Estrella Cocina

Basic – Carbon dioxide/helium tanks not adequately secured. Upstairs storage

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Upstairs storage for food doesn't have proper ceiling

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on shelf by dish machine

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.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A few on pre table, employee moved them, Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, cook cutting pineapple, he removed it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic – Equipment in poor repair. Gasket in prep cooler Repeat Violation

Basic – Hood filter missing from automatic fire suppression/exhaust system. One missing

Basic – No Heimlich maneuver/choking sign posted.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Cooler with tomatillo sauce made here

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line and hand sink at front counter

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing dishes only, then p,aced them as clean, explained properly procedure

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw fish ceviche, employee got an email with parasite destruction Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw eggs on shelf above mayonnaise and garlic, prep cooler, rearranged by employee Corrected On-Site

High Priority – Shell eggs in use or stored with cracks or broken shells. One cracked, employee discarded it Corrected On-Site

High Priority – Toxic substance/chemical improperly stored. Soapy water above food, mgr moved it Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Container in hand sink at new bar, employee moved it Corrected On-Site

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed some Corrected On-Site Repeat Violation

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. New bar added, Robert couldn't see applications for plans, owner did it while I was here, on time extension

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. For all employees here

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. Only one employee training provided, missing a few, more than 2 months

Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales made on Saturday, milk opened on Saturday too