DAHLIA MEXICAN KITCHEN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooked ground beef 46f to 53f cooked yesterday not cooled to 41f or below in 6 hours Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. -less than 1 hour Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 69f,chicken and vegi base 69f per manager less than 4 hours placed in cooler 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. -refried beans 101f,rice 96f employee reheating TCS sauce 91f,pork 80f less than 4 hours Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -chemicals hanging on shelf with dishes Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -ware washing area -wait station - corrected on site Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents of storage racks next to dish machine soiled Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack on container of rice Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler, with salsa Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler across from small flat grill -sink handles soiled at handsink on cookline Warning

Basic - Ripped/worn tin foil used as shelf cover. Wait station Warning

Basic - Single-service articles not stored inverted or protected from contamination. -drink lids at bar Warning

Basic - Storage shelves with rust that has pitted the surface. -rust debris on boxes of soda Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Refried beans 54f to61f ,black beans 45f to 55f ,Cooked chicken 52f- 57f, Black beans 52f-56f, Ground beef 55f-60 f, Pork 44f-47f per employee cooked yesterday. Not cooled to 41f or below in 6 hours Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - cooks entered cook area, and put on gloves to prepare food without washing hands 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 Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cook wearing white hat cracked eggs, then handled multiple ready to eat foods without changing gloves and washing hands Warning

High Priority - Employee washed hands with no soap. - cook wearing black hat touched raw chicken, then rinsed single hand without using soap Warning

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. -spray hose in bus tub with soapy water Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 61f less than 4 hours Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire 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. Warning

Basic - Accumulation of dead flies in hanging glue trap over prep area . Warning

Basic - Bowl or other container with no handle used to dispense food. -rice Warning

Basic - Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottles of water next to microwave Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on shelf with can food Warning

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Plumbing system in disrepair. -pipe missing from end of pipe water running on to floor Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Dented/rusted cans present. See stop sale. Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in hand sink at cookline -trash can in front of second hand sink on cookline Warning

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. -Burria hash which includes sunny side up eggs Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Week end brunch menu Manager posted advisory Warning

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

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/ Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Warning

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

Basic - Bowl or other container with no handle used to dispense food. - cooked rice Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Tuna Corrected On-Site Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone and speaker Corrected On-Site Warning

Basic - Food stored on floor. -drink mixes 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. -sugar Warning

Basic - In-use utensil stored in sanitizer between uses. -bar Corrected On-Site Warning

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp in standing water Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchiladas and burri sauces 52f to 57f made yesterday more than 6 hours Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook touched his face then continued food prep without changing gloves and washing hands Warning

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. -Vinager used to polish silverware Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Ceviche blanco Uses flounder. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Salsa Ranche Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers on cooklineChicken 58f,fish 57f,fish 57f,tofu 61f,shrimp 62f,beef 57f,chicken 53f Per manager less than 4 hours Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese sauce 72f reheating hour 2 hours see stop sale Manager discarded Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. -Trash can blocking hand sink and pan in sink on cookline Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline Warning

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

Intermediate - No soap provided at handwash sink. -cookline Warning

Basic - Accumulation of debris inside warewashing machine. -top of dishmachine soiled Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on small prep cooler - bag on plastic dry food containers Warning

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

Basic - Ice scoop handle in contact with ice. - ice machine Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. -cookline Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shields around fryers soiled with grease. -grease build up on stove Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Plumbing system in disrepair. - fauct not proper attach to handsink at bar. Water is turn off . Manager states has called plumber. Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by mopsink Warning

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco, Warning - From follow-up inspection 2023-09-08: Per manager not selling until until they change menus. Must have parasite destruction for ceviche blanco prior to being serve raw or must be fully cooked. Letter provided has not enough information. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning - From follow-up inspection 2023-09-08: Time Extended

Intermediate - - From initial inspection : 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. -lunch menu,crudo tuna,tropical salmon,ceviche blanco Warning - From follow-up inspection 2023-09-08: Per manager not using or selling ceviche until they reprint the menu Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors Warning - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom Warning - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven Warning - From follow-up inspection 2023-09-08: Improved Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas Warning - From follow-up inspection 2023-09-08: Improved Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill Warning - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in Warning - From follow-up inspection 2023-09-08: Soiled floor under shelves in walk in cooler Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco, 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 over raw beef Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork belly,sour cream.cut lettuce, cut tomatoes,advocado with tomatoes,corn,cut tomatoes with corn 46f to 50f in cooler less than 4 hours -reach in drawers on cookline fish 50f,shrimp 46f to 58f less than 4 hours 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. -rice and yellow rice 69f to 80f less than 4 hours Corrective Action Taken Warning

