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Licensee
Name:
PEPOS CUBAN CAFE
License Number:
SEA6215181
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
9939 4 ST N ST. PETERSBURG, FL 33702
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/03/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
9
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.
Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable- ordered new cutting boards, clean equipment shelving with rust that has pitted the surface, walk in cooler shelving with rust that has pitted the surface, reach in cooler gasket front line **Corrective Action Taken** **Warning**
Basic - Hole in or other damage to wall. Repaired with duct tape by reach in cooler front line
Cove molding in disrepair by reach in cooler front line, cove molding separating from wall by dish machine **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Removing enchilada from stove top for take out order **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 on cook line, 1 by rice in dry storage, 1 by dish machine
Small flying Insects observed at dumpster- 20+ **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 47-49°f added more ice to ice bath, cheesecake 45°f, bread pudding 48°f **Corrective Action Taken** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Women restroom 87-88°f ran for approximately one minute hot water faucet handle does not turn on water reached 114°f, men restroom 87°f ran for approximately one minute hot water faucet handle does not turn on water reached 112°f **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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.
