MI CABANA

Basic - Ice scoop handle in contact with ice. At bar ice scoop handle in ice. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Corrected On-Site Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Two of three restrooms missing hand wash signs. Provided to operator. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on husk stored with ready to eat foods in make table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44f. placed in freezer for rapid chill. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Soda fountain nozzle at bar soiled. Can opener soiled. Chilled drink glass storage soiled on bottom. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used for wetting cleaning rag. Other sink used as dump sink. Educated Corrected On-Site

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. Adrian and Fernando have training but unable to provide proof.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef and shrimp cooked and stored cold holding, not label. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled windex and fabulous cleaners not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to get salt from container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on cold holding door soiled. Reach in cooler has soiled handles and bottom area of cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks stored in back of kitchen by soda, not secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged tile at hood fan. Damaged tile above soda syrup.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on food items ( canned tomatoes). Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs and cups wet nesting.

Basic - Hole in or other damage to wall. Several holes in wall by chip storage. No electrical cover on 110 plug opposite side of make table.

Basic - Ice scoop handle in contact with ice. Scope in ice at the bar. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Stored under stove top on oven handle. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting boards at both chicken and pork stations. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves soiled with debris. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cold holding at prep area. Make table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under hot holding soiled with dried food drippings.

Basic - Old labels stuck to food containers after cleaning. Pans stored with old labels. Corrected On-Site

Basic - Stored food not covered. Chips stored in large gray containers without lids installed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour containers in back of kitchen not labeled.

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hws. - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar hws, also hws inside kitchen next to walk in cooler. - From follow-up inspection 2025-04-01: Bar hws missing sign Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Apple juice bottles re-used for clarified butter and sauce. - From follow-up inspection 2025-04-01: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Found chicken hot holding chicken (130F - Hot Holding), cook rapid reheated to 167F. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork over cooked lamb in freezer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled with chemicals inside.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Duffel bag, backpack and jacket on soda bib rack. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at all hand sinks bar area, kitchen and wait staff area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher by back door on right side of door in recharge.