CAYO AZUL
East Osceola Parkway
Kissimmee, Florida, 34743
Osceola County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/29/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walk in freezer that is converted to storage
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of make table Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on right side door of glass reach in fridge Left side door of reach in fridge across from glass reach in fridge does not seal shut Left side door of reach in freezer falls off when opened
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make tables Ice scoop handle in direct contact with ice at bar ice machine Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. For glass reach in fridge on cooks line
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area Triple sink by dish machine
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in yellow container not labeled
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab came and fixed during inspection Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Majado with mold at reach in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. majado,shrimp sauce,pasta,pork,chicken temping 45F-46F. Per operator operator was in and out of walk in with the door propped open less than an hour. Operator turned down temperature of walk in cooler for temperature recovery Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight. Stop sale issued
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink No soap at cooks line hand washing sink Corrected On-Site
Food safety inspection conducted on 10/29/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 4/9/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Triple sink faucet - From follow-up inspection 2024-04-09: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour no label at dry storage area by walk in cooler - From follow-up inspection 2024-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/26/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour at dry storage Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish in bus tub thawing at triple sink Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Triple sink faucet
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour no label at dry storage area by walk in cooler
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at cooks line Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/7/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at cooks line shows temperature of 60F.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and make table at cooks line Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tong on cooks line stored on oven handle
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Mahi in reach in cooler at cooks line completely thawed not removed from packaging while frozen per manufacturer's instruction
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in clear container not labeled Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran dish machine several times and it sanitized at 50ppm Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi in reach in cooler at cooks line completely thawed not removed from packaging while frozen per manufacturer's instruction
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce,garlic in oil,fish,raw chicken,beef,octopus salad,cut tomatoes,salad mix all items in on cooks line temping between 50F-55F.Per operator items were in reach in cooler less than three hours.Advised operator to ice down items or move the several other reach in coolers **Corrective Action Taken**
Food safety inspection conducted on 3/7/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 8/15/2023
High Priority
1
Intermediate
0
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Back room storage
- 06-09-1: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. Salmon and mahi. Educated operator
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Yellow board Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets reach in cooler
- 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw Swai. Walk in cooler Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/15/2023 revealed 11 total violations (1 high priority, 0 intermediate, 10 basic).