Question 1

How many health inspections has ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC had?

Accepted Answer

ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC has had 10 inspections according to Florida DBPR records.

Question 2

Has ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC ever been shut down?

Accepted Answer

No, ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC has no emergency closures on record.

Question 3

What are the most common violations at ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC?

Accepted Answer

The most frequently cited violations at ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC are: Proper hand/arm washing, Time as control, Employee health policy.

Question 4

What does Florida violation V02 (Employee health policy) mean?

Accepted Answer

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

Question 5

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 6

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

ISABEL AND ANNABEL'S MEXICAN RESTAURANT INC

Inspection History (10)

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

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Frequently Asked Questions

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