DON JOSE'S

High Priority - Toxic substance/chemical improperly stored. Bug spray stored on prep table. Manager removed it and properly stored it during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Presence of a sanitizer bucket in the handwashing sink located at the front counter.

Basic - Bowl or other container with no handle used to dispense food. Cup without a handle in the rice. Manager removed it during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor. Multiple food items were stored on the floor of the Walk in Freezer.

Intermediate - Food-contact surface cutting board on cook line soiled with food debris, mold-like substance or slime.

Intermediate - No soap provided at handwash sink. Soap dispenser at handwashing sink empty.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed home made desserts onsite held more than 24 hours not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured.

Basic - Ceiling/ceiling tiles in bakery section soiled and lobby area. Observed ceiling tile soiled with water stain and bowing out.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking utensils inverted incorrectly. Operated corrected during inspection. Corrected On-Site Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Operator moved during inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in bakery area with no shields on lights.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Water leaking from faucet at triple sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: pork chicharrones 96F/118F per employee item was made approximately 1 hour prior. Voluntarily discarded at time of inspection.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles around vents in dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler and freezer gaskets.

Basic - Sanitizing solution not maintained clean. Food debris in solution. Employee dumped solution and made new. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored on shelf above cut tomatoes, lettuce and cucumbers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near fry station prep table dirty. Grease accumulation on walls near fire suppression tanks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains on fry station counter 54F, per manager approximately 2 hours. Returned to cold holding at time of inspection. Discussed temperature control and Time as a Public Health Control with manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in bakery area. Underside of mixer head. Cleaned at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Space under side door near self serve drink area.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Ground beef slacking at room temperature. Moved to walk-in cooler at time of inspection. 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. Shredded beef 51F, per manager, cooling over night. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. See stop sale. 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. 2 employees with no reporting agreement. Signed agreement at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door near register.

Basic - Stored food not covered. Rendered fat in freezer not covered. Manager voluntarily discarded. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of butter in walk-in cooler. Eggs moved at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter: pork fat 70F, fresh chopped garlic in oil 69F, per manager over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pork fat 70F, fresh chopped garlic in oil 69F, per manager over night. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food particles behind slicer blade. Employee began cleaning at time of inspection. Corrective Action Taken

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 2 food handlers hired over 60 days. This violation is being addressed on a previous inspection from 9-28-22

Intermediate - Probe thermometer not within the intended measuring range of use. All probe thermometers at establishment intended for hot food. Lowest measurable temperature is 100F

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over prep table in kitchen. Manager discarded at time of inspection. Corrected On-Site

Basic - Stored food not covered. Stored bread scraps in prep area not covered. Manager voluntarily discarded at time of inspection. Ham and pork in walk-in cooler not covered, covered at time of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not self-closing doors.

Basic - No Heimlich maneuver/choking sign posted.