MARIA'S RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In a cooler on the cook line there are two 6 ounce fillets of tilapia fully thawed inside commercial packaging that is marked remove from package and thaw under refrigeration. See stop sale.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory for the steaks on the menu which operator stated can be cooked to customer's requested temperature. Provided operator with a consumer advisory which was placed at the host stand. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the service area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The ceiling tiles throughout the kitchen are soiled with accumulated grease. Repeat Violation

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. 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. In a cooler on the cook line there are two 6 ounce fillets of tilapia fully thawed inside commercial packaging that is marked remove from package and thaw under refrigeration. See stop sale.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The dishwasher continues to fill during operation and floods the floor. Operator is not using the dishwasher at this time.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on a prep table in the kitchen. Operator removed the employee cellphone. Corrected On-Site

Basic - Food stored on floor. There are cases of flour tortillas stored on the floor in the walk in cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice. There is an ice scoop at the bar with the handle in contact with the ice. Operator moved the ice scoop to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Repeat Violation

Basic - Plumbing system in disrepair. There is water leaking from the drain line of the triple sink in the kitchen.

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/. Jose R. Expired 3/2/2025.

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

Intermediate - Spray bottle containing toxic substance not labeled by triple sink. Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses on cook line grill.

Basic - Stored food not covered in walk in cooler Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler: raw chicken was stored over sauces and egg wash was stored directly over cheese.

High Priority - Toxic substance/chemical improperly stored. Hand washing soap was stored with clean pans under the prep table in the kitchen. On a prep table opposite the cook line, a pitcher containing blue cleaning liquid was stored with bins of seasoning. Paint was stored with tortillas in dry storage.

Intermediate - Handwash sink not accessible for employee use at all times due to a screen in the basin at the server station, and at the bar handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink and at the handwash sink at the server silverware bar and the bar handwashing sink.

Intermediate - No soap provided at handwash sink in the cook area and at the small side bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No product in the walk-in cooler contained no date marking.

Intermediate - Spray bottle containing toxic substance not labeled. Pump sprayer containing cleaning liquid not labeled, located in the dish washing area.

Basic - Bowl or other container with no handle used to dispense food. Ramekin was stored in the salt bin.

Basic - Covered waste receptacle not provided in women's bathroom at the side bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal bottled waters observed on tables with food throughout the back of the house.

Basic - Food stored on floor in the walk-in cooler.

Basic - Inside/outside of dumpster not clean.

Basic - No handwashing sign provided at both hand sinks used by food employees opposite the cook line.

Basic - Open dumpster lid.

Basic - Stored food not covered in the walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored directly above ready to eat tamales and cooked potatoes.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the bar obstructed by a dump sink screen in the basin. Handwashing sink in the prep area blocked by coolers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods and sauces prepared on site and stored in the walk in cooler observed with no date marking.

Basic - Bowl or other container with no handle used to dispense food, observed in containers of rice, flour and sugar.

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal, partially-consumed bottled water stored on the prep table.

Basic - Employee eating in a food preparation or other restricted area. Observed female cook drinking from a bowl while working on the cook line.

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Basic - Stored food not covered. Multiple containers of food in the walk-in cooler not covered and not in the cooling process.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/23. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored on top of packaged raw frozen fish.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauce in walk in cooler.

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. Provided operator with written procedures. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris in interior roof of microwave oven.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom.

Intermediate - Observed hot shut off at employee handwash sink. Men's accessible bathroom.

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

Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Educated operator on importance of fixing cove molding. Repeat Violation

Basic - In-use ice scoop stored on top of ice machine between uses. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Stored food not covered. Observed precooked meats in walk in cooler not covered.

Basic - Wall not smooth, nonabsorbent and easily cleanable behind food prep table near three compartment sink.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in kitchen Repeat 6/13/2023. Repeat Violation Warning - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind cook line equipment. Warning - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Repeat 12/8/2022 Repeat Violation Warning - From follow-up inspection 2023-06-14: Time Extended - From follow-up inspection 2023-08-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. In back of kitchen. Warning - From follow-up inspection 2023-06-14: Time Extended - From follow-up inspection 2023-08-22: 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. In walk-in cooler cooked chicken, cooked ground beef and cooked vegetable sauce no date mark , per operator prepared 2 days ago. Warning - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding around perimeter of kitchen broken. This is a repeat violation from 4/9/2021 and 3/15/2022 and 5/18/2022 Repeat Violation Warning - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line, heavy accumulation of oil and food debris.k Warning - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over cook line. Warning - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in mens restroom. Warning - From follow-up inspection 2022-12-13: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. In nonfunctional walk-in cooler and soda rooms, old soda equipment, old electronics, old host stand and decorations, old broken chairs. Warning - From follow-up inspection 2022-12-13: Time Extended Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready-to-eat cooked chicken and pork. Operator began to rearrange foods for proper food protection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at three faucets on outdoor mop sink. Showed operator appropriate back flow prevention devices and discussed back flow prevention with operator. This is a repeat violation from 3/15/2022. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine - 200+ppm) in bar area. Operator diluted to 50ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer used in kitchen, no test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked beans, cooked chicken, cooked rice and cooked pork all stored more than 24 hours per operator no date mark.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above main cook line, some ceiling tiles not smooth, durable and easily cleanable. This is a repeat violation from 4/9/2021 and 3/15/2022. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding around perimeter of kitchen broken. This is a repeat violation from 4/9/2021 and 3/15/2022. Repeat Violation

Basic - Floor soiled/has accumulation of debris in back storage room behind bar with carbon dioxide tanks.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers to left side when entering kitchen.

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 putting ready to eat tacos into a to go box on cook line. Also observed employee cutting washed ready to eat limes, no gloves.

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. In walk-in cooler observed partially cooked cone of pork, per operator cooked for over 60 minutes and then cooled.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish in reach in freezer in dry storage attached to main kitchen, no longer commercially packaged.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler observed partially cooked cone of pork, per operator cooked for over 60 minutes and then cooled.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at two faucets on outdoor mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at service station used as a dump sink. Handwash sink near main kitchen 3 compartment sink contains dirty utensils.

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 2 employees serving food and scooping ice, 3 cooks, no food manager present. Food manager arrived at end of inspection. Corrected On-Site

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. One server handling food and two cooks handling food employees more than 60 days, no food handler training.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above main cook line, some ceiling tiles not smooth, durable and easily cleanable. This is a repeat violation from 4/9/2021. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding around perimeter of kitchen broken. This is a repeat violation from 4/9/2021 Repeat Violation

Basic - Food stored on floor. In walk-in cooler, onions, container of avocados, and pots of cooked beans stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Tong hung on oven door handle. This is a repeat violation from 4/9/2021 Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink to right when entering the kitchen. Printed signs for operator.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Across from cook line, wall soiled with a heavy accumulation of old grease.