PUYA URBAN CANTINA Inspection – August 3, 2026

High Priority 2

#4High Priority12A-25-4

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing cut lettuce touched earpiece with gloved hands then continued food preparation. Instructed employee to change gloves. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

#5High Priority01B-07-4

High Priority – Food with mold-like growth. See stop sale. 1. Reach in cooler across from flat top container of guacamole with mold like growth. 2. Walk in cooler container of purple cabbage with mold like growth. **Warning**

WarningStop Sale

Intermediate 2

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. 1. Employee at cookline filled bowl with water from hand washing sink next to triple sink. For food preparation.

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Walk in cooler cooked beef per operator item prepared made 3 days prior no date marking, operator dated. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. 1. Bulk sauce with bowl stored in product in walk in cooler. Operator removed. **Corrected On-Site**

Corrected On-Site

#2Basic12B-02-4

Basic – Employee eating in dish washing room.

#3Basic29-03-4

Basic – Water draining onto floor surface from reach in cooler left of cookline by spice rack.

Florida Food Watch