MI PUEBLO RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50F - Cold holding); heavy cream (52F - Cold Holding) as per employee for less than 4 hrs. Operator open walk in freezer door for rapid cooling. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed behind prep table at kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at washing area spray bottle with degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over washing area heavily soiled. Observed ceiling tiles soiled. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at prep area. Repeat Violation

Basic - Equipment in poor repair. Observed faucet at hand sink next to washing area in disrepair.

Basic - Floor soiled/has accumulation of debris. Observed floor under cooking equipment at cook line has heavy accumulation of grease.

Basic - Floor tiles missing and/or in disrepair. Observed floor tile missing at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between drawers cooler and steam table at kitchen.

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

Basic - Standing water in bottom of reach-in-cooler. Observed inside cooler drawers. Operator started today water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label at dry storage. Operator labeled properly. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with accumulated grease throughout kitchen area. Repeat Violation Warning - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board on prep table at prep station Warning - From follow-up inspection 2025-09-17: Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board on prep table at prep station. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water inside walk in cooler. Warning - From follow-up inspection 2025-09-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board soiled with black mold ,Ike substance across cook line. Observed clean plastic containers soiled with slime across washing area. Repeat Violation Warning - From follow-up inspection 2025-03-12: Still observed red cutting board soiled with black mold , Like substance across cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at wait station at bar area. Warning - From follow-up inspection 2025-03-12: Still observed no soap at wait station at bar area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line. Repeat Violation Warning - From follow-up inspection 2025-03-12: Still observed ceiling tiles soiled at cook line. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at walk in cooler. Warning - From follow-up inspection 2025-03-12: Still observed standing water in walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing g tiles at cook line. Repeat Violation Warning - From follow-up inspection 2025-03-12: Still observed missing tiles at cook line. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation Warning - From follow-up inspection 2025-03-12: Still observed hood filters soiled. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed soil residue on equipment door handles throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-10-04: soil residue on equipment door handles throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area. Warning - From follow-up inspection 2024-10-04: Observed ceiling tiles soiled throughout kitchen area. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed ceiling tiles missing and in disrepair throughout kitchen area. Warning - From follow-up inspection 2024-10-04: Observed floor tiles missing and in disrepair throughout kitchen area. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 83F at cook line. Employee discarded water, washed utensils. Corrected On-Site Warning - From follow-up inspection 2024-10-04: Observed utensils stored in standing water 83F at cook line Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen. Repeat Violation Warning - From follow-up inspection 2024-10-04: Observed microwave interior soiled at kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line. Also observed hood filters soiled. Repeat Violation Warning - From follow-up inspection 2024-10-04: Observed reach in cooler door gaskets soiled across cook line. Also observed hood filters soiled. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler. Employee rearranged food products by cooking temperatures. 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 boiled yuca (109F - Hot Holding)on shelve under steam table, as per employee for 2 hrs. Employee placed on stove for reheat. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned container water wet nesting on shelve next to triple sink.

Basic - Floor area(s) covered with standing water. Observed at ware washing 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 bowl inside chicken stock powder on shelve under preparation table. Employee removed the bowl. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on preparation table next to prep sink. Employee removed the towel. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Employee started to clean. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled across cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicharron (37F) thawing at room temperature. As per employee for 3 hours. Employee started food preparation. Corrective Action Taken

Basic - Walk-in freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table across cook line. Repeat Violation

High Priority - Food preparation sink has soil/old food residue.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked sausages inside reach in cooler at kitchen area, employee stored properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (47F - Cold Holding) at front counter, as per employee less than 1 hour.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers in drawers at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area. Also soiled walk in cooler handle.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 82° F at cook line, employee discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at kitchen area.

