| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at cook line soiled with food debris. Also oven handle with accumulation of grease. **Repeat Violation**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in the kitchen area and also at the back storage.
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21-05-5
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Basic - Cloth used as a food-contact surface. Observed tortillas cover with cloth in the kitchen area. Employee removed the cloth. **Corrected On-Site**
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both reach in cooler at the front not maintained in good repair. All food is out of temperature.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed white and green cutting boards no longer cleanable. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of soda stored on preparation table.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation.
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14-11-5
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Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the cook line.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-11-4
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Basic - Floors not maintained smooth and durable. Observed floor tile missing grout at the front counter.
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08B-38-4
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Basic - Food stored on floor.Observed a plastic container of oil stored on the floor. **Repeat Violation**
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine at the rear of the restaurant.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between preparation tables at the cook line.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach in cooler at the cook line.
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51-18-6
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Basic - No copy of latest inspection report available.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on preparation table.
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29-20-5
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Basic - slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand wash sink in the kitchen area. **Repeat Violation**
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08B-27-4
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High Priority - Food placed in soiled container/equipment. Observed ice stored inside a dirty cooler at the front counter.
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03A-23-4
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High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed raw shell eggs at 84°F on a shelf at the front line. As per employee less than 1 hour. Employee discarded the raw shell eggs. **Corrective Action Taken**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (53 F - Cold Holding); cabbage (51 F - Cold Holding); sour cream (49 F - Cold Holding); raw shell eggs (69°F - Cold Holding). As per employee food was placed around 6:00 AM this morning. Stop sale was issued.
Also observed milk (53 F - Cold Holding)inside the reach in cooler at the cook line. As per employee milk was placed inside the reach in cooler 2 hours ago.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (105 F - Hot Holding)inside the steamer at the kitchen. Employee reheated the yuca . **Corrective Action Taken** **Repeat Violation**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection by the bathroom outside.
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed the only 2 reach in coolers in the establishment are not working properly. All food is out of temperature.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strip for chlorine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed at the front counter.
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for Rina R, Noa S, Jenny Z, Julia's L, Javier D, Saul L,Fanny M, Yennifer G, Geric B, Led S, Seidi U, and Sabas A , expired on 3/25/26. **Warning**
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