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Licensee
Name: LA CABANA DEL TIO License Number: SEA6215397
Rank: Seating License Expiration Date: 02/01/2024
Primary Status: Delinquent Secondary Status: Active
Location Address: 1709 DREW ST
CLEARWATER, FL 33755

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/07/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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.
Violation    Observation
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Tomatillos **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
23-20-4    Basic - Food debris/dust/grease/soil residue on exterior of grill **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Front line area **Corrected On-Site** **Warning**
33-16-4    Basic - Open dumpster lid. **Corrected On-Site** **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Repeat Violation** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Front line area **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
50-17-2    High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Not sanitizing in the 3rd sink **Warning**
01B-36-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Beef cooked for tacos at 6:30 am is 101° at 9:20 am **Corrective Action Taken** **Warning**
03D-03-4    High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked for tacos at 6:30 am is 101° at 9:20 am **Corrective Action Taken** **Warning**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over sliced onions **Corrected On-Site** **Warning**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Four pans of chicken dated 1/26 and two pans of pork dated 1/31 **Corrective Action Taken** **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppms **Warning**
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled and grooved on front line table **Repeat Violation** **Warning**
53A-03-5    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
16-32-5    Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef cooked for tacos at 6:30 am is 101° at 9:20 am. **Corrective Action Taken** **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. walk In cooler **Warning**
53B-05-5    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. **Warning**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Under 3 compartment sink **Warning**
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The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.