Cantina Viajero
1338 Epiphany Way Ste N-103, Trinity, FL 34655 · Permanent Food Service · License 6113906
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 2 basic-17
- Safety score83
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 visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked black beans (118°F - Reheating)cooked ground beef (68°F - Reheating) started to reheat 3 hours ago see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Cooked black beans (118°F - Reheating)cooked ground beef (68°F - Reheating) started to reheat 3 hours ago 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.in freezer in back prep area - open bag of raw chicken nuggets above open bag of pork sausage, operator moved chicken to bottom
Fixed on the spot
Food placed in soiled container/equipment.
Chips in soiled plastic bins, operator moved some bins to dish wash area
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Colander in hand wash sink in bar, operator removed.
Fixed on the spotRepeat violation
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink substance in the interior of the ice machine/bin.
On drop plate
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Straws not wrapped, on bar counter within reach of customers, operator moved to back of bar
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.
- Stop sale
- An order that the food can’t be sold or served.