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

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. -lunch menu,crudo tuna,tropical salmon,ceviche blanco Warning

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/ Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors Warning

Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom Warning

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas Warning

Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill Warning

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

Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 by trash can at bar Warning - From follow-up inspection 2022-12-20: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-12-20: Manager states left card at home Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom Warning - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -Reach in freezer peppers Corrected On-Site Warning - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-12-20: Time Extended

High Priority - Dented/rusted cans present. See stop sale. -tomato sauce Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 by trash can at bar Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 120f advised to reheat -pork 56f less than 4 hours placing on stove to reheat Warning

High Priority - Toxic substance/chemical improperly stored. -windex stored on counter next to soup and with can goods Corrected On-Site Warning

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. -mens room 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 - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning

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

Basic - Bowl or other container with no handle used to dispense food. -cooked rice Corrected On-Site Warning

Basic - Clean utensils stored between equipment and wall. -spatulas at 3 compartment sink Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink and food on reach in cooler Corrected On-Site Warning

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

Basic - Stored food not covered. -Reach in freezer peppers Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -storage shelves by dishmachine Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Intermediate - - From initial inspection : 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. - lunch menu Vallarta Poke bowl- Ahi tuna Warning - From follow-up inspection 2022-02-11: Time Extended - From follow-up inspection 2022-02-15: Manager states order new menu Time Extended - From follow-up inspection 2022-03-14: Time Extended

Intermediate - - From initial inspection : 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. - lunch menu Vallarta Poke bowl- Ahi tuna Warning - From follow-up inspection 2022-02-11: Time Extended - From follow-up inspection 2022-02-15: Manager states order new menu Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2022-02-11: Order books Time Extended - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up around sides of stoves Warning - From follow-up inspection 2022-02-11: Time Extended - From follow-up inspection 2022-02-15: Improved Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Pork 57f- made yesterday not cooled to 41f or below in 6 hours Warning - From follow-up inspection 2022-02-11: Chicken 52f ,taco meat 47f ,pork 48f not cooled to 41f or below in 6 hours. Made yesterday not cooled to 41f or below in 6 hours Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2022-02-11: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler Ground beef 46f,chicken 49f,pork 50f less than 4 hours,Tcs soup 45f Warning - From follow-up inspection 2022-02-11: Chicken 46f,taco meat 44f,chicken 46f,refried beans 46f,beef45f Admin Complaint

Intermediate - - From initial inspection : 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. - lunch menu Vallarta Poke bowl- Ahi tuna Warning - From follow-up inspection 2022-02-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -cookline Warning - From follow-up inspection 2022-02-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2022-02-11: Order books Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -2 cutting on cookline Warning - From follow-up inspection 2022-02-11: 1 removed Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up around sides of stoves Warning - From follow-up inspection 2022-02-11: 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. -Pork 57f- made yesterday not cooled to 41f or below in 6 hours Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler Ground beef 46f,chicken 49f,pork 50f less than 4 hours,Tcs soup 45f Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board soiled Avantco cooler Corrected On-Site Warning

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. - lunch menu Vallarta Poke bowl- Ahi tuna Warning

Intermediate - No soap provided at handwash sink. -cookline Warning

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. -plates store in employee bathroom- per manager getting ride of plates no longer using do to menu changes Warning

Basic - Cutting board has cut marks and is no longer cleanable. -2 cutting on cookline Warning

Basic - Food stored on floor. - box of chips stored on floor-corrected on site -bar margaritas containers Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up around sides of stoves Warning

Basic - Stored food not covered. -stuffed peppers in freezer Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler Refried beans 52f,beef 55f,refried beans 69f,chicken 61f,cooked chicken 65f-67f,taco meat 56f-58f,pork 57f,cooked corn 50f Manager states has called refrigeration tech. Food in walk in cooler over night. Per employee walk in cooler was reading ambient temperature of 52f at 7am. Warning