TINTO GRILL & BAR

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen corn and frozen beef stored in grocery bags at chest freezer

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef stored over frozen ice cream at chest freezer

High Priority - Roach activity present as evidenced by live roaches found. 1-live roach between reach in cooler and fryers 1- live roach by reach in cooler by door connecting kitchen and bar Warning

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. Milk at bar,per operator opened over 24 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Square white cutting board at cooks line

Basic - Carbon dioxide/helium tanks not adequately secured. CO tanks at soda boxes in stock room and one at bar

Basic - Floor soiled/has accumulation of debris. Around stove on cooks line

Basic - Hole in or other damage to wall. Hole in wall under hand washing sink on cooks line Hole in wall between hand washing sink and dish machine

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by door leading to bar

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. For beef,chicken and pork at reach in cooler on cooks line Hole

Basic - Unnecessary items/unused equipment on the premises. Dish machine by triple sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand washing sink on cooks line

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. The reach-in freezer at the storage area -observed raw chicken over raw beef and raw pork can't even notify what's which . Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso labels as 4-12-2024. Swiss cheese dated 4-17-24 Ham sliced dated 4-6-24 Cheddar cheese dated 4-17-24 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (49F - Cold Holding); Alfredo sauce (47F - Cold Holding); cooked pork (45F - Cold Holding); beans (47F - Cold Holding); shredded chicken cooked (47F - Cold Holding); ground beef (47F - Cold Holding); raw chicken (48F - Cold Holding); sausage (52F - Cold Holding); sway fish (50F - Cold Holding); cooked shrimp (51F - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (49F - Cold Holding); Alfredo sauce (47F - Cold Holding); cooked pork (45F - Cold Holding); beans (47F - Cold Holding); shredded chicken cooked (47F - Cold Holding); ground beef (47F - Cold Holding); raw chicken (48F - Cold Holding); sausage (52F - Cold Holding); sway fish (50F - Cold Holding); cooked shrimp (51F - Cold Holding) been at the cooler since yesterday. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (127F - Hot Holding); veggie broth (131F - Hot Holding); shredded pork (131F - Hot Holding); shredded beef (130F - Hot Holding); shredded chicken (131F - Hot Holding). Operator stated that it's been less than two hours and they will reheated to 165 . Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the one by the 3 compartment sink . Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of the make table . Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At the employee hand sink at the kitchen. And the one by the 3 compartment sink . Warning

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pastas-47f, cooked this morning, cooling tightly covered and condensation on container.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar heavily soiled, used as a dump sink.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Fish ceviche needs to indicate raw.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans were denied and new plans have been received by Tallahassee. Spoke with plan reviewer who believes it should be okay for facility to move forward with plans. Time extended as first set of plans was denied.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hand wash sink at bar area heavily soiled.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans in on base do not match layout if facility. Kitchen now has a food warmer, flat grill, fryer and burner stove which are not on original plans-new plan has been recently submitted. There is no handwash sink in 3 bin sink room where they are scooping ice. Plans have been sent to Tallahassee and will fall in line soon but will be at least 4 weeks before started per Tara. - From follow-up inspection 2023-08-10: Spoke with Ossian Brady from Plan Review stated he will resend letter to owner Paradisefoodbar@gmail.com and operator will have 14 days to reply plan review and make changes.Time Extended Time Extended

High Priority - Raw animal food stored over canned/bottled drinks. Shell eggs stored on top shelf over various bottles, cans, ready to eat foods. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans in on base do not match layout if facility. Kitchen now has a food warmer, flat grill, fryer and burner stove which are not on original plans-new plan has been recently submitted. There is no handwash sink in 3 bin sink room where they are scooping ice. Plans have been sent to Tallahassee and will fall in line soon but will be at least 4 weeks before started per Tara.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser at cookline heavily soiled.

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

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. Repeat Violation Warning

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water took long to get to correct temperature Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/22 Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw steak over unwashed vegetables in the 2 door reach in cooler Reviewed proper storage procedure with operator Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and shrimp in reach in freezer over French fries and pre cooked fried chicken, Reviewed proper storage procedure with operator. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork date labeled 9/11 in reach in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork dated 9/11 temperature 48-50F cold holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork dated 9/11 temperature 48-50F cold holding Warning

Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Reviewed with PIC that they need to have the parasite destruction at location. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Only Hand sink in the kitchen blocked with gas tank, table and rotisserie machine Warning

Intermediate - Lack of toilet tissue at each toilet. In ladies restroom Corrected On-Site Warning

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/ One manager or person in charge will need to be certified with manager food handler training. Warning

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

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. Maria Jose, Gilbert, Macarena, Maria Angelica will need to be certified Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray Bottle with Lysol and no label, reviewed with operator that they need to be label Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area hand sink. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee men/women bathroom doors Warning

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed bottles of cranberry juice directly on the floor in the storage area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishes facing up in the dish room area. Reviewed with operator they need to be upside down Warning

Basic - Clean utensils stored between equipment and wall. Knives between wall and prep table in the kitchen Warning

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in the kitchen Warning

Basic - Dishmachine has no data plate/operating specifications. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of cutting board from reach in cooler. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Observed cook eat a piece of steak in the kitchen Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No copy of latest inspection report available. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled Warning

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Reach in freezer and cooler soiled Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons, knives and forks in the dish room area side up Warning

Basic - Single-service articles improperly stored. Observed cases of to go food containers on top of the grease trap. Warning

Basic - Standing water in bottom of reach-in-cooler. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Only hand sink in the kitchen Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed 2 soiled wet cloth on top of the prep table, reviewed proper sanitation procedure with operator. Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas tank of 20/25lbs next to stove for rotisserie chicken machine

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. - 0 ppm Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in white cooler in front of grill Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - wrong sticker was placed on chicken, chicken is from 12-17-21

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board Warning

Intermediate - Handwash sink used for purposes other than handwashing. - trash stored in hand wash sink Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Interior microwave has accumulation of old food debris. Warning

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - reach in cooler gasket soiled Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall next to stove - behind prep table - behind reach in cooler - behind dishwasher Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning