Basic – Bowl or other container with no handle used to dispense food

Bowl stored in sugar container on dry storage shelf nBowl stored in cheese container in make table

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

Employee open bottle drink next to clean equipments on cook line

Basic – Food stored on floor

Bag of onions stored on floor in back kitchen area

Cases of food on floor in walk in Freezer

Basic – No copy of latest inspection report available.

Basic – Open dumpster lid

In back area

Basic – Single-service articles not stored inverted or protected from contamination

To go plastics forks stored in container on dry storage shelf with handle not facing up

Basic – Working containers of food removed from original container not identified by common name

Unlabeled container with white powdered substance inside under prep table on cook line. Employee stated it's flour

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F – Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issued 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

Observed employee handle soiled dishes and then handle clean equipments without washing hands Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed employee washing and rinse equipment but not sanitizing and placing on clean equipment shelf and then drying with cloth towel Warning

High Priority – Nonfood-grade bags used in direct contact with food

Taco chips stored in non-food grade bag at dry storage area

Queso cheese stored in non-food grade bag in make table reach in cooler. Employee properly stored Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Pan of raw steak stored over cooked beef in cook line reach in cooler make table. nPan of prep raw beef stored over cooked beef in walk in cooler

All items properly stored by employee Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

One pan of Cooked pork with date marked on pan 12-22-23 stored in make table reach in cooler on cook line. Validated with employee that this is correct date mark. Stop sale issued. Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Raw shell eggs – ambient temperature (71F – Cold Holding), stored in container under prep table on cook line, place there approximately 9am as per employee from walk in cooler. Employee place back in walk in cooler. Corrective Action Taken Warning

High Priority – Stop Sale issued due to food originating from an unapproved source

One pan of Cooked pork with date marked on pan 12-22-23 stored in make table reach in cooler on cook line. Validated with employee that this is correct date mark. Stop sale issued. Warning

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

1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F – Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issuednn1 container of homemade pico (46F – Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

1 container of homemade pico (46F – Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Rice (108-125F – Hot Holding, re-temp 201F); black beans (97-102F – Hot Holding, re-temp 168F); frijoles (112-121F – Hot Holding, re-temp 165F), all items stored on cook line steam table and was place there after cooking today approximately 1 hour ago as per employee. Employee turn up dial on warmer and reheated all items over 165F) Corrected On-Site Warning

High Priority – Toxic substance/chemical improperly stored

Burn gel spray stored on top of microwave in kitchen

Window cleaner stored next to to go containers at wait station on shelf. All items properly stored by employee Corrected On-Site 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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

1 pan queso, 1 pan cooked steak, 1 pan cooked chicken and 1 pan frijoles (46-48F – Cooling), all items stored in walk in cooler from over night with no additional preparation today and we're all prepared at least 3 days ago and stored covered with lid or foil wrap in deep containers. Stop sale issuednn1 container of homemade pico (46F – Cooling), stored in walk in cooler from over night with no additional preparation today and with date of prep of 1-5-24 and stored covered with lid in deep containers. Stop sale issued Warning

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink on cook line with bowl inside

Hand wash sink at ware washing area with pan inside. Employee removed Corrective Action Taken Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At cook line hand wash sink. Employee provided paper towel Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Operator has 3 food handler employees and 1 hired over 60 days with no proof of training 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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken Repeat Violation Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cut tomatoes in make table with no date marked and prep 2 days ago as per employee

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water turned off at hand wash sink at ware washing area Warning