MAIKELS KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 56F at 9:29am left out on counter at 9:20am cooled to 41F at 10:15am. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Repeat Violation Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hot warmers added in a straight line from right to left. Located at buffet line in dining room, hot buffet creates an "L" shape. Cold buffet/Reach in cooler added at top left end of buffet line, next to windows. Soda machine added adjacent to cold buffet Reach in cooler. 2 Reach in coolers added, placed on each side of main establishment entrance. Bread warmer added adjacent to cashier station. Hot warmer for empanadas added on top of cashier station. Reach in cooler for desserts added to the right of cashier station. 3-door Reach in cooler for drinks and juices added behind cashier station. Mini Reach in freezer and Reach in cooler added next to ice machine at drive-thru station. three compartment sink replaced with a prep sink adjacent to Walk in freezer. Flat top griddle removed, two 2-top burner added between ovens and fryers on both side of kitchen. Work top Reach in cooler removed from inside kitchen and replaced with 2 hot warmers. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal drinks stored on prep table next to drive-thru station. 1 open water bottle stored on kitchen prep table adjacent to Walk in cooler. Employee relocated all drinks to an approved location during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Insect control device installed over food preparation area. Bug light zapper hanging on wall over steam well adjacent to drive-thru service station. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Sapote fruit pulp stored in direct contact with shopping bag, located inside Walk in freezer. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed culantro and garlic in Walk in cooler. Employee relocated all shell eggs during time of inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 12 media noche sandwiches 46F at 12:05pm, 62 Cuban sandwiches 46F at 12:05pm Reach in cooler: 16 Cuban sandwiches 51F at 11:59am, 12 media noche sandwiches 59F at 11:59am. All sandwiches prepared at 6am. Sliced Swiss cheese 49F at 11:59am, sliced tomato 49F at 11:59am Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front service line sandwich Reach in cooler from 7am: sliced Swiss cheese 49F at 11:59am, sliced tomato 49F at 11:59am, media noche sandwich 51F at 11:59am, Cuban sandwich's 59F at 11:59am. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Cutting board soiled in back kitchen area and on sandwich make line Reach in cooler. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Thawing raw shrimp stored inside kitchen Employee handwash sink. Employee relocated shrimp to approved location during time of inspection. Corrected On-Site 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/ 11 employees working, no CFM present. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for Yaidelyn. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table adjacent to prep sink and Walk in cooler. Employee relocated drink during time of inspection. Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing inside a plastic bucket of water in back kitchen area. Employee thawed raw shrimp under cold running water during time of inspection. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in food storage area landing a shopping cart. Operator removed, cleaned, and sanitized area during time of inspection. Corrected On-Site Repeat Violation Warning

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 14 filets of raw red snapper thawed improperly in reduced oxygen packaging. 3 filets of raw salmon thawed improperly in reduced oxygen packaging. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomato 55F at 9:51am retempt to 59F at 11:07am. Items placed in drive-thru Reach in cooler at 7am. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk 66F at 9:51am placed in drive-thru Reach in cooler at 7am, sliced ham 59F at 9:51am placed in drive-thru Reach in cooler at 7am, sliced Swiss cheese 59F at 9:51am placed in drive-thru Reach in cooler at 7am, sliced tomato 55F at 9:51am placed in drive-thru Reach in cooler at 7am, whole shell eggs 58F at 9:51am placed in drive-thru Reach in cooler at 7am, Cuban sandwiches 58F at 9:51am placed in drive-thru Reach in cooler at 7am. Employee relocated all items into freezer for quick chill during time of inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200+ppm. Employee adjusted to 50ppm during time of inspection. Corrected On-Site Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket inside Employee handwash sink adjacent to three compartment sink. Employee removed bucket during time of inspection. Corrected On-Site 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/ 9 employees working, no CFM present. Manager arrived during time of inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to Walk in freezer. Warning

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. 14 filets of raw red snapper thawed improperly in reduced oxygen packaging. 3 filets of raw salmon thawed improperly in reduced oxygen packaging. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored over spice dry storage rack. Employee relocated water bottle during time of inspection. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods stored on shelf in Walk in cooler not identified. Warning

Basic - Food stored on floor. Case of oil stored on floor in dry storage area. Repeat Violation Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling and walls heavily soiled on front line cook. Warning

