Antojitos Esmeralda
7804 Wiles Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1624170
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection8 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 4 basic-58
- Administrative complaint on Nov 4Counts in full until a follow-up finds the problems fixed-20
- Safety score22
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in Reach in cooler in storage area; cooked rice (45°F - Cold Holding) As per operator rice not prepped or portioned today. As per operator rice has been in refrigerator for approximately 24hrs. Operator disposed of rice. See stop sale Observed Cooked chicken on top of prep table. As per operator, chicken was cooked today and has been cooling since 8am. At 10:14 am temperature of chicken is 125°F. Item failed to reach the 70°F temperature within the required 2hr window. Operator disposed of chicken.See stop sale!
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Reach in cooler in storage area; cooked rice (45°F - Cold Holding) As per operator rice not prepped or portioned today. As per operator rice has been in refrigerator for approximately 24hrs. Operator disposed of it. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Cooked chicken on top of prep table. As per operator, chicken was cooked today and has been cooling since 8am. At 10:14 am temperature of chicken is 125°F. Item failed to reach the 70°F temperature within the required 2hr window. See stop sale!
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in reach-in freezer raw beef over ready to eat beef stew.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in low boy cooler raw shelled eggs stored above uncovered birria sauce container.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee at prep table handled raw chicken , put chicken in flour mix then in frying basket and lowered clean frying basket into fryer without washing their hands then touched ready to eat chicken. Educated operator on handwashing procedures. Employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed in reach-in freezer several shopping bags containing raw meat.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed in sanitizing bucket +200 ppm. Educated operator on proper sanitizing method. Operator removed and replaced sanitizing water 100ppm
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in hand washing sink kitchen utensils.
No paper towels or mechanical hand drying device provided at handwash sink.
Repeat violationAdministrative complaint
Basic4
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed homemade puddings in glass refrigerator in front with no label. Operator removed.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed on prep area table beef thawing in a metal container. Educated operator on proper thawing method. Operator moved to refrigerator to properly thaw. Observed beef stew thawing in metal container. Operator moved to refrigerator to properly thaw.
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed tortillas store in linen cloth. Operator removed
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed at dishwashing station several metal pans wet nesting
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.