| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Observed at both restrooms for employees and customers.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Observed throughout the establishment.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout the establishment. **Repeat Violation**
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24-05-4
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Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean containers and clean bustub stored on the kitchen floor.
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35A-03-4
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Basic - Dead roaches on premises. Observed in the kitchen on a shelf with clean pans: 4 dead roaches. Observed on top of a dish machine: 12+ dead roaches Also observed on top of microwave in the kitchen: 6+ dead roaches.
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14-11-4
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Basic - Equipment in poor repair. Observed dishwasher not working properly, not running cycles not sanitizing. Chlorine 0ppm. Front counter: hot holding unit with empanadas on but not hot: ambient temperature 68°F.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
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36-12-4
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Basic - Floors not constructed to be easily cleanable.walk in freezer.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. All coolers.
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14-69-4
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Basic - Ice buildup in reach-in freezer. All freezers.
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21-04-4
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Basic - In-use wet wiping towel used under cutting board. **Corrected On-Site**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Observed I. The kitchen: near dry storage area. Operator cleaned. **Corrected On-Site**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Observed near desk.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed all reach in coolers
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08B-14-4
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Basic - Stored food not covered in reach -in freezer. Observed cooked octopus in the reach in freezer near office desk.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed in the kitchen: large oven, reach i. Cooler, and microwaves stored in the back area.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.Sugar, front counter.
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed at the front counter inside hot holding unit: chicken empanadas (76°F - Hot Holding); beef empanadas (78°F - Hot Holding). Operator discarded.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Observed in the walk in cooler: raw beef and raw chicken stored above cooked pork. Operator rearranged food on the shelves. Observed inside the kitchen reach in cooler near cook line: raw fish stored above cooked chicken. **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed in the kitchen on top and on the side of the dish machine: 3 live roaches crawling. Observed in the kitchen in dish ware area: 3 live roaches crawling shelf with clean pans.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Observed in the kitchen on a prep table bottom shelf: a can of Raid stored next to cooked rice. Operator moved can to office. **Corrected On-Site**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. All cutting boards.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers in the kitchen.
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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53B-13-5
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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. Observed missing 2 employee.food handlers training.
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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22-18-4
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Intermediate - Soil residue in food storage containers. Observed in the walk in cooler and dry storage area.
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