SMOOTHIE SPOT CUTLER BAY

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 cooked corn (53°F - Cold Holding) and raw chicken (54°F - Cold Holding) stored in reach-in coolers located at both the front counter and the back kitchen. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (53°F - Cold Holding) and raw chicken (54°F - Cold Holding) stored in reach-in coolers located at both the front counter and the back kitchen. Repeat Violation 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 front counter reach in cooler, located at the smoothie station running at 65 F, and 2 doors standing reach in cooler, located at back kitchen running at 53 F. During the inspection employee removed tcs items and placed them in walk in cooler. Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures. Warning - From follow-up inspection 2024-10-23: Observed cooked quinoa at 53F, cooked black beans at 57F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning - From follow-up inspection 2024-10-23: Observed cooked quinoa at 53F, cooked black beans at 57F all cooling at reach in cooler at preparation area. As per manager, products were prepared on the previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning - From follow-up inspection 2024-10-23: Observed tuna salad 45F cut tomatoes 43F, cut lettuce 43F, pico de gallo at 41F all cold holding at reach in cooler at front counter. As per manager tuna placed inside unit approximately 2 hours prior. Manager took product to reach in freezer to rapidly chill. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cleaned plastic spatula at front counter with stains. Observed stored vegetable diced soiled with old food debris at preparation area. Observed food blender on preparation table so wild with old food debris. Warning - From follow-up inspection 2024-10-23: Observed some debris removed from dicer. Manager took item to 3 compartment sink to soak. Observed debris removed from blender. Time Extended

Intermediate - - From initial inspection : 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. Observed new employee hired less than 60 days, no proof of employee health responsibility. Warning - From follow-up inspection 2024-10-23: Observed new employee hired less than 60 days, no proof of employee health responsibility. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed quinoa (53F - Cold Holding) at reach in cooler. As per manager product was prepared two hours prior. Coached manager on proper cooling procedures. Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (60F - Cold Holding); cooked eggs (64F - Cold Holding); cut lettuce (54F - Cold Holding); tuna salad (60F - Cold Holding) located at front counter. Manager unable to determine the time times were placed in unit. Observed oat milk (50F - Cold Holding)at reach in cooler at smoothie, manager unsure of the time product was place in unit. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinated steak (74F - Cold Holding); cooked garbanzo beans (85F - Hot Holding); cooked lentils (95F - Hot Holding); cooked corn (96F - Hot Holding); cooked chicken (78F - Hot Holding) at room temperature located at preparation table. As per manager items placed at room temperature one hour prior. Employee took steak and chicken to reheat and took garbanzos, lentils and cooked corn to walk-in cooler. Observed cooked rice (85F-87F - Hot Holding) at room temperature at preparation table. As per manager, products placed at room temperature more than 4 hours prior. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cleaned plastic spatula at front counter with stains. Observed stored vegetable diced soiled with old food debris at preparation area. Observed food blender on preparation table so wild with old food debris. Warning

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. Observed new employee hired less than 60 days, no proof of employee health responsibility. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers shell eggs undercooked, no consumer advisory available. Printed and provided consumer advisory and manager posted in wall at dining area. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand sink at front counter. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored plastic containers on shelf at preparation area not inverted. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw thawed salmon stored inside reduced oxygen packaging at reach in cooler at back preparation area. Coached manager on proper procedures. Warning

Basic - Dead roaches on premises. Observed several dead roaches inside light shield at ware washing and preparation areas. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on preparation table. Manager removed employee drinks. Corrected On-Site Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Yanet Lopez, Joanna Torrez, Jose Almaral, Adriana Iglecias, Jesus Gonzalez, as per manager working for more than 60 days not certified. - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed rice cooker handle broken. - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed RIF insulation exposed, RIF located in the preparation area. - From follow-up inspection 2023-03-02: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on October 1, 2022. License paid onsite. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located in the preparation area next to the rice cookers observed raw eggs over cooked shrimps.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut tomatoes (50F - Cold Holding); cut lettuce (51F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding), manager stated that this unit was maintaining minimum cold holding temperature in the morning around 8, less than 4 hours ago. Manager placed all TCS food items in the reach in freezer and cooler to rapidly cool down. Corrected On-Site Repeat Violation Warning

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. Provided big 6 poster to manager Ms Ashley.

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/

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Yanet Lopez, Joanna Torrez, Jose Almaral, Adriana Iglecias, Jesus Gonzalez, as per manager working for more than 60 days not certified.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. HWS located in the front line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Both cutting board attached to the reach in cooler located in the front line.

Basic - Food storage container/container lid cracked or broken. Observed rice cooker handle broken.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front line observed small mini scoops stored in flavored powder with the handle in contact with the powder in a closed container.

Basic - In-use wet wiping cloth/towel used under cutting board. By the steam table located at front counter.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed RIF insulation exposed, RIF located in the preparation area.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet whipping clothes stored on prep table located at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked sweet potatoes in the reach in cooler located in the kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the kitchen on a small prep table next to the coolers observed cooked brown rice (98-99F - Hot Holding), as per employee for more than 4 hours. Employee discarded rice on site. At front counter in the hot holding unit observed vegan empanadas (112 F - Hot Holding), as per manager for more than 4 hours. Employee discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cheese (46F - Cold Holding); Dairy (47F - Cold Holding); cut tomatoes (46F - Cold Holding), manager stated that unit was opened for a long period of time due to delivery and that unit is working properly. Manager closed the WIC door for a rapid cool and advised employees not to open the door. At front counter at the fast line salad area observed tuna salad (60 F - Cold Holding); cheese (61F - Cold Holding); cut tomatoes (59F - Cold Holding); boiled eggs (60 F - Cold Holding); cut tomatoes (60 F - Cold Holding), manager and employees stated food was there for no more than 1 hour. Manager rapidly added ice under the containers to rapidly cool down the food. 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 on prep table in the kitchen cooked beef (96F - Hot Holding), as per employee for about 3 hours. Employee reheating food. In the kitchen on a small prep table next to the coolers observed cooked brown rice (98-99F - Hot Holding), as per employee for more than 4 hours. Employee discarded rice on site. At front counter in the hot holding unit observed vegan empanadas (112 F - Hot Holding), as per manager for more than 4 hours. Employee discarded food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop soil.

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 - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located at the end of the kitchen at cook line.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.