Alejandro's Restaurant
7380 Broad St, Brooksville, FL 34601 · Permanent Food Service · License 3701145
What drove the grade
4 live small flying insects found flying around dishpit ceiling and in prep area off kitchen not landing on food contact surfaces.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection4 high priority (2 fixed by the Nov 3 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponge in hand wash sink in 3 compartment sink area
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall at base of wall where handwash sink off cook line is located and to the left of the ice machine off the dishpit area.
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Housemade Salsa (55°F - Cold Holding) in wait station area at time of inspection. Salsa container is placed on another container of ice and water mixture. Discussed proper size of containers for adequate cooling with employees.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over ready-to-eat cilantro in reach-in cooler on cook line. Employee moved and stored correctly.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: 4 live small flying insects found flying around dishpit ceiling and in prep area off kitchen not landing on food contact surfaces.
Presence of 20 live crawling insects in bar area crawling on bar top near mats holding drink shakers and near container holding margarita rim toppers.
Operator started to clean and sanitize surrounding areas.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed cooking pan, stone, and ice cubes inside of handwash sink off of cook line area. Employee removed.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Items in prep sink thawing without running cold water. Discussed proper method with employees. Cold water was turned on.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
Observed flies present in establishment with screen door torn and door opened next to cook line at time of inspection.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall at base of wall where handwash sink off cook line is located and to the left of the ice machine off the dishpit area.
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.