- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On top of food grade bags, on storage shelf, employee discarded it **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Mgr moved handle **Corrected On-Site**
- Basic - No copy of latest inspection report available. Couldn't find it
- Basic - Reach-in cooler gasket torn/in disrepair. Latin grill cooler by cook line
- Basic - Spray bottle containing a food product not labeled. Water by prep area, mgr wrote name **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee got a new sanitizer solution **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, employee wrote name **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing only, explained proper procedure
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° garlic and oil, 46° ham, placed in ice corrective action: discarded garlic and oil by mgr
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Plantains and maduros on prep table, corrective action: wrote tine
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° mofongo bullion, corrective action: turned burner on
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauces and produce, cook rearranged **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Hand sanitizer by clean dishes, prep area, mgr moved it **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight, employee cleaned it **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad cooler at 54° ambient thermometer
- Intermediate - Handwash sink used for purposes other than handwashing. Cutting board at bar, mgr removed cutting board **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 80° 107° cooked beef, beans, on table, corrective action: placed in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce and tomatoes in salad cooler at 54°, corrective action: placed in freezer to cool down in 20 min that are left
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08/12/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By clean containers, by triple sink **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Onions in bucket in wic **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Silverware/utensils stored upright with the food-contact surface up. Cart by triple sink, for clean utensils
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To make sandwich **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed cooked empanada, got deli paper **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plates washed and rinsed only
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Plantains, tostones, cook line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over raw potatoes in wic **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken-open container over shrimp in freezer **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 30 in 2 door cooler by cook line, temps at 41°
- Intermediate - Handwash sink used for purposes other than handwashing. Cut in it, rinsing lettuce in it **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Vacuum breaker missing at hose bibb. Triple sink at bar **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing tongs in handsink by cook line, containers in it at bar **Corrected On-Site** **Warning**
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11/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By microwave at entrance in kitchen **Warning**
- Basic - Food stored on floor. Oil jug by box freezer, cook line **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 70° water, also 100° water for cooking utensils **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad unit **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Spray bottle containing a food product not labeled. Prep line shelf **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To get cooked plantains **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. 1 tomato, discarded by mgr **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For plantains without peel **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil on prep table, explained time as public health control, corrective action: wrote time , 48° ham, cheese in salad cooler, corrective action:iced down **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 85° plantains, 125° to stones by prep tables, explained time s public health control, corrective action: wrote time **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked pork in reach in cooler by cook line , raw eggs over tomatoes in walk on cooler **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Triple sink at bar **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, also flan **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing tongs in handsink by cook line, containers in it at bar **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Came back **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Cook line **Warning**
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9/18/2013 | Routine - Food | Warning Issued |
- High Priority - Toxic substance/chemical stored by or with food. Bottle of glass cleaner on maketable. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Faucet below smoker pit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to 3 compartment sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple on shelf across from 3 compartment sink.
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4/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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