La Pasadita

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Food with mold-like growth. See stop sale. Approximately 10 moldy tomatillos in reach in cooler by ice machine.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Containers of seasonings under flat top no labels. Spray bottle on cooks line by seasonings no label.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia fillets in reach in cooler in prep area thawed not removed from packaging. (10pieces.)
• Food protection and cross-contamination
  • Basic: Stored food not covered. Tamales and pork in reach in freezer in storage room not covered.
  • Basic: Food stored on floor. Chicken seasoning on floor in storage room.
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public. Employee food in storage reach in cooler over other foods to be served to public. Employee moved employee food.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in uncooked beans in storage area.
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. Knife stored under microwave by dish area. Employee moved knife.
• Handwashing and hygienic practices
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dead bug with gloved hands then immediately touched fish packing in reach in cooler in prep area.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. -Cutting board on reach in cooler cooks line with multiple cut marks. -Reach in cooler on cooks line left door gasket torn. -Interior deflector plate cracked inside ice machine. -Reach in cooler racks rusted by back door.
  • Basic: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces on storage shelf not painted.
  • High priority: Non-food grade paper/paper towel used as liner for food container. Wiping cloth in direct contact with taco salad shells in container on cooks line. Employee removed towels.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on reach in cooler on cooks line stained brown. -Interior microwave soiled with old food debris. -Deflector plate in ice machine soiled with black substance.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from faucet outside back door.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. Missing at Handwash sink in server area.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Missing inside restroom.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 1 on floor under dish machine.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 2 in electrical outlet in back storage room.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 2 on top of microwave, 1 on wall by dish machine, and 2 in electrical outlet in prep room.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Roach and ant spray can by cooking oil on bottom of prep table.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ V.Hugo expired 8/19/2026