BLUE AGAVE

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked on cook line grill: chicken (148F - Cooking). Employee stated item precooked for later use. Employee placed chicken on grill and finished cooking chicken, 178F. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in back corner of kitchen, 0 ppm. Warning

High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw chicken and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change plates. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. Employee washed hands in hand washing sink with no soap, employee only rinsed hands with water. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw steak in walk-in cooler. Manager moved beef to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: chicken (44F - Cold Holding); cheese (48F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on kitchen prep table. Interior of ice bin for kitchen ice machine. Water nozzles for wait station tea machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Jug stored in bar area hand washing sink.

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/. No certified food manager present with 8 employees working. Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beans stored in walk-in cooler. Manager stated item prepared on 6/11/2024.

Basic - Accumulation of debris inside warewashing machine. Dish machine in back corner of kitchen.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk-in cooler floor.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink from prep table. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee McDonalds drinks in reach-in freezer at end of cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bag of onions. Employee removed bag. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor underneath reach-in cooler across from cook line.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout the kitchen.

Basic - Food stored on floor. Pans of cheese sauce stored on walk-in cooler floor. Pans of cheese sauce stored on cook line floor Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in bar area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line. Repeat Violation

Basic - Stored food not covered. Container of pork in reach-in freezer at end of cook line. Manager placed lid on container. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.

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. Cooked chicken stored underneath grill on cook line,88F after cooling for two hours and thirty minutes.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in to go bag in reach-freezer at end of cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee sweeping floor then proceeded to handle onions in kitchen without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line reach-in cooler across from grill: sour cream (46F); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in cooler at opening. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Blade of can opener on kitchen prep table. Deflector plate inside ice machine next to back door. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in kitchen hand washing sink. Employee removed strainer from hand washing sink. Corrected On-Site

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/. No certified food manager with six employees working. Manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to dry storage room.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to walk-in cooler. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below prep table with microwave. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee eating chicken in kitchen. Employee discarded chicken. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron laying on top of case of tortillas in dry storage area. Employee removed apron. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack next to dish machine. Cups stored in wait station.

Basic - Food storage container/container lid cracked or broken. Container of rice on cook line has broken lid.

Basic - Food stored on floor. Onions stored on floor in dry storage area. Container of corn stored on floor in kitchen. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on pad. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in bar area.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth beneath cutting board on prep table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine next to walk-in cooler. Fan covers in walk-in cooler. Area around soda nozzles in wait station. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in reach-in cooler across from grill, label not removed from avocado.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Fried ice cream and beef in reach-in freezer at end of cook line. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: beans (44F,45F,45F,44F - Cooling); beef (45F,44F - Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator. Warning

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. Items in walk-in cooler: beans (44F,45F,45F,44F - Cooling); beef (45F,44F - Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean plates on cook line. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Beef in reach-in freezer at end of cook line stored in to go bag.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature on cook line. Eggs moved to reach-in cooler across from grill, ambient temperature 40F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees handled garbage can and proceeded to handle clean dishes on cook line. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in steam table across from grill: rice (118F - Hot Holding); chicken (128F - Hot Holding). Manager stated item placed in steam table 30 minutes prior to temperature being taken. Manager placed items in oven to reheat. Items stored underneath grill on cook line: chicken (119F - Hot Holding); beef (123F - Hot Holding). Manager stated items reheated and placed in pans 45 minutes prior to temperature being taken. Manager had employee place items on grill to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. PVC glue stored next to dishes in dry storage room. Manager discarded glue. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified food manager unable to answer basic questions about allergens. Manager on duty unable to answer food allergen and foodborne illness questions.

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board stored on clean dish rack next to dish machine. Deflector plate inside of ice machine across from walk-in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Empty bottle stored in bar area hand washing sink. Repeat Violation

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. 8 of 11 employees missing proof of responsibility.

Intermediate - No soap provided at handwash sink. No soap in hand washing sink in bar area. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 of 11 employees have proof of employee training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in walk-in cooler. Cheesecake in wait station reach-in cooler. Manager stated both items prepared on 8/12. Manager had employee place proper date marks on items. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Top of dish machine.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in bar area.

