EL MAS CHINGON CORP
5701 ORANGE AVE · FORT PIERCE · St. Lucie County · FL 34947
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 6
35A-02-7High Priority – 2 Live, small flying insects found kitchen
08B-56-4High Priority – Food stored in ice used for drinks. Container of lemons in sodas machine ready to serve ice. Operator removed lemons from ice lid area **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks observed double gloved hands cook removed soiled top layer of gloves and attempted to add new top layer of gloves without first washing hands. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First cook line cooler temperatures fresh cheese:47F, raw beef: 50F, raw chicken:47F. Operator moved all items in cooler to freezer for rapid chilling. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored.spray bottle with blue solution stored with clean dishes
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate 6
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. All hand sinks had either ice of food debris inside of sink
22-02-4Intermediate – Microwave soiled on all inner panels/ walls of microwave Soda gun nozzles soiled at bar area. **Corrective action taken** Cleaned by waitress. Cook line cutting boards soiled and stained.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sinks missing paper towels
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Black beans, cooked chicken, in walk in cooler not dated. Operator added dates to both food items containers **Corrected On-Site**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled.spray bottles with blue solutions.
Basic 15
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl used as scoops found in cooked rice, bagged sugar and flower, and cooked black beans **Corrected On-Site**
32-12-6Basic – Covered waste receptacle not provided in women's bathroom.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In several areas of kitchen cook line and dish area
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.plastic drink cups in drying rack
51-09-4Basic – Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 23 seats has 150 seats
36-22-4Basic – Floor area(s) covered with standing water. Dish area and hallway off the kitchen.
36-24-5Basic – Hole in or other damage to ceiling in prep area and dish room.
31B-04-4Basic – Improper handwashing sign provided at a hand sink used by food employees. Must say Employee must wash hands.
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
35B-02-4Basic – Insect control device installed in the bar food preparation area.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage with no lid stored above food in 2 door upright cooler. Operator removed and discarded cup **Corrected On-Site**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Outside of kitchen.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready to eat cooked meat diced vegetables in walk in cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.soiled towel hanging from chefs pocket. Soiled towel left sitting on cutting board
Inspector observations synchronized from DBPR on August 10, 2026 5:30 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.