LAS CARRETAS MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards. Warning - From follow-up inspection 2026-02-05: No change. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F - Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F - Hot Holding) item in heating cabinet. cooked peppers (79F - Hot Holding); item sitting at room temp on cooks line. chicken (129F - Hot Holding); steak (114F - Hot Holding) items on stove top the burner not turned on high enough. Warning - From follow-up inspection 2026-02-05: Steak 132F and beans steam table 130F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cocktail Levanta-muerto offers raw oysters no indication it is raw. Warning - From follow-up inspection 2026-02-05: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room. Warning - From follow-up inspection 2026-02-05: No change. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Bar napkins lining fruit skewers behind bars, napkins are not food grade.

High Priority - Nonfood-grade bags used in direct contact with food. Togo bag wrapped around tortillas on cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pineapple and corn in reach in cooler under flat top on cooks line.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half cream (47F - Cold Holding) item in top portion of cooler not under pans fill line, employee moved carton below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F - Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F - Hot Holding) item in heating cabinet. cooked peppers (79F - Hot Holding); item sitting at room temp on cooks line. chicken (129F - Hot Holding); steak (114F - Hot Holding) items on stove top the burner not turned on high enough. Warning

High Priority - Toxic substance/chemical improperly stored. Windex by clean plates on cooks line, employee moved windex. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Multiple stained cutting boards on cooks line and dish area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cocktail Levanta-muerto offers raw oysters no indication it is raw. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wine room indicated on plans now is used for table side guacamole prep no Handwash sink in room. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in cooler on cooks line pull thawed this morning no new date marks.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Low battery at Handwash sink in dish area.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Cocktail levanta-muerto offers raw oysters no raw oyster advisory. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on air duct system in dry storage soiled with dust.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Maui thawed in packaging, box states to remove before thawing. Salmon thawed in packaging the package states to removed before thawing. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to tortillas over clean dishes on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on mixer in dry storage room. Jacket over foil on cooks line. Bags on ice cream freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack in dish room stacked with water droplets trapped in containers. Repeat Violation

Basic - Floor area(s) covered with standing water. In both walk in coolers on cooks line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. In walk in freezer soiled with spilled food. Repeat Violation

Basic - Floors not maintained smooth and durable. Tiles missing in dry storage room next to office.

Basic - Food stored on floor. Multiple boxes of food on floor in walk in freezer. Container of raw peppers and onions on floor on cooks line. Container of tortillas on floor in walk in cooler #1.

Basic - Food stored outside. Canned tomatoes and jalepenos on shelf outside back door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between food containers and side of cooler in reach in cooler on cooks line.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on side of trash can on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink in dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler by dish area. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Togo boxes stored in stairway outside back door.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in outside mop sink.

Basic - Stored food not covered. Chile renello and shrimp in reach in freezer outside no cover. Raw beef no cover in walk in freezer. Chip bin and seasonings no cover in storage room.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk-in-cooler cooked the day before and left in walk-in-cooler overnight at 48F.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves handled raw beef and placed o grill, then handled cooking utensils, then placed cook Chicken on plate then arranged the Chicken wearing the same gloves used to placed raw beef on grill, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment does not have proof of parasite destruction for raw fish served in ceviche. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server wearing gloves brings soiled dishes to dishwash area and scrapes off remaining food then takes a paper towel and wipes off gloves and then handles new food orders. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in walk-in-cooler cooked the day before and left in walk-in-cooler overnight at 48F.

Intermediate - Bottle containing toxic substance not labeled. container with soap not labeled. Manager labeled container. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish served in ceviche is not identified on menu Warning

Intermediate - Nonfood-grade basting brush used in food. Non food grade brush used with margarine on the cookline.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Two Acoustic ceiling tiles in dishwash area are not smooth and cleanable.

Basic - Clean utensils stored between equipment and wall. Clean knives stored between knife box and wall.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored on salad served to the public in walk-in-cooler. Manager removed lunch bag Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked (bins)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water in back kitchen near dishwash area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile missing in walk-in-cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Manager removed tongs Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cookline has torn gasket and door is showing insulation. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing handwash sink sign missing at handwash sink in dishwash area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler on top floor bar out of order.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler pitted and rusted

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Two by four piece of wood used to hold counter lift door not sealed, and is not nonabsorbent ad easily cleanable at the downstairs bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following items and cooling temperatures in the Walk-in Cooler, both items were prepared the day before the inspection: Chicken 61F; four bins of Burria beef 71F Warning

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. Dishmachine at 0ppm Clorine Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook eating gloves cracked a raw shelled eggs then handled cooking equipment and served plate of food. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves placed handled Ready-To-Eat food on plate being served, then wiped gloved hands with wiping cloth hanging from belt then handled serving plates. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over retired beans in walk-in-cooler. Open box of Raw shrimp stored over fries in walk-in-freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cooling temperatures in the Walk-in Cooler, both items were prepared the day before the inspection: Chicken 61F; Burria beef 71F Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector outside in back area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of the food contact surface of the ice bin at server station Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ).

