GRINGOS FOODS

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken to wall by entrance of kitchen

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Single-service articles improperly stored. Cups stored on floor Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Unused single fryer in storage room

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Catering boxes stored on floor Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. 3 door cold holding equipment in kitchen area not in use

Basic - Working containers of food removed from original container not identified by common name. Bins of spice not labeled Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2025-06-20: Per General Manager Michael- no paperwork has been started or submitted for Special Process Admin Complaint

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in dry storage room - From follow-up inspection 2025-06-20: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine over 3X count not get a temp over 130, operator called for service, set up three compartment sink for continued ware washing Warning - From follow-up inspection 2024-11-14: Machine out of order, awaiting parts to set up sanitizer in place of hot water sanitizer, 3 compartment sink set up at 200 ppm Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust,in entire kitchen area Warning - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-11-14: Time Extended

Basic - - From initial inspection : Basic - Light not functioning over cooking equipment Warning - From follow-up inspection 2024-11-14: Time Extended

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Dish machine awaiting chemicals, 3 comp sink set up for ware washing

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle to hand sink on hot well 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. Ran several times, temp not getting above 126, ran operators pick through and heat strips did not get to proper temp Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). 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. Provided operator with print out Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine Corrected On-Site

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.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of substance in the interior of the ice machine/bin Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, by warewashing area

Basic - Drain cover(s) missing at mop sink

Basic - Floor area(s) covered with standing water by ware washing area Repeat Violation

Basic - Floor tiles missing and/or in disrepair on hot line

Basic - Food storage container/container lid cracked or broken. Walk-in-cooler has a few cracked containers with food stored in Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cornstarch container not labeled Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. (1) #10 can crushed tomatoes on rack (4) 13.5 ounces of coconut milk in dry storage

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. Dish machine in use - tested three times, tested 0 ppm, operator set up 3 compartment sink We tested machine for chemicals tested 0 ppm, tested for heat, did not get to correct temperature. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer bucket testing over 500 ppm, operator corrected to 200 ppm Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Need to add trainer certificate number on all certificates

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with orange cleaner not labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor area(s) covered with standing water by dish machine

Basic - Food storage container/container lid cracked or broken. Plastic container used for food storage cracked

Basic - Hole in or other damage to wall by ice machine Wall in disrepair, covered in plastic by employee beverage machine in dry storage Hole in wall mens restroom

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from faucet to hand sink at entrance to kitchen Repeat Violation

Basic - shelves with rust that has pitted the surface to dry storage racks

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine several several times, heat strip failed to turn black, operator set up 3 compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Back prep area hand sink block tomato dicer Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hank sink by chicken prep area has leak under pipe

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand sink by raw chicken prep area has a leak under pipe

Basic - Working containers of food removed from original container not identified by common name. Corn Starch in container not labeled Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen area

Basic - Old labels stuck to food containers after cleaning.