SR CEVICHE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat pasta in flip top cooler. Operator inverted foods 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 steak in beverage air cooler. Operator inverted foods Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler raw shell eggs ( under no temperature control) ambient temperature of 85F. Per employee eggs cold holding less than 4 hours. Employee eggs back inside cooler to cool Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container of food stored in kitchen hand wash sink. Employee removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at back of kitchen hand sink. Employee provided paper towels Corrected On-Site

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. Observed raw mahi in ROP thawing when label states to remove from ROP when thawing. Per operator food thawing in ROP for less than four hours. operator removed fish from ROP Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Box of potatoes stored on floor by back of kitchen. Employee elevated food. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior wall of ice machine. Warning - From follow-up inspection 2025-11-21: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing around wall by back fliptop. Warning - From follow-up inspection 2025-11-21: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-11-21: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall area by reach in cooler at back of kitchen and by back fliptop unit damaged. Warning - From follow-up inspection 2025-11-21: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Bulk container of salt on dry storage shelf not covered. Employee covered with lid. Corrected On-Site Repeat Violation - From follow-up inspection 2025-11-21: Observed at callback inspection same. Bulk salt container not covered. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall areas by back prep sink and back fliptop unit soiled/ has mold like substance. Warning - From follow-up inspection 2025-11-21: Observed at callback inspection same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lower cooler at back fliptop, containers of raw shrimp and raw steak above container of portioned cooked pasta and open quart of heavy cream. Employee rearranged items to properly separate. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline used gloved hand to wipe and rinse off cooking utensil and went to cut raw beef without washing hands and changing gloves. Reviewed with employee and manager proper hand washing and employee washed hands and changed gloves. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In True reach in cooler in back storage area and in line glassfront cooler, portioned containers of sauce and ceviche bases not date marked when prepared.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf by front counter. Manager marked as 409. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1) Plastic cup in container of fried corn at front counter. 2) Plastic cup in container of cooked quinoa in True reach in cooler in back storage area. Manager removed both cups. Corrected On-Site

Basic - Food stored on floor. Container of fryer oil on floor by chest freezer near kitchen hand sink.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of raw chicken (36F) on top of chest freezer by kitchen hand sink slacking; center still frozen. Employee moved to bottom of reach in cooler to thaw properly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Foil to go pans on dry goods shelf not inverted.

Basic - Stored food not covered. Open bucket of salt on back dry storage shelf.

Basic - Working containers of food removed from original container not identified by common name. 1) Container of sugar at front container not marked. 2) Bucket of salt on back storage shelf not labeled. 3) Container of oil at cook line not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves between washing cutting board and beginning working with food items without washing hands first. Reviewed proper hand washing procedures with manager to explain to employees. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer closest to dish machine, portioned bags of raw shrimp on top of open bags of french fries. Employee moved fries to adjacent freezer to properly separate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler in back of kitchen, container of raw beef skewers above bag of cooked pasta. Employee rearranged items for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler in back of kitchen, container of raw beef skewers above container of bagged raw fish filets. Employee rearranged items for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above back fliptop unit, under no time or temperature control, butter (76F - Cold Holding). Per employee butter out of cooler since 11:00am. Employee voluntarily discarded butter. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back of kitchen. Employee replaced paper towels. Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Customer with dog at table by front door. Advised manager to post no non-service animals allowed in establishment.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 18F in ice water. Unable to correctly calibrate.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter. Manager labeled bottle as table cleaner. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed wasted bottle on top of ice machine directly beside espresso maker. Manager moved bottle to shelf away from ice machine. 2) Multiple water bottles on prep areas and shelves near food items and dishware in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container of stAnding water by rice cooker. Manager dumped water and replaced with clean spoons in new container. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by rice cooker in kitchen. Employee removed cloth. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of wine by cook line not labeled.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above unwashed tomatoes inside two top flip top cooler in kitchen. Operator properly stored. Corrected On-Site

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. Observed cooked mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside ice machine at front counter.