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( sauce ). Manager removed Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish labeled indicating product to remain frozen until time of use not open or removed from package. Fish 42F Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom on 2nd floor.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine at 0ppm Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( bins and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor area(s) covered with standing water. Standing water in dishwash area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile missing at entrance to kitchen

Basic - Food stored on floor. Box of oil stored on floor. Manager placed on shelf. Box of liquid margarine on floor in back area. Manager placed on shelfCorrected On-Site Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at 2nd floor bar

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation on Reach in cooler door exposed on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at cookline handwash sink and ladies room on second floor.

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation

Basic - Open dumpster lid. Trash bin lid open behind restaurant. Manager closed. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic Fanta soft drink syrup stored in used box of tomatoes.

Basic - Single-service articles improperly stored. Box of napkins stored on floor in back porch area

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline and walk-in-cooler by cookline

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 next to three compartment sink, 0 ppm. Manager primed machine, 75 ppm. Corrected On-Site

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 proceeded to handle clean containers without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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 dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair on cook line and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves and use new plates. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cheese in cook line grill drawer. Shell eggs stored over cheese in walk-in cooler. Manager moved eggs and shrimp beneath cheese in respective coolers. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken stored in walk-in cooler dated 1/25. Manager stated item removed from walk-in freezer the previous day. Manager placed proper date mark on item. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from walk-in cooler: pico (46F,48F - Cold Holding); cheese (47F); tomatoes (46F - Cold Holding); egg (48F - Cold Holding); ham (45F - Cold Holding); hamburger (44F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler next to cook line hand washing sink: cheese (46F - Cold Holding); lobster (45F - Cold Holding); chicken (46F - Cold Holding); milk (46F - Cold Holding). Manager stated items were at proper temperature earlier. Manager stated they just received a truck and the door was propped open. Items stored in reach-in cooler across from walk-in cooler: pico (46F,48F - Cold Holding); cheese (47F); tomatoes (46F - Cold Holding); egg (48F - Cold Holding); ham (45F - Cold Holding); hamburger (44F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler across from cook line: pico (51F,50F - Cooling). Manager stated pico was prepared the previous night. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler across from cook line: pico (51F,50F - Cooling). Manager stated pico was prepared the previous night.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer at end of cook line: quest (67F,59F - Hot Holding); rice (108F,102F - Hot Holding). Manager stated items were reheated 30 minutes prior and placed in warmer. Manager moved items to oven to reheat. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in dish area next to dish machine. Repeat Violation Admin Complaint

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. Milk stored in walk-in cooler. Manager stated item two days earlier. Manager placed proper date mark on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Ice bin for ice machine next to back door. Soda gun in upstairs bar area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in grill line drawers. Tuna thawing in walk-in cooler. Both items are dated for 2/2. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on walk-in cooler floor.

Basic - Food-contact surface not smooth and easily cleanable. Container stored in dry storage area. Manager discarded container during inspection. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.

Basic - Ice bucket not inverted between uses. Ice bucket next to ice machine. Manager turned bucket over during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of soda machine in wait station. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves in dish area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from walk-in cooler. Manager turned containers over. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler across from soda machine: flan (45F - Cooling). Manager stated flan was cooked the previous day.

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. Item stored in reach-in cooler across from soda machine: flan (45F - Cooling). Manager stated flan was cooked the previous day.

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. Employee touched pants with gloves and proceeded to plate food without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Tomatoes stored in walk-in cooler next to dish area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish stored over pan of tamales in walk-in cooler next to cook line hand washing sink. Manager placed shrimp and fish on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw beef on grill and proceeded to handle onions 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 due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in walk-in cooler next to cook line hand washing sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in drawers of grill closest to cook line warmers: shrimp (48F - Cold Holding); fish (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line warmer: sour cream (46F,45F - Cold Holding); pico (44F,45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. 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 warmer next to cook line grill: beef (91F - Hot Holding); onions (98F - Hot Holding); chicken (96F - Hot Holding); peppers (91F - Hot Holding). Manager stated items placed in warmer two hours and thirty minutes prior to temperature being taken. Manager had employee reheat items on grill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall next to dish machine. Hose side of splitter for mop sink. 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 warmer. Shelves in walk-in cooler next to cook line hand washing sink. Blade of slicer on prep table across from dish machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in upstairs wait station hand washing sink. Pan stored in cook line hand washing sink. Employee removed pan during inspection. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp stored in reach-in cooler across from walk-in coolers. Employee stated shrimp cooked the previous morning. Employee placed proper date mark on shrimp. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Bowl used to scoop salsa in walk-in cooler next to dish area. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in walk-in cooler next to cook line hand washing sink.