Basic - Stored food not covered. Observed food containers inside walk in cooler.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm. Employee is setting up 3 compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish in white door reach in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46F - Cold Holding) in reach in cooler next to steam table. As per employee less than 2 hours, employee moved steak container to walk in cooler to cool down. Corrective Action Taken

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. Observed soiled lime/lemon cutter in expo area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand wash sink next to dishwasher machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked vegetables not date marked, as per employee over 24 hours. Employee date marked during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified under flat grill.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. Observed container with raw pork stored on floor inside walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F in cook line.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in meat station next to hot holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler/ freezer doors.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in white cooler in kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw hen (frozen) on preparation table, employee moved to walk-in cooler during inspection.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored above case of plantains in shelve inside walk in cooler.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed container with discarded oil blocking hand wash sink next to kitchen door entrance.

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. Observed no training for: Cesar Y., Harold T., Karen V., Adriana E.,Ottoniel C.,Nathalie R.,Jason A. and Danilo C. Have been working more than 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked white rice in shelve inside walk in cooler not date marked. As per employee was was prepared the day before.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name. Employee labeled correctly during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed between reach in cooler and steamed table.

Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard in shelves above steam table.

Basic - Food storage container/container lid cracked or broken. Observed container with fruits in reach in freezer in front counter. Employee discarded during inspection. Corrected On-Site

Basic - Food stored on floor. Observed container with raw chicken stored on floor of walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed next to steamed table.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table next to steamed table. Employee discarded during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in all reach in cooler throughout kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to kitchen entrance door. Employee removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in reach in coolers throughout kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean plates stored not inverted in shelves next to reach in cooler. Also clean forks and spoons in front counter. Employee rearranged properly during inspection. Corrected On-Site

Basic - Stored food not covered. Observed food on steamed table not covered. Employee covered food during inspection.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cases of raw steak (frozen) on preparation table. Employee moved to walk in cooler during inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour not labeled with common name. Also sugar bin in dry storage.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10 ppm) Warning - From follow-up inspection 2022-02-19: Observed Dishwasher (Chlorine 10 ppm) Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 ppm) Warning - From follow-up inspection 2022-02-19: Sanitizer bucket was not set up.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips at the time of the inspection. Warning - From follow-up inspection 2022-02-19: Observed no test strips at the time of the inspection. Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2022-02-19: 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/ Time Extended

Intermediate - - From initial inspection : 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. Not able to provide food handle training Natali Rodriguez employee since 2016 Warning - From follow-up inspection 2022-02-19: Establishment not able to provide food handlers training for Natali Rodriguez employee since 2016. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in 4 bathrooms at the establishment. Warning - From follow-up inspection 2022-02-19: Observed 4 bathroom doors not self closing.Time Extended Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled grease in kitchen area. Warning - From follow-up inspection 2022-02-19: Observed AC vents soiled grease in kitchen area. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-02-19: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed in hand wash sink in bar located in salon behind front counter. Warning - From follow-up inspection 2022-02-19: Observed no hand washing sign in hand wash sink in bar located in salon behind front counter. Time Extended

High Priority - - From initial inspection : High Priority - Metal stem-type thermometer soiled. Observ3d on thermometer presented for calibration. Warning - From follow-up inspection 2021-08-27: Metal stem-type thermometer soiled. Observed on thermometer presented for calibration. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork over raw fish in the walk in cooler, operator rearranged at time of inspection. Corrected On-Site Warning - From follow-up inspection 2021-08-27: Observed raw meat over fries in the white two door freezer section Time Extended

Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed operators thermometer registers 45°F Warning - From follow-up inspection 2021-08-27: Food thermometer(s) not calibrated according to manufacturer's specifications. Observed operators thermometer registers 20°F Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed condiment containers stored in kitchen hand washing sink next to dish machine, operator rearranged at the time of the inspection. Corrected On-Site Warning - From follow-up inspection 2021-08-27: Observed a squeeze bottle stored inside the kitchen hand wash sink Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on back doo4 of kitchen Warning - From follow-up inspection 2021-08-27: Exterior door has a gap at the threshold that opens to the outside. Observed on back door of kitchen Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave oven next to stock pot station. Warning - From follow-up inspection 2021-08-27: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave oven next to stock pot station. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the bar. Warning - From follow-up inspection 2021-08-27: Observed no sanitizing bucket at the bar area