LATIN SHARK

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees were in lobby sitting at a table at start of inspection. Then began working, stocking and preparing food using gloves without washing hands first.

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches. 1 in sanitizer test strip container. 2 under black Reach in cooler to right of cook line. Operator killed all on site 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. No vacuum breaker installed on the non-chemical side of the split at the mop sink

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 not labeled identifying when it was opened. Operator stated that it was opened 3 days prior and labeled accordingly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are not smooth and easily cleanable in storage and prep areas Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in dining area and kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on rear doors when closed.

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 149 degrees. - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/22. - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 on gasket of black/silver refrigerator. Observed 2 on wall behind black/silver refrigerator Observed 1 on pipes at expo service window. Observed 1 on floor by triple sink. Observed 1 inside 3 door cookline cooler Observed 1 on wall at expo station. Observed approximately 20 behind trash bin under expo window. Observed 1 at walk in cooler door. Warning - From follow-up inspection 2022-04-06: Observed 1 on black and silver cooler Observed 1 dish shelf Observed 1 in dining area. All killed on site. Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs 67 ambient left out on prep table 1 hour, placed in walk in cooler. Corrective Action Taken - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloved hands washed after changing soap dispenser. - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs 55 diced tomatoes 54 cole slaw 54 shredded mozzarella cheese 47-51 queso fresco 49-52 sour cream 51 shredded lettuce 56 ham 50 Swiss 49 shredded cheddar 52-55 cooked beef 46 ceviche 50 cooked rice 48-51 raw bacon 51 raw beef 54 cooked beans 45 cooked chicken 46 cold holding - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 55 diced tomatoes 54 cole slaw 54 shredded mozzarella cheese 47-51 queso fresco 49-52 sour cream 51 shredded lettuce 56 ham 50 Swiss 49 shredded cheddar 52-55 cooked beef 46 ceviche 50 cooked rice 48-51 raw bacon 51 raw beef 54 cooked beans 45 cooked chicken 46 cold holding - From follow-up inspection 2022-04-06: Time Extended

High Priority - - From initial inspection : High Priority - Tracking powder pesticide used inside establishment. Observed white powder along baseboards in kitchen, asked Operator she stated it is for pest control. Warning - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front counter used as a dump sink. - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Corrected On-Site - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back prep area. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Gap in ceiling around fire suppression system and electrical panel pipes. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. End wall by dish machine. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed many dead roaches in kitchen under dish machine table, under hot well table, on shelf of middle of kitchen table, by front counter cooler and trash bin, in dry storage, in dining room hallway, under microwave oven. . Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male cook. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Three door rolltop iced up. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout Kitchen under equipment and sinks. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of chicken on walk in freezer floor. - From follow-up inspection 2022-04-06: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 149 degrees.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/22.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 on gasket of black/silver refrigerator. Observed 2 on wall behind black/silver refrigerator Observed 1 on pipes at expo service window. Observed 1 on floor by triple sink. Observed 1 inside 3 door cookline cooler Observed 1 on wall at expo station. Observed approximately 20 behind trash bin under expo window. Observed 1 at walk in cooler door. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs 67 ambient left out on prep table 1 hour, placed in walk in cooler. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloved hands washed after changing soap dispenser.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs 55 diced tomatoes 54 cole slaw 54 shredded mozzarella cheese 47-51 queso fresco 49-52 sour cream 51 shredded lettuce 56 ham 50 Swiss 49 shredded cheddar 52-55 cooked beef 46 ceviche 50 cooked rice 48-51 raw bacon 51 raw beef 54 cooked beans 45 cooked chicken 46 cold holding

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 55 diced tomatoes 54 cole slaw 54 shredded mozzarella cheese 47-51 queso fresco 49-52 sour cream 51 shredded lettuce 56 ham 50 Swiss 49 shredded cheddar 52-55 cooked beef 46 ceviche 50 cooked rice 48-51 raw bacon 51 raw beef 54 cooked beans 45 cooked chicken 46 cold holding

High Priority - Tracking powder pesticide used inside establishment. Observed white powder along baseboards in kitchen, asked Operator she stated it is for pest control. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front counter used as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Gap in ceiling around fire suppression system and electrical panel pipes.

Basic - Cove molding at floor/wall juncture broken/missing. End wall by dish machine.

Basic - Dead roaches on premises. Observed many dead roaches in kitchen under dish machine table, under hot well table, on shelf of middle of kitchen table, by front counter cooler and trash bin, in dry storage, in dining room hallway, under microwave oven. . Warning

Basic - Employee with no hair restraint while engaging in food preparation. Male cook.

Basic - Equipment in poor repair. Three door rolltop iced up.

Basic - Floor soiled/has accumulation of debris. Throughout Kitchen under equipment and sinks.

Basic - Food stored on floor. Boxes of chicken on walk in freezer floor.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dish machine 140°, has quaternary ammonium set up in triple sink. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used as dump sink and cups in sink. Repeat Violation Warning

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/. 4 employees present. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen or front counter. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator. Printed and posted. Corrected On-Site Warning

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. Yeiber A, expired 9/5/2021. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jesus A, using EFOOD TRAINER, not an acceptable program. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice wand on floor of walk in freezer. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks at expo area. Warning