Basic - Drain cover(s) missing. Drain for mop sink.

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 during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - Food stored on floor. Container of cabbage stored on cook line floor. Container of salsa stored on walk-in cooler floor next to dish area. Repeat Violation

Basic - Food stored outside. Bags of pinto beans stored outside of back door. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in upstairs bar area. Manager had employee place bucket on counter. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gasket of walk-in cooler next to dish area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above prep table across from dish machine. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Manager turned containers over. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Tomato sauce in walk-in cooler next to cook line hand washing sink. Repeat Violation

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 across from three compartment sink, 0 ppm. Warning

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 dishes without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee sweeping cook line, changed gloves and began handling pans of food on cook line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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 dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken stored over milk in walk-in cooler at end of cook line. Manager placed chicken on bottom shelf. Hamburger stored over cooked shrimp in reach-in cooler next to salad prep area. Manager placed hamburger on bottom shelf. Octopus stored over soup in walk-in cooler at end of cook line. Manager placed octopus on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored over steak in cook line grill drawers. Manager moved ground pork to bottom drawer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line cooler drawers: ground pork (44F - Cold Holding); beef (44F - Cold Holding); chicken (44F - Cold Holding). Manager stated item was at proper temperature at 11 am and doors were opened and closed often. Manager had employee move items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line warmer: sour cream (48F - Cold Holding); pico (49F - Cold Holding); cheese (47F - Cold Holding); lettuce (48F - Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Mana had employee move items to reach-in freezer to reduce temperature to 41F. 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 on cook line grill: chicken (91F - Hot Holding); steak (104F - Hot Holding) peppers (78F - Hot Holding); chicken (97F - Hot Holding); onions (89F - Hot Holding). Manager stated items placed in pans on top grill thirty minutes prior to temperature being taken. Employee turned up temperature of grill to reheat items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink. Repeat Violation Admin Complaint

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. Cutting board on reach-in cooler across from cook line warmer stained. Can opener on prep table in dry storage area. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler across from ice machine. Manager stated item cooked the previous morning. Manager had employee place label on item. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop pico in reach-in cooler across from cook line oven. Bowls used to scoop salsas in walk-in cooler at end of cook line. Bowl used to scoop oregano stored in dry storage area. Manager removed bowls from all products. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles above prep table with microwaves across from cook line.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Gatorade stored in reach-in cooler across from cook line warmer. Manager discarded bottle of Gatorade. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish machine.

Basic - Food stored on floor. Case of cooking oil stored on floor in front of walk-in coolers. Coconuts stored on floor in upstairs bar area. Manager placed items on shelf. Corrected On-Site

Basic - Food stored outside. Bags of corn meal stored outside across from mop sink. Manager had employee bring corn meal inside of restaurant. Corrected On-Site

Basic - Ice bucket not inverted between uses. Ice bucket stored on ice machine next to back door. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler next to cook line grill. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in gaskets of cook line grill drawers. Top of dish machine. Area around soda nozzles in upstairs wait station. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.

Basic - Open dumpster lid. Dumpster behind building. Manager closed dumpster lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf across from cook line.

Basic - Stored food not covered. Salsas in walk-in cooler at end of cook line. Oregano stored in dry storage area. Manager had employee place lids on items. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Hydrogen peroxide stored above ice cream freezer in kitchen. 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 handled a clean pan cover to place on top of hamburger pan without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cut onions in cook line drawers. Manager placed shrimp in bottom drawer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill drawers on cook line: shrimp (48F - Cold Holding); fish (49F - Cold Holding); chicken (46F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in walk-in cooler behind dish area: salsa (49F,49F,50F,49F - Cooling). Manager stated salsa prepared the previous day. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in walk-in cooler behind dish area: salsa (49F,49F,50F,49F - Cooling). Manager stated salsa prepared the previous day. 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 on grills on cook line: pork (79F - Hot Holding); onions (85F - Hot Holding); chicken (91F - Hot Holding); beef (85F - Hot Holding). Manager stated items placed on grill one hour prior to temperature being taken. Mana had employee reheat items on grill. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in upstairs bar. Blade of slicer on prep table across from dish area. Interior of reach-in cooler in upstairs bar. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pan with water at cook line hand washing sink next to walk-in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels and soap at hand washing sink next to walk cooler at end of cook line. Manager provided towels and soap at hand washing sink. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 26F during calibration.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine last changed on 6/5/2019. Filters need to be changed annually.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice on cook line. Repeat Violation

