- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface. Frier
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty container
- Basic - Food debris/dust/soil residue on dry storage shelves. Under coffee machine
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanada 104 F, croquettes 98 F Operator will discard at 12:30
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over carrots
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food stored on floor.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. [handsink by 3 compartment sink ]
- Lights missing the proper shield, sleeve coatings or covers.[on top of reach in freezer]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Handled register a, then prepared coffee.]
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair.[reach in freezer]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over bread dough
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. [inside reach in freezer]
- Observed nonfood-grade containers used for food storage.[brush with metal band used in coffee station]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[ham inside reach in cooler ]
- Critical - Observed raw animal food stored over ready-to-eat food.[eggs over dressing]
- Critical - Observed soiled reach-in cooler gaskets. [white refrigerator ]
- Observed storage of maintenance tools in areas that may result in cross-contamination.[tools next to bottled drinks, vacuum on top of drinks]
- Critical - Observed uncovered food in holding unit/dry storage area.[empanadas and bread dough inside reach in freezer
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.[inside bathroom and in kitchen]
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed unnecessary items on the premise.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.Hot holding for pastries
- Critical - Observed dead roaches on premises.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.Warewashing area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelf of prep table
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Display case
- Critical - Observed interior of microwave soiled.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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11/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. No conspicuously located thermometer in holding unit. Inside reach in cooler and pastries hot holding unit
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Bread toaster table
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair.Handsink
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.Pastries hot holding unit
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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9/10/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. REACH_IN COOLER
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PHF SANDWICH ON DISPLAY Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. MARINATED CHICKEN FOR FRYING. ACCORDING TO OPERATOR FOR SELF_CONSUMPTION
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH_IN COOLER
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area. REACH_IN COOLER
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Matilen Cafe, 300 Sw 107 Ave Ste# 107, Sweetwater, FL »