LA GRANJA RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up sauce packet off floor then touched cooler door; no handwash Operator washed hands Corrected On-Site Warning

High Priority - Live, small flying insects found One flying insect on wall at mop sink Operator killed and removed Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw beef stored over corn - not all products commercially packaged. Operator stored properly Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw seafood stored over oil Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

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. At walk in freezer: Raw chicken over raw pork - not all products commercially packaged. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: heavy cream (81F - Cold Holding) as per employee stored 10 minutes ago fliptop cooler 2: raw beef (48F - Cold Holding); raw pork (48F - Cold Holding); raw chicken (46F - Cold Holding); as per operator products stored since 12:00pm Not prepped or portioned today Employee moved products to reach in cooler to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At frier: fried plantain (125F - Hot Holding) as per operator stored since 20 minutes Operator reheat product in frier to 198F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler 2: cooked corn (50F at 3:00pm / same at 3:45pm - heated Cooling) as per operator since 1:00; portioned sour cream (48F at 3:00pm / same at 3:45pm - Cooling) as per operator since 12:00pm At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved to walk in freezer to quick chill Corrective Action Taken Warning

Basic - Dumpster overflowing garbage. Lid also open Warning

Basic - Water leaking from ceiling in prep area, leaking into plastic bucket. Warning

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) Operator unable to prime. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean tables handling chemicals then began handling clean dishes from dish washer; no hand wash. Advised operator that employee should wash hands and clean and sanitize dishes. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink then placed at clean drying rack; no sanitizing. Operator began preparing sanitizing sink to sanitize items. Corrective Action Taken Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table across from grill: raw shelled eggs stored in top portion of make table stored over cooked spaghetti in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw portioned ceviche mix stored over open bag of cooked vegetables. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw fish stored above cooked chicken wings. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. At walk in freezer: portioned raw chicken in pan stored over portioned raw steak in pan. Operator stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from grill: raw mussels (48F - Cold Holding) As per operator, stored in unit since 9:30am. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink with gloves. Advised operator to remove gloves and wash with soap at hand wash sink. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from fryer: cut tomatoes (47F at 10:20am; 47F at 10:55am- Cooling) As per manager, cooling since 9:30am. At current rate of cooling, tomatoes will not cool to 41F in a total of 4 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken Warning

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/ Alfonzo Ortiz expired 05/26/2024 Repeat Violation Admin Complaint

High Priority - Container of medicine improperly stored. At Front Counter; Employee personal bag with medicine stored above container with single use utensils Operator removed Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At Cookline; Employee cleaned up raw fish juice then proceeded to handle clean utensils without washing hands Advised operator who spoke with employee Employee washed hands Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Advised employee who washed hands Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Advised operator Employee washed hands Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw portioned fish over ready to eat corn Operator fixed Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw portioned fish over fish stock Operator removed At Rotisserie Box; Raw chicken over cooked chicken Observed raw juices dripping on cooked chicken. Advised operator to reheat to 165+F Operator moved to reheat. Corrected On-Site Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under Counter; potato fries (44F - Cold Holding) Per operator not prepared or portioned today Per operator held for an hour on counter Operator moved to cooler At Flip Too Cooler; cooked pasta (47F - Cold Holding); mussels (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours. Operator moved to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip Top Cooler; slice cheese (58F - Cooling)since 12:00 @2:37, @3:41-52F At Flip Top Cooler; cooked corn (51F - Cooling)since two hours @ 2:41pm; at 3:39pm same At this current rate food will not reach 41F within four hours Operator moved to quick chill Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains(94F - Hot Holding) Per operator held for less than an hour Advised to reheat to 165+F Operator dropped plantains in fryer Corrective Action Taken Warning

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

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). Repeat Violation Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster Warning

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. Emailed poster 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/ Alfonzo Ortiz Expires 05/26/2004 Warning

