VEN PACA LATIN FOOD

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2026.

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored over produce in two door reach in cooler, inspector moved and educated operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach in cooler under griddle. Inspector moved and educated cook. Raw chicken over raw beef in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; sliced tomatoes (46F - ambient cooling); cut leafy greens (46F - ambient cooling); raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding) Moved tomatoes to rapid chill just cut, stop sale raw chicken, raw pork, and cheese. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink blocked by wires and microwave.

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/ no food manager present with 7 employees.

Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen has no soap. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Noreily, Lina, Rosa, and Miguelina have worked more than 60 days without receiving training.

Intermediate - Well water testing report/documentation is not available upon request. Well test report no on site at restaurant.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and ladies room not self closing.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on cook line has torn gaskets, not maintaining. Items just prepared moved, other items held overnight stop sale. Repeat Violation

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. Two fish fillets in reach in cooler, not removed but still frozen. Educated operator. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Frying oil on floor near 3 compartment sink.

Basic - Food stored on floor. Produce stored on floor in walk in cooler. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between wall over prep sink in kitchen, inspector moved and told cook. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Sent to wash. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.tongs and spatulas stored in water at 71f. Moved tomatoes wash. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers excessive soiled with grease. Two single door reach in freezer gaskets soiled with mold like substance. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in reach in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler had raw fish under raw beef and ready to eat foods under raw ground beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding) Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed raw pork and chicken in make table not date marked. See stop sale for temperature abuse.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Equipment in poor repair. Make table has torn gaskets. Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used at the triple sink located at the bar. Educated operator. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Food stored on floor. Four cases of oil stored on floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives for cutting plantains stored in wall railing at vegetable sink. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service items at bar, in back of kitchen and on cook line not inverted. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg over sauce 2 door reach in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef 2 door reach in coolers Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Drain pipe disconnected from sink Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dishwasher area

Intermediate - No soap provided at handwash sink. Sink in dishwasher area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice. Walk in cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Equipment in poor repair. Gasket make table

Basic - Food stored on floor. Plantains. Walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in dishwasher area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets both reach in freezers Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Both bathrooms men and women

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over ready to eat sauce 2 door reach in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw lobster. 2 door reach in cooler Corrected On-Site

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. Sent operator copy Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dishwasher

Intermediate - No soap provided at handwash sink. Sink by dishwasher

Basic - Equipment in poor repair. Make table not working. No food

Basic - Floor tiles missing and/or in disrepair. Tiles in front of of reach of freezer

Basic - Food stored on floor. Canned peas and condensed milk back prep area Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher

Basic - No hot running water at mop sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish room. Warning - From follow-up inspection 2024-04-24: Hand sink replaced waiting on plumber ro connect hot water and drain line. Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation Warning - From follow-up inspection 2024-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Well water testing report/documentation is not available upon request. Warning - From follow-up inspection 2024-04-24: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees came in from outside put on gloves without washing hand Warning

High Priority - Raw animal chicken and pork over ready-to-eat food in cook line cooler Warning

High Priority - Raw chicken stored over or with unwashed produce in the walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 50F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked raw pork 50F Raw chicken and pork in cook line cooler 60F Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu states red snapper invoice states yellow tail snapper. Operator fixed menus at the time of inspection Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish room. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food stored in the hand sink on cook line Warning

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/ 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. Emailed to operator Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Well water testing report/documentation is not available upon request. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not working had to use flash light Warning

High Priority - Ant/roach spray improperly stored, on same shelf with cooking utensils, operator moved. Corrected On-Site

High Priority - Raw chicken stored over open bag of plantains Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200+++ppm, operator diluted until reaching 100ppm Corrective Action Taken

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertising red snapper on menu, invoice states yellow tail snapper Admin Complaint

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.

Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket in hand wash sink in the bar. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/ Repeat Violation

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.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable, by the grill on the cook line

Basic - Food stored on floor, case of beans Corrected On-Site

Basic - Hole in or other damage to wall at the end of cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - Outside of microwave has accumulated excess layer of grease