Basic - Ceiling tile missing. Ceiling tiles on cook line. Ceiling tile in front of walk-in cooler in dish area. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored on shelf in walk-in cooler behind dish area. Manager removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - Food stored on floor. Eggs and chicken stored on floor in walk-in cooler at end of cook line. Manager placed items on shelf. Corrected On-Site

Basic - Food stored outside. Rice and salsa chips stored outside of back door.

Basic - Grease receptacle lid open, broken, or missing. Dumpster behind building missing lids.

Basic - Ice bucket not inverted between uses. Ice buckets on ice machine. Manager turned ice buckets over. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer next to cook line grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in coolers.

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink. Repeat Violation

Basic - Stored food not covered. Pan of hamburgers in reach-in freezer across from ice machine. Manager had employee place lid on pan. Corrected On-Site

Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2023-06-09: No change. Time Extended - From follow-up inspection 2023-06-21: No change Time Extended

High Priority - - From initial inspection : 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 across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. Warning - From follow-up inspection 2023-06-09: Items stored in walk-in cooler across from ice machine: chicken 47F, pork 46F,45F,46F, beef 46F, 47F, beans 47F. Manager stated items prepared on 6/7. Admin Complaint

High Priority - - From initial inspection : 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 across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. Warning - From follow-up inspection 2023-06-09: Items stored in walk-in cooler across from ice machine: chicken 47F, pork 46F,45F,46F, beef 46F, 47F, beans 47F. Manager stated items prepared on 6/7. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line reach-in cooler across from warmer: cabbage (47F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Items on cold bar in dining room: salsa (45F,46F,45F - Cold Holding); peppers (45F - Cold Holding). Manager stated items placed on bar 6 hours prior to temperature being taken. Warning - From follow-up inspection 2023-06-09: Reach-in cooler across from cook line warmer: cabbage 47F, cheese 46F, sour cream 46F. Employee stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. Warning - From follow-up inspection 2023-06-09: Item in walk-in cooler across from ice machine: salsa 47F. Items in walk-in cooler behind dish area: salsa 48F,49F. Manager stated items prepared the previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. Warning - From follow-up inspection 2023-06-09: Item in walk-in cooler across from ice machine: salsa 47F. Items in walk-in cooler behind dish area: salsa 48F,49F. Manager stated items prepared the previous day. Admin Complaint

Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2023-06-09: No change. Time Extended

High Priority - Container of medicine improperly stored. Container of Advil stored over tortillas in dry storage area next to dish area. Manager removed Advil. Corrected On-Site

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 across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. 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 across from ice machine: pork (45F,45F,46F,44F - Cooling); beef (45F,46F - Cooling); beans (45F - Cooling); shrimp (45F - Cooling). Manager stated items prepared the previous day. Warning

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 utensils on cook line. Manager had employee wash hands and bring utensils to dish area. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was sweeping floor and put on gloves to handle ready to eat food without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. 8 moldy lemons stored in walk-in cooler behind dish area. Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over shredded cabbage in walk-in cooler at end of cook line. Manager moved shrimp to shelf below cabbage. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items on cold bar in dining room: salsa (45F,46F,45F - Cold Holding); peppers (45F - Cold Holding). Manager stated items placed on bar 6 hours prior to temperature being taken. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line reach-in cooler across from warmer: cabbage (47F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Items on cold bar in dining room: salsa (45F,46F,45F - Cold Holding); peppers (45F - Cold Holding). Manager stated items placed on bar 6 hours prior to temperature being taken. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items in walk-in cooler across from ice machine: salsa (46F,45F - Cooling). Manager stated salsa prepared the previous day. Items in walk-in cooler behind dish area: salsa (45F,46F,45F - Cooling). Manager stated salsa prepared the previous day. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: rice (110F - Hot Holding); cheese sauce (104F - Hot Holding); onions (111F - Hot Holding); beef (92F - Hot Holding). Manager stated items were prepared one hour prior to temperature being taken. Manager placed items in oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. WD 40 stored on shelf in between clean pans above three compartment sink. Manager moved WD 40 to office. 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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table. Cutting board on reach-in cooler across from fryers. Pans stored on shelf next to dish machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand washing sink blocked by table. Repeat Violation

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No strips or thermometer available to measure dish machine. Repeat Violation

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

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. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef stored in reach-in cooler across from fryers. Manager stated beef prepared on 6/5. Manager had employee place proper date mark on item. Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters last changed on 6/5/2019.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line.

