QUESILLOS GUILIGUISTE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed leche agria stored over tamales at reach in cooler. Operator removed the leche agria. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (122F - Hot Holding); fried cheese (125F - Hot Holding) on steam table. As per operator for less than 4 hrs. Operator took products to kitchen to reheat. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves used for microwaves rusted at kitchen.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior door has a gap at the threshold that opens to the outside next to employees bathroom. Warning - From follow-up inspection 2025-09-03: Still observed exterior door has a gap at the threshold that opens to the outside next to employees bathroom. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (47F - Cold Holding); cheese (47F - Cold Holding); chorizo (50F - Cold Holding); blood sausage (50F - Cold Holding) inside reach in cooler at front counter. As per operator for less than 4 hrs. Repeat Violation - From follow-up inspection 2025-07-25: Observed sour cream (47F - Cold Holding); cheese (47F - Cold Holding); chorizo (50F - Cold Holding); blood sausage (50F - Cold Holding) inside reach in cooler at front counter. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (63F - Cold Holding) inside reach in cooler as per operator for less than 30 minutes.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at kitchen. Operator discarded the water and added new solution, retest Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (112F - Hot Holding) inside steam table. As per manager for approximately 30 minutes. Employee placed product on stove for reheat, retest yuca (180F - Hot Holding) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty container stored inside hand sink at cook line. Employee removed the container. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed storage rack rusted next to triple sink.

Basic - Cloth used as a food-contact surface. Observed towel used to cover tortillas. Employee removed the towel. Corrected On-Site

Basic - Shelves have accumulation of soil residues. Observed storage rack over triple sink with accumulation of soiled.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves under preparation table rusted. - From follow-up inspection 2024-04-18: Observed Non-pitting surface rust on food-contact equipment. Observed shelves under preparation table rusted. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-18: Observed Current Hotel and Restaurant license not displayed. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed shredded beef stored inside supermarket bags. Employee removed and placed food inside food grade bags. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired Oct 2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (48 F - Cold Holding)inside the reach in cooler. As per employee less than 2 hours, employee placed food inside the reach in 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 beef (103 F - Hot Holding) at the steam table. As per employee for less than 2 hours. Employee will reheat the food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods inside the reach in cooler not date marked. Repeat Violation

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

Basic - Food stored on floor. Observed a bottle of sour orange stored on the floor.Employee removed it.

Basic - Open dumpster lid. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table, employee removed it.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in nonfood grade bags in reach in cooler. Repeat Violation

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. Provided form during 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. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales not date marked in front reach in cooler, as per employee over 24 hours. Manager dated during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Missing drain plug at dumpster.

Basic - Stored food not covered. Observed fried plantains not covered in front counter. Employee covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork ( frozen) in preparation table, employee moved to reach in cooler during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed seasoning and salt containers not labeled with common names next to stove in kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored on nonfood-grade bags in reach in cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on employee.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over food in preparation area. Employee removed and placed next to back door.

Basic - Food stored on floor. Observed a container of cooking oil stored on floor in kitchen area.

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 in sugar container in kitchen area. Employee removed during inspection.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not labeled with common name.

High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic Togo bag using to stored cooked rice inside the refrigerator.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Raids spray bottle stored under the preparation area. The operator removed the bottle. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs store above milk and ready to eat foods inside the refrigerator. The operator removed the eggs. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container stored inside the hand wash sink in the kitchen area. The operator removed the container.

Intermediate - No soap provided at handwash sink. Kitchen hand wash sink missing soap. 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 rice pudding and tamales made in house on 12/14/2021 more than 24 hours with no date marking. Advised, the operator put the date on all items. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Food items stored on the floor in the kitchen area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese (frozen) thawing on the floor in the prep area. Advised, the operator removed and put the cheese inside the cooler. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.observed employee touching her clothing, then began to prepare a Quesillo for a customer without washing her hands. Spoke to operator about bare hand contact and proper hand washing procedures. Employee stopped and washed her hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs stored over yucca and tomatoes in the reach in cooler in food preparation area. Operator rearranged at time of inspection. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales and pastries in front counter cooler not date marked and made in house, per operator made on the 27th, operator date marked during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed one unlabeled spray bottle on bottom shelf of Quesillo station, per operator, bottle has vinegar inside. Operator marked at time of inspection. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled above kitchen food preparation table.

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Operator states he has an AOP for bare hand contact with his Quesillo Station.

Basic - Food stored on floor. Observed fryer oil stored on floor next to back door of kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed on two microwaves in back preparation area.