| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Walk in cooler handle soiled. **Warning**
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36-36-4
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Basic - Ceiling tile missing.
Ceiling tiles missing from soda storage room. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles and floor on cook line soiled. **Warning**
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
1. Walk in cooler has an ambient temperature of 47.7F. Sink hole on floor under cooler door.
3. Glass door cooler located near kitchen entrance has an ambient temperature of 52F. Cooler door does not properly closed. **Warning**
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14-11-5
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Basic - Equipment in poor repair.
Cook line Main flip top cooler, cook line glass door cooler, and drawer cooler have torn gaskets. **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Sink hole on floor under walk in cooler door. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor.
Plastic bucket of raw shrimp stored on floor by handwash sink on cook line. Employee properly stored raw shrimp **Corrected On-Site** **Repeat Violation** **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
All cook line coolers have soiled gaskets **Warning**
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
Objectionable odor throughout kitchen **Repeat Violation** **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Unsealed concrete floor in walk in cooler. **Warning**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
**Warning**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Full white buckets of queso (52F - Cooling) in walk in cooler. Chef stated queso was cooked last night and placed in cooler to cool down. Chef also stated queso has not been taking out of the cooler since it was prepared. Walk in cooler has an ambient temperature of 47.7F. Queso cooling in very larger containers and also they were covered. Chef discarded queso. See stop sale. **Warning**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Business license expired June 1st 2022 **Admin Complaint**
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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.
1. Full white buckets of queso (52F - Cooling) in walk in cooler. Chef stated queso was cooked last night and placed in cooler to cool down. Chef also stated queso has not been taking out of the cooler since it was prepared. Walk in cooler has an ambient temperature of 47.7F. Queso cooling in very larger containers and also they were covered. Chef discarded queso
2. shredded lettuce (53F - Cooling) stored in cook line main flip top cooler in a double shallow container. Chef stated lettuce was shredded this morning at 9:30am and placed in cooler to cool. It's now 2:40pm and lettuce is not 41F or below. Chef discarded lettuce.
3. house made salsa (51F cooling ) stored on ice in expo station near bar area. Manager stated salsa was made this morning before 10:30am and placed on ice. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa.
4. house made salsa (67F - Cooling) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated salsa was made this morning before 10:30am and placed in cooler. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa.
5. pico (45F); shredded American cheese (48F) stored in top part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated pico and cheese was prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded pico and cheese. Ice was placed under sour cream.
6. cooked pork (52F); cooked chorizo (48F); raw steak (47F); raw chicken (48F) in bottom part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked and prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded food.
7. shredded American cheese (46-48F); cut tomatoes tomatoes (45F); raw steak (46F); cooked pork (47F); cooked chorizo (48F); cooked chicken (47F); house made flan (49F); refried beans (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked/ prepared between four and two days ago. Chef discarded food.
8. house made flan (49F) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated flan was placed in cooler from walk in cooler yesterday. Manager discarded flans. **Warning**
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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 Fahrenheit.
1. sour cream (46-48F); pico (45F); shredded American cheese (48F) stored in top part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated sour cream was received today an hour ago, pico and cheese was prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded pico and cheese. Ice was placed under sour cream. See stop sale.
2. cooked pork (52F); cooked chorizo (48F); raw steak (47F); raw chicken (48F) in bottom part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked and prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded food. See stop sale.
3. cut tomatoes (46F); raw shrimp (46-48F); raw steak (48F); raw chicken (46F) in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 39F but cooler doors are not been closed properly. Chef stated food was placed in cooler yesterday from walk in cooler. Chef placed bags of ice over food.
4. shredded American cheese (46-48F); cut tomatoes tomatoes (45F); raw steak (46F); cooked pork (47F); cooked chorizo (48F); cooked chicken (47F); house made flan (49F); refried beans (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked/ prepared between four and two days ago. Chef discarded food. See stop sale.
5. house made flan (49F) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated flan was placed in cooler from walk in cooler yesterday. Manager discarded flans. See stop sale. **Warning**
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03D-06-5
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High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
1. shredded lettuce (53F - Cooling) stored in cook line main flip top cooler in a double shallow container. Chef stated lettuce was shredded this morning at 9:30am and placed in cooler to cool. It's now 2:40pm and lettuce is not 41F or below. Chef discarded lettuce. See stop sale.
2. house made salsa (51F cooling ) stored on ice in expo station near bar area. Manager stated salsa was made this morning before 10:30am and placed on ice. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. See stop sale.
3. house made salsa (67F - Cooling) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated salsa was made this morning before 10:30am and placed in cooler. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. See stop sale.
**Warning**
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink.
AC drain line draining into handwash sink on cook line. Reviewed policy with manager **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Queso made last night cooling in buckets larger then 4 inches high and buckets were also cooler in walk in cooler. Reviewed proper cooling methods with manager and chef. Queso not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. **Warning**
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53A-04-6
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
General manager hired as a manager four months ago does not have a manager certificate. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Ice present inside handwash sink in bar. Reviewed policy with manager. **Warning**
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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/
6 food handler employees on duty during inspection and certified manager not present. **Warning**
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