MARYBO LLC

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. Dishwasher Chlorine 0ppm. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator cutting melons inside kitchen with only one gloved hand. Operator stops cutting melons to answer a phone call. When employee prepares to continue cutting the melons he changes his gloves with no handwash. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); lettuce, cut (51F - Cold Holding); tomatoes, sliced (51F - Cold Holding). As per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Observed lettuce double stacked and flip top kept open. Operator placed bag of ice on lettuce and put sliced tomatoes inside lowboy cooler for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yves Magnac 7/24/25 Warning

Intermediate - No soap provided at handwash sink. No soap at handwash sink in kitchen next to back exit door and 2 door cooler. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 1)Behind front counter paper towel motion sensor not responsive. 2)Next to back door and 2 door cooler in kitchen Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's Bathroom door not self closing. Warning

Basic - Bowl or other container with no handle used to dispense food. Inside right kitchen flip top, single service container with no handle used as scoop for parmesan. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with a watch on Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint preparing food Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside bulk container of sugar, handle directly touching sugar Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag next to green cutting board, not placed in sanitizer bucket. Warning

High Priority - Dented/rusted cans present. See stop sale. One can of peppers on shelf at prep table Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs with gloves. Removed gloves and began handling equipment without washing hands in between. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef using cellphone and then put gloves on without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (54F - Cold Holding); turkey (54F - Cold Holding); ham (54F - Cold Holding); chicken (54F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked spinach (49F - Cold Holding) flip top cooler in kitchen. Out less than four hours. Not prepped or portioned today. Placed back into walk in cooler. Front counter-butter (70F - Cold Holding) out less than four hours. Placed back into cooler. Not prepped or portioned today. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site during inspection Warning

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

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

Basic - Equipment in poor repair. Hand sink at coffee station missing cold water knob Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone while stirring glaze. Hands were not washed prior to handling food item. Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (60F - Cold Holding); ham (57F - Cold Holding); mozzarella (50F - Cold Holding); cream cheese (50F - Cold Holding); cheese (57F - Cold Holding); right side sand which flip top cooler. Not prepped or portioned today. In unit less than four hours. Moved to walk in cooler. Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine Warning

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

Intermediate - No soap provided at handwash sink. Next to dish Machine Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F at front coffee station Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over butter bottom reach in pastry cooler. Removed Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50F - Cold Holding); eggs (50F - Cold Holding); turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); goat cheese (50F - Cold Holding); tuna (45F - Cold Holding); right side of flip top sand which cooler. Not prepped or portioned. In unit over four hours. Sliced tomatoes (48F - Cold Holding); milk (48F - Cold Holding); turkey (50F - Cold Holding); Swiss (46 - Cold Holding); provolone (46F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); cut melon (50F - Cold Holding); quiche (48F - Cold Holding); salmon (51F - Cold Holding); hard boil eggs (50F - Cold Holding); butter (50F - Cold Holding) walk in cooler. Not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50F - Cold Holding); eggs (50F - Cold Holding); turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); goat cheese (50F - Cold Holding); tuna (45F - Cold Holding); right side of flip top sand which cooler. Not prepped or portioned. In unit over four hours. Sliced tomatoes (48F - Cold Holding); milk (48F - Cold Holding); turkey (50F - Cold Holding); Swiss (46 - Cold Holding); provolone (46F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); cut melon (50F - Cold Holding); quiche (48F - Cold Holding); salmon (51F - Cold Holding); hard boil eggs (50F - Cold Holding); butter (50F - Cold Holding) walk in cooler. Not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (74F - Hot Holding) in steam table. Reheated less than Four hours ago. Steam table not plugged in. Operated plugged in steam table. Rebated food item to 165F. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One waitress on site at time of inspection Warning

Basic - Equipment in poor repair. Hand sink next to dish machine detached from wall Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored between counter and convection oven Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager at the time of the inspection Juliana Castaneda 4/13/23 Warning - From follow-up inspection 2023-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-11-01: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) set up Triple Sink (Chlorine 100ppm) Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced tomatoes walk in cooler Corrected On-Site Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Homemade jams Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager at the time of the inspection Juliana Castaneda 4/13/23 Warning

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies on front display Jams on front display Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects landing on single service item boxes and shelves in kitchen Approximately 10 live flying insects in the floor next to dirty laundry basket in dish area in kitchen Approximately 10 live flying insects on unpeeled onions on dry storage rack in kitchen Approximately 10 live flying insects on ladders stored in dry storage area of kitchen Approximately 10 live flying insects on walls in dining room Approximately 10 live flying insects on power cords of hanging lights over wait station in dining room

High Priority - Dented/rusted cans present. See stop sale. Can of tuna in dry storage. Can discarded Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects in dry storage are of kitchen landing on unpeeled onions Approximately 5 live flying insects landing on walls of wait station in dining room Approximately 5 live flying insects behind front counter in dining room landing on togo bags and signage Approximately 10 live flying insects on cords of hanging lights over wait station in dining room Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, cases of raw eggs stored over cases of oranges. Oranges moved Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. At ice machine scoop. Scoop missing handle. Scoop discarded Corrected On-Site Warning

Basic - Food stored on floor. At dry storage area, fryer oil and chocolate syrup stored on floor. Item moved to shelving At walk in cooler, cases of oranges stored under racks. Oranges moved to storage outside of cooler Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. At ice machine. Scoop corrected Corrected On-Site Warning