DUBAI LATIN BAR INC

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked cabbage (99F - Hot Holding); cooked pork chops (90F - Hot Holding). Advised to reheat item(s) to 165F for 15 seconds within two hours. Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : 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. Corrected On-Site Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2023-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter. Maximum water temperature 73F. Warning - From follow-up inspection 2023-04-12: Time Extended

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked cabbage (99F - Hot Holding); cooked pork chops (90F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours. 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. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and items stored in sink, kitchen. Blocked by ice chest, front counter. Corrected On-Site Warning

Intermediate - No certified food manager for establishment. 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. Kitchen. Warning

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

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter. Maximum water temperature 73F. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kenmore unit. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

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

Basic - Tin foil used as shelf cover. Kitchen. Warning