DR LIMON CEVICHE BAR AVENTURA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler, raw fish stored over prepared mustard and raw peeled packaged garlic. The fish was identified as employee food and was moved to another cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the table next to the cook line, cream (50F - Cold Holding). The cream was stored in a pan above the ice. The cream has been out less than 1 hour. The container was moved to another cooler to chill and cold hold. On the front line, flan (46F - Cold Holding). The flan was stored in the cooler less than 2 hours. The flan was moved to another cooler. Corrective Action Taken

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/ approximately 8 employees.

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

Basic - Bowl or other container with no handle used to dispense food. In the rice, sugar and lime juice, plastic containers were stored inside and used to dispense the food. The containers were removed. Corrected On-Site

Basic - Ceiling shows damage or is in disrepair. Outside of the walk in cooler, the ceiling has a hole.

Basic - Wiping cloth sanitizing solution stored on the floor. On the cook line. The solution was moved off of the floor. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees put on hairnets and then engaged in food preparation handled a clean container to stored food without removing gloves or washing hands. Reviewed proper handwashing procedures. All Employees washed hands correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above containers of raw beef in True triple doors reach in cooler. Manager inverted. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. Corrected On-Site

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled salt container during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning - From follow-up inspection 2025-08-22: Same- Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to handle a clean plate to serve customer's cooked food without first removing gloves or washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Container of raw fish stored above container of cut onions in True Triple glass reach in cooler. Chef inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip Top front of fryer- Cooked Muscles (47F - Cold Holding); Raw Calamari (46F - Cold Holding) Per Chef food items in unit less than 4 hours. Items not prepared or portioned today. Chef add ice to quick chill. 2) Sushi Station- ; Cheese (50F - Cold Holding) Per Manager food item in unit less than 4 hours . Item not prepared or portioned today. Observed cheese stored on top of another pan. Manager moved in lower reach in cooler to quick chill. 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. No thermal labels or chlorine chemical test kit.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Repeat Violation

Basic - 1) Wall above ice machine and small chest freezer soiled with accumulated dust. Wall next to fryers soiled. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex Bathrooms.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True Triple doors reach in cooler- Cooked Rice (45F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked rice in True reach in cooler next to wall in prep area. Stop sale issued on cooked rice due to temperature abuse. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw beef stored above opened container of raw bacon in walk in freezer. Chef inverted. 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. True Triple doors reach in cooler- Cooked Rice (45F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top front of fryer- Mixed Seafood (41-50F - Cold Holding) . Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled. Manager divided and moved top part to a reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Retrained employees. Remade to 100p0m. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned during inspection. Corrected On-Site

Basic - Cases of oils stored on floor in kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. Corrected On-Site Repeat Violation

Basic - Wall next to fryer soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen. - From follow-up inspection 2024-02-22: Same Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- Flip top- ; Tuna salad (50-52F - Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- Flip top- ; Tuna salad (50-52F - Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Cases of oils stored on floor in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. Repeat Violation

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees opened water bottles and soda cans stored all throughout True reach in cooler next to prep table in kitchen. Manager removed. Corrected On-Site

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

Basic - Working containers of sugar removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Container of raw beef stored above container of sauces in walk in freezer. 2) Container of raw chicken stored above container of cooled lamb in walk in freezer. 3) Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw octopus and raw beef stored above containers of beans and soups in 4 Drawers under flip top across from stove Manager inverted. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1 Employee washed hands with gloves on. 2) Employee moved from cutting raw beef to handle fish without removing gloves nor washed hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time marked. Employee time marked 12PM-4:00PM. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of rice. Manager removed. Corrected On-Site

Basic - Container of green onions stored on floor in walk in freezer. Chef elevated. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened juice bottle stored on top shelf next to clean bowl top of flip top. Employee removed.. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored above container of rice. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. All kitchen employees wear hairnets during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket True reach in torn and disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at entrance door. Sign email to manager during inspection.

High Priority - 3 Live, small flying insects flying strong helium tanks in bar. Operator killed small flying insects and sanitized area during inspection. At the end of inspection no live ,small flying insects insects observed. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured in bar. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing under walk under freezer door. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment( stove ) door handle between uses. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed on stove to be heated to 135°f or above. Corrective Action Taken Repeat Violation

Basic - Wall soiled with accumulated dust above fruit station in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer cooler in cook line ; raw octopus (50°F); cooked beef (55°F) held under 4 hours ago. Operator placed on ice for quick chill. Equipment plug / switch tripped as owner. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed bowl inside hand wash sink in sushi station. Educate operator, moved to ware washing area to be washed, rinsed and sanitized. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No soap provided at handwash sink in Sushi bar. Operator provided Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in bar.

Basic - Cove molding at floor/wall juncture broken/missing next to walk in freezer.

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets in reach in coolers in cook line torn or in disrepair.

Basic - Floor soiled/has accumulation of debris on the side of dish machine in bar.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm , remade to 200ppm quaternary. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Operator labeled sugar and salt containers. Corrected On-Site