Q' Onda Taqueria

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition.
  • High priority: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
• In-use utensils properly stored
  • Basic: Ice scoop handle in contact with ice.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Equipment in poor repair.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in freezer/cooler interior/shelves have accumulation of soil residues.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • Basic: Standing water in bottom of reach-in-cooler.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found.
  • Basic: Dead roaches on premises. Observed 1 dead roach inside reach in cooler across cook line. Observed 1 dead roach inside reach in cooler across standing reach in coolers.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall above crates of onions near back door.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • Basic: Floor soiled/has accumulation of debris.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment.
  • High priority: Container of medicine improperly stored.
  • High priority: Toxic substance/chemical improperly stored.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

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: Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Observed 15+ live flies flying and landing inside container of tomatillo salsa on table near kitchen entrance. Observed 20+ live flies landing inside crate and on top of yellow onions near back door. Observed 20+ live flies landing inside crate and on top of red onions near back door.
  • High priority: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment unable to provide parasite destruction for raw fish used for ceviche.
• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche on menu not properly identified as raw item.
  • Basic: Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled under prep table in kitchen area.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed corn (58°F - Cold Holding) at reach in cooler across cook line.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork. All products removed from original packaging.
  • Basic: Food stored on floor. Observed case of avocados stored on floor in kitchen.
• In-use utensils properly stored
  • Basic: Ice scoop handle in contact with ice. At bar
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves then continue to prep customer order without first washing hands.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee scoop ice and make drink for customer without first washing hands.
  • 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. Observed employee grab spice bottle off of floor and continue to prepare customer order without changing gloves and washing hands.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed bowls with no handle stored inside containers of sugar and salt under prep table in kitchen.
  • Basic: Equipment in poor repair. Observed reach in cooler grill drawers in disrepair.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in large white chest freezer near kitchen entrance.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in freezer/cooler interior/shelves have accumulation of soil residues. Observed interior of large white chest freezer soiled.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen.
  • Basic: Buildup of food debris/soil residue on equipment door handles. At reach in coolers throughout kitchen.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink near drink cooler in kitchen.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back door and mop sink room.
  • Basic: Standing water in bottom of reach-in-cooler. Inside both reach in coolers across cook line.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to reach in freezer near dry storage.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At women's bathroom.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 15+ live flies flying and landing inside container of tomatillo salsa on table near kitchen entrance. Observed 20+ live flies landing inside crate and on top of yellow onions near back door. Observed 20+ live flies landing inside crate and on top of red onions near back door. Observed 2 live flies flying and landing on clean knives on top of prep table near dish area.
  • Basic: Dead roaches on premises. Observed 1 dead roach on table where grill is stored on cook line. Observed 2 dead roaches behind white chest freezer on cook line. Observed 3 dead roaches inside reach in cooler drawers under flat top grill on cook line. Observed 3 dead roaches behind standing reach in coolers in prep area. Observed 1 dead roach behind table where onions are stored near back door. Observed 4 dead roaches inside of reach in cooler across cook line.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 30 live roaches crawling inside of reach in cooler where raw meats are stored and inside reach in cooler gaskets next to dish area. Observed 23 live roaches crawling inside of reach in cooler drawers under flat top grill on cook line. Observed 15+ live roaches crawling inside of reach in cooler across cook line where various sauces and shredded cheese is stored and inside reach in cooler gaskets. Observed one live roach inside of oven on cook line. Observed one live roach crawling on wall behind grill. Observed two live roaches crawling on floor underneath grill on cook line.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. At back door.
  • Basic: Floor area(s) covered with standing water. Observed standing water on floor underneath table at kitchen entrance.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. In prep area above standing reach in coolers.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty throughout kitchen.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Near back door.
  • Basic: Floor soiled/has accumulation of debris. Observed floor heavily soiled with grease buildup under cooking equipment at cook line.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Observed can of household raid at bar area.
  • High priority: Container of medicine improperly stored. Observed medicine bottle stored on shelf above reach in cooler across cook line.
  • High priority: Toxic substance/chemical improperly stored. Observed cans of butane stored with spices on shelf above reach in cooler.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for all employees at time of inspection.