PADRINO'S RESTAURANT

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed operator using raw grouper for ceviche. Unable to provide parasite destruction certification from provider. Provider complied before the inspection was complete. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun st server station with build up. Operator cleaned during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above dish area.

Basic - Grill brush stored directly on the floor. Operator provided a bucket to store properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.

Basic - No handwashing sign provided at a hand sink used by food employees. 1. Front kitchen. 2. Men's rest room.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw beef stored above box of fries in walk in freezer. Manager inverted. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw fish in 4 drawers cooler in cook line. Employee inverted. 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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling Vents on top of Ice machine soiled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in 4 drawers cooler in cool line. Employee inverted. Corrected On-Site Repeat Violation

Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling Vents on top of Ice machine soiled.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handle raw chicken and raw beef and failed to wash hands before scooping white rice with a bowl without handle to serve customer meal. Reviewed proper hands washing procedures. Employee removed gloves and washed hand correctly. Manager removed plates that employee touched. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hat reached out for a clean plate to serve customer meal without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- ); Cooked chicken (100-110F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 6 Ceiling tiles in back of the house damaged. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen soiled

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in 4 drawers reach in under grill. Manager removed from bag during inspection. Corrected On-Site

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee proceeded to handle a clean plate to fixed customer's food without first removing gloves or washing hands after drinking from a cup. Reviewed proper hands washing procedures with manager. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked ground beef date exceeded 7 days. Dated 10-24. See stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked ground beef date exceeded 7 days. Dated 10-24-23

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top in cook line- Cuban sandwich (42-50F - Cold Holding); Cooked pork (48F - Cold Holding). Per Manager food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Observed pan with Cuban sandwiches overfilled . Manager moved items to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 5 ceiling tiles in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.

Basic - Employee eating while preparing food. Employee drinks from cup while making food in kitchen. Employee throws cup away during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer 0ppm. Manager remade to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw beef stored above container of cooked pork in reach in across from stove. 2) Container of raw chicken stored above container of pork in walk in cooler. Chef inverted. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Cooked pork (54-56F - Cold Holding); Cooked beef (57F - Cold Holding). Per Manager food item in unit less than 4 hours from walk in cooler. Items not prepared today. Manager moved items to walk in cooler to quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink by walk in cooler. Manager replaced

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Employee stored in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Tray of raw chicken stored above case of mixed vegetables in walk in freezer 2) Container of raw chicken stored behind container of peas in flip top across from stove. Manager inverted. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Discussed proper hand washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In back of kitchen by exit door.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door behind kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 98F.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage air reach in cooler in cook line, French fries 66°f held under 4 hours ago per cook. Operator moved to walk in cooler for quick chill. Flip top cooler in cook line, cooked pork 50°f held under 4 hours ago per cook. Operator placed on ice for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked shredded pork 75-77° f cooling covered inside walk in cooler Operator uncovered food and moved to walk in freezer for quick chill, food has 30 minutes left to drop to 70°f within the first 2 hours. Retested 67-68°f. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hose inside hand sink in cook line. Operator removed Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at ware-washing machine or wiping cloths.

Basic - Beverage air Reach-in cooler and reach in cooler next to hand wash sink bottom shelves have accumulation of soil residues in cook line.

Basic - Cases of juices not stored at least 6 inches off of the floor in kitchen. Operator elevated Corrected On-Site

Basic - Ceiling tiles with dust in kitchen. Wall soiled with dust behind ice machine.

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. Beverage air reach in cooler in cook line.

Basic - Ice machine reflector soiled, operator cleaned and sanitized during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer inside beverage air reach in cooler in cook line.

Basic - Nonfood-contact surface soiled. Beverage air reach in cooler gasket in cook line.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork inside walk in cooler. Operator moved raw pork and stored over raw beef during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line 4 drawer cooler, raw chicken ; (47°F), raw beef 46°f held under 4 hours ago as per cook. Operator placed on ice for quick chill. Ambient temperature of unit at 39°f Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured in store area

Basic - Ceiling/ceiling tiles/vents soiled with dust in cook line. Repeat Violation

Basic - Floor area(s) covered with standing water due to floor tiles missing in cook line.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved to sanitizer solution.