GUARAPOS CUBAN CUISINE

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. Warning - From follow-up inspection 2026-02-19: Same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container. See stop-sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook drank from a water bottle unscrewed the cap and replacing cap by touching the rim of the bottle where his lips had touched. He then proceeded to prepare beans.

High Priority - Raw breaded steak stored over sliced tomatoes in 2 door reach in cooler at cook line. Cook reversed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded beef cooked yesterday, date marked 3 days ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans (98F - Reheating) in steam table cook stated placed in steam table 2 hours ago. Cook immediately placed beans on stove and reheated to 178F, for further hot holding. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing dishes stored in sink next to back door.

Intermediate - No soap provided at handwash sink on cook line.

Basic - Employee personal keys stored in or above a food preparation area, on slicer at cook line. Cook removed. Corrected On-Site

Basic - Employee water bottle on a food preparation table at cook line. Cook removed. Corrected On-Site

Basic - Fish stored on floor in walk in freezer. Cook placed on a shelf. Corrected On-Site

Basic - Water draining onto floor surface from hand sink next to back door.

Basic - - From initial inspection : Basic - Equipment in poor repair gaskets on cook line cooler torn. Warning - From follow-up inspection 2024-09-24: On order Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from 85F water. Corrected On-Site

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 chicken over raw beef and pork - operator moved chicken to lower shelf. Corrected On-Site

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/ 8 employees on duty at time of inspection- certified food manager arrived during inspection - NELSON AGUILERA, 02/2022. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo line/sandwich press. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pulled pork 55° to 48° in walk in cooler closed to the door . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food , raw beef above garlic sauce , cut onion , cut pepper in tall reach in cooler at kitchen . Operator properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pulled pork 55° to 48° in walk in cooler closed to the door . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 49° at glass door reach in cooler at beverage station. Operator moved to another acceptable cooler . ... pulled chicken 44°, criol sauce 45° in walk in cooler by the door being held less than four ours employee replace food coldest area by the walk in freezer door and open the freezer door. Operator stated that door being open frequently that's made temperature high . Advise operator closed door properly all the time . Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle. Employee labeled Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture...missing faucet in 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic oil 52°F on ice in kitchen for less than 2 hours. Ice melted. Operator put fresh ice. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127°F. Operator discarded water. Corrected On-Site

Basic - Stored empanadas not covered in walk in freezer. Operator covered. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0 ppm. Operator set up fresh solution at 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. Operator renewed at time of inspection. Details showed curren Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in walk in cooler. Operator reorganized Raw beef stored above raw fish in 2 door vertical on cook line. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on cook line. operator refilled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink on cook line

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

Basic - Nonfood-contact surface soiled with grease, dust. Observed at pot holding bar above prep table next to ware washing area. Discussed with operator

High Priority - Raw chicken stored over/not properly separated from ready-to-eat sauces in walk in cooler. Operator placed chicken on the bottom shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 102°F on cook line. Operator heated water to 148. Corrected On-Site Repeat Violation

Basic - Stored empanadas not covered in walk in freezer. Operator covered. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham crockets 52°F in reach in cooler next to cook line, kept out for less than one hour. Operator placed in refrigerator for quick cooling. Corrective Action Taken

Basic - Empanadas food not covered in walk in freezer. Operator covered.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 110°F, at cook line. Cook heated water to 145°F and left in steam table. Corrected On-Site