Fuego Azteca Mexican Bar and Grill

The inspector came back, found the problems fixed and allowed the business to reopen.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 3 days ago in server reach in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. sour cream (50°F - Cold Holding); tomatoes (44°F - Cold Holding); cheese (51°F - Cold Holding); chicken (49°F - Cold Holding); beef (47°F - Cold Holding) items in reach in cooler on cooks line. Items moved to freezer.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over salsa in small reach in cooler in back prep kitchen. Raw moved below.
  • 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. Raw Chicken over raw beef in reach in freezer.
  • Basic: Raw fruits/vegetables not washed prior to preparation. Avocados cut with sticker still attached.
  • Basic: Food stored outside. Margarita salt uncovered outside in exterior bar area, manager placed cover on item.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoops handle touching ice in drink machine bin, manager moved scoops handle.
  • Basic: In-use tongs stored on equipment door handle between uses. One pair of tongs on oven door handle.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. With tortillas in back prep kitchen.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. On plastic containers on clean dish rack.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Unused cooler, burners, and freezer outside back of walk in cooler.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 20 live roaches in corner of kitchen by flat top.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Household spray can of raid over sprite in dry storage room, manager moved item outside.
  • High priority: Container of medicine improperly stored. Bottle of advil on shelf above flour bin in dry storage, manager moved item away from food.
• Manager certification and employee training
  • Intermediate: 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. 1 employee.