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Cantina Dos Amigos

Cantina Dos Amigos
990 N Hwy A1A
Indialantic, FL 32903
(321)724-2183

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: DOS AMIGOS
License Number: 1502805
License ID: 5903401
Inspection Visit ID: 5381330
Inspection Date: Thursday, December 18, 2014
Inspection Number: 2441284
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of High Priority Violations: 3
Number of Intermediate Violations: 7
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-71-4 Basic. tape used to repair nonfood-contact surface. Ice machine panel.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Sugar.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Outside area.
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Knives stored in a cardboard container. **Corrected On-Site**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinking glass. **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available. **Corrected On-Site**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. Ladles, spoons, tongs, whisks.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Sugar.
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. Outside
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Picked up churro with napkin directly after handling dirty dishes.
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Under hand sink in kitchen. **. Repeat Violation**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **near fryers. Repeat Violation** **. Repeat Violation**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Bar.
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. Bar.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Towel.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Bar.
31B-03-4 Intermediate.No soap provided at handwash sink. Bar
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.

Inspection For: DOS AMIGOS
License Number: 1502805
License ID: 5903401
Inspection Visit ID: 5337555
Inspection Date: Tuesday, July 29, 2014
Inspection Number: 2430939
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. Metal pans stored on rusty shelf on cook line.
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Fry cooler **Corrected On-Site**
23-08-4 Basic.Soda gun holster with accumulated slime/debris. Inside bar
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fry cooler c. H raw Maui 47° raw chicken 48° raw shrimp 47° raw beef 47°. Cook states placed in cooler at 10 am recommend rapid chill. Rechecked at end of the inspection found 38° to 40° **Corrected On-Site**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Picked tortillas off the floor and didn't remove gloves before handling clean equipment. Removed gloves and washed hands **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. North end hose Bibb where green hose is attached.
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm **Corrected On-Site**
22-05-4 Intermediate.Cutting board(s) stained/soiled. Fry cooler cutting board
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. 6 employees present. Manager showed up urging inspection. **Corrected On-Site**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fry cooler found at 45°. No next day callback. Has sufficient cooler maintaining 41° and below.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Cantina Dos Amigos in Indialantic Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indialantic's Cantina Dos Amigos.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Cantina Dos Amigos may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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