SANDY'S CUBAN CAFE

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared rice and pork, per operator made 24 hours prior, not date marked. This is a repeat violation from the previous inspection dated 08-18-2025 Repeat Violation

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating in prep area. Discussed with operator and employee discontinued eating.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, made Friday per operator, with no date mark. Operator provided date. Repeat 4/23/2025, 1/23/2015.Corrected On-Site Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine exceeds 200ppm); operator diluted to achieve: Triple Sink (Chlorine 100ppm) 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. Prepared rice, per operator made 24 hours prior not date marked. This is a repeat violation from previous inspection dated 01-23-2025 Repeat Violation

High Priority - Container of medicine improperly stored. Medicine stored in reach in cooler with food served to guests. Operator moved to,proper storage. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator is using a non food contact surface chlorine bleach. Operator obtained food grade bleach during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (127 F - Hot Holding); yellow rice (125 F - Hot Holding on prep table, per operator rice was taken out of reach in cooler prior to inspection. Operator reheated to 175 F 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. Emailed operator DBPR HR 5030-104 Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Paint brush used as basting brush. Operator discarded. 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. Prepared beef, cooked 24 hours prior and cooled, not date marked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over sliced cheese in the reach in cooler next to the fryer. Operator placed the cut tomatoes to the other side of the reach in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on the wire shelf above clean dishes next to the fryer. Operator removed and placed in the office. 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. Observed cooked rice in the reach in cooler not dated marked. Operator stated the rice was cooked 08/10/2023. Operator labeled the six containers of cooked rice. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles next to the fryer in the kitchen and the refrigerator in the office.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gasket next to the fryer in the kitchen.

High Priority - Container of medicine improperly stored on shelf next the fryers above sauces. Operator removed the medication and placed inside the office. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times do to dirty dishes stored inside next to the three compartment sink. Operator removed the dirty dishes and cleaned the hand washing sink. 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. Observed cooked beef in the reach in cooler next to the prep table with no date mark. Operator placed date mark on the container of cooked beef that was prepared 05/02/23. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the front counter and the kitchen area. Operator placed the wet wiping cloths inside the sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of ready to eat sauce. Operator switched container of raw chicken on bottom shelf. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Repeat Violation

Basic - In-use spatula stored in cracks between pieces of equipment. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Malt drink mix container at front service area. Educated operator on importance of labeling. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed peppers. Operator moved the raw shell eggs to the lower shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a Cook handle raw shell eggs and then went to another task. Educated on the importance of changing gloves when switching tasks.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed the ceiling tiles are not smooth and cleanable in the kitchen area. This is a repeat violation from 10/11/21. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook wearing jewelry while preparing food. This is a repeat violation from 10/11/21 and 11/20/20 discussed with operator keeping jewelry off the wrists. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar not labeled at the front coffee area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a employee crack raw shell eggs and handle a pan without washing hands first. Educated on the importance of washing hands correctly before handling and clean equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over Cuban sandwiches operator moved raw bacon to lower shelf. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kits for the restaurant.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and cleanable in the kitchen area. This is a repeat violation from 11/20/20. Discussed with operator about getting the ceiling tiles replaced. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees Jewelry while preparing food. This is a repeat violation from 11/20/20. Discussed with operator about wrists clear of all jewelry. Repeat Violation