LATIN BOHEMIA GRILL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the cook line and returned, and started prepping food without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves when changing tasks and when soiled. Employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler , Tres Leche (45F - Cold Holding); Bread Pudding (46F - Cold Holding); Flan (46F- Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since Sunday (5 days). Manager discarded. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler , Tres Leche (45F - Cold Holding); Bread Pudding (46F - Cold Holding); Flan (46F- Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since Sunday (5 days). Manager discarded. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler, cut tomatoes (50F - Ambient Cooling) at 9:07 , since 8:00 am to 52 F at 9:45 am. At this rate, proper cooling is not likely to occur. Advised manager to put food in walk in cooler to quick chill. Corrective Action Taken Warning

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. Emailed poster to manager. Warning

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle with degreaser unlabeled near to wall in kitchen. Manager labeled bottle. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding prepared at establishment since Sunday ( 5 days ), not date marked, at front cooler. Manager discarded, food was stored at 45 F for 5 days. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line has deep groves. Warning

Basic - Floor soiled/has accumulation of debris. Floor in walk in freezer soiled with food debris. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager. Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at coffee station . Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-06: Time extended 60 days Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice (45F - Cooling); tamales (45F - Cooling); chicken (47F - Cooling). meat sauce (45F - Cooling); pasta (46F - Cooling); beef (47F - Cooling); raw chicken (47F - Cooling); pork roast (46F - Cooling); chicken soup (48F - Cooling); ham (50F - Cooling); cooked chicken (49F - Cooling); beans (50F - Cooling) Not prepared to cooked today. Date marking 9/2/24, 9/4/24. Held overnight in walk-in cooler. See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip to cooler on cook line, 5 broken eggs stored with other eggs. Operator discarded Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, rice (45F - Cooling); tamales (45F - Cooling); chicken (47F - Cooling). meat sauce (45F - Cooling); pasta (46F - Cooling); beef (47F - Cooling); raw chicken (47F - Cooling); pork roast (46F - Cooling); chicken soup (48F - Cooling); ham (50F - Cooling); cooked chicken (49F - Cooling); beans (50F - Cooling) Not prepared to cooked today. Date marking 9/2/24, 9/4/24. Held overnight in walk-in cooler. Warning

High Priority - Toxic substance/chemical improperly stored. On prep table across from kitchen, bleach bottle stored on table where food is being prepped. Operator removed bleach bottle Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep area soiled with food debris and cut marks Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. At coffee station, cup used to dispense cereal. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser on cook line soiled with food debris Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter, employees handling bread without wearing gloves. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee cracked shell eggs then touched spatulas and clean plates without changing gloves. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener soiled with food debris, mold like substance. Operator put in dish area to wash. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. At prep area, hand was sink blocked with scrubbies and sponges. Operator removed. Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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/ Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station, no hot water for hand washing. Faucet handle not working. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line, ceiling vent soiled with food/ grease above clean dishes. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, open bottle of water on cutting board. Employee removed drink. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At waitress station, ice cream scoops in water(70°F). Employee discarded water. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs onto flat top, grab clean dish, place cooked eggs onto dish, place dish at service window, and returned back to flat top, and begin preparing another order with same gloves, no hand wash. Educated employee on proper hand wash procedures. Employee removed gloves and washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked fish at walk-in cooler. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler sausage (46°F - Cold Holding) sliced cheese (46°F - Cold Holding). Per operator, foods not prepped or portioned today. Per operator, foods were in cooler for approximately 3.5 hrs. Operator put foods in walk-in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at cook line flip top cooler sliced tomatoes (61°F - Cooling)since 6:30am, at 11:05am; 54° at 11:35am. Educated operator on proper cooling procedures. Operator placed tomatoes in walk in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stewed chicken (112°F - Hot Holding); bacon wrapped chicken (128°F - Hot Holding) inside oven in kitchen. Per operator, foods were prepared at 6:30am and out of temperature for approximately 30 mins. Operator placed foods on flat top grill to reheat to 165°F. Corrective Action Taken

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. Emailed procedures to operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1) Observed food strainer stored in hand wash sink at cook line. Operator removed. 2)Observed scrub brush in hand wash sink next to kitchen entrance. Operator removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator is taking certification exam in March.

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/ Repeat Violation

Basic - Dead roaches on premises. Observed two dead roaches next to inside cabinet at front counter. Operator removed roaches and sanitized cabinet. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork (74-112- Cooling) at 9:40 since 8:00 am to 74-112 at 10:05 am in walk in cooler. At this rate, pork did not cool to 70 F within 2 hours. Pork reheated to 165F. Corrective Action Taken Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Employee primed machine. Dishwasher (Chlorine 100ppm). Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five flies at deli slicer area of kitchen. Five flies at server area next to cook line in kitchen. Two flies landing on milk carton and juicer. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer. Food items not commercially packaged. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables in one door cooler at end of cook line. Raw beef over raw shell eggs in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (54F - Cold Holding); cheese (54F - Cold Holding); smoked ham (45F - Cold Holding) at front sliding door cooler at sandwich making station. Operator states food not prepped or portioned today. Food items in cooler over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (54F - Cold Holding); ham (48F - Cold Holding); liquid eggs (55F - Cold Holding) on top flip top cooler. Food items over stacked above rim. Operator states food out less than four hours. Operator placed food items in cooler. milk (61F - Cold Holding) at front hand sink. Operator states milk out less than four hours for orders. Operator placed in cooler. ham (54F - Cold Holding); cheese (54F - Cold Holding); smoked ham (45F - Cold Holding) at front sliding door cooler at sandwich making station. Operator states food not prepped or portioned today. Food items in cooler over night. butter (73F - Cold Holding) on front sand-which making counter. Operator states butter out for less than four hours. Placed in cooler. Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cooks unaware of proper cooling and cold holding parameters and food storage practices. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Evaporated milk cans stored directly on Hand sink at front service counter. 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/ Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan not date marked at cooler behind front service counter. Operator states product made two days ago. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance a Over cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board prep table outside walk in freezer. Repeat Violation Warning

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

Basic - Food stored on floor. Beef stored on floor of walk in freezer. Repeat Violation Warning

Basic - Insect control device installed over food preparation area outside walk in freezer. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at walk in freezer. Warning

Basic - Reuse of single-service or single-use articles. Cardboard box of chicken used to store sausage in walk in freezer. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting and touching cucumbers to be used for salad with bare hands. Employee washed hands and put on gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked vegetables in reach in cooler at cook line. Moved to separate. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 cutting boards soiled in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Knife stored in sink at waiters station. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Grease and food debris in sink at cook line. Cleaned and sanitized. Corrected On-Site Repeat Violation

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/. 6 employees observed working and no certified food manager in onsite. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.

Intermediate - No soap provided at handwash sink. Cook line hand sink. Soap provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,potatoes, rice and soups in multiple containers in walk in cooler. Employee dated. Corrected On-Site

Basic - Hole in or other damage to wall. Wall damage near floor at entrance to kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Cook top area burners soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.