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. 2 Single use containers of dishwashing liquid used to store cut pumpkin. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in back kitchen. Landed on boxes of raw chicken and Walk in cooler doors. 1 fly in service line landed on counter by juicing machine. 1 fly in service line landed on counter of Reach in cooler. 1 live fly at buffet counter, landed on service spoon handle and shrimp with peppers. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used for cilantro, bread, and sliced bell peppers in Walk in cooler. Operator removed all produce in shopping bags and placed into hotel pans during time of inspection. Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 2 Single use containers of dishwashing liquid used to store cut pumpkin. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over Ready to eat ham and cheese in Walk in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw fish in Walk in cooler. Operator rearranged all products to an approved location during time of inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban sandwich 50F, sliced tomato 50F, cut lettuce 50F, sliced ham 50F. Operator placed products into Walk in cooler during time of inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 93F, chicken empanada 111F, ham croquette 128F, beef empanada, chicken croquette 127F, ham and cheese empanada 117F, cheese croquette 116F, chicken and peppers 127F, plantains 107F. Employees returned products to oven for reheating during time of inspection. Roast pork butt 117F. Employee returned product to oven for reheating during time of inspection. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped personal drink into Employee handwash sink. Discussed with operator that hand washing sinks are for hand washing only. Repeat Violation Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted consumer advisory during time of inspection. Corrected On-Site Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Located at drive-through service station. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking from an open container in kitchen next to prep table. Personal drinks on hood above fryer. Personal drink on prep table at drive-through counter. Employee removed all drinks from prep tables during time of inspection. Corrected On-Site Warning

Basic - Equipment in poor repair. Cutting boards located at drive-through Reach in cooler and inside kitchen area. Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Food stored on floor. 5 boxes of raw chicken stored on kitchen floor by back exit. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign in women's restroom. Handwashing signs provided to operator via email. Warning

Basic - Open dumpster lid. Corrected On-Site Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen exit door open during time of inspection allowing flies to enter kitchen area. Operator closed door during inspection. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawed improperly in a bucket of water in dish pit area. Corrective Action Taken Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over Ready to eat carrots in Walk in cooler. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen ceiling and walls are yellow and heavily soiled. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched back door and came to start working and only put gloves on.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing container in prep sink with soap only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding walk in cooler Cuban sandwich 45 f tapioca 44 f milk 44 f raw beef 44 f talked to employee to place ice on items in walk in cooler. Reach in service cooler on buffet line by soda coolers Cold holding: rice pudding 47 f macaroni salad 49 f employee began placing ice on items

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: ham 130 f employees moved to oven to reheat Corrective Action Taken Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Repeat Violation

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Both hand washing sinks in the kitchen are blocked with buckets.

Intermediate - Manager or person in charge lacking proof of food manager certification.Janice Garcia Admin Complaint

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

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/ 9 employees Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout the kitchen's hand washing sinks

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for management to sign

Intermediate - No soap provided at handwash sink. Hand washing sink by hand washing sink by three compartment sink

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. Missing for multiple employees only observed one employee training

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from thermos no lid or straw

Basic - Floor area(s) covered with standing water. In dish room area

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish and raw beef in bucket with standing water employees drained water and moved to walk in cooler

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Kitchen ladle equipment fell on floor and operator placed back in cooking pot. Discussed with operator to wash the utensil. Warning

High Priority - Raw animal food stored over or with unwashed produce.raw beef over unwashed produce. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. 15 live roaches on wall behind dry storage shelf. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas 113 f queso empanadas 113 fin heat warmer at the service counter. Cook pork fat 115 f buffet line. Repeat Violation 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. Email to operator Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Stored pans in hand washing sink. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Ryan Delgado 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/ observed 10 employees no food manager. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By oven Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email to operator Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. At hand washing sink by dish shelf Warning

Intermediate - Non-pitting surface rust on food-contact equipment. On green shelves in walk in cooler. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef flan cook shrimp and multiple items in walk in cooler not dated. Warning

Basic - Dead roaches on premises. 23 dead roaches on the wall in dish room 1 dead roach under prep table in dish room. Warning

Basic - Food stored on floor. Pot of rice stored on floor in kitchen operator removed from floor. Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in bin. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling cooked rice 127 f 1st temp 9:07 am cooked at 8:00 am 2nd temp 127f at 10:02 pm. Did not cool from 135 f to 70 f within two hours. 3lbs of rice Cooling: cooked beans 1st temp 9:15 am 120 f cooked off 8:00am 2nd temp 106 f 10:02 pm 20 lbs of beans did not cool from 135 f to 70 f within two hours.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cutting meat failed to wash hands after putting new gloves on Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed vegetables. Walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat cantaloupe on dry storage shelf

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling cooked rice 127 f 1st temp 9:07 am cooked at 8:00 am 2nd temp 127f at 10:02 pm. Did not cool from 135 f to 70 f within two hours. 3lbs of rice Cooling: cooked beans 1st temp 9:15 am 120 f cooked off 8:00am 2nd temp 106 f 10:02 pm 20 lbs of beans did not cool from 135 f to 70 f within two hours. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw pork 52 f sitting on counter. Cold holding:sitting on storage shelf beef 79 f chicken 79 f pork fat 52 f cook pork 72 f Cold holding: flan 53 f rice pudding 55 f service buffet line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding units by left side of kitchen entrance Hot holding: cook chicken 121 f cook fish 102 f tamales 96 f Cashier area Hot holding: stuffed potatoes 113 f beef empanadas 113 f beef empanadas 113 Discussed with operator to heat all time/temperature control for safety food. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sinks.

