CAOBA RESTAURANT & LOUNGE

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. Tested at Oppm. Warning - From follow-up inspection 2024-05-28: Operator called repair person stated machine was sanitizing properly. Machine still is not sanitizing during follow inspection.Operator call repair person to return and check machine. 7/days time extension. Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms. - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2024-05-28: Time Extended

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. Tested at Oppm. Warning

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

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. Corrected On-Site

Intermediate - No certified food manager for establishment. 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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms.

Basic - Outer openings not protected with self-closing doors.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (56F - Cold Holding) operator states out less then 4 hours, advised to place in walk-in cooler for rapid cooling Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu Warning

Intermediate - No 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 and held more than 24 hours not properly date marked. House made salsa. Made 72 hours prior, operator labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Basic - Food stored on floor. Oil in dry storage area

Basic - Objectionable odors in bathroom

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. krab salad (60F - Cold Holding); rice (63F - Cold Holding); chicken (57F - Cold Holding); cream cheese spread (57F - Cold Holding); salmon (60F - Cold Holding); French fries (60F - Cold Holding) Admin Complaint - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In kitchen Warning - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Behind bar. Operator placed soap at sink Corrected On-Site - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ear back door in dry storage area Repeat Violation - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. 3 of 4 restrooms Repeat Violation - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans above make table in kitchen. Silverware food contact surface up. Operator inverted All items Corrected On-Site - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar Repeat Violation - From follow-up inspection 2022-01-10: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. krab salad (60F - Cold Holding); rice (63F - Cold Holding); chicken (57F - Cold Holding); cream cheese spread (57F - Cold Holding); salmon (60F - Cold Holding); French fries (60F - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab salad (60F - Cold Holding); rice (63F - Cold Holding); chicken (57F - Cold Holding); cheese (57F - Cold Holding); salmon (60F - Cold Holding); French fries (60F - Cold Holding) Two door cooler under make table in kitchen Operator states items in cooler overnight Admin Complaint

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In kitchen Warning

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ear back door in dry storage area Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. 3 of 4 restrooms Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans above make table in kitchen. Silverware food contact surface up. Operator inverted All items Corrected On-Site

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