A TOUCH OF CUBAN

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice in non-grade food bags at steam table.

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. Operator print and posted procedures Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no Paper towels at handwashing sink next to True Cooler Employee replaced paper towel

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum. Washed hands and changed gloves Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee drinking water on food prep table Employee placed water bottle on bottom shelf Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator print and posted

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) True Single Door Cooler- ; Cooked Oxtails (47F - Cooling) 2) True Double Doors Reach in cooler- ; Cooked Rice (50-64F Cooling). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop sale. Repeat Violation Admin Complaint

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water takes more than 4 minutes to reach over 85F resulting in employees using only cold water to wash their hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw beef stored above opened box of ham coquettes in True single door glass reach in freezer. none of the products are commercially packaged. Manager inverted during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) True Single Door Cooler- ; Cooked Oxtails (47F - Cooling) 2) True Double Doors Reach in cooler- ; Cooked Rice (50-64F Cooling). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop sale.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen Manager replaced during inspection. Corrected On-Site

Basic - Gasket of Delfield lowboy in poor repair. Repeat Violation

Basic - Working containers of oil removed from original container not identified by common name.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-24 Expired Admin Complaint - From follow-up inspection 2025-05-08: License expired 12-1-24 Admin Complaint

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. Warning - From follow-up inspection 2025-05-08: All employee training expired Admin Complaint

Basic - - From initial inspection : Basic - Gasket in Delfield lowboy torn, Repeat Violation Warning - From follow-up inspection 2025-05-08: Observed same Admin Complaint

Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses. Warning - From follow-up inspection 2025-05-08: Observed same Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw Shell eggs stored above container of ham in Reach in Cooler under flip top next to grill. Manager inverted. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Cooked Pork dated 09-23 not discarded after 7 days. See Stop Sale Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Cooked Pork dated 09-23 not discarded after 7 days. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy under Steam Table-; Commercially packed Cooked Sausage (50F - Cold Holding); Hash Browns (49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep Table- ; Cooked Onions (100-102F - Hot Holding). Per Manager food item in unit less than 2 hours. Observed item stored in tray at room temperature next to grill. Manager reheated. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer wiping cloths. No Chlorine test kit.

Intermediate - Probe thermometer not within the intended measuring range of use. No Cold holding Thermometer. Hot holding thermometer provided.

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. 01/24

Basic - Container of oil stored on floor in dry storage area. Manager elevated . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag stored on slicer on table in kitchen. Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket in Lowboy Reach in entrance of kitchen torn.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Lowboy cooler under the steam table in kitchen.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee after washing hands wipes hands on apron. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Tamales prepared more than 7 days not discarded. Container dated 12/16. Per Manager employee failed to removed label from container.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Tamales prepared more than 7 days not discarded. Container dated 12/16. Per Manager employee failed to removed label from container. Preparation time cannot be determined.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box- ; Ham Coquettes (117-120F - Hot Holding); Beef Empanadas (116-118F - Hot Holding). Per Manager food items in unit less than 3 hours. Manager reheated. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in Sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of oil removed from original container not identified by common name. Repeat Violation

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. 1) Employee tied apron and then reached out for a clean plate to fix customer's food without removing gloves nor washed hands. 2) Employee washed hands with gloves on. Reviewed proper hands washing procedures. Employees removed gloves and washed hands correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw beef stored above containers of cooked chicken and cooked potatoes in True reach in cooler next to hand washing sink in kitchen. 2) Bags of of raw beef stored over bags of cooked chips in true double doors freezer entrance of kitchen. 3) Plastic bags of raw beef stored above containers of ham and bag of ham in true double doors reach in front of kitchen. 4) Container of raw shell eggs stored above container of ham and cheese in reach in cooler under flip top in cook line. Chef inverted. Corrected On-Site Repeat Violation Admin Complaint

Basic - Case of oil stored on floor in kitchen next to hands washing sink. Chef elevated. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee eating while preparing food. Employee ate eggs after preparing a customer meal in food prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and phone stored on top of slicer across from prep sink in kitchen. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee wears hairnet during inspection. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of rice in kitchen next steamer not labeled.

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. 1) Employee wipes floor proceeded to grab a clean plate to serve food without removing gloves nor washing hands. 2) Employee cracked raw shell eggs proceeded to grab a clean plate without removing gloves nor washed hands. Reviewed proper hand washing procedures with employee. Employee removed gloves and washed hands. Corrected On-Site Repeat Violation

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw fish stored above container of cooked tamales in 2 doors reach in cooler in kitchen next to hand washing sink. 2) Container of raw chicken stored above container of cooked Picadillo in True refrigerator before entrance to kitchen. 3)Container of raw fish stored above open bag of churros in True glass reach in freezer . Employee inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. True reach in 2 doors front of kitchen entrance- Cooked ground beef (56-58F - Cold Holding). Per cook food item in unit overnight. Ground beef was not prepared nor portioned today. Observed air not flowing evenly to bottom of refrigerator due to too many plastic bags on top shelves. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Prep table next to slicer- ; Cooked rice (54-56F). Per cook food item was placed on prep table from reach in cooler in less than 2 hours. Item not prepared nor portioned today. Employee placed back in reach in cooler to quick chill. 2) True reach in 2 doors front of kitchen entrance- ;Cooked ground beef (56-58F - Cold Holding). Per cook food item in unit overnight. Ground beef was not prepared nor portioned today. Observed air not flowing evenly to bottom of refrigerator due to too many plastic bags on top shelves. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Warewashing machine not automatically dispensing the sanitizer. Instructed employee to use bleach as sanitizer until fixed.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink next to true glass reach in. Hot water turned on during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee without lid stored on prep table next to food. Employee removed. Corrected On-Site

Basic - Employee eating while preparing food. Employee eating soup while preparing customer's food.

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

Basic - Gallon of oil stored on floor in kitchen. Chef elevated. Corrected On-Site Repeat Violation

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. Rice pudding prepared onsite not included product identity description, date and name. Manager moved in reach in behind counter. Corrective Action Taken

Basic - Single-service articles improperly stored. Case of small cups and lids stored in bathroom. Manager removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Container of fish thawed without water on kitchen floor. Cook moved to reach in cooler. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Cook placed in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cook labeled container of salt and squeeze bottle of oil. Corrected On-Site

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/ Warning - From follow-up inspection 2022-04-28: No manager present at time of inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn or in disrepair in true refrigerator in kitchen next to prep table. Repeat Violation Warning - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Oil containers not stored at least 6 inches off of the floor in storage closet opposite restroom. Repeat Violation Warning - From follow-up inspection 2022-04-28: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50°f held inside flip top cooler less than 2 hours ago on top of container. Operator moved to reach in cooler for quick chill. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Wiping cloth at 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

Basic - Container of oil not stored at least 6 inches off of the floor in kitchen. Operator elevated Corrected On-Site

Basic - Equipment in poor repair. Two door reach in cooler gaskets torn or in disrepair in cook line next to stove.

Basic - In-use tongs stored on equipment door handle between uses. Operator moved to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Two door reach in cooler gaskets soiled with grease, food debris in cook line next to stove.