Intermediate - Handwash sink not accessible for employee use at all times. At Cookline; Box of food service bags blocking handwashing sink Operator removed Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler; No Date mark on cooked potatoes Per operator prepared more than 24 hours. Operator fixed Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Multiple items in freezer not frozen solid. Items measuring between 36F-38F. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw fish ceviche and mixed seafood ceviche but cannot provide parasite destruction documentation, advised operator to only sell cooked ceviche until they can provide proof of parasite destruction.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler: 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; cooked corn (50F- Cold Holding); Pasta noodles (50F - Cold Holding); cut tomatoes (49F - cold holding); seafood mix (50F - cold holding); At lobby area flip top cooler: spicy onions (50F - cold holding); jalapeño onions (50F - cold holding); garlic onions (50F - cold holding), Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice. Corrective Action Taken **Admin Complaint Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Handwash sink not accessible for employee use at all times. At cook line handwashing sink blocked by flip top cutting board.

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/ Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles (4) containing degreaser not labeled, operator was able to label all spray bottles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At clean dish rack employee cell phone stored on same shelf as clean dinner plates, operator removed cell phone. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line flip top cooler; raw shell eggs stored in make top over cooked seafood combo in bottom, no separation between. Operator moved raw shell eggs. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw fish stored over ready to eat heavy cream. Operator moved raw fish to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; cooked corn (49F - Cold Holding); cooked peas (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At self service flip top cooler; cut tomatoes (64F - Ambient Cooling 11:45am/64F - Ambient Cooling 12:15pm). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling. At Sliding glass door reach in cooler; cut tomatoes (53F - Ambient Cooling 11:25/53F - Ambient Cooling 11:45am). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within a total of 4 hours, moved to walk-in cooler to facilitate faster cooling. At Cook line flip top cooler(s); cut tomatoes (50F - Ambient Cooling 11:40am/50F - Ambient Cooling 12:15pm); cut lettuce (53F - Ambient Cooling 11:40am/53F - Ambient Cooling 12:15pm); cut cooked seafood mix (48F - Ambient Cooling 11:40am/48F - Ambient Cooling 12:15pm); cut raw steak (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw chicken (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw fish (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm). Operator stated items were cut/prepped at 10:30am, at this rate will not reach 41F within 4 hours, added bags of ice. At cook line flip top cooler; cooked shrimp (49F - Cooling 11:40am/48F - Cooling 12:15pm). Operator stated shrimp cooked 4 hours prior, at this rate will not reach 41F within a total of 6 hours, added bag of ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by flip top cooler and wall mounted storage shelves. Operator pushed flip top cooler away from hand wash sink. Corrected On-Site Warning

Basic - Faucet/handle missing at plumbing fixture. At mop sink; faucet missing. Warning

Basic - Ice scoop handle in contact with ice. At drive thru; ice scoop handle laying in ice. Operator removed. Corrected On-Site Warning

Basic - In-use ice scoop stored on soiled surface between uses. At ice machine; ice scoop stored on top of ice machine, surface visibly soiled. Operator removed to be washed, rinsed and sanitized. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 1 can of evaporated milk in dry storage Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside of restaurant and started handling out food in drive thru window without washing hands, employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live flying insects in dry storage area reach in freezer. Warning

High Priority - Raw animal food stored over or with unwashed produce. At flip top cooler raw fish stored over limes. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken stored over raw fish, operator stored properly. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Behind reach in freezer in dry storage approximately 3 live roaches, operator killed. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler overstocked seafood mix 1st temp 59F at 2:15 cooling for 3 hrs, 2 nd temperature 56F cooling at 2:52.pm. At this current cooling rate product will not reach 41F within 4 hours, per operator products stored for 3 hours, operator iced down product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At prep area hand washing sink operator was washing vegetables in hand washing sink. Educated operator on proper hand washing use Warning

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher when from dirty plates to rinsing hands on 3 compartment sink to clean plates with out washing hands properly in the hand washing sink. Employee washed hands properly Corrected On-Site Warning

High Priority - Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw fish over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling under 3 compartment sink. Operator killed, sanitized areas Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Oil and garlic 98°F cold Holding, heavy cream 74°F cold Holding cheese 53°F cold Holding,. Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to inside of a cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator Corrective Action Taken Warning

