Gaspar’s Grotto

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dish area.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on shelf over reach in cooler. Employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee Cheetos and waffles in reach in cooler near fryer. Operator removed at time of inspection. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over reach in cooler. Repeat Violation

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler. Repeat Violation

Basic – Stored food not covered. Chicken breasts cooked in walk in cooler.

Basic – Working containers of food removed from original container not identified by common name. Bulk panko and seasonings above fry station.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

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/ Stephania Feijoo is person in charge at time of inspection.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and multiple items in walk in cooler.