EL GALLEGO SPANISH FOOD

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed and coached employee in proper methods. Employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked peppers in standing reach in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area. Repeat Violation

Intermediate - No soap provided at handwash sink, located at preparation area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chickpeas stored in the flip top reach in cooler without a date mark. According to the employee, the food was prepared two days prior to the inspection.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in freezer, located at the bar. Repeat Violation

Basic - In-use tongs stored on oven door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towel. Corrective Action Taken

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

Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line. Repeat Violation

Basic - Stored food not covered. Observed that most cooked foods stored in the reach in cooler located on the cooking line were not properly covered. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-09-24: Accumulation of debris inside warewashing Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. Warning - From follow-up inspection 2025-09-24: Cutting board has cut marks and is no longer cleanable, located at cooking line. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer, located at the bar. Warning - From follow-up inspection 2025-09-24: Ice buildup in reach-in freezer, located at the bar. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line. Warning - From follow-up inspection 2025-09-24: Reach-in cooler interior has accumulation of soil residues, located at cooking line. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface,located at front counter. Warning - From follow-up inspection 2025-09-24: Reach-in cooler shelves with rust that has pitted the surface,located at front counter. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in container stored on top of potato. Operator moved eggs to bottom of cooler next to fryer for proper storage. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler across stove area raw steak above raw fish. Operator moved items around for proper storage. Corrected On-Site Repeat Violation Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs on prep table not in use. Operator placed in cooler for rapid chill. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler next to bar area with ambient temperature of 53F. The following foods stored inside: goat cheese (53F - Cold Holding); egg potato tortilla (53F - Cold Holding); crushed tomato's (56F - Cold Holding); olive salad with cut tomato(56F - Cold Holding); raw meat (46F - Cold Holding). As per operator, food is moved from kitchen during prep and placed in cooler. TCS foods have been there approximately 2 1/2 hours. Operator moved food to other coolers for rapid chill and proper cold holding. Repeat Violation Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test kit not used to check sanitizer, sanitizer for DM completely empty. Inspector had operator set up three compartment sink. Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook not able to properly set up three compartment sink. Inspector coached employees on proper wash, rinse, and sanitize procedures. Corrective Action Taken Warning

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. Observed no form or kit. Inspector provided form via email. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator washed blade at time of inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand isn't at coffee bar area with utensils stored inside. Operator removed utensils during inspection after inspector commented. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at all hand sink in kitchen area. Repeat Violation Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed household candle stored above coffee bar machine. Warning

Basic - Accumulation of debris inside warewashing machine. Observed soiled interior of dish machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dust machine soiled. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop for rice at prep table. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles for multiple reach in coolers and freezers soiled. Warning

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

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 next to bar area with ambient temperature of 53F. The following foods stored inside: goat cheese (53F - Cold Holding); egg potato tortilla (53F - Cold Holding); crushed tomato's (56F - Cold Holding); olive salad with cut tomato (56F - Cold Holding); raw meat (46F - Cold Holding). Warning

Basic - In-use spatulas stored in cracks between pieces of equipment. Observed spatulas stored between ovens in kitchen. Operator moved them away. Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Inspector explained proper storage with chef and tongs were removed. Corrected On-Site Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting board one cloth. Operator removed from board. Corrected On-Site Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen cook line. Operator cleaned interior during inspection. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled above stove. Observed exteriors of ovens soiled with grease. Warning

Basic - Reuse of single-service or single-use articles. Observed garlic container reused for crushed tomato. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at bar. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at bar area. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not hanging or upside for proper air drying. Person in charge flipped mop. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths in establishment stored on equipment and prep tables. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee bar. Observed flour at cook line with no label. Warning

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation Warning - From follow-up inspection 2024-08-02: Ice buildup in reach-in freezer. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. Repeat Violation Warning - From follow-up inspection 2024-08-02: Observed reach in cooler gasket soiled. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At bar area floor. Repeat Violation Warning - From follow-up inspection 2024-08-02: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At bar area floor. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed shell over peppers.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the microwave.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the ovens soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area floor. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite. Repeat Violation - From follow-up inspection 2024-03-11: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area floor. - From follow-up inspection 2024-03-11: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area floor. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp inside the cook line cooler.

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 in the kitchen area, operator placed eggs inside the reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham croquettes (52F - Cold Holding) stored in the cook line cooler as per operator less than 30 minutes. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed muscle rub on top of prep table in the kitchen area.

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

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 employee Manuel and Diego with no employee training as per manager Daniel working more than 2 months.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato salad with no date marked at the front counter prep area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. After running the water for almost 2 minutes observed water temperature at 72F in hand sink located at the front prep area.

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

Basic - Equipment in poor repair. Observed reach in cooler handle broken located in the kitchen area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located at the front counter prep area and restrooms. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled located in the kitchen area. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed Spanish tortilla with no cover at the front counter prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed at room temperature in the 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table in the kitchen area. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap. Observed employee washing hand in the kitchen area with no soap. Employee was coach to wash hand with hot water and soap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb chop stored above cooked octopus inside standing cooler in the kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon at (47F - Cold Holding)stored inside make table in the cook line. As per operator raw salmon has been stored inside cooler since this morning around 9:00am. Operated discarded it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed slicer blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored inside hand washing sink in the bar area.

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 5 employees engaging in food preparation with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in the kitchen hand washing sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Located in the kitchen hand washing sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lentils soup, cooked soup stored inside make table not properly date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with Clorox with not level stored above the 3 compartment sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed standing cooler and standing freezer door handle soiled located in the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Located on top of shelf in the kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee mug stored on top prep table next to cooler in the kitchen area. 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 bag stored on top of front counter.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located at the front counter. Repeat Violation

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

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside make table cooler in the cooked line.

Basic - Stored food not covered. Observed cooked lentils soup stored inside make table not cover. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing shrimp inside 3 compartment sink. Operator open faucet for appropriate thawing method. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw octopus in the 2 door cooler located by fryers.

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 on top of prep table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Spanish tortilla (46°F - Cold Holding) stored in the front counter reach in cooler as per less than 1 hour, operator placed food in the freezer. 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 cooked plantains (85°F - Hot Holding) stored at room temperature in the kitchen area, as per operator less than 1 hour, operator placed food in the cooler.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. Repeat Violation

Intermediate - No soap provided at handwash sink. Wait station and front counter prep area.

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 employee Julian with no employee training certificate.

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 with no date marked in the cook line cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of prep table in the kitchen area.

Basic - In-use tongs stored on oven door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled in the kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Wait station and front counter prep area.

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

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed scoops and spoons stored upright with the food-contact surface up at the front prep area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates not inverted or protected on shelf in the kitchen area.

Basic - Stored food not covered. Observed cheese not covered in the front area prep cooler.