TIA CACHA CAFE

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. Operator placed eggs inside fridge. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line a container with utensils stored at hand sink.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at front counter.

Basic - Hermetically sealed container of food not cleaned of visible soil prior to opening. Observed at kitchen.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Stored food not covered. Observed beef stew ( not in cooling process) uncovered at reach in cooler at kitchen.

High Priority - Container of medicine improperly stored. Observed medication stored above prep area in the kitchen. Employee removed it. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Observed orange store in dirty surface next to coffee station.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee at the front counter is no sanitizer properly she is rinse utensils after sanitizer.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cheese and ham stored on top of towel paper in reach in cooler in front of steam table.

High Priority - Nonfood-grade bags used in direct contact with food. Observed corn stored in reach in freezer behind kitchen area in a plastic bag not food grade.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/25. Operator made the payment during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding)inside the reach in cooler at the front counter. As per operator less than 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanadas (115F - Hot Holding)inside the hit box at the front counter. As per employee less than 2 hours.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink behind kitchen area.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee did not know the adequate method of sanitation at time of washing equipment.

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

Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used in the coffee station. Employee discarded it. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at the front counter and in the kitchen area a paper towel dispenser no working properly.

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. Observed Laritza Gonzales, 6 months.Laraza S. Over a year.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with food in reach in cooler behind kitchen area with no date marked. As per employee food was cooked last Thursday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine next to coffee station.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle inside of the salt bin.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensil stored on top of dusty pizza oven in front of the steam table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above prep table in kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food.

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler next to kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer in front of steam table and reach in freezer behind kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in any of the reach in cooler in establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at reach in cooler next to steam table in front line, reach in cooler and reach in freezer behind kitchen area and reach in cooler next to dry storage. Observed outside of microwave soiled with grease in dry storage.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor at the front counter.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside the reach in cooler behind kitchen area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at front changing gloves without handwashing.

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

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets soiled for reach incooler located at front.

Basic - Employee allowed drink pitcher or coffee pot to touch lip-contact area of cup when refilling customer's beverage. Observed at front counter.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at reach in cooler at kitchen personal food container together with restaurant food.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at kitchen.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a hole by the back door ( parking lot)

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook placed utensils on the stove. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Soiled dry wiping cloth in use. Observed at kitchen.

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at kitchen. Warning - From follow-up inspection 2024-03-12: Observed raw shell eggs stored at room temperature at cook line. As per cook, for 2 hours. Advised cook to place product over ice or inside reach in cooler. Observed raw shell eggs stored inside reach in cooler with ambient temperature of 50F. As per cook, more than 4 hours. Admin Complaint

High Priority - - From initial inspection : 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. Observed cut ham (52F - Cold Holding) at reach in cooler at kitchen. As per cook from 2 days prior. Warning - From follow-up inspection 2024-03-12: Observed raw shell eggs stored inside reach in cooler with ambient temperature of 50F. As per cook, more than 4 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (52F - Cold Holding) at reach in cooler at kitchen. As per cook from 2 days prior. Observed milk (55F - Cold Holding)at front counter reach in cooler. As per employee for approximately 10 minutes. Observed cut tomatoes (45F - Cold Holding); cheese (45F - Cold Holding) at reach in cooler at front counter. As per owner for approximately 3 hours. Warning - From follow-up inspection 2024-03-12: Observed cut ham at 54F, sliced ham 53F all cold holding at reach in cooler at kitchen. As per cook, more than 4 hours. Admin Complaint

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 cooked beans, cooked yuca and cooked ribs at reach in cooler at back storage area with no date marking. As per cook from 2 days prior. Warning - From follow-up inspection 2024-03-12: Observed cooked beans, cooked yuca and cooked ribs at reach in cooler at back storage area with no date marking. As per cook from 3 days prior. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for Ana expired. Warning - From follow-up inspection 2024-03-12: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for Ana expired. Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves above stove. Repeat Violation Warning - From follow-up inspection 2024-03-12: Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves above stove. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at back of the kitchen. Warning - From follow-up inspection 2024-03-12: Ceiling/ceiling tile shows damage or is in disrepair. Observed at back of the kitchen. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2024-03-12: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed 3 containers of oil stored on floor at hallway at kitchen. Discussed with operator. Observed bread bag stored on floor at front counter. Warning - From follow-up inspection 2024-03-12: Observed 3 containers of oil stored on floor at hallway at kitchen. Discussed with operator. Observed bread bag stored on floor at front counter. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole at wall and screen at back storage room. Warning - From follow-up inspection 2024-03-12: Hole in or other damage to wall. Observed hole at wall and screen at back storage room. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at back storage area. Warning - From follow-up inspection 2024-03-12: Ice buildup in reach-in freezer at back storage area. Time Extended

Basic - - From initial inspection : Basic - Observed pizza peel stored on top of soiled oven at front counter. Warning - From follow-up inspection 2024-03-12: Observed pizza peel stored on top of soiled oven at front counter. Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair. Observed at back storage area. Warning - From follow-up inspection 2024-03-12: Screen in door torn/in poor repair. Observed at back storage area. Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic single service trays not inverted at front counter. Warning - From follow-up inspection 2024-03-12: Single-service articles not stored inverted or protected from contamination. Observed plastic single service trays not inverted at front counter. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw bacon thawing at room temperature at storage area. Warning - From follow-up inspection 2024-03-12: Observed raw beef thawing at room temperature at back preparation area. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler outside kitchen( storage area)raw shell eggs stored next to vegetables.

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. Sent to operator while conducting the inspection.

Basic - Cardboard used to line food-contact shelves. Observed at cook line soiled cardboard over stove. Cook removed the cardboard. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exterior door in the back for storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed bucket with utensils over stove. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler at kitchen raw eggs over French fries.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Back of the kitchen.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. For bucket at kitchen.

Basic - Screen in door torn/in poor repair - vermin present. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment at the back of location.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non-food grade bags at reach in freezer at back storage area. Observed bread stored in non-food grade bags at reach in cooler at front counter area. Repeat Violation Warning - From follow-up inspection 2022-09-09: Observed raw chicken stored in non-food grade bags at reach in freezer at back storage area. Observed bread stored in non-food grade bags at reach in cooler at front counter area. Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair. Located at back storage area. Warning - From follow-up inspection 2022-09-09: Screen in door torn/in poor repair. Located at back storage area. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at reach-in freezer. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two containers with shell eggs on top of preparation table at kitchen, according to cook for about one hour. Cook put shell eggs inside reach in cooler. Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Food stored on floor. Observed cooking oil container stored on floor by kitchen area. Repeat Violation

Basic - Single-service articles improperly stored. Observed boxes of single-service cups stored on floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen. Corrected On-Site

Basic - Food stored on floor. Potatoes bag on floor. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Hood soiled.