FONDA SABANETA

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw whole snapper stored over unwashed plantains inside standing reach in cooler in prep area. Repeat Violation - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over soup inside standing reach in cooler in prep area. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at prep area. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage and broken throughout kitchen and prep areas. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At prep area. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of reach in cooler in prep area. Repeat Violation - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of reach in cooler in prep area. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed ice machine in disrepair in kitchen area. Observed reach in cooler gaskets torn in prep area. Repeat Violation - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed white standing reach in freezer with heavy ice buildup on cook line. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board across from reach in freezer at front counter. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: 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 at prep area. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At prep area. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Unused equipment on the premises. Observed broken unused ice machine stored inside kitchen. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to hand sink on cook line. - From follow-up inspection 2026-03-09: Time Extended - From follow-up inspection 2026-03-10: Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and drinking in prep area then continue to handle clean equipment without changing gloves and washing hands in between.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/1/2024. Operator paid for license during inspection, confirmation number 257158816 Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored over unwashed peppers and tomatoes. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse utensil inside hand wash sink near cook line.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth on some certificate.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on top of prep reach in cooler in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating and drinking in prep area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in prep area then

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at bar area. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed tomatoes inside standing reach in cooler in back prep area.

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 beef inside standing reach in cooler in back prep area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature next to cook line. As per operator for less than an hour. Operator relocated eggs to reach in cooler. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and prep areas. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door on bottom

Basic - Food stored on floor. Observed bucket of potatoes stored on floor in back dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to cook line. Repeat Violation

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 spoon stored inside container of sugar with handle in contact with sugar at bar area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at to go prep area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled under prep table in kitchen and container of sugar not labeled at bar area.

Intermediate - No soap provided at handwash sink, located at cooking line. During the inspection employee placed soap.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ice buildup in reach-in freezer, located at cooking line.

Basic - In-use tongs stored on equipment door handle between uses. Observed kitchen utensils stored on the oven handle. During the inspection employee removed items. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board, located at cooking line.

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. Discussed with the operator, and provided email handout.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking linen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container with meat, and plantain stored inside hand sink. Employee removed items. Corrected On-Site

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

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. Discussed with operator, and provided printed agreement. Operator provided all employees agreements signed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. Observed case of eggs stored on the floor, located at cooking line. Employee removed it Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located near three compartment sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink set with 0 ppm of chlorine, corrected , 100 ppm of chlorine. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Employee drink stored in ice intended for public use.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing tasks with gloves on and not changing as needed.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee drink store in ice machine , ice intended for public use.

Intermediate - Handwash sink used for purposes other than handwashing. Foods thawing in employee hand wash sink on cooks line , corrected, cook removed foods during inspection. Corrected On-Site 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 shrimp, containers of chicken soup all held over 24 hrs not date marked .

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler gaskets with old debris. Repeat Violation

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. Employee drinks stored on prep tables at front and back areas.

Basic - Employee with no hair restraint while engaging in food preparation. Employee in back prep area with no hair restraint, corrected, employee placed hair net on at time of inspection. Corrected On-Site

Basic - Floors not maintained smooth and durable. Floors in kitchen and prep areas with bare concrete. B. Walls in disrepair in several areas of kitchen and prep areas. Repeat Violation

Basic - Food stored on floor. Tub of raw beef stored on floor in prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Reuse of single-service or single-use articles. Single service containers reused.

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of chicken thawing in employee hand wash sink on cooks line, corrected, cook removed chicken during inspection. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter area hand washing sink use as a dump sink.

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

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

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

Basic - Food stored on floor. Observed cases of oil stored on the kitchen floor.

Basic - Hole in or other damage to wall. Observed hole in the by the ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the white reach in freezer located at the front counter area.

Basic - Ice scoop handle in contact with ice.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the coolers with heavy soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef at room temperature.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the establishment

Basic - Working containers of food removed from original container not identified by common name. Observed containers with beans, rice no labeled

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish, raw pork, raw beef and raw chicken stored over cooked potatoes in the standing reach in cooler located at the back prep area. - From follow-up inspection 2022-09-08: Observed raw chicken stored over washed peppers in the standing reach in cooler located at the back prep area. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Front counter area. - From follow-up inspection 2022-09-08: Still observed carbon dioxide/helium tanks not adequately secured. Front counter area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed white chest reach in freezer gaskets broken located at the back prep area. - From follow-up inspection 2022-09-08: Still observed white chest reach in freezer gaskets broken located at the back prep area. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at the back prep area. - From follow-up inspection 2022-09-08: Observed interior of microwave soiled at the back prep area. Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell stored at room temperature on top of of the prep table, operator placed food on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119°F - Hot Holding) as per operator less than 2 hours, operator turned on rice cooker.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup with no date marked stored in the reach in cooler as per operator food was cooked 2 days ago.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean containers stored on the bar floor under counter.

Basic - Food stored on floor. Observed oil container stored on the floor by the hand sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Standing reach in freezer located at the kitchen area.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawed in standing water, operator open faucet and use running water. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee chopping raw beef and put gloves on without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and chicken stored over peppers in the 2 door cooler located opposite mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken stored over cooked beans in the 2 door cooler located opposite mop sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Greek yogurt (48°F - Cold Holding) as per operator stored more than 1 day in the cooler located opposite 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Greek yogurt (48°F - Cold Holding) as per operator stored more than 1 day in the cooler located opposite 3 compartment sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), operator prepared new solution at 100ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent operator the Big 6 flyer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked soup with no date marked as per operator cooked yesterday.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient at 49°F, located opposite 3 compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee with no hair restraint. Corrected On-Site

Basic - Food stored on floor. Observed oil container stored on the kitchen floor.

Basic - In-use tongs stored on the oven door handle between uses. Corrected On-Site

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. Front area. Corrected On-Site