Basic - Ceiling tile missing. Ceiling tile on cook line. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in downstairs walk-in freezer, freezer not working properly allowing items to thaw.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of sprite on prep table next to tea machine across from ice machine. Employee removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf next to dish machine.

Basic - Food stored outside. Bags of flour and beans stored behind building. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on prep table across from dish machine.

Basic - Missing drain plug at dumpster. Dumpster behind building. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryer greasy. Fan covers in walk-in cooler behind dish area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Pan lids stored in dry storage area.

Basic - Open dumpster lid. Dumpster behind building. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Sliced avocado with label on outside located on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Containers on shelf across from warmer. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Spices in dry storage are next to dish area. Employee placed lid on containers. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in downstairs bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes on prep table across from grill.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: onions (106F - Hot Holding); peppers (75F - Hot Holding); zucchini (115F - Hot Holding). Manager stated items placed on line to hot hold one hour prior to temperature being taken. Manager placed items in oven to reheat. Warning - From follow-up inspection 2022-11-18: Items stored on cook line grill: chicken 85F, beef 91F, onions 87F, peppers 78F. Manager stated items placed on grill to hot hold 2 hours prior to temperature being taken. Manager placed items on another grill to reheat. Time Extended Corrective Action Taken - From follow-up inspection 2022-12-02: Peppers 80F, onions 189F, pork176F. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-11-18: No Change. Time Extended - From follow-up inspection 2022-12-02: No change. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: onions (106F - Hot Holding); peppers (75F - Hot Holding); zucchini (115F - Hot Holding). Manager stated items placed on line to hot hold one hour prior to temperature being taken. Manager placed items in oven to reheat. Warning - From follow-up inspection 2022-11-18: Items stored on cook line grill: chicken 85F, beef 91F, onions 87F, peppers 78F. Manager stated items placed on grill to hot hold 2 hours prior to temperature being taken. Manager placed items on another grill to reheat. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-11-18: No Change. Time Extended

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. Employee wiped hands on pants and proceeded to prepare food. Manager stopped employee and had employee wash hands. Corrective Action Taken

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water doesn't work at hand washing sink across from kitchen ice machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed six flies in dry storage room next to wait station. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Rice stored in nonfood grade containers.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef touching raw chicken in dish area prep sink. Manager removed beef from sink. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over beef in grill line drawers. Manager had employee move chicken to bottom drawers. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: onions (106F - Hot Holding); peppers (75F - Hot Holding); zucchini (115F - Hot Holding). Manager stated items placed on line to hot hold one hour prior to temperature being taken. Manager placed items in oven to reheat. Warning

High Priority - Toxic substance/chemical improperly stored. Bottles of cleaner stored over flour on shelf across walk-in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand washing sink blocked by reach-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in upstairs wait station hand washing sink. Manager removed pans. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Containers stored on shelf above prep sink in dish area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no test strips for chlorine sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on cook line in front of walk-in cooler. Manager provided hand towels at sink. Corrected On-Site

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

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 - No soap provided at handwash sink. Hand washing sink on cook line in front of walk-in cooler. Manager provided soap at hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in wait station reach-in cooler. Manager stated item prepared the previous day.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not available at Hand washing sink across from kitchen ice machine, handle broken. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Shelves in dry storage room next to dish area.

Basic - Ceiling tile missing. Ceiling tile missing on cook line. Ceiling tile missing in dish area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored across from kitchen ice machine. Manager turned containers over. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating food on wait side of pass through window. Manager discarded food.

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

Basic - Faucet/handle in disrepair at plumbing fixture. Hot water handle broken at hand washing sink across from kitchen ice machine.

Basic - Food stored on floor. Cooking oil on cook line stored on floor.

Basic - Food stored outside. Containers of flour stored on shelf outside of back door.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Vents missing from hood above grills.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle on cook line. Manager placed tongs on top of oven. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on cook line.

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs ladies restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of cook line fryer greasy. Fan covers in walk-in cooler adjacent to dish room soiled with mold-like substance.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Stored food not covered. Beef in walk-in freezer. Manager placed lid on pan. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature in dish area prep sink. Manager placed beef in walk-in cooler to Finnish thawing. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of food in dry storage next to dish area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on floor at end of cook line.