Basic - Cardboard used to line nonfood-contact shelves. Shelf next to reach-in freezer at end of cook line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen. Repeat Violation

Basic - Dead roaches on premises. Observed one dead roaches in bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back of kitchen. Manager discarded drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in back of kitchen. Manager removed phone from prep table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.

Basic - Floor area(s) covered with standing water. Floor behind grill.

Basic - Floors not maintained smooth and durable. Cardboard on floor in walk-in cooler. Floor tiles missing throughout the kitchen.

Basic - Food stored on floor. Queso cheese stored in bucket on floor at end of cook line. Beef stored on floor in walk-in cooler. Manager placed both items on shelf. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles on the side of the building.

Basic - Ice bucket not properly stored between uses. Ice buckets stored on top of ice machine across from walk-in cooler not inverted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles at both wait station soda machines. Gaskets of grill drawers underneath cook line grill. Dish shelf across from dish machine. Fan covers in walk-in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in corner of kitchen. Manager had employee turn containers over. Corrected On-Site

Basic - Stored food not covered. Fried ice cream stored in reach-in freezer at end of cook line.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with clean dishes in dish area after entering the kitchen from outside without washing hands. Manager stopped employee and had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled clean dishes after handling dirty dishes and not washing hands. Manager stopped employee and had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked veggies in cook line drawers. Manager placed raw fish in bottom drawer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line: pico (48F - Cold Holding); cheese (49F - Cold Holding); tomatoes (50F - Cold Holding); sour cream (48F - Cold Holding); sour cream (48F - Cold Holding). Manager stated items were stored in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: pico (48F - Cold Holding); cheese (49F - Cold Holding); tomatoes (50F - Cold Holding); sour cream (48F - Cold Holding); sour cream (48F - Cold Holding). Manager stated items were stored in cooler overnight. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items held underneath grill on cook line: chicken (100F - Hot Holding); beef (98F - Hot Holding); chicken (112F - Hot Holding). Manager stated items cooked three hours prior to temperature being taken. Manager had employee place items on grill to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of dawn dish detergent stored next to bag of rice. Manager moved bottle of dawn. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk and open cheesecake in wait station reach-in cooler. Employees stated items opened two days prior. Manager placed correct date on item. Corrected On-Site

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. Establishment has no written procedure available. Inspector provided written procedure to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained. Interior of ice machine door. Deflector plate inside of ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. Dispenser blocking hand washing sink in bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Bottles stored in bar area hand washing sink. Repeat Violation

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/. Five employees working with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels or soap at bar area hand washing sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

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. Establishment has no proof of employee reporting responsibility.

Basic - Cardboard used to line food-contact shelves. Cardboard on shelf where sodas are stored in wait station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the kitchen. Repeat Violation

Basic - Ceiling/ceiling vent shows damage or is in disrepair. Air conditioning vent in back of kitchen.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding underneath cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line microwave. Manager discarded drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Coffee from Dunkin Donuts in wait station reach-in cooler.

Basic - Food stored on floor. Tomatoes stored on floor in dry storage room at end of cook line.

Basic - Light shield damaged/in disrepair. No light shield for lite fixture in back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy vent on cook line. Reach-in freezer gasket for reach-in freezer at end of cook line. Fan cover in walk-in cooler. Area around soda nozzles for soda machine in dining room.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut avocado on cook line with sticker on outside of avocado. Manager had employee rewash avocado. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen prep table. Employee turned containers over. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawed at room temperature in back of kitchen. Manager moved items to walk-in cooler to finish thawing. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaky faucet handle for hand washing sink at end of cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line floor. Manager placed bucket on shelf. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine at 0 ppm for chlorine. A new jug was added, primed, and it reached 100 ppm. Corrected On-Site

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. Observed wait staff place a chip on a plate for service. The chip was discarded, and gloves were put on. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed a dry cloth stored on top of taco shells. The cloth was removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp on the cook line, 47°.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the tea nozzles with foreign substance in the cones.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of any training available for review. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the CO2 at the bar is not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling tiles soiled in the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom of the back door.

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on the ledge of the ice bin. ALSO, the ice scoop at the bar, the handle was touching ice. The scoop was adjusted. For this item, Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a squeeze bottle of white sauce, stored in the cut leafy greens. The bottle was removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles have an accumulation of splash up.