Antojitos de Elsy
515 E Noble Ave, Willingston, FL 32696 · Permanent Food Service · License 5203320
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 high priority (1 repeat), 6 intermediate, 13 basic (1 repeat); basic violations cost 12 at most-44
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score36
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 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
"Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
Repeat violationAdministrative complaint
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Barbacoa prepared 11/3 per Manager not date marked.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available at establishment
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses for Three employees.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips for quat sanitizer
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance on the walls inside food contact surface of the ice machine
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No food handler certificates for two employees hired 90 days ago.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of food removed ( flour ) from original container not labeled with name of contents.
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.
Chicharon baked and packaged on site are available to customers as a grab and go item at front counter. Packages lack, producy identity, date product was packaged and name and address of the establishment that prepared and packaged the food. Manager placed packages behind counter.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored with handle touching food product( rice ). Manager placed handle correctly
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Food dispensed ( flour, beans )with a bowl without a handle. Manager removed bowls.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Repeat violation
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Handwash sink in kitchen next to prep table has splash guards, however soap dispenser is located over prep table.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink sign missing at one of the bathrooms. Inspector provided sign.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bathroom doors do not have a self closing mechanism
Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle provided in unisex bathroom.
Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
Grease receptacle behind building in parking lot has lid open.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles cracked next to fryer on cookline.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop not in use stored in mop bucket water. Mop placed to air dry.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
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