| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food inside container with rice, flour and black beans. **Corrected On-Site** **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in coolers doors in t(e kitchen.
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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. Kitchen and prep kitchen ceiling.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food with a dangling bracelet.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment with grease buildup and food debris. Walk in freezer floor soiled. **Repeat Violation**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fish station prep area: above prep sink. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Observed buckets of condensed milk, buckets mayo, cases of avocados, and cases of bananas stored on floor by dry storage room, two cases of limes stored on the floor by the front counter. **Repeat Violation**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spoons stored on a dirty container in the kitchen.
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16-04-4
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Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. By the dishwasher. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sinks in the kitchen.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all reach in coolers gasket soiled though out the kitchen.
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12B-01-4
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Basic - Observed employee in the kitchen eating while preparing food. Observed in the kitchen, employee eating fried fish in the kitchen and then touch the lid on the the steam table. Inspector coached employee and informed the operator. Operator discarded the fried fish and employee washed hands properly. **Corrective Action Taken**
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10-20-4
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Basic - Observed in-use tongs stored on equipment door handle in the oven between uses.
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22-54-4
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Basic - Observed plates and containers rinsed after the application of the sanitizer solution by dishwasher employee.
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22-16-4
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Basic - Observed reach-in cooler interior and shelves have accumulation of soil residue through out the kitchen.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen four door reach in cooler. **Repeat Violation**
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25-18-4
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Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Employee restroom in the new prep area: to go containers, paper towels, and scofflaw cups stored inside the restroom with a toilet and urinal.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw fish thawing in standing water in the fish market prep area; two bag of shrimp thawing in ambient temperature; fish fillets thawing in standing water in the kitchen.
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41-07-4
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High Priority - Container of medicine improperly stored. Kitchen: bottle of prescription medicine stored on the shelf with seasonings.
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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. Observed cooked fish (46F - Cooling) stored in the reach in cooler over night. Operator discarded.
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked fish (46F - Cooling) stored in the reach in cooler over night.
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing gloves without washing his hands in the kitchen. Inspector coached the employee on the proper procedure on how to wash hands properly. Employee removed the gloves and washed hands properly. **Corrected On-Site**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee plating food at the steam table, them wipe gloved hands on the towel on the apron and touch ladle. Operator coached employee, employee washed hands properly and placed the ladle in the ware wash area. **Corrective Action Taken**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly flying in the fish market prep area, and 1 fly flying in the back storage room.
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41-27-4
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High Priority - Observed wiping cloth sanitizer bucket (Chlorine 100+ppm) exceeds the maximum concentration allowed. Inspector asked to throw away bucket water and redo the solution to the correct concentration. New solution (Chlorine 100ppm)
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Four door reach in cooler: raw beef and raw fish stored cherries and mayonnaise; raw shell eggs stored above cooked spaghetti and cooked fish. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken over raw snapper fish stored in the walk in freezer.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
Observed oyster with date marked for the day the operator opens the case not for last day served.
Discussed with operator the correct procedures and read the instructions from the oyster tag. **Corrective Action Taken**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed employee washing gloves without washing his hands in the kitchen. Inspector coached the employee on the proper procedure on how to wash hands properly. Employee removed the gloves and washed hands properly.
Observed plates and containers rinsed after the application of the sanitizer solution by dishwasher employee. **Corrective Action Taken**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in the dry storage room blocked by white containers. A handwashing sink in the kitchen attached to wall in the kitchen blocked by strainer and container. **Corrected On-Site**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Employees signed during inspection. **Corrective Action Taken**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed Marisela Villeda expired on 11/07/22.
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