Intermediate - No soap provided at handwash sink. Both hand washing sinks.

Intermediate - Non-pitting surface rust on food-contact equipment. On storage shelf's in back kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table.

Basic - Food stored on floor. Fish cook potatoes tamales yuca on floor throughout kitchen. Oil case on floor in dry storage. Repeat Violation

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2022-07-12: Time Extended - From follow-up inspection 2022-07-14: Time Extended - From follow-up inspection 2022-07-15: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall of back kitchen. 1 live roach under hand washing sink on cooks line by oven. - From follow-up inspection 2022-07-12: 1 live roach in main kitchen floor. Operator killed 2 live roaches on back wall in prep area by walk in cooler. Operator removed roaches. Admin Complaint - From follow-up inspection 2022-07-14: live roach in dish room area. 1 live on three compartment sink wall. 1 live on wall behind kitchen flour bin.operator removed roaches. Admin Complaint - From follow-up inspection 2022-07-15: 2 live roaches on back wall of main kitchen. 1 live roach on wall by walk in cooler 1 live in dish area room. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine ppm. - From follow-up inspection 2022-07-12: Time Extended - From follow-up inspection 2022-07-14: Time Extended - From follow-up inspection 2022-07-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-07-12: Time Extended - From follow-up inspection 2022-07-14: Time Extended - From follow-up inspection 2022-07-15: Time Extended

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2022-07-12: Time Extended - From follow-up inspection 2022-07-14: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall of back kitchen. 1 live roach under hand washing sink on cooks line by oven. - From follow-up inspection 2022-07-12: 1 live roach in main kitchen floor. Operator killed 2 live roaches on back wall in prep area by walk in cooler. Operator removed roaches. Admin Complaint - From follow-up inspection 2022-07-14: live roach in dish room area. 1 live on three compartment sink wall. 1 live on wall behind kitchen flour bin.operator removed roaches. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine ppm. - From follow-up inspection 2022-07-12: Time Extended - From follow-up inspection 2022-07-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-07-12: Time Extended - From follow-up inspection 2022-07-14: Time Extended

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2022-07-12: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall of back kitchen. 1 live roach under hand washing sink on cooks line by oven. - From follow-up inspection 2022-07-12: 1 live roach in main kitchen floor. Operator killed 2 live roaches on back wall in prep area by walk in cooler. Operator removed roaches. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine ppm. - From follow-up inspection 2022-07-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-07-12: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under neath cooking equipment on cooks line - From follow-up inspection 2022-07-12: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 10 ppm retested to 50 ppm. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 13 live flies in back dry storage room. Flies were landing on raw onion bags and sweet potatoes. See stop sale.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall of back kitchen. 1 live roach under hand washing sink on cooks line by oven.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rub nose with gloves and began working with food. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. 3 bags of raw onions had flies on bag touching onions. See stop sale. 15 sweet potatoes in box had flies touching potatoes see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Beef soup 50 f cooked from day before did not cool within 6 hours no temperatures taken. Mozzarella cheese bag 52 f Held overnight in walk in cooler no temperatures taken .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham on prep table 80 f operator placed in walk in freezer. 2nd temp Cold holding: flan 65 f rice pudding 60 f operator moved to walk in cooler 2nd temp operator voluntarily discarded. Cold holding walk in cooler:Raw pork 50 f raw chicken 53 f cheese mozzarella 50 f cooked sausage 52 f milk 48 f beef soup 52 f. Truck arrived before inspection started two trucks of food door was open for long periods of time while employees unloaded truck. Discussed with operator to place ice on all tcs foods and keep door closed. Discussed with operator to look into getting door curtains for the walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook chicken 133 f cook beef 117 f cook ribs 119 f cook ham 111 f operator reheated 2nd temp Hot holding: beef empanadas 112 f chicken empanadas 112 f queso empanadas 108 f moved to oven 2nd Cook shrimp temp 173 f / hot holding buffet line cook fish 109 f 2nd temp operator moved to oven 2nd temp

Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in hand washing sink Hand washing sink by oven on cooks line. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine ppm.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by oven

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

Basic - Floor soiled/has accumulation of debris. Under neath cooking equipment on cooks line

Basic - Food stored on floor. Buckets of tamales on floor in kitchen area operator moved from floor. Corrected On-Site