CEBADA

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed lid at reach in cooler at cook line, broken also reach in cooler gaskets torn Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed by prep sink and dish washing area Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, hood filters soiled Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and kitchen. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Operator placed an order for gaskets.

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

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler baskets soiled.

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

Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.

Intermediate - No soap provided at handwash sink. Manager placed a new container.Front bar. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front bar.

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

Intermediate - Handwash sink not accessible for employee use at all times. At cook line.

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

Basic - Ice scoop handle in contact with ice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit at bar.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license was expired 10-01-23 , Operator paid the licensee during inspection Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed short ribs (68F - Reheating); 2nd temp short ribs (93F Reheating) cooked beef (65F - Reheating) 2nd temperature cooked beef (91F Reheating)

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle inside the ice. Located in the bar counter ice machine . Employee removed and placed it properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed white plastic container with flour not labeled , located next to pizza oven. Manager labeled product properly during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. While conducting the inspection operator made payment for license. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters at front reach in cooler. Operator discarded the dozen of oysters from previous event.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ they provided a new manager certificate that was off for the day. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Equipment in poor repair. Ice machine out of service, no ice inside.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues. At cook line.

High Priority - Food stored in ice used for drinks. See stop sale. Observed a tea container stored inside ice machine.Operator removed the container. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Outside bar sink with no hot water.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at front bar freezer soiled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice. Inside bar.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at kitchen without label.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs at walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Front bar.