SOPHIE'S CAFE

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household raid on shelve in the kitchen, operator moved. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach in cooler in kitchen, operator moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed stainless cleaner next to container of beans and spices, operator moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at hand washing sink by 3-compartment sink, employee changed. Corrected On-Site

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed wrong testing kit for dish machine, owner had quaternary instead of chlorine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on handle of oven, operator moved. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in the reach in cooler in the kitchen, owner moved the chicken to the bottom shelve. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing orders, employee discarded gum. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing orders, employee took off. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans with water in between and not air drying properly on a shelve in the back of kitchen, employee removed pans to air drying properly on properly. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yuneisy Cueto 6/3/19 Javier Cueto 6/13/19 Warning - From follow-up inspection 2025-07-16: Yuneisy Cueto 4/26/25 National Registry Javier Cueto 6/13/19 Some progress noted, operator does not have at location. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards at line. Warning - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Bustello coffee stored under water line at front hand washing sink Warning - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at line. Warning - From follow-up inspection 2025-07-16: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors : exterior door. Warning - From follow-up inspection 2025-07-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line soiled and has deep cutting groves. Owner removed the board to be sanitized. Repeat Violation Warning - From follow-up inspection 2025-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink next to the cook line. Employee removed the items. Corrected On-Site Warning - From follow-up inspection 2025-04-24: Items were stored in the hand washing sink. Employee removed the items. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled and grooved. Warning - From follow-up inspection 2025-01-15: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment is utilizing a fryer that is not under a hood suppression system. Observed grease buildup on wall and ceiling near fryer. - From follow-up inspection 2025-01-15: Operator has ordered exhaust. Time Extended Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator states oldest food in cabinet is 3 hours old and establishment closes in 1 hour. All foods will be discarded at that time. Read side operator to follow the time as a public health control plan as written and provide time marks. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans (77 / second temp. 64F - Cooling). Advised operator to place in freezer in shallow pan and stir every 10 minutes until foods reach 41F and must drop below 70f within 30 minutes. Emailed cooling handout. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handsink is used to clean coffee making utensils. Observed scrubber sponges and brushes stored in handsink. Employee states items are cleaned in sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter handsink observed roll of paper towels standing on end in plastic container with plastic pitcher stored on top of roll of paper towels.

Basic - Food stored in a location that is exposed to splash/dust. Observed small paper bag of sugar stored beside handsink in splash zone.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on counter beside handsink at front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink at dishwash area blocked by speedrack.

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

Basic - Stored food not covered. Observed pastries in freezer not covered.

High Priority - Employee washed hands with cold water as evidenced by inspector washing hands right after and water was cold.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored in open pan over unwashed vegetables. Operator moved vegetables above meat. 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. Observed beef meat pies (117F - Hot Holding); ham croquettes (120F - Hot Holding); potatoes balls (125F - Hot Holding)at front counter display. Manager stated foods have been in display less than 2 hours. Foods must be discarded if not sold by 1230pm. Manager states they will use time as a public health control , form provided at inspection via email. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink blocked by speed rack at 3 bay prep area. Manager removed speedrack. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing coffe equipment in handsink at front counter. Manager retrained employee. Corrected On-Site

Basic - Food stored on floor. Observed boxes of food stored on floor in walk-in freezer.

Basic - Stored food not covered. Observed large pork roast sitting directly on cooler shelf with no covering or pan. Observed ham and raw beef uncovered in cooler. Manager wrapped foods. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Observed no trash cans in vicinity of ant handsink. Observed employee carrying paper after washing hands and return to cookline with paper in hand. Inspector could not locate garbage to dispose of paper after washing hands. Manager located a receptacle and positioned at cookline handsink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand washing sink. Operator removed. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Enchiladas found at 128F. In front display case. Operator stated food was on case less than30 minutes. Moved to steam table to heat to 165F within 2 hours.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep top cooler cutting board.

Basic - Equipment in poor repair. Observed ice dripping on from vent on walk-in freezer. Manager states work order has already been addressed.possible hail damage on vent on roof. Corrective Action Taken

Basic - Stored food not covered. Observed Cuban sandwiches stored directly on cooler rack at reach on cooler. Manager placed on tray Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat pork at Reach in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shell eggs. Operator switched the food items to a different location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef 95°F at warmer holding unit. Operator placed food item on stove to reheat for hot holding to a minimum of 165°F within 2 hours. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with old food debris at make table.

Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaning solution at handwash sink. Operator labeled the spray bottle. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple food containers at wait station.