LA HABANERA CAFETERIA

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored in hand sink, located at cooking line. During the inspection employee removed item. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed several broken tiles throughout the establishment. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 doors reach in freezer interior soiled. Repeat Violation

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

Basic - Equipment in poor repair. Observed 2 doors glass standing reach in cooler gaskets torn, located at front counter.

Basic - Floor tiles missing and/or in disrepair. Observed several broken tiles throughout the establishment.

Basic - Food stored on the floor. Observed raw pork sirloin stored in a plastic container placed on the floor. During the inspection employee removed item from the floor and placed it in the walk in cooler. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 doors standing reach in freezer interior soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork sirloin thawing at room temperature inside a plastic bucket. During the inspection employee removed item and placed it in the walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles containing oil and various sauces without proper labeling.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 - No probe thermometer provided to measure temperature of food products. Corrected On-Site

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.

Basic - Accumulation of debris in three-compartment sink.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area

High Priority - Displayed food not properly protected from contamination. Hot, holding food on the steamtable not covered.

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. Cooked grabbing cooked pork belly with Bear head.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Most unused pots and pans with heavy grease buildup.

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. Pablo Almso exp 10-30-2025 Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

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

Basic - Ceiling tile missing. Kitchen area. Corrected On-Site

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door kitchen area.

Basic - Floor soiled/has accumulation of debris. Behind kitchen fryers.

Basic - Food stored on floor. Milk Crates of plantings on floor, next to Dry storage area.

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Torn screen back kitchen area.

Basic - Plumbing system in disrepair. Observed hand washing sink faucet located next to 3 compartment sink leaking.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIF and RIC soiled located by front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef store in standing water, mop sink. Corrected On-Site

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. Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Food stored on floor. Observed Pans of food on floor inside walk in cooler floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen refrigerator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Heavy grease buildup kitchen stove.

High Priority - Nonfood-grade bags used in direct contact with food. Front counter: bread stored inside Thank you bags. Corrected On-Site

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen: pots stored inside the hand washing sink. Corrected On-Site

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 the operator and provided the handout to the operator.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting lettuce without hair restraint. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw beef (51F - Cold Holding) stored in the white reach in cooler in the kitchen area as per operator less than 1 hour, operator placed food in the walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (120F - Hot Holding) in the rice cooker as per operator less than 1 hour, operator placed food in the microwave to reheat it.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm).

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside the walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Front counter tiles.

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket broken at the front counter area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top prep table in kitchen area. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing freezer interior soiled located by front counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on top of kitchen prep table. Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation - From follow-up inspection 2021-09-28: At the time of the callback inspection observed employee engaging in food preparation with no hair restraint. Time Extended - From follow-up inspection 2021-11-09: Observed employees with no hair restraint in the kitchen area. Time Extended - From follow-up inspection 2021-11-23: Observed employees with no hair restraint in the kitchen area. Time Extended