| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Under flat top and around oven.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In upstairs storage area. advised bungee cord. **Corrective Action Taken**
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Egg slicer by hand sink. Exposed to splash.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front of Cuban press, cutting board in front of steam well.
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35A-03-4
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Basic - Dead roaches on premises. 22 dead under 3 compartment sink.
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12B-12-4
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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. Coffee cup above empanadas prep area. Someone put lid on cup, but still over prep area. Advised to have employee drink area where no cross contamination possible.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee drinking over prep table with empanadas.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Station set up as wash, sanitize. Advised to always set up as wash, rinse, sanitize. **Corrective Action Taken**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Freezer gasket on cooks line.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75°water, spoon in standing 9th pan of water.
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In single glass door cooler beside oven.
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51-18-6
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Basic - No copy of latest inspection report available.
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Freezer on cooks line.
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25-05-4
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Basic - Single-service articles improperly stored. Single service cups and food to go containers. Advised all single service should be 6 inches off the ground. **Corrective Action Taken**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Container of sugar by hand sink. No lid.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked plantains and cooked black beans and rice. Both items made yesterday, 11/7/16. Pans stacked on top of each other and unable to cool properly. Found at 47°-52° on 11/8/16. Stop sale issued.
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11-13-4
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High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
Employee has boil/sores on both hands. No gloves available. Had operator wash hands and change positions. Employee removed from food prep.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Residential Ortho on premises. Advised to use professional pest control or product designed for restaurant use.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Devil crab 47°, raw beef 48°. Single glass door reach in cooler beside cook station.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over RTE peppers and onions and cooked, RTE chorizo sausage. In single glass door cooler by oven. **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cabinet below 3 comp sink. 2 live roaches under prep sink on main cooks line. 23 live roaches under cabinet with Cuban press. 1 live roach on door of reach in cooler on cooks line. 3 live roaches under reach in cooler on cooks line.
2 live roaches around door of sliding door cooler with slicer on top. 5 live roaches on floor and in cove molding by back door/back prep area. (40 total)
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked plantains and cooked black beans and rice. Both items made yesterday, 11/7/16. Pans stacked on top of each other and unable to cool properly. Found at 47°-52° on 11/8/16. Stop sale issued.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Boric acid beside bagged sugar. Moved by back door.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink by press.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 9th pan put into hand sink. Item removed.
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27-24-4
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Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. 81° at time of inspection.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 81° at handwashing sink. Also at hand sink in restroom.
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee hired for past 5 or 6 months. No employee training available for anyone.
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03D-21-4
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Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked plantains and cooked black beans and rice. Both items made yesterday, 11/7/16. Pans stacked on top of each other and unable to cool properly. Found at 47°-52° on 11/8/16. Stop sale issued.
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35A-13-4
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Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog on outside patio. Operator does not have Doggie Dining license from city.
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02C-02-4
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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 ground beef and peppers. Cooked Saturday and held in reach in, no date mark. advised to always mark RTE, TCS, items held more than 24 hrs. **Corrective Action Taken**
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22-06-4
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Intermediate - Slicer blade and handle/guide soiled with old food debris. **Repeat Violation**
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16-52-4
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Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. 81° at time of inspection.
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