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. Observed raw mahi mahi, thawed, stored inside packaging indicating removal upon thawing; inside two door cooler in kitchen. Operator cut open packaging to allow oxygen flow. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in cook line. Warning - From follow-up inspection 2024-02-02: Observed same Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over bell peppers inside beverage air reach in cooler in kitchen. Operator moved raw beef and stored correctly. 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. Emailed procedure to manager

Intermediate - Handwash sink not accessible for employee use at all times. Spoons inside hand wash sink in cook line. Operator removed Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Bag with corn on floor in dry storage area. Operator elevated Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on ceiling above microwave in cook line. Repeat Violation

Basic - Light not functioning. Light buns burnt out above hood in cook line.

Basic - No Heimlich maneuver/choking sign posted. Emailed to manager

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

Basic - Outer door on chest freezer with rust that has pitted the surface next to service window in kitchen.

Basic - Stored food not covered. Cooked plantains and yuca not covered inside chest freezer in cook line. Operator covered Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand wash sink in cook line when water is turned on. Bucket used for draining water under hand wash sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Sea food station- plastic cup, inside swai fish container, Employee removed Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed abundant grease accumulation on hood filters, right side of hood system , connecting wires and pipes, wall and ceiling Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Magic Chef RIF

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, next to dish machine, build up of food debris.. Employee cleaned and sanitized Corrected On-Site

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line-glass door refrigerator handle , build up of grease and food debris Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest freezer, next to Magic Chef-RIF

Basic - Soiled dry wiping cloth in use. Next to rack of clean utensils, Employee removed. Corrected On-Site

Basic - Stored food not covered. Two doors RIC- container of cooked yuca from yesterday, not cover, employee covered Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on yellow bucket, Employee removed, cleaned and stored properly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottles of vinegar, cooking oil and wine next to grill station, employee labeled bottles Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, added additional chlorine and retested at 100ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Identified in 2 door refrigeration unit by back door raw beef over cooked fish, cooked rice under raw seafood items. Identified in reach in freezer by hand wash sink frozen raw beef over frozen French fries, frozen chicken over frozen fish Identified in the lowboy across from grill raw chicken over raw seafood and beef. Identified in the reach in freezer by the dish machine frozen unwrapped pineapple under frozen bagged calamari. Operator began to reorganize all incorrectly stored items. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Identified 2 bottles of chemicals on same shelf as packaged dry good foods. Operator moved to lower shelf. Corrected On-Site

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/

Intermediate - No probe thermometer provided to measure temperature of food products. Chef did not have a probe thermometer accessible.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, various sauces, portioned seafood mixes. Operator stated made 06/10 and labeled correctly. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Identified on glass door refrigeration unit by dish machine and on lowboy grab handles. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Identified various sized pots and pans stored upright with various food debris inside. Operator removed and sent to dish to wash and sanitize. Advised to store those items inverted. Corrective Action Taken

Basic - Food stored on floor. Identified 2 cases of limes stored on floor by back door.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Identified the removable hood baffles were soiled throughout ventilation system but heaviest by grill/wok area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Identified container of dry rice and sugar with scoops without handles. Operator removed and replaced with handled scoop. Corrected On-Site

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed a pan of scallop shells in the refrigeration unit next to the dishwasher. Chef told me they are used to serve salt pepper and other various condiments to customers. Advised to stop using them for food service, operator trashed case. Corrective Action Taken

Basic - Stored food not covered. Container of sauce in lowboy across from grill had no cover. Operator covered sauce. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer - From follow-up inspection 2021-11-09: Observed same, will be check on the next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Glass door cooler - From follow-up inspection 2021-11-09: Observed same, will be check on the next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer filters - From follow-up inspection 2021-11-09: Observed same, will be check on the next unannounced inspection Time Extended

Intermediate - Gasket on stainless steel reach in cooler in hallway not properly fastened to equipment.

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer provided out of batteries.

Intermediate - Spray bottle containing a clear toxic substance not labeled. Identified as sanitizer and labeled by manager. Corrected On-Site Repeat Violation

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Automatic dishwasher in corner of kitchen lacks drain boards and is blocked by reach in freezer. Repeat Violation

Basic - Standing water in bottom of stainless steel reach-in-cooler in hallway. Water removed by employee.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths in kitchen on cutting boards. Moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), remade 200ppm Quat Corrected On-Site