LALOUS CUISINE AND CATERING

High Priority - Raw animal food stored over or with unwashed produce. In kitchen glass front cooler, raw shell eggs on top shelf above fresh herbs, plantains, and cabbage. Employee moved eggs to Atosa reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart opposite cook line, under no temps or time control, portioned pikliz (72F - Cold Holding); sliced tomatoes (74F - Cold Holding) . Per employee both prepared less than 4 hours. Both items moved to reach in cooler to 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. On kitchen stovetop, cooked legume (110-135F - Hot Holding). Per employee finished cooking approximately 1 hour and ready to move to steamwell. Employee reheated to 171-180F and transferred to hot hold. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer battery low - thermometer display LO only, no temperature readings.

Basic - Bowl or other container with no handle used to dispense food. Multiple non handled items in bulk rice, flour, and corn meal. Manager removed all. Corrected On-Site

Basic - Food stored on floor. 1) Bags of rice in dry storage on floor. 2) Cases of limes and cassava on floor in prep area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water in Atosa reach in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food debris around entire kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers not labeled.

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. Raw chicken over open raw beef in reach in freezer. Employee removed chicken and properly stored food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store cooking utensils . Employee removed utensils from hand sink 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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food next to sellable foods in true freezer raw beef

Basic - Equipment in poor repair.

Basic - Floor area(s) covered with standing water. Observed at beverage air cooler

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water at 85F. Operator removed utensils and stored dry Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In True reach in freezer, raw beef stored in standard printed to go bag and raw salmon in standard trash bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Atosa reach in cooler, flats of raw shell eggs on shelf above cooked pork and turkey. Employee rearranged for proper separation. Corrected On-Site Repeat Violation 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. Bulletin printed and provided. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead in probe thermometer.

Basic - Bowl or other container with no handle used to dispense food. Non handled containers in bulk bulgar, rice, and beans in dry store room. Employee removed all. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile at front of kitchen.

Basic - Food stored on floor. Containers of bottled marinades and bagged rice on floor in store room.

Basic - No Heimlich maneuver/choking sign posted. Bulletin printed and posted by manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In unisex restroom for employees/public. Sign printed and posted during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hand sink to right of triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf above cooked beef, cooked chicken in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site

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. Operator unable to provide at time of inspection Repeat Violation Admin Complaint

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. Operator unable to provide for any employees at time of inspection Repeat Violation Admin Complaint

Basic - Hole in or other damage to wall. Observed under 3 compartment sink

Basic - Objectionable odors in back door area of the establishment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use cook line flip top

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-06-02: Operator unable to provide at time of inspection Admin Complaint

Intermediate - - From initial inspection : 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. Not provided for any employees Warning - From follow-up inspection 2025-06-02: Operator unable to provide at time of inspection Admin Complaint