TROPICAL CUISINE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle is soiled at time of inspection.

Basic - Ceiling tile missing. Observed hole and water damage to ceiling in front of back door at time of inspection.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled in kitchen around equipment at time of inspection.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at time of inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk dried rice at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment are soiled at time of inspection.

Basic - Open dumpster lid. Observed dumpster lid open at time of inspection.

Basic - Unclean building components, attachments or fixtures. Hoods soiled at time of inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind burners on cooks line at time of inspection.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed condensation hose connected to AC draining into Hand washing sink in back kitchen near 3 compartment sink. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink in back kitchen near 3 compartment sink. Employee removed Corrected On-Site Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed no soap at Hand washing sink behind front counter, Hand washing sink in kitchen next to 3 compartment sink. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : 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 employee trainings for 5 employees, operator presented 1. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on food items in walk in cooler. Warning - From follow-up inspection 2025-09-17: Walk in cooler locked at the time of inspection. Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Observed women's bathroom door open. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's and men's bathroom door not self-closing. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage above 3 compartment sink. Observed hole in ceiling in women's bathroom. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with mold-like substance in dry food storage area. Observed AC vents throughout kitchen soiled with dust and mold-like substance. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on hotel pans across from 3 compartment sink underneath prep table. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor throughout main kitchen soiled with an accumulation of debris. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed lettuce, broccoli, and milk not stored at least 6 inches off the floor inside of walk in cooler. Warning - From follow-up inspection 2025-09-17: Walk in cooler locked at the time of callback. Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed damage to lower wall near exit door in dry food storage area. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in dry food storage area soiled with grease and old food debris. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed stoved, flat top grill and fryers soiled with grease and old food debris Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with an accumulation of grease in kitchen next to stove equipment. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not allowed to dry near kitchen entrance. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen across from stove. Warning - From follow-up inspection 2025-09-17: Time Extended - From follow-up inspection 2025-09-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black beans at 58 F. and Red beans at 65 F. Operator states they both were cooked this morning cooling. Placing in smaller pans to finish cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

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

Basic - Working containers of food removed from original container not identified by common name. On top shelf cooksline

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/ LUIS MARTINEZ Owner/Manager

Intermediate - No soap provided at handwash sink. Back kitchen area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on prep table and back pack on large white containers with beans inside

Basic - Floor soiled/has accumulation of debris. Throughout back kitchen area Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Raw beef and raw pork in walk-in-cooler

Basic - Ice scoop handle in contact with ice. Large ice machine

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Water bottle not labeled Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line

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

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

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.

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. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's restroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Outer openings not protected during operation. Repeat Violation

Basic - Water draining onto floor surface. In Walk-In-Cooler from leaking air conditioning unit.

Basic - Wet mop not stored in a manner to allow the mop to dry. On floor at open back door of establishment

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

Basic - Working containers of food removed from original container not identified by common name. Large whirs bucket on cooks line with yellow lid not labeled Repeat Violation

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

High Priority - Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored on top of large ice machine

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese in glass reach-in-cooler in dry storage 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/. Observed 5 employees working and no Certified Food Manager on duty Mairelys Delgado Person In Charge

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. New employees per Owner/Manager Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in walk-in-cooler

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Employee eating in a food preparation or other restricted area. Observed operator eating while serving on the buffet line.

Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 48. Placing in walk-in-freezer Corrective Action Taken 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.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink in front kitchen area Repeat Violation

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.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in-cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of buffet reach-in-cooler and large ice machine Repeat Violation

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.

Basic - Employee eating while preparing food.

Basic - Ice scoop handle in contact with ice.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator come from outside and began working in kitchen handling clean dishes not washing hands Repeat Violation Warning - From follow-up inspection 2023-06-01: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2 flats of raw shelled eggs stored at room temperature 49 F. Operator placing in walk-in-cooler Corrective Action Taken Warning - From follow-up inspection 2023-06-01: Operator placing raw shelled eggs in walk-in-cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white containers soiled on outside and large ice machine Repeat Violation Warning - From follow-up inspection 2023-06-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Floor and in between cooking equipment soiled/has accumulation of debris and grease. Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Walk-in-cooler and walk-in-freezer Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation. Repeat Violation Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in-cooler outside not locked Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2023-06-01: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Warning - From follow-up inspection 2023-06-01: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 shelled eggs 1 cracked in same container

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. Cooked black beans at 56 F refrigerated yesterday. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked black beans at 56 F refrigerated yesterday. See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on white containers soiled on cooksline

Intermediate - Handwash sink used for purposes other than handwashing. Drink ice dumped in hand sink in front kitchen area and soiled wet wiping towel in back kitchen hand sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in-cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Damaged/spoiled/recalled food not properly segregated. Cracked shell egg not properly segregated from other shelled eggs. See Stop Sale Priority: Basic

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes in dry storage area Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked scoop and dry beans container

Basic - In-use wet wiping cloth/towel used under cutting board. On cooksline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 2 flies in kitchen near open back kitchen door.

Basic - Ripped/worn tin foil used as shelf cover. Kitchen and walk-in-cooler

Basic - Stored food not covered. Container of food in walk-in-cooler

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

Basic - Walls and ceiling soiled with accumulated grease, food debris, and/or dust. Back kitchen area Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth sanitizing solution stored on the floor. In front kitchen area

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Venessa Rosario Person In Charge

Intermediate - Handwash sink used for purposes other than handwashing. Coffee items stored inside hand sink in front kitchen area Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near dish machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on shelf near microwave

Basic - Floor soiled/has accumulation of debris. Cooksline and dish machine area

Basic - Ice scoop handle in contact with ice. Large ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of large white containers on cooksline Repeat Violation

Basic - Plumbing system in disrepair. Hand sink hot water and faucet in disrepair

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

Basic - Working containers of food removed from original container not identified by common name. Walk-in-cooler

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs kept held at room temperature on prep table. Operator placed in reach-in cooler to ambient cool at time of 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. Steam Table: cooked potatoes (99°F - Hot Holding; 170°F Reheat). Operator reheated during inspection. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+;100ppm). Operator diluted at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine soiled. Cutting board stained/soiled at reach-in cooler on front line.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on front line used for cleaning produce.

Basic - Equipment in poor repair. Gasket torn at walk-in cooler. Cutting board deeply grooved at reach-in cooler on front line.

Basic - In-use tongs stored on equipment door handle between uses. At oven/equipment handles on cooks line. Operator relocated at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Gaskets soiled at reach-in cooler on front line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in walk-in cooler alongside food to be served to the public.