VARGAS MAGICO CAFE

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All expired Warning - From follow-up inspection 2026-05-26: Time Extended

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. Not signed by most recent hire. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jaime

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door does not close under own weight

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Case of water bottles stored on the floor in dry storage room next to men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease

High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bags with printed ink used for food storage

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in pot thawing by ambient temperature. Operator moved to refrigeration Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding areas have an accumulation of grease

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 68. Made 1.5 hours prior. Suggested Time as a Public Health Control , filled out form, if going to use time in lieu of temperature, then must make Form available at all inspections. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 77-120 Recheck 135-140 Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Changed ceiling to non smooth and easily cleanable in area over cooking and ware washing areas.

Basic - Food not stored at least 6 inches off of the floor. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee did not immerse cleaned dishes in sanitizer. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Rolls in to go bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned Raw pork in bag over yucca fries.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Closure mechanism falling down.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash step in middle sink, no sanitizer step. Employee set up third compartment with sanitizer at 100 ppm chlorine. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Jug of oil by back door.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Suggest locking between uses.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. No sanitizer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar.