- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair. Kitchen
- Basic - Ceiling soiled with accumulated dust.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Cooking area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Cooking area
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking area
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cooking area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Cutting board(s) stained/soiled. Kitchen area
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen Flats of shell eggs.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at 49°f left at kitchen preparation area. Corrective action: placed back at cooler .
- Intermediate - Handwash sink not accessible for employee use due to being blocked by food cart.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning** during Call Back Inspection observed no hand washing sink accessible to employees . Dishwasher no using hand sink after handling dirty dishes then handling clean ones.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. By cook line. **Warning** must correct and complied . No hand washing being done by kitchen employees.
- High Priority - Stop Sale issued due to food originating from an unapproved source. Desserts tres leches and flan ( packaged individually) with no supporting invoices to verify origin / license. **Warning** management indicates that desserts are being prepared at Rinconcito Latino of Coral Way and 57th Ave. Operation to be verified with other Area Insoector.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line utensils placed inside hand sink. **Warning** During Call back inspection hand washing sink by cook line not accessible , blocked and items in it.
- Intermediate - No handwash sink for employees. At location specified on Plans approved by Division. Next to Ice Maker refered at Plans as # 18. **Warning** during Call Back inspection observed no matching of the establishment with the only hand washing sink in Kitchen. Item #18 no accessible from area of item #17. Observed a wall continued with equipment blocking freely access from area #17.
- Intermediate - No plan review submitted and approved for outside preparation area (refered as #24 in Plans approved (hand washing sink placed at area refered as # 24. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning** plans submitted and approved but do not mach the actual restaurant structure.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Onion mojito 87f kept at room temperature (TCS/PHF). No time marking. **Warning**
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3/24/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. By cook line. **Warning**
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen areas. **Warning**
- Basic - Designated drinking storage area located in a food preparation or other restricted area causing possible cross contamination. Red drink in water bottle at back preparation / trailer room. **Corrected On-Site** **Warning**
- Basic - Food stored in holding unit not covered (Bean sprouts ). **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line and back preparation trailer. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At restroom used by food preparation employees and back (outside trailer ) for food preparation areas. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach in cooler at Luncheria /Sandwich Maker). Ham 51°f, dairy product 46°f , pavo 46°f. Kept outside reach in cooler when making sandwiches. Operator lowered temperature of reach in cooler. Must have equipment checked by technician. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Hot holding foods at steam table , yucca 109°f, boniato 112°f, onion mojito (87°f ) kept at room temperature. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. By cook line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Food placed at steam tables (Yucca 109°f and Sweet potatoes 112°f.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries and Empanadas at hot holding (108°f and 109°f respectively). **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over bean sprouts. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Poultry over beef , and seafood. (At back preparation / trailer room). **Warning**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Desserts tres leches and flan ( packaged individually) with no supporting invoices to verify origin / license. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Onion mojito (87°f) at room temperature / cooked plant foods. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line utensils placed inside hand sink. **Warning**
- Intermediate - No handwash sink for employees. At location specified on Plans approved by Division. Next to Ice Maker refered at Plans as # 18. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter by coffee maker. **Warning**
- Intermediate - No plan review submitted and approved for outside preparation area (refered as #24 in Plans approved (hand washing sink placed at area refered as # 24. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Onion mojito 87°f kept at room temperature (TCS/PHF). No time marking. **Warning**
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1/21/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning** during Call Back inspection observed seafood case on floor (main kitchen).
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning** during Call Back observed knives in crevices at back preparation area.
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning** seafood case on floor during Call Back Inspection.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside back of restaurant. **Warning** During Call Back Inspection found cart with uncovered foods outside Restaurant (parking lot) diced onions and peppers pan exposed to the elements.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning** employee / cook at main kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning** during Call Back Inspection observed main kitchen cook no washing hands before gloving hands. No hair restraint on this employee either.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning** during Call Back inspection not all names of Big 5 Exclusions known by Management . Must know it all by next routine Inspection.
- Intermediate - Handwash sink not accessible for employee use at all times. Fire cooker placed in front of Hand Washing Sink. **Warning** Gas FIre BUrner blocking access to hand washing sink at Main kitchen . Cooking ground beef during Call Back.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** must complied by Next Routine Inspection.
- Intermediate - No plan review submitted and approved - renovations were made, 2 storage containers at back of Restaurant, one used for food preparation other used for food storage , utility lines provided to new outside storage.Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning** Operator unable to provided Plans approved by Tallahassee Office (DBPR) .
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked rice pan 117f under steam tables. Placed on oven for reheat. **Corrected On-Site** **Warning** During Call back found foods at Hot Holding / Steam tables : Malanga soup 107°f, beef stew 112°f all at same steam table closest to dishwasher area.
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10/28/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside back of restaurant. **Warning**
- Basic - Wall soiled with accumulated grease. Kitchen area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage package 84°f at back storage area. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at 85°f at back storage area. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shell eggs at 84°f . 163 flats of eggs or the equivelant of 6 cases and 3 flats . **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Fire cooker placed in front of Hand Washing Sink. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made, 2 storage containers at back of Restaurant, one used for food preparation other used for food storage , utility lines provided to new outside storage.Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Onion and oil dressing (Mojito). **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked rice pan 117°f under steam tables. Placed on oven for reheat. **Corrected On-Site** **Warning**
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8/23/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Back food preparation area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Most kitchen working table
- Observed cutting board grooved/pitted and no longer cleanable. Kitchen
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Kitchen area
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed soda gun holster with accumulated slime/debris. All kitchen shelves
- Observed wall soiled with accumulated food debris. Cooking area
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in food preparation room or area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. cooking area
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment
- Observed clean equipment stored on floor.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. cooking area
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers. kitchen area
- Critical - Observed soiled reach-in cooler shelves.all kitchen coolers
- Critical - Observed soiled reach-in cooler shelves.all kitchen coolers
- Critical - Observed the use of an unclean thermometer. all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. all reach in coolers
- Observed utensils in poor condition.
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
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