Sal & Pimienta Restaurant

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink. Repeat Violation Warning

Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen. Warning

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

Basic – Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area. Repeat Violation Warning

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler. 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. Warning

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

Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink blocked by dishes. Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. 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. Repeat Violation 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. Warning

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