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Little Dos Mexican Restaurant

Little Dos Mexican Restaurant
1246 Hwy A1A
Satellite Beach, FL 32937
(321)777-3093

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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: LITTLE DOS
License Number: 1506117
License ID: 4053062
Inspection Visit ID: 5370449
Inspection Date: Tuesday, January 06, 2015
Inspection Number: 2438205
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: 14
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on tortilla shelf
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Purse on top of tortillas in dry storage **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rings on server **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Oil **Corrected On-Site**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Tortilla storage area **. Repeat Violation**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Kitchen
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Trash can in womans room
24-06-4 Basic.The sugar containers are dirty on the tables
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. Dish area
36-28-4 Basic.Wall soiled with accumulated grease. Walk in cooler wall
36-10-4 Basic.Worn, torn and/or soiled floors/carpeting. Floor in bathroom dirty
11-07-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Form given
22-05-4 Intermediate.Cutting board(s) stained/soiled. Bottom of avacado box on cutting board **Corrected On-Site**
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server

Inspection For: LITTLE DOS
License Number: 1506117
License ID: 4053062
Inspection Visit ID: 5311810
Inspection Date: Thursday, July 17, 2014
Inspection Number: 2413678
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: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
10-19-4 Basic.In-use tongs stored on oven door handle.

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: LITTLE DOS
License Number: 1506117
License ID: 4053062
Inspection Visit ID: 5063076
Inspection Date: Friday, February 07, 2014
Inspection Number: 2359119
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: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Womansroom ventis dusty
08B-37-4 Basic.Food stored in a prohibited area. The tomatoes were sliced and then Put back in dirty box
21-10-4 Basic.In-use wiping cloth/towel used under cutting board.
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server area
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f, salsa 50f, cheese 70f not discarded within the 4 hour time frame
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 74f, cooked onions and petters 94f. Corrective action taken
03F-04-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.

Inspection For: LITTLE DOS
License Number: 1506117
License ID: 4053062
Inspection Visit ID: 5063077
Inspection Date: Tuesday, November 05, 2013
Inspection Number: 2359120
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: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. The taco shells are on floor in a container **Corrected On-Site**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. The paint s peling
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53f, cheese 53f, salsa 54f, in small line cooler. **Corrected On-Site**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Salsa 59f, cheese 59f on the lne
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. The items in the small 2 door cooler greater than 41f since 11am. Discarded by operator. Discarded by operator while on site.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed operator time form

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: LITTLE DOS
License Number: 1506117
License ID: 4053062
Inspection Visit ID: 4832042
Inspection Date: Tuesday, February 12, 2013
Inspection Number: 2259180
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: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45f. Corrective action taken. Discussed cut greens and tomatoes rule
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice 90f, corrective cooling done.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw beef over ready to eat ice cream **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Bartender and server
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server **Corrected On-Site**
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. 2 oz souflee in salsa. Corrected on site
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Line **Corrected On-Site**
36-27-4 Basic.Wall soiled with accumulated paint chips

Inspection For: LITTLE DOS
License Number: 1506117
License ID: 4053062
Inspection Visit ID: 4710289
Inspection Date: Monday, October 29, 2012
Inspection Number: 2222816
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: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw eggs ove cheese in walk in Corrected On Site.
08A-28-1 Critical.- Observed food stored on floor. Sauce Corrected On Site.
12A-02-1 Critical.- Observed hand wash sink used for purpose other than washing hands. Storing cleaner Corrected On Site.
32-17-1 Critical.- Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
36-12-1 Floors not constructed easily cleanabler. Raw concrete in kitchen

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Little Dos Mexican Restaurant in Satellite Beach 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 Satellite Beach's Little Dos Mexican Restaurant.

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 Little Dos Mexican Restaurant 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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