Rivero's Street Destin

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

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed lettuce 40°F, shredded cheese 41°F.

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 on time/temperature control for safety food due to temperature abuse. Cold drawer- raw diced chicken 45°F, raw chicken breast 45°F, raw ground beef patties 46°F, beef ribeye 44°F ( all held overnight) (ambient 54°F). Make bar- sliced ham 45°F, block butter 47°F, sliced cheese 44°F ( all held overnight- ambient 58°F). Upright- shell eggs 52°F, shredded cheese 52°F, lettuce 54°F ( all held overnight- ambient 50°F.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cold drawer- raw diced chicken 45°F, raw chicken breast 45°F, raw ground beef patties 46°F, beef ribeye 44°F ( all held overnight) (ambient 54°F). Make bar- sliced ham 45°F, block butter 47°F, sliced cheese 44°F ( all held overnight- ambient 58°F). Upright- shell eggs 52°F, shredded cheese 52°F, lettuce 54°F ( all held overnight- ambient 50°F.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
  • Basic: No conspicuously located ambient air temperature thermometer in holding units.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips.
• Sewage and wastewater disposal
  • Intermediate: Mobile food dispensing vehicle disposing liquid waste improperly. Grey water tank leaking onto ground.
• Plumbing and backflow prevention
  • Basic: Plumbing line from a removed fixture not capped off. Grey water tank not capped off.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Provided establishment with hand wash sign.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed a live roach crawl on wall between make bar and wall toward floor.
• Current license displayed
  • Basic: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Decal expired 6-1-26.
  • Basic: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

The inspector came back and found the problems fixed.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cold hold- small make bar/reach in- sliced ham 57°F, sliced cheese 48°F, sliced turkey 52°F, butter 68°F, cooked plantains 64°F ( ambient 61°F ). Large make bar- sliced tomato 48°F, pico 48°F, shell eggs 61°F ( ambient 64°F). Upright cooler- shredded cheese 51°F, shell eggs 53°F, lettuce 53°F, sausage links 50Fm shredded chicken 61°F (ambient 47°F) employee today stated all food held 3 days. See stop sale.Cold hold drawers- raw beef 41°F, raw chicken 42°F.( employee from yesterday stated they stock every day.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. Upright- shell eggs 51°F, cut lettuce 54°F, shredded cheese 56°F, chorizo links 56°F, make bar- sliced ham 58°F- ambient 60°F ( all held overnight).
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Zip lock bag of raw chicken and raw beef stored in upright freezer not labeled.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Upright- shell eggs 51°F, cut lettuce 54°F, shredded cheese 56°F, chorizo links 56°F, make bar- sliced ham 58°F- ambient 60°F ( all held overnight).see stop sale.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
  • Basic: No conspicuously located ambient air temperature thermometer in any cold holding unit.
• Food protection and cross-contamination
  • Basic: Stored food not covered.french fries and beef empanadas stored in upright freezer not covered.
• Dishwashing facilities and test kits
  • Intermediate: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. 3 compartment sink- chlorine- establishment had what test strips. Provided establishment with chlorine test strips.
• Current license displayed
  • Basic: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Decal expired 6-1-26.
  • Basic: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.