MI ISLA PIZZERIA CUBANA Y BAKERY

High Priority - Container of medicine improperly stored. First aid kit with various medicinal ointments over food storage containers in kitchen. Operator stored products properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter attached at hose Bibb in kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (126F - Cooling) at 3:18; cooling since 3:03 - 115F at 3:51 Observed cooling at ambient temperature in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in freezer. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance.

Basic - Stored food not covered. Beans not covered while in storage. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator corrected during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over cooked beef. Advised operator of proper storage. Operator moved raw shell eggs. Corrected On-Site

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. Provided via email to operator.

Intermediate - Spray bottle containing bleach not labeled. Advised operator spray bottles need to be labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Cloth used as a food-contact surface. Multiple instances of cloths being used to cover stored food. Advised operator to remove cloths, operator changed coverings.

Basic - Food stored on floor. In walk in freezer various raw meat stored in buckets on floor. Advised operator of proper storage, operator moved to shelf.

Basic - Soiled dry wiping cloth in use. On cook line cutting board. Advised operator to place soiled cloths in sanitizer buckets. Operator removed soiled cloths.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 Advise operator to renew

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Front Counter Showcase; ham, chicken and cheese croqueta (125F - Hot Holding) Per operator held in oven for approximately an hour Kitchen in oven; cooked rice and beans (122F - Hot Holding) Per operator held in over for approximately an hour Advised operator to reheat both items to 165+F. Operator started reheating process for both items Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Dry Storage; Cleaning chemical in spray pan stored above food items Advised operator who fixed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Container of medicine improperly stored. At Counter; Medication in bottle stored above spaghetti Advised operator who removed Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At a walk-in Cooler; Meat (beef) stored in direct contact with non food grade take out bags Advised operator who removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw shell eggs store above soup. Raw chicken above spaghetti Advised operator who removed Corrected On-Site

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. At Front Cooler; flan (45F - Cold Holding) Per operator not prepared or portioned today Held in cooler for three days See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Cooler; flan (45F - Cold Holding) Per operator not prepared or portioned today Held in cooler for three days See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; cooked yucca (122F - Hot Holding); cooked spaghetti (106F - Hot Holding) Per operator held in pot on counter for half an hour Advised operator to reheat to 165+F Operator moved to stove top and reheated to 165+F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In Kitchen; Cleaning chemical stored with cooking oil under prep table Advised operator who removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In Kitchen; Heavily soiled and mold like substances observed on cutting board Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At Kitchen; Handwash sink blocked by two large pots . Advised operator who removed Corrected On-Site

Basic - Food stored under dripping water line. At Walk-in Freezer; Uncovered buckets with green vegetables stored under dripping water under fan. Operator discarded Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature....raw chicken above raw pork in reach in cooler . Operator properly stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime... can opener blade , employee cleaned . Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered....tomato sauce, beef, pork, chicken , ham, ground chorizo etc.in reach in cooler , walk in cooler . employee covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line , operator removed. Corrected On-Site

Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles...wiping towel drying on the stem table , counter . Employee removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...dry milk . Employee labeled. Corrected On-Site

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..... food not prep or cooked today ,rice pudding 50°, chocolate mousse 45°, flan 47° in serve safe display cooler at front line , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or cooked today ,rice pudding 50° ,chocolate mousse 45°, flan 47° in serve safe display cooler at front line , food being held more than 4 hours . Stop sale issue . Operator discarded food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.hot holding milk for espresso 80° at front line being held less than 4 hours . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....stored red bucket in handwashing sink by the espresso machine . Employee moved. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up....spoons at espresso station . Employee properly stored. Corrected On-Site

Basic - Stored food not covered....all cooked such as soup, chicken, beef, pork, sauce etc. and raw food such as marinated pork, chicken, beef etc. food not covered at walk in cooler . Employee covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line , employee moved. 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....cooked pork 62° in reach in cooler . Per operator food was cooked yesterday. Stop sale issue. Employee discarded food. Corrective Action Taken

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....cooked pork 62° in reach in cooler . Per operator food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...flan 44°, leche 45° in front line grab n go reach in cooler being held less than four hours. Employee moved to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding black beans 111°, chicken noodles 105° in steam table at kitchen being held less than 4 hours , employee reheated food over 165° Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef above dressings , bread stuffing at reach in cooler... raw chicken, raw beef ,raw pork above cooked beef, cooked chicken at walk in cooler. Employee properly stored food Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef ,raw pork in reach in cooler, walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 46° at front line , garlic in oil 78° at cook line being held less than four hours operator moved to acceptable cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....cooked to serve pork 122° at kitchen being held less than four hours. Operator time marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by stacking water front of the handwashing sink by the walk in freezer. Operator moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored bucket , knives in handwashing sink . Operator moved . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....beef, pork, chicken, all other cooking food which was cooked day before yesterday at walk in cooler , reach in cooler .

Basic - Stored food not covered pastries , meat at walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat plantains. Manager moved plantains to the top. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in Water at 67°F. Manager removed. 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. Walk in cooler: ground beef (67°F)overnight cooling see stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef and pork in walk in cooler. Employee correct. 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. Walk in cooler: ground beef (67°F)overnight cooling see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pre made pizza dough with pizza sauce on a food cart is being tracked by 4 four window. No timer on cart.

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/ Manager: Xiomara Aguilera.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made 8-15 with no date mark.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers with no label.