28-02-4

Basic – Condensation or other drainage not disposed of according to law. Air conditioner's drain hose directly drains water to ground on parking lot.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. A bag of cooked chicken thawing in handwash sink with no running water. Employee moved to reach-in cooler. **Corrected On-Site**

Corrected On-Site

Florida Food Watch