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. Email procedures to operator Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Cooked shrimp at 2:25pm(112°F cooling) since 15 minutes ago, rechecked at 3pm same temperature Walk-in cooler Cooked chicken wings at 2:32pm (87°F cooling)since 30 minutes ago, rechecked at 3 pm same temperature Cook line At this current cooling rate products will not cool to 70°Within 2 hours. Cooked pasta at 2:05pm(50°F cooling) since 10am , rechecked at 3pm same temperature At this current cooling rate product will not cool to 41°F within 6 hour Warning

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

Basic - Plumbing system in disrepair. Mop sink faucet broken Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. 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 2022-07-29: Same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021 Repeat Violation - From follow-up inspection 2022-07-29: Same. Emailed paperless License and renewal information. 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. spaghetti 48-49 cooling overnight, yuca 48 cooling overnight,black beans 50 cooling overnight steaks 48 cooling overnight raw chicken 48 cooling overnight,whole cooked chicken 49 cooling overnight, boiled potatoes 49 cooling overnight tightly covered,cooked corn 49 cooling overnight, ribs 51 cooling overnight. See Stop Sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on cutting board on prep table in rear prep area and 1 on prep table in the kitchen. Employee removed the cutting board to wash. Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over open package of frozen mixed vegetables in walk in freezer. Warning

High Priority - Roach activity present as evidenced by live roaches found. 34 live roaches under prep tables in rear prep area. Food being prepared in this area. 1 live Roach by hand sink on front cook line. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spaghetti 48-49 cooling overnight, yuca 48 cooling overnight,black beans 50 cooling overnight steaks 48 cooling overnight raw chicken 48 cooling overnight, whole cooked chicken 49 cooling overnight boiled potatoes 49 cooling overnight tightly covered,cooked corn 49 cooling overnight, ribs 51 cooling overnight, beef empanada 49 cold holding overnight, whole fish 49 from yesterday tilapia 50 heavy whip cream 49, Pesto sauce 49, seafood broth sauce 49 cold held overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ,raw chicken 48 received today, second box 47, third box 49, forth box 49, received 2 hours ago , beef empanada 49 cold holding overnight, whole fish 49 from yesterday tilapia 50 heavy whip cream 49, -50 39 each Pesto sauce 49, seafood broth sauce 49 cold held overnight employee moved raw chicken and beef to walk in freezer to cool quickly. Foods held overnight not maintaining 41F or below for longer than 4 hours. See Stop Sale. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled in rear prep area. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Round foam container in rice at steam table. Warning

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021 Repeat Violation

Basic - Dead roaches on premises. 1 dead under the prep table in the kitchen Warning

Basic - Food stored on floor. Several boxes and containers in walk in cooler and freezer ( chicken, beans, carrots) Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle and tongs in standing water on cook line. Water temperature 89 f. Explained Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 flies landing on bags of rice in dry storage room. Per manager they just removed bag of onions that were stored there. Observed approximately 5-8 flying around the mob sink close to dry storage shelves. Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for fish used in ceviche Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2021, reviewed with manager. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw fish (46); raw chicken (46); cook yuca (45); cook potatoes (46); cook chicken wing (45); cut tomatoes (45) per manger shipment arrived at 10:00am and had door open. Advised to keep door closed to drop temperature. Observed cooler dropping temperatures. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl stored in hand sink on cookline, cook removed bowl. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed several bottles with no label throughout the establishment. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Food stored on floor. Observed cases of fish stored on floor of walk in freezer. Warning

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

Basic - Water leaking from pipe and/or faucet from hand sink on cook line. Repeat Violation Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment use white fish for ceviche Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in front of grill: raw steak (51°F); raw chicken (50°F); chicken wing (50°F); sliced tomatoes (52°F); dice tomatoes (52°F) per cook all food was placed in unit at 11:00am advised to move all food to walk in cooler for faster chill. Observed gasket torn and door not closed correctly. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of reach in coolers on cook line Warning

Basic - Water leaking from pipe on the floor from hand sink on the cook line. Warning