LA PEQUENA COLOMBIA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Chicken soup 103F@11:30 cooling since 10:45 rechecked 93F @ 12:00 at current rate of cooling soup will not reach 70F. Operator placed in ice bath to cool quickly Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty containers change gloves then handled clean equipment or utensils without washing hands. Explained to operator proper hand washing technique employee washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf over cook line corn arepa (105F - Hot Holding) per operator held out of temperature less than 1 hour. Operator voluntarily discarded Observed in steam table corn on the cob (119-137F - Hot Holding) per operator held out of temperature less than 10 minutes. Operator reheated on stove. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.

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. One employee expired 09/13/2025

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Prep area of kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handling in contact with shredded cheese in reach in cooler operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed box of Raw chicken breast 36F out at room temperature. Operator placed in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken soup (135F - Cooling at 905)cooling since 905 (103F - Cooling at 1010) operator placed item in wall in freezer to speed up cooling process.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above grill - corn arepa (105F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator discarded at will. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at rear of kitchen. Operator provided item. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle without label. Employee provided label. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Stored food not covered. Observed at reach in cooler - shredded not covered. Operator covered item. Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw shell eggs stored above RTE Aji Sauce. Operator stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in True refrigerator at rear of kitchen - Raw chicken stored above raw beef. Operator stored correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 sprayer bottles stored stored on top of dishwasher machine without label

Basic - Food stored on floor. Observed at dry goods room - buckets of soy sauce stored directly on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease, food debris, dirt, slime and dust on top of dishwasher machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at back at prepping island table. Containers of chicken soup 107F @11:30 am - cooling since 10:30am - 94F @12:25pm.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at back at prepping island table. Containers of chicken soup 107F @11:30 am - cooling since 10:30am - 94F @12:25pm. See stop sale. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at storage rack by walk in cooler - employee purse stored directly on top of soda cans. Operator removed and stored properly. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face remove gloves put new pair on than engaged in food prep without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by three compartment sink. Operator replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. By three compartment sink. Operator replaced Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle chlorine on floor under hand washing sink. Operator labeled Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in rear kitchen.

Basic - Equipment in poor repair. Observed torn gasket on true 3 door reach in cooler at preparation area. Observed torn gasket on true 3 door in main kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with salsa. Observed handle in contact with shredded cheese Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle oil 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. Observed employee wearing gloves, soiled board table, then proceeded to touch clean utensils for cooking, with out proper hand washing or change of gloves. Educate operator of proper hand washing. Corrective Action Taken

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen- Observed employee wearing gloves,drank water, then engaged on food preparations. Educate operator of proper hygiene while working on food preparation. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler- Observed various items not date marked. Per operator items were hold cold more than 24 hours. Operator marked date food items. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At kitchen- Observed employee wearing gloves,drank water, then engaged on food preparations. Educate operator of proper hygiene while working on food preparation. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area- Observed employee cellphone; and personal keys at prep table. Operator removed items, and place it in a shelf for employees items. Corrected On-Site

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. Observed self-served packaging oatmeal without proper labeled for customer sale.

Basic - Working containers of food removed from original container not identified by common name. At kitchen- Observed salt container, raw beans container, and oil containers not label. Operator label containers. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Washed hands upon request. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 dead small insects in drystorage area, removed and cleaned. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over corn in walk in freezer

Intermediate - No soap provided at handwash sink. Prep area, dispenser was refilled with soap Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Soap, labeled upon request Corrected On-Site

Basic - Ceiling tile missing. Storage room

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in clean equipment rack

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar, removed Corrected On-Site

Basic - Insect control device installed over clean equipment. By back door

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

Basic - Stored food not covered. Sugar under prep area table, covered upon request Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over aji sauce in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In use wiping cloths in prep table, moved to sanitizer bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, marked upon request Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of bleach in dishroom. Operator labeled. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in prep room, utensils stored in water 107°F. Operator corrected to dry container. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cups of oatmeal cooling on counter at room temperature. Per operator product was placed on counter at 9am. First temperature 11am was 83°F. Operator put containers in ice bath and placed in walk in cooler. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparation of raw chicken with sauce, put paper used to prepare chicken directly intact with garbage with gloves that was used to prepared chicken, then re engaged in chicken preparation with same gloves on hand that touched garbage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw beef stored over cooked fish in reach in cooler. Operator removed and stored correctly correctly. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth chlorine solution above 200ppm. Operator corrected to 50 ppm. Original container of toxic substance or chemical does not bear the manufacturer's label. Observed 2 bottles of chemicals not labeled. Operator labeled bottles windex and alcohol Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. All 3 managers working has no knowledge of the Big 6 Food borne illnesses. Inspector emailed poster to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance at cook area. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with build up slime substance on coils making ice. Observed interior of of juice machine with slime like substance on lids and interior of machine.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed no thermometer used to check internal temperature of pork belly or foods being prepared.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed home made cooked oatmeal, homemade rice pudding made on 3/13 in desert reach in cooler at front counter not labeled. Operator labeled products. Observed cooked onions, cooked chicken, cooked tomato sauce, cooked ground beef cooked on March 13th and 14th in walk in cooler with no date marking. Operator labeled products Observed shredded cook chicken (32F - Cold Holding); ground beef (34F - Cold Holding); shredded beef (35F - Cold Holding); pork belly (36F - Cold Holding); pico sauce (36F - Cold Holding); pico de gallo (36F - Cold Holding); fish sauce (36F - Cold Holding); chorreado sauce (36F - Cold Holding) made from March 13 -14th with no date marking in reach in cooler located at cook line. . Operator labeled products Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed homemade rice pudding in freezer with no date marking Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed all thawed meats not date marked throughout coolers.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed heavy lime scale in interior of dish machine and dish machine racks used to wash dishes.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense sauce in walk in cooler. Operator removed cup and discarded. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed spatula stored between wall and equipment in dish area. Operator removed and stored correctly. Silverware/utensils dried with a towel/cloth. Observed clean, sanitized utensils not being air dried, Manger on duty was using a towel to dry wet utensils. Inspector had operator re wash utensils to air dry. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep tables at front counter and prep tables in kitchen area. Operator removed beverages and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in food preparation without hair restraint. Operator had managers use hair restraint Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on door of oven located in kitchen 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. Observed handles of scoop directly touching brown sugar and white granulated sugar in containers in prep area. Operator removed and stored correctly. Ice scoop handle in contact with ice. Observed ice scoop handle directly touching ice at front counter in server aisle. In-use tongs stored on equipment door handle between uses. Observed tongs on door of oven located in kitchen area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted. Inspector emailed choking poster. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe grease buildup all around fryers and on drain pan draining from fryers. Observed floor drains with food build up and debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish being thawed on floor in standing water at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths at front counter not stored in wiping cloth chlorine sanitizing solution. Operator stored wiping cloth correctly. Observed wiping cloth solution stored on floor in dish ware area, Operator removed and stored correctly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, powdered sugar at front counter not labeled. Operator labeled products Corrected On-Site

No child labor law poster. For reporting purposes only. Observed no child labor laws posted.