Bookmark, Share & Add this page to:
Expand this BoxMembership Information

El Sombrero Mexican Cuisine

El Sombrero Mexican Cuisine
4990 Stack Blvd
Melbourne, FL 32901
(321)508-4005

Click to Show Larger Map
Map of Area Around El Sombrero Mexican Cuisine
Get Directions to El Sombrero Mexican Cuisine 4990 Stack Blvd, Melbourne, FL 32901
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
Inspection For: EL SOMBRERO MEXICAN CUISINE
License Number: 1506494
License ID: 5835891
Inspection Visit ID: 5390896
Inspection Date: Tuesday, October 14, 2014
Inspection Number: 2433762
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: EL SOMBRERO MEXICAN CUISINE
License Number: 1506494
License ID: 5835891
Inspection Visit ID: 5342015
Inspection Date: Monday, August 11, 2014
Inspection Number: 2433762
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 4
Number of Intermediate Violations: 9
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Buckets of cooked nachos stored on the floor **. Repeat Violation** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. Cook line **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. Prep room. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area **Warning**
33-16-4 Basic.Open dumpster lids **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk **. Repeat Violation** **Warning**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Tortilla shells washed hands and used tongs. **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Home made salsa found at 64° recommend rapid chill. Out less than 4 hours placed in the walk in cooler. **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Sheet pans of raw chicken over sheets pans of beef. **Corrected On-Site** **Warning**
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. **Warning**
22-20-4 Intermediate.Accumulation of black/pink mold-like substance in the interior of the ice machine. **Warning**
03D-15-4 Intermediate.Cooked rice being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In deep plastic container tightly covered. Recommend in shallow containers uncovered. Placed in shallow containers. **Corrected On-Site** **. Repeat Violation** **Warning**
22-24-4 Intermediate.Heavy Accumulation of black mold-like substance on/around soda dispensing nozzles. **Warning**
53A-02-5 Intermediate.Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
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. **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Cook line **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded chicken and poked beans in the walk in cooler **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Cans of household raid **Warning**

Click to Hide Contents
2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: EL SOMBRERO MEXICAN CUISINE
License Number: 1506494
License ID: 5835891
Inspection Visit ID: 5241896
Inspection Date: Wednesday, May 21, 2014
Inspection Number: 2382745
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: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink. By cook line
36-22-4 Basic.Floor area(s) covered with standing water. At the dish machine area
36-71-4 Basic.Floor drains/drain covers heavily soiled. Under sink area
08B-38-4 Basic.Food stored on floor. Onions and tacos chips on the floor. **Corrected On-Site**
23-09-4 Basic.Heavy Soiled reach-in cooler gaskets. Bar area
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf not sealed at the dish machine area.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. At the bar area.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. At the wait station. **Corrected On-Site**
23-08-4 Basic.Soda gun holster with accumulated slime/debris. At the bar area
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth sanitizer mixed with soap in the services station. **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. Kitchen and several area
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Salt and the bulk product in the containers
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet/ with a split y connection **. Repeat Violation**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm plus corrected. 50 ppm chlorine **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. By walk- in cooler
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Bat the bar area **Corrected On-Site**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / also covered reeducated operator

Inspection For: EL SOMBRERO MEXICAN CUISINE
License Number: 1506494
License ID: 5835891
Inspection Visit ID: 5214659
Inspection Date: Wednesday, April 02, 2014
Inspection Number: 2379150
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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: 16
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / cooks line
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. / kitchen area
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
23-06-4 Basic.Heavy dust all glass shelving in the bar area
36-62-4 Basic.Light not functioning. / in the walk in only minimal light have lights coming for the above lighting
23-09-4 Basic.Moderately Soiled reach-in cooler gaskets. / cooks line
16-46-4 Basic.Old labels stuck to food containers after cleaning.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / bar area beer glass reach in ooler
23-08-4 Basic.Soda gun holster with heavy accumulated slime/debris.
36-26-4 Basic.Wall soiled with moderate accumulated black debris in dishwashing area.
29-17-4 Basic.Waste line missing at soda gun holster. / left side of the bar
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet.
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles. / server station
22-20-4 Intermediate.Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. / ice bin on the left
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / spray bottles in the bar area

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day El Sombrero Mexican Cuisine in Melbourne 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 Melbourne's El Sombrero Mexican Cuisine.

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 El Sombrero Mexican Cuisine 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.


Current Weather Conditions In Melbourne, Florida.