DirtyFLRestaurant Inspection Data

CHILE VERDE

2801 22 AVENUE N

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 13 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10763898

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear prep kitchen with accumulation of red mold like substance in interior
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers sticky and soiled on contact.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle stored above food in back storage.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees observed working with no method of hair restraints.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout the establishment there is a build up of debris underneath counters and tables.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Carpet flooring under a portion of buffet equipment
  • 08B-38-4:Basic - Food stored on floor. Cooking oil and cans of cheese stored on floor in back prep kitchen. Operator elevated items. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer located in rear prep kitchen with accumulation of ice buildup.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers at front counter
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located underneath the flat top in back prep kitchen soiled.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tres leches cake in glass grab and go cooler at front counter not properly labeled
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelvings located under prep tables soiled with old food debris throughout establishment. Cooler gaskets soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front reach in coolers with some residue.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple grease soaked wiping cloths on floor next to fryers
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer first tested at 0ppm. Operator added more bleach and corrected to appropriate concentration 100ppm. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves prior to handing cooking chicken. Educated employee to wash hands prior to putting on gloves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored above shredded cheese in front reach in cooler. Operator moved to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa bottles at front counter 64F, moved to cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork at 124F. Operator effectively reheat to +180F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Fryer baskets soiled with food debris buildup.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in back prep area used to store cooking utensils. Employee moved from sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Over cooler on cook line

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10826327

  • N/A:No Violations Were Observed

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10769584

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-24: **Time Extended**
  • 14-04-4:Intermediate - - From initial inspection : Intermediate - Microwave inner surface open and rusted in prep room microwave - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-24: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler has been removed and turned in to several reach in coolers in lobby. A buffet style hot service table, reach in coolers, and reach in freezer have been added to the lobby. 18 seats/3 tables have been added to license. - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-04-24: **Time Extended**

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10763668

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area - From follow-up inspection 2025-01-30: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sing in prep are full of cooking equipment - From follow-up inspection 2025-01-30: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-01-30: **Time Extended**
  • 14-04-4:Intermediate - - From initial inspection : Intermediate - Microwave inner surface open and rusted in prep room microwave - From follow-up inspection 2025-01-30: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler has been removed and turned in to several reach in coolers in lobby. A buffet style hot service table, reach in coolers, and reach in freezer have been added to the lobby. 18 seats/3 tables have been added to license. - From follow-up inspection 2025-01-30: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-30: **Time Extended**

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8864188

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead roaches in a trap in the middle of the kitchen near meat grinder. Employee threw trap away. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach at entrance of kitchen sticking out behind fire suppression box
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings behind ice machine near electrical conduit at entrance of kitchen. Droppings were cleaned and sanitized Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork rib online at 10 (100F - Hot Holding); chicken online at 10 (106F - Hot Holding) Operator stated the left side of the buffet table was lower set. He raised the heat. Food in the same table on the right side was at proper temperature **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sing in prep are full of cooking equipment
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 14-04-4:Intermediate - Microwave inner surface open and rusted in prep room microwave
  • 51-16-7: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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler has been removed and turned in to several reach in coolers in lobby. A buffet style hot service table, reach in coolers, and reach in freezer have been added to the lobby. 18 seats/3 tables have been added to license.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8776716

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen area has mold like substances. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in women's restroom.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop beans in dry goods storage area. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor of kitchen. Manager stored correctly. Corrected On-Site Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 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. Handle of scoop touching sugar and rice in dry goods storage area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom. Manager installed employees must wash hands sign. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler behind front counter are soiled with food debris. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 25-05-4:Basic - Single-service articles improperly stored. To go boxes behind front counter not inverted for protection.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original container and not labeled in dry goods storage area. Manager labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over mozzarella cheese in reach in cooler behind front counter. Employee stored correctly. Corrected On-Site Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib outside front door.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler behind front counter has food debris buildup. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in kitchen. Manager labeled. Corrected On-Site

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8673062

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen. Repeat Violation
  • 14-09-4:Basic - All cutting boards has cut marks and is no longer cleanable.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl without handle stored inside a container of beans in walk-in cooler.
  • 14-11-5:Basic - Equipment in poor repair. Rust inside of microwave oven in kitchen. Bottom shelf of prep table next to three-compartment sink is rusted. Torn gasket on walk-in cooler door. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of tortilla chips stored on floor at front counter. Two 5 gallon containers of sauces stored on floor in walk-in cooler. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
  • 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of sour cream containers to store food. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded mozzarella cheese in reach-in cooler on cooks line. Employee placed raw shell eggs below shredded cheese. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves with sodas stored on them soiled with mold-like substance. Operator in the process of cleaning inserts on shelves and shelves in walk-in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container and strainer stored inside bowl of hand wash sink next to three-compartment sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to three-compartment sink. Operator provided soap. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle on bottom shelf of prep table in kitchen containing toxic substance not labeled. Repeat Violation

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8663532

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots stored on top shelf in dry-storage area not inverted or covered. - From follow-up inspection 2024-04-30: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board on reach-in cooler at front counter has cut marks and is no longer cleanable. - From follow-up inspection 2024-04-30: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of table next to three-compartment sink is rusted. Interior of microwave oven near three-compartment sink is rusted. Repeat Violation - From follow-up inspection 2024-04-30: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Container of tortilla chips stored on floor at front counter. Repeat Violation - From follow-up inspection 2024-04-30: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-04-30: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Sour cream containers being reused store food in walk-in cooler. - From follow-up inspection 2024-04-30: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Container of beans on dry-storage shelf not covered. - From follow-up inspection 2024-04-30: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-04-30: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8587474

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in a container of cooked beans in walk-in cooler.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots stored on top shelf in dry-storage area not inverted or covered.
  • 14-09-4:Basic - Cutting board on reach-in cooler at front counter has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of table next to three-compartment sink is rusted. Interior of microwave oven near three-compartment sink is rusted. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of tortilla chips stored on floor at front counter. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors located at front counter.
  • 22-16-4:Basic - Reach-in cooler located at front counter interior/shelves have accumulation of soil residues.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream containers being reused store food in walk-in cooler.
  • 08B-12-5:Basic - Stored food not covered. Container of beans on dry-storage shelf not covered.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching cash register then don gloves and prepare food at front counter. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pots and pans not sanitizing before storing on shelf. Employee returned items to sink to be rewashed. Discussed with PIC proper warewashing procedures. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery store bags used to store tamales in walk-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded mozzarella cheese in reach-in cooler at front counter.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor behind ice machine.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on dry-storage shelf in kitchen. 20 rodent droppings on floor underneath dry-storage shelf near reach-in freezer in kitchen. 1 rodent dropping on shelf next hand wash sink in near cooks line. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 11:35am. Operator turned temperature up on steam table. Re temped at 12:00pm a. cooked ribs (112F - Hot Holding); 127f b. cooked chicken (105F - Hot Holding) 117f **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Paper towels, strainer basket, oven mitts, and plastic wrap stored in bowl of hand wash sink next to three-compartment sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6: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/
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked chicken prepared more than 24 hours ago. b. Cooked beef prepared more than 24 hours ago. c. Soup prepared more than 24 hours ago. d. Cooked beans prepared more than 24 hours ago. Will email DBPR Form 5030-049. Date Marking. Repeat Violation
  • 41-17-4:Intermediate - Unlabeled squeeze bottle on hand wash sink next to three-compartment sink containing toxic substance not labeled.

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8586812

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Interior of prep room microwave - From follow-up inspection 2024-01-10: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats cooked in walk in cooler need date marking. - From follow-up inspection 2024-01-10: **Time Extended**

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8543138

  • 14-11-5:Basic - Equipment in poor repair. Interior of prep room microwave
  • 08B-38-4:Basic - Food stored on floor. Pots of cooked food on floor in walk in cooler
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 21 droppings at base of dry storage rack near ice machine in prep area of kitchen 2 droppings behind ice machine in kitchen 1 dropping near front door/ bathrooms 5 droppings in hallway between cooks line and kitchen 5 droppings behind north wall coolers in food storage market side of restaurant 5 droppings on counter in market side of restaurant used for food storage 4 droppings near front door of food storage market side of restaurant 8 droppings behind reach in freezer in prep kitchen 7 droppings in storage area near thermostat at end of Three compartment sink in kitchen
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats cooked in walk in cooler need date marking.

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8539568

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Watermelon on floor in walk in cooler. Pots of cooked food on floor in walk in cooler. Plastic 24 qt containers of salsa on floor in walk in cooler. Aluminium can cases of soda on floor in walk in cooler - From follow-up inspection 2023-10-31: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most of the prep, large pans of meat, salsas, meat trimmings all need date marking - From follow-up inspection 2023-10-31: **Time Extended**

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8372475

  • 08B-38-4:Basic - Food stored on floor. Watermelon on floor in walk in cooler. Pots of cooked food on floor in walk in cooler. Plastic 24 qt containers of salsa on floor in walk in cooler. Aluminium can cases of soda on floor in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Three flats of raw shell eggs sitting on top of glass coke bottles in walk in cooler
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 22 droppings on floor under and behind ice machine in prep room of kitchen 41 droppings on electrical boxes behind ice machine in prep room of kitchen 1 dropping on shelf with clean dishes in prep room of kitchen 10 droppings in shelving of dried bean storage rack in prep room of kitchen. 1 dropping laying on bag of beans on dry storage rack in prep room of kitchen 2 droppings on floor near slicer table in middle of prep room of kitchen 39 droppings in cafe attached to dining room added for future retail sales but not separated by a doorway
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork (55F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (56F - Cold Holding); Pork (55F - Cold Holding); Beef (55F - Cold Holding); mixed cheese (55F - Cold Holding) Pork (55F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diced on clean rack shelf has old food debris
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep room drain covered with paper
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 53B-01-5: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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most of the prep, large pans of meat, salsas, meat trimmings all need date marking