HENRY'S CUBAN CAFÉ

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. Luis has been employed for more than 60 days but has not yet received training.

Basic - Equipment in poor repair. Household refrigerator has torn gasket on reach in cooler section. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler under meat racks has build up of blood drippings on floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fresh juices prepared on site not labeled, made with in 12 hours. Operator discarded and will not prepare again until labels come in. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Two dry soiled cloths in use at make table in kitchen, spoke with operator and he set up a sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen pork over ready to eat frozen pastries in six door stainless freezer back of store. 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. Provided operator with poster. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Six door stainless freezer back of store has soiled handles.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins stored under prep table on cook line wet nesting.

Basic - Equipment in poor repair. House hold style refrigerator has torn gasket on refrigerator portion door. Repeat Violation

Basic - Floor under meat rack in walk in cooler has accumulated dried blood from raw meat rack.

Basic - Food storage container/container lid cracked or broken. Container used to reheat brown rice is cracked and broken on corner. Discard or remove from food service.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored on clean rack that has old food debris. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer front of store has soiled gaskets. Reach in freezers in kitchen and back room have soiled gaskets.

Basic - Single-service articles improperly stored. Single service cups stored on top of soiled refrigerator, operator discarded. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in walk in cooler has dried blood behind raw meat rack. Wall in kitchen behind shelf has food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 50 F - cold holding;recommended rapid chill

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. Repeat Violation

Basic - Equipment in poor repair. Gasket torn reach in freezer in kitchen across from microwaves

Basic - Light not functioning. Center light in hood fan

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table across from stove

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. Operator has the books and they are scheduled to do a group class for all new employees. Corrective Action Taken - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-03-05: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade desserts tiramisu (49F - Cold Holding); cannoli (51F - Cold Holding); Rapid chill desserts, found at 9:00, were prepared in morning @ 6:00 suggest rapid chill Retemped at 42FCorrected On-Site Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tamale 120F-130F hot holding for one hour, heat to 165 retemped at 180F** Corrected On-Site** Corrected On-Site Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. *Dessert cooler, operator called maintenance and will not store desserts in cooler until repaired. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. *using small cup for scooping sugar with no handle. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. *tongs used for serving stored on countertop. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Starts at 40F to 160F - From follow-up inspection 2023-03-01: Time Extended

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 reach in cooler no date mark when opened kitchen

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

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/

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Gaskets reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both

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

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Operator found and posted Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with food being sold to the consumer Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone/keys with dishes