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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
10/05/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
2
3
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 - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Accumulation of food debris on floor of cook line **Warning** - From follow-up inspection 2021-09-30: **Time Extended** - From follow-up inspection 2021-10-05: **Time Extended**
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented can of garbanzo beans on dry storage shelf. **Warning** - From follow-up inspection 2021-09-30: pork roast 43-47°F cooling from last night, pinto beans 68-79°F cooling from last night, black beans 58-64°F cooling from last night **Time Extended** - From follow-up inspection 2021-10-05: pot of cooked pork cooling from yesterday 51°F, pot of cooked beef cooling from yesterday 73-85°F **Time Extended**
High Priority - - From initial inspection : 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. 25 ppm. Employee began priming sanitizer **Corrective Action Taken** **Warning** - From follow-up inspection 2021-09-30: Discussed with operator to prime sanitizer. **Time Extended** - From follow-up inspection 2021-10-05: 25 ppm **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked plantains in reach-in freezer. Discussed proper food storage. **Warning** - From follow-up inspection 2021-09-30: Raw steak over raw plantains **Time Extended** - From follow-up inspection 2021-10-05: Raw steak over limes in walk-in cooler **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk-in cooler: meatballs 44°F, black beans 45-46°F, cooked pork 44°F, Cooked whole pork 47°F, raw steak 45°F. Per employee door was left open for a while while rearranging delivery this morning. Some foods temped fine. Discussed with employee to keep door closed. **Repeat Violation** **Warning** - From follow-up inspection 2021-09-30: Walk-in cooler: raw steak 43-44°F, shredded chicken 43°F, cooked potatoes 41°F, pot cooked pork 41°F, raw chicken 39°F, cooked meatballs 43°F, cooked pork 43°F, pork roast 43-47°F cooling from last night, pinto beans 68-79°F cooling from last night, black beans 58-64°F cooling from last night, **Time Extended** - From follow-up inspection 2021-10-05: Walk-in cooler: Cooked pork 45-47°F, cooked potatoes 45°F, black beans 53°F, pinto beans 43°F, cooked beef 43°F, cooked steak 45°F, ham 44°F, raw steak 44°F, pot of cooked pork 41-42°F, pot of cooked pork cooling from yesterday 51°F, pot of cooked beef cooling from yesterday 73-85°F. Per operator he received a delivery today at 7:45 am and had the cooler doors open for some time. Ambient temperature is 41-42°F in the walk-in cooler. Stop sale issued for foods cooling from yesterday. Discussed with operator to purchase chill sticks for pots of food or to split into smaller portions for proper cooling **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, potatoes, chicken, and beans in walk-in cooler not date marked from Saturday **Warning** - From follow-up inspection 2021-09-30: **Time Extended** - From follow-up inspection 2021-10-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink has water completely shut off. Plumbing missing under handwash sink. Handwash sink of front line and restrooms ran for 2 minutes 85°F **Warning** - From follow-up inspection 2021-09-30: Handwash sink near dish machine. Not water shut off **Time Extended** - From follow-up inspection 2021-10-05: **Time Extended**
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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.
