| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Inside the ice machine
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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36-36-4
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Basic - Ceiling tile missing.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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32-12-5
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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.
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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. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Observed a tub of oil on floor.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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33-11-4
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Basic - Missing drain plug at dumpster.
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33-16-4
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Basic - Open dumpster lid.
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25-05-4
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Basic - Single-service articles improperly stored.
Cases on the floor
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Observed 2 dented cans, see stop sale.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
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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.
Walk in cooler, held more than 6 hours.
cut chicken (48°F - Cold Holding); beef tenderloin (48°F - Cold Holding); Tilapia fillets (48°F - Cold Holding); lamb leg (45°F - Cold Holding); French fries (50°F - Cold Holding); yucca (50°F - Cold Holding); plantain maduros (50°F - Cold Holding); plantain cups (50°F - Cold Holding)
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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.
On the buffer line
cole slaw (57°F - Cold Holding); Salami (56°F - Cold Holding); diced cheese (57°F - Cold Holding); sliced tomatoes (57°F - Cold Holding); potato salad (58°F - Cold Holding); sliced Beets (57°F - Cold Holding)
In walk in freezer area
cut chicken (48°F - Cold Holding); beef tenderloin (48°F - Cold Holding); Tilapia fillets (48°F - Cold Holding); lamb leg (45°F - Cold Holding); French fries (50°F - Cold Holding); yucca (50°F - Cold Holding); plantain maduros (50°F - Cold Holding); plantain cups (50°F - Cold Holding)
In walk in cooler
beef tenderloin (45°F - Cold Holding); tamales (42°F - Cold Holding); cooked beef (46°F - Cold Holding); rice (41°F - Cold Holding); butter (46°F - Cold Holding)
In reach in cooler
garbanzo beans (56°F - Cold Holding); rice (50°F - Cold Holding); tamales (46°F - Cold Holding); black beans (47°F - Cold Holding); cooked chicken (52°F - Cold Holding); sliced cheese (52°F - Cold Holding); whole ham (46°F - Cold Holding)
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
On buffer line
black beans and rice (115-147°F - Hot Holding); plantain Madura (97°F - Hot Holding)
In kitchen
flank steak (96°F - Hot Holding); sirloin steak (114°F - Hot Holding); Ribs (102°F - Hot Holding); pork loin (102°F - Hot Holding); chorizo sausage (90°F - Hot Holding); Ribeye (92°F - Hot Holding)
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table and shelf under.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Inspector Providing a consumer advisory at time of inspection. **Corrective Action Taken**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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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.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked chicken in the reach in cooler, and cooked meat in the walk in cooler.
Deli platter not date marked in reach in colored,cook doesn't know the date.
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