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Licensee
Name:
MAMAJUANA CAFE TAMPA
License Number:
SEA3912411
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
9202 ANDERSON RD TAMPA, FL 33635
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
06/22/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
5
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Multiple ovens and microwave at kitchen. **Warning** - From follow-up inspection 2022-06-22: **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.
Ran dish machine multiple times, chlorine tested 0ppm. Operator contacted dishwasher service company and setup sanitizer at three compartment sink. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-06-22: Ran dish machine multiple times, tested 0ppm. **Time Extended**
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed employee washed and rinsed large cooking pot in three compartment sink with no sanitizer.
Dish machine with chlorine tested 0ppm, discussed with chef to re sanitizing food equipments and utensils. **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 3 live flies at kitchen. **Warning** - From follow-up inspection 2022-06-22: 1 live fly at kitchen. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Reach-in cooler on end of the cook line (next to dish area): Cold holding: cooked lobster tails 59 F, cooked clams 57 F, cooked mussels 60 F, cooked chicken 60 F, cooked rice 65 F, cooked pasta 68 F, raw shrimp 62 F, raw squid 58 F, raw beef 57 F. Operator discarded all items under Stop Sale Order. **Warning** - From follow-up inspection 2022-06-22: Reach-in cooler on end of the cook line (next to dish area): Cold holding: cooked chicken 51 F, raw conch 48 F, raw lobster tails 46 F, raw beef 45 F, cooked pasta 51 F, cooked rice 40 F. Operator stated that all time/temperature control for safety food moved from walk-in cooler to reach-in cooler 60 minutes ago, and moved all items back to reach-in walk-in cooler at time of inspection. Reach-in cooler 60F ambient temperature.
**Admin Complaint** **Corrective Action Taken**
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.
Sanitizing bucket and brush stored in handwash sink next to three compartment sink. **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
Intermediate - - From initial inspection : 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.
Currently under warning, initial routine inspection on 06/02/2022. **Repeat Violation** **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
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 rice, cooked meats and various cooked items in walk-in cooler. **Warning** - From follow-up inspection 2022-06-22: **Time Extended**
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.
