RENE’S MEXICAN KITCHEN AT 17TH Inspection – August 7, 2024

High Priority 2

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.raw fish over cut tomatoes in reach in cooler. Operator removed at time of inspection. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

#8Intermediate53B-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.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes cooked in reach in cooler.

Basic 4

#1Basic12B-12-5

Basic – 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. Employee drinking coffee from container with no lid.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones on slicer in kitchen.

#3Basic08B-38-4

Basic – Food stored on floor. Bulk flour tortillas on floor. **Repeat Violation**

Repeat Violation

#4Basic16-46-4

Basic – Old labels stuck to food containers after cleaning on clear containers on dish drying rack.

Florida Food Watch