SALSAS MEXICAN RESTAURANT

High Priority - Container of medicine improperly stored. Medicine on shelf over kitchen prep table. Manager removed. 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 stored over raw beef in walk-in cooler. Manager moved chicken under beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen prep table in ice bath: cheese (50F - Cold Holding). In walk-in cooler: beans (46F - Cold Holding); beef (46F, 45F - Cold Holding); milk (45F - Cold Holding); chicken (45F, 46F - Cold Holding); cheese (53F - Cold Holding); rice (51F - Cold Holding). Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach next to clean dishes on cookline shelf. Employee moved to chemical storage area. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser nozzle of slush machine in bar area soiled with mold-like substances. Mold-like substances on white deflector plate of ice machine. Can opener blade soiled with old food debris. Cutting boards throughout kitchen soiled with mold-like substances. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwashing sink at end of cook-line. Bottle of tequila in bar hand wash sink. Manager removed spoon and bottle. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled. Manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense rice from large bin in walk-in cooler. Manager removed plate. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling a/c vents soiled with dust and grease accumulation.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware next to kitchen handwashing sink and under towel dispenser exposed to splash and dripping. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove /base missing at wall junction near three compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and upper shelves throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on shelf over prep tables and upper. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch scooping and serving chips.

Basic - Equipment in poor repair. Exposed insulation on cooler door. Cutting boards grooved throughout kitchen. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of exterior back door.

Basic - Food stored on floor. Liquid butter stored on floor at cook line. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table on cook line. Manager removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets and walk-in cooler shelves soiled with old food debris. Shelf over pass-through soiled with old food debris and grease accumulation. Knife handles on magnetic rack soiled with old food debris and mold-like substances. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers throughout kitchen and walk-in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of bar reach-in beer cooler. Repeat Violation

Basic - Stored food not covered. In walk-in cooler: beef, chicken, sauces. Manager placed lid over bins. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler: unwashed celery stored over ready-to-eat cheese. Manager moved celery. Corrected On-Site

Basic - Utensils in poor condition. Knife blade chipped. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Cook-line Coolers cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2025-10-30: Walk-In Cooler: Beef (47F - Cold Holding); milk (47F - Cold Holding); flan (F); American white cheese (48F - Cold Holding); raw chicken (47F - Cold Holding); flan (47F - Cold Holding); steak (46F - Cold Holding) Admin Complaint - From follow-up inspection 2025-10-31: Walk-In Cooler: Fan blowing 48, ambient. Rice (49F - Cold Holding); raw chicken (48F - Cold Holding); cheese (49F - Cold Holding). Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line cooler drawers: cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: Walk-In Cooler: Beef (47F - Cold Holding); milk (47F - Cold Holding); flan (F); American white cheese (48F - Cold Holding); raw chicken (47F - Cold Holding); flan (47F - Cold Holding); steak (46F - Cold Holding). Admin Complaint - From follow-up inspection 2025-10-31: Walk-In Cooler: Fan blowing 48, ambient. Rice (49F - Cold Holding); raw chicken (48F - Cold Holding); cheese (49F - Cold Holding). Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees. - From follow-up inspection 2025-10-30: No change Time Extended - From follow-up inspection 2025-10-31: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Cook-line Coolers cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2025-10-30: Walk-In Cooler: Beef (47F - Cold Holding); milk (47F - Cold Holding); flan (F); American white cheese (48F - Cold Holding); raw chicken (47F - Cold Holding); flan (47F - Cold Holding); steak (46F - Cold Holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line cooler drawers: cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-10-30: Walk-In Cooler: Beef (47F - Cold Holding); milk (47F - Cold Holding); flan (F); American white cheese (48F - Cold Holding); raw chicken (47F - Cold Holding); flan (47F - Cold Holding); steak (46F - Cold Holding). Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees. - From follow-up inspection 2025-10-30: No change Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Cook-line Coolers cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line cooler drawers: cheese (53F - Cold Holding); tomatoes (43F - Cold Holding); Poultry (45F - Cold Holding); Beef (41F - Cold Holding); Beef (39F - Cold Holding); Pork (39F - Cold Holding); Beef (42F - Cold Holding); shrimp (36F - Cold Holding); Poultry (41F - Cold Holding); Beef (43F - Cold Holding); Beef (44F - Cold Holding) Walk-In Cooler: ceviche (49F - Cold Holding); Beef (49F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); Beef (51F - Cold Holding); Beef (47F - Cold Holding); Beef (50F - Cold Holding); shredded cheese (52F - Cold Holding); milk (48F - Cold Holding); flan (54F); American white cheese (52F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken wings (53F - Cold Holding); cheese sauce (50F - Cold Holding) Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Walk-In Cooler condenser fins on back of unit bent preventing some airflow. Temperature ranges from 47F to 54F degrees.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. * cook untouched cheese with bare hands *server dragged beverage cups through the ice to fill *server cut limes and lemons with bare hands Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach cooler: raw scallops over vegetables.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into the walk in cooler and returned to the cook line cut lettuce without removing gloves, washing hands and put on new pair of gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cold Holding: Cheese 54 F , tomatoes 48F, pico 47F, cut lettuce 45F, cheese 48F, chicken tenders 72F Drawers: Chicken 44F, 45F Walk in cooler: Cold Holding: milk 46F, ceviche 47F, beef 49F, 47F Chicken 47F, salsa 47F, pork 48F, rice 48F, guacamole 47F Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 116F, rice 127F, 95F, 118F Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach next to clean dishes. Moved during this inspection. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server wearing nail polish and scooping ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the restaurant. ( white, green, red. Small and large)

Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Bar Area Provided during this inspection. 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. Arelo

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso and rice made 24 hours prior. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bleach

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

Basic - Bowl or other container with no handle used to dispense food. *Bowl without handle use to scoop salsa. * chip scoop does not have a handle. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area near the three compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on and above prep tables throughout the restaurant. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull over pineapple

Basic - Equipment and utensils not properly air-dried - wet nesting. Red beverage cups Repeat Violation

Basic - Equipment in poor repair. Door handles on double door cooler have sharp edges. Insulation exposed on the interior of the cooler door. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap

Basic - Food stored on floor. Oil on floor at the end of the cook line. Walk in cooler: chicken, chorizo

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from the hood system.

Basic - Ice bucket stored food end up.

Basic - Ice scoop handle in contact with ice. Bar and wait area Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Both ends of cook line, knives stored between wall and prep table. Moved during this inspection. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on dirty storage shelf on cook line.

Basic - Light not functioning. Two lights in the j Hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * gaskets on reach cooler door and drawers have old food build up. Throughout the restaurant. * walk in cooler shelving Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Throughout the restaurant

Basic - Open dumpster lid. Repeat Violation

Basic - Reuse of single-service or single-use articles. *Gator aide bottles use to stored liquid butter on cook line. * tortillas cut and placed in card board. ( *tortillas stored in non food grade bags

Basic - Standing water in bottom of reach-in-cooler. Beer coolers

Basic - Stored food not covered. Walk in cooler: chicken, beef, beans,rice, corn Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. 33F Moved to the walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with cut peppers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen walls are soiled with dust, grease and soil.

Basic - Working containers of food removed from original container not identified by common name. Salt Labeled during this inspection.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shrimp (49F - Cold Holding); cheese (49F - Cold Holding); steak (52F - Cold Holding); chicken (51F - Cold Holding); beef (53F - Cold Holding). Repeat Violation Admin Complaint - From follow-up inspection 2024-10-14: In walk-in cooler: shrimp (46F - Cold Holding); cheese (45F - Cold Holding); chicken (46F - Cold Holding); beef (46F - Cold Holding); ambient (49F - Cold Holding). Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: shrimp (49F - Cold Holding); cheese (49F - Cold Holding); steak (52F - Cold Holding); chicken (51F - Cold Holding); beef (53F - Cold Holding). Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); chicken (44F - Cold Holding); cooked beef (46F - Cold Holding) in walk in cooler, fans blowing at 38F, multiple items cooling in cooler. tomatoes (45F - Cold Holding); chicken (46F - Cold Holding); beef (46,47F - Cold Holding) items in pull out drawers under grill, thermometer reads 43F, manager stated during busy lunch rush the drawers are opened constantly. Warning - From follow-up inspection 2024-03-27: Walk in cooler: Chicken 45, rