HABANOS OCEAN FRONT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on k over cut limes . Raw beef over onions in standup cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.cooked onions 90-91 F onions put on grill to reheat Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad not date marked , Cuban sandwich not date marked

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Equipment in poor repair. Insulation exposed on ata d up cooler interior door

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Raw ref stored in same container as ready-to-eat food sliced cheese Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in WIC . Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Raw conch stored over/not properly separated from ready-to-eat food ,sauce.

High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

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

Basic - ONIONS stored on floor in the WIC

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Raw animal, conch food stored over/not properly separated from ready-to-eat food cooked pork in stand up unit

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 chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite cooked pork and held more than 24 hours not properly date marked.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Cup of water sitting on the slicer

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

Basic - In the pizza area No handwashing sign provided at a hand sink used by food employees. Repeat Violation

High Priority - Raw lobster stored over food food in stand up unit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

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 - Handwash sink missing in warewashing or food preparation area. There is no handwash sink on or near the cookline area.

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. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in unit not date marked

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Pot holding chicken stored on the floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler are soiled

Basic - Time/temperature control for safety food thawed in an improper manner.chicken thawing on floor in standing water

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2023-12-19: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-12-19: 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. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in food preparation area. Warning - From follow-up inspection 2023-12-19: Handwash sink missing in food preparation area. At callback inspection there were not handwash violations noted. The owner states that the restaurant was licensed as is in 2009 and that no plumbing lines or drain lines are accessible for new handwash sink. 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. Corrective Action Taken Warning - From follow-up inspection 2023-12-19: 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 Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2023-12-19: Carbon dioxide/helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken Warning - From follow-up inspection 2023-12-19: No Heimlich maneuver/choking sign posted. operator printed but has not posted at callback Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.in pizza area Warning - From follow-up inspection 2023-12-19: No handwashing sign provided at a hand sink used by food employees.in pizza area Time Extended

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 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.

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

Intermediate - Temporary interruption - no alternative supply of water provided. At inspection the establishment has no water supply. As per operator Jorge They are not opened and will not open with no water supply.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions in reach in cooler Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Gasket on ice machine is torn.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoop dipper well has insufficient water flow to properly rinse utensils.

Basic - No handwashing sign provided at a hand sink used by food employees. In Dish area

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (51* - Cold Holding); scallops (50* - Cold Holding); (50*); Poultry (50* - Cold Holding); shrimp (50* - Cold Holding) lid closed on unit, thermostat was adjusted to coldest temp Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter @105 F Butter put into reach in cooler Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Ceiling tile missing.

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. Reach in unit on cookline is cold holding @ 50 F

Basic - Equipment in poor repair. Gaskets on ice Caine and reach in cooler are torn

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

Basic - Plumbing system in disrepair. Mop sink not connected to drain Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over scallops in reach in cooler on cookline.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Guard is soiled

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. At front counter

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoop dipper well insufficient water velocity.

Basic - No handwashing sign provided at a hand sink used by food employees. Prep , dish area hand wash sink has no sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood is soiled with grease. Gasket on ice machine is soiled.

Basic - Plumbing system in disrepair mop sink is disconnected from drain line

Basic - Stored food not covered. Flour , sugar in storage room uncovered Corrected On-Site

Basic - Women's Bathroom door left open other than during cleaning or maintenance.