CEBICHE BAR

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 - 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.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2026-03-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over precooked plantains in walk in cooler. Operator relocate shell eggs. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 3 compartment sink exceeds 200 ppm. Operator changed solution to 100 ppm. Corrected On-Site

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

Basic - Food stored on floor. -Observed various food items stored on floor at passageway.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave in kitchen.

Basic - Stored food not covered. -Observed container with cooked eggs stored in walk in cooler not covered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed pumpkin stored over container with cooked eggs in walk in cooler. Operator removed pumpkin to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef cold held at 44F in walk in cooler. Per operator item transfer, steak transfer to unit 3 hours prior to the inspection. Operator placed ice on steak for quick chill. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer reading 29F.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling tile missing in storage area.

Basic - Food stored on floor. -Observed various cases with food items stored on dry storage floor.

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over sweet potatoes in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked sweet potato cold held at 46F and hard boiled eggs at 44F. Per operator, both items transfer to unit 3.5 hours prior to the inspection. Advise operator to placed ice packs on both items for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting boards.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink in kitchen used as dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on noodles stored in walk in cooler. Item cooked more than 24 hours. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored in a location that is exposed to splash/dust. -Observed container with tomatoes stored next to dish washing machine.

Basic - Food stored on floor. -Observed cases with various foods items stored on passageway floor.

Basic - In-use tongs stored on oven door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on walk in cooler door.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Observed accumulation brown like substance buildup inside reach in freezers.

Basic - Single-service articles improperly stored. -Observed cases with plastic containers stored on passage way floor leading to restrooms.

Basic - Stored food not covered. -Observed various containers with food items stored uncovered in walk in cooler.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation - From follow-up inspection 2024-02-21: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-02-21: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer at 3 compartment sink exceed 200 ppm. Operator changed solution. Final reading 100 ppm

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed Chang gloves without washing hands and continued to engaging in preparing TCS foods. Advice operator to change gloves and wash hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed chef touch raw chicken then potion cooked rice without changing gloves and wash hands. During that process, chef touched cooked rice. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked potatoes cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, potatoes transfer to unit 1.5 hours prior to the inspection. Advice operator to placed ice pack on item for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink at cookline block with garbage container.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 1:22 p.m. no date marked on cooked pasta stored held in walk-in cooler. Per operator, pasta cooked at 9:00 a.m yesterday. Cooked pasta held more than 27 hours without date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 11/9/2021

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense salt in dry storage area.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 2 C02 tanks in passage way not secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout cookline

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed container with cooking oil stored on kitchen floor. -Observed box with limes stored on dry storage floor. -Observed cases with onions and box with eggs stored on floor in passage way. Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bags with unwashed celery stored over container with soups in walk-in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. IKono-Line RIF- portioned raw chicken in bags over portioned raw beef. Employee placed chon bottom shelf under beef Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee preparing sea food mix with raw fish, grabbed a clean plate to serve a customer order, without changing gloves and washing hands. After manager instructed, employee discarded gloves and washed hands. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; cooked pasta (51F - Cold Holding); cooked potatoes (48F - Cold Holding); cut tomatoes (44F - Cold Holding). Observed cooling unit cover open. Per Chef food moved from WIC less than 4 hours. Advised operator to keep cover closed and to place ice for a quick chill. Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. Next to mop sink in kitchen area.

Basic - Floor tiles missing and/or in disrepair. Cook line, in front of fryer, two broken tiles with standing water

Basic - Food stored on floor. Storage area- bags of sugar,and corn on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters in cook line, substantial build up of food debris and grease. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (60F - Cold Holding); octopus (51F - Cold Holding); shrimps (55F - Cold Holding), per employee food out of WIC for preparation, two hours ago, at the time of inspection, all employees working on cook line, no employee working on prep table, advised employee to placed back on WIC. -right side-Flip top; cooked pasta (52F - Cold Holding); baked potatoes (48F - Cold Holding); sea food mixed (49F - Cold Holding), per employee food held less than 4 hours, advised operator to placed ice for a quick chill, advised employee to monitor temperatures at all times Corrective Action Taken Warning - From follow-up inspection 2023-01-31: Observed no food out of WIC for preparation. Right side flip top-cooked pasta (47F-Cold Holding): baked potatoes (50F-Cold Holding); cooked eggs (51-Cold holding); Cut Tomatoes (49F-Cold Holding) ; raw chicken breast (51F), per operator food moved from WIC less than 4 hours, advised operator not to stored any TCS foods inside unit, until technician arrives and verified that unit is storing TCS foods at 41F or below Admin Complaint - From follow-up inspection 2023-02-01: Right side flip top-cooked pasta (46F-Cold Holding), cut tomatoes ((48F-Cold Holding); raw chicken breast (51F-Holt Holding), sea food mixed(50-Cold Holding). Observed ambient thermometer temperature at (50F). Per operator food moved from WIC, less than 4 hours. Advised operator not to stored any TCS foods inside unit. Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -Observed employee touch raw chicken breast and proceed to prepare cut lettuce for customer order. Operator intervened had employee properly change gloves and wash hands, lettuce discarded. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored in same container as whole Tomatoes. Operator properly segregated foods. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw beef stored over raw calamari in walk in cooler. -Observed frozen raw chicken stored over frozen raw beef in reach in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed front counter hand wash sink blocked by glass cups. Operator removed glassware during inspection.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. -Observed cooking oil stored on floor underneath shelf at cook line in kitchen. -Observed pans holding raw seafood stored on floor in walk in cooler.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed frozen raw chicken stored over frozen raw beef in reach in freezer in storage area in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels provided at hand sink next to cook line in kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. -Observed reach in freezer door handle soiled in kitchen storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on food preparation table in kitchen. Operator instructed employee to remove beverage. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. -Observed container of cooking oil stored on floor underneath cook line in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. -Observed tongs stored on oven door handles in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed lowboy cooler gaskets soiled with mold like substance throughout kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed reach in cooler/freezers shelves soiled throughout cook line in kitchen.

Basic - Working containers of food removed from original container not identified by common name. -Observed container holding salt stored on shelf in food preparation area with no label.