CEVICHE ARIGATO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Baked potato 101F stored in deep covered pan @ 3:15 cooling since 2:15 rechecked 91F at current rate of cooling potatoes will not reach to 41F within 2 hours employee separated potatoes and placed in reach in freezer to cool. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from outside put gloves on then handled chopped lettuce without washing hands.employee washed hands. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled squeeze bottle of sauce and clean equipment without washing hands. Employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed lobster and beef stored in black t shirt bags in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw veal heart stored over shredded cheese. Observed at sushi flip top raw sliced tuna stored over bread crumbs Operator stored correctly Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 75F out at room temperature on shelf next to cooked line. Per operator held out of temperature for approximately 35 minutes. Employee placed in reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed swai (74F - Cold Holding) thawed in prep sink. Per operator held out of temperature less than 30 minutes. Employee placed in reach in cooler to chill. Observed in flip top cooler raw shrimp (49F - Cold Holding) per operator held out of temperature less than 30 minutes. Not portion or prepared today employee placed ice bag on shrimp. 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 cell phone on shelf above sushi flip top cooler.

Basic - Food stored on floor. Plastic containers of cooking oil stored on kitchen floor. Repeat Violation Admin Complaint

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 in containers of rice and flour the scoop handle in contact with product.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed swai fillets 74F stored in stagnant water in prep sink. Employee removed and placed in reach in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.

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

High Priority - Live, small flying insects found Observed 2 small flying insects in kitchen landing on wall and shelves - employees killed, sanitized equipment and area. 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 directly above raw fish. Employee stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at glass door cooler - passion fruit dessert made onsite on 7/4. See stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on shelf above prepping table in kitchen - raw shell eggs (87F - Cold Holding) as per employee item forgotten. Employee stored item in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at glass door cooler - passion fruit dessert made onsite on 7/4. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chopped boiled potatoes stored on top of flip top cooler in kitchen - boiled potatoes (85F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Employee stored item in cooler. Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed bucket of soy sauce stored directly on the floor.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw chicken (not commercially packaged) stored over cooked pork (not commercially packaged). operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill - cooked pasta (49F - Cold Holding) as per employee items left out held out of temperature for approximately 3 hours. As per employee item not portioned or prepared today. Employee discarded at will.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of boiled potatoes (76F - Hot Holding) as per employee items left out of temperature for approximately 30 minutes, employee placed item in cooler. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on counter top in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 87F

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored correctly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale. - From follow-up inspection 2025-01-31: Observed at steam table - white corn (110F - Hot Holding) As per operator item held out of temperature for approximately 1 hour. Operator placed item on stove to reheat. Admin Complaint Corrective Action Taken

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. Poster emailed to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by service area.

Intermediate - Handwash sink used for purposes other than handwashing. Bar area, large plastic container and spoon, inside sink, employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet, in dishwasher area, clean utensils storage shelf. Employee removed from piles to allow air dry. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Employee restrooms. Sing emailed to operators Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled filter in cook line, above cooking equipment

Basic - Single-service articles not stored inverted or protected from contamination. Next to reach in cooler, dessert spoons not inverted, employee inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Portioned packed pork, beef , ribs left to defrost in ambient temperature under prep table shelf in cook line, Employee removed and placed under cold running water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line -reach in cooler -unpasteurized raw shell eggs over baked potatoes and cooked pasta. Employee placed eggs under ready to eat food. Corrected On-Site 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. -reach in freezer-raw chicken in white bags over bags of pork, employee placed chicken on bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on ceviche station grabbed raw fish and calamari to prep an order, after finish, grabbed a clean plate to prepare order for another customer , using same gloves, after manager instructed, employee discarded gloves, washed hands, and put in new pair of gloves. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts inside sliding glass door cooler- open on Sunday, employee began to placed date labels. Corrective Action Taken

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. Poster emailed to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board soiled with food debris, not sanitized properly. 3 prep tables in cook line.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cook line.

Basic - Food stored on floor. Soy sauce container in food runner station.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Roasted beef and tuna being defrost to ambient temperature. Employee removed and placed under cold running water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dishwasher machine and triple sink. - behind cooking equipment - behind cooling units in cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths seating around prep tables and stove, employee removed to be wash and sanitize Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed tub of raw chicken on prep table above containers of limes. Operator removed, relocated and sanitized limes. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed multiple kitchen sanitizer buckets at 200+ ppm chlorine. Operator corrected to 100 ppm max. Instructions provided. 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/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses TPHC for sushi rice. No written plan. TPHC form provided. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked pork and ribs in reach in cooler. Observed raw shell eggs stored over scrambled cooked eggs in reach in cooler located in kitchen. Observed raw chorizo stored over cooked octopus in reach in cooler located in kitchen. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed defrosted beef stored with defrosted chicken in the same container on prep shelf located in kitchen area. Observed raw chicken stored over raw shrimp in reach in freezer in kitchen area. Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employees handling soiled dishes and then picked up plated food, ran to guests and not wash hands.

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. See stop sale. Observed sushimi rice being used for sushi with no time mark, Per operator rice was cooked at 11:00 am. Repeat Violation

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 chlorine wiping cloth over 200ppm on cook line. Operator corrected to 50 ppm. Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray bottle with unknown substance at bar area. Operator labeled bottle rubbing alcohol.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance. Observed tongs in use for cooking stored on dirty garbage can in kitchen area. Reach-in cooler interior/shelves have accumulation of soil residues. Observe reach in shelves with mold like substance. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine, nozzles, lids with heavy mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at bar area in accessible with bucket stored in sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand washing sink at bar area. No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink at bar area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and ribs cooked on 10/20 with no date marking. Operator labeled all products Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoops used to dispense rice at steam table on cook line. Nonfood-grade bags used in direct contact with food. Observed non food grade bags use to store raw chicken, beef, and fish.

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 grouper in ROP package being thawed with ROP package still in tact. Operator removed ROP package Time/temperature control for safety food thawed in an improper manner. Observed grouper being thawed in standing water. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle in women's bathroom with no covered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage in server area with single service items, on shelf in running station for food, on dish machine on shelf in kitchen area, on prep table in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phones on prep shelf in kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing watch.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior back door

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles missing in the dish area. Floor area(s) covered with standing water. Observed standing water on floor in ware washing area Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odors in the ware washing area

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use utensils stored on shelves with mold like substance In-use knife/knives stored in cracks between pieces of equipment. Observed knives in 3 compartment sink area, kitchen area in between equipment. Operator removed, clean and sanitized knives. In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment oven and door handles between uses

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized containers in dish machine area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items with no barrier-not inverted. Operator inverted items . Corrected On-Site

Basic - Stored food not covered. Observed cooked octopus, cooked ribs, cooked scrambled eggs not covered in reach in cooler located in kitchen area. Food stored on floor. Observed gallons of oil and soya sauce on floor. Operator removed and stored correctly

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to air dry.

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour, salt, msg, cornstarch in kitchen not labeled. Operator labeled containers. Corrected On-Site