EL GARABATO

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib with splitter back storage area no vacuum breaker - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical not labeled - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing tight fitting - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. No current license displayed - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading outside Repeat Violation - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No sign at front hand sink bar area and women's room - From follow-up inspection 2025-01-24: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or drying device in both men's and women's restrooms

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items stored in coolers no date marking

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading to outside

Basic - Food stored on floor. Case of oil on floor Employee removed and placed on rack Corrected On-Site

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

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. Operator unable to find form. Provided new. Corrected On-Site

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. Operator unable to find form. Provided new form, working employees read and signed form Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Operator provided soap Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen light soil

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - For outdoor dry storage room spigot next to mop sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Cold cuts and portioned sliced cheese throughout.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. - Quat test kit. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At bar sink. No soap provided at handwash sink. - At bar sink. Corrected On-Site Repeat Violation

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. - Paperwork provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - Styrofoam cup used as scoop for conch salad. Operator removed. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - Mortar and pestle on cook line for Mofongo. Repeat Violation

Basic - Fruit fly trap hanging over food. - Hanging above dry storage rack. Cook removed device. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. - Excessive amount of old cooking equipment at back area enclosure. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area. - One flying insect in kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Portioned raw steak stored on top of cold cuts in chest freezer. Advised to keep cold cuts separate. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - Bin with wares in sink. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At front. No soap provided at handwash sink. - At front. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - Doors kept open for both women and mens restrooms. Repeat Violation

Basic - Employee personal items stored above food. - Purse and jacket stored above condiments. Corrected On-Site

Basic - Food stored on floor. - Boxes of oil in kitchen. Advised to place six inches off of the floor. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. - At back area enclosure.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen. Advised operator that if they land on food, discard. If land on food contact surface, must disinfect area. If on single service items, discard as well.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pork. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided paper handout. 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. Conch salad made 2 days prior.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and mens

Basic - Duct tape used to repair nonfood-contact surface. Wrapped mofongo mashing tools. Brought out back up unit. Corrective Action Taken

Basic - Equipment in poor repair. Gasket on 2 door upright.

Basic - Food not stored at least 6 inches off of the floor. Jugs of oil.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked tripe left cooling at reach in cooler overnight with temperature of 56. f

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Tripe left cooling overnight with temperature of 56F. Conch salad prepared yesterday kept overnight at reach in cooler with temperature of 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Conch salad kept at cooler overnight with temperature of 45F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No soap or paper towels at bar hand sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hola at ceiling by cook door near recording camera.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling close to cook line has food debris.

Basic - Cutting board has cut marks and is no longer cleanable.Red cutting board at bar. Cutting board at make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Back pack, jacket and personal food in reach in cooler and dry rack.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee cutting chicken while wearing a bracelet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer.

Basic - Ice scoop handle in contact with ice.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler that have soda cans.

Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed in standing water.

Basic - Uncleanable knife block in use to store knives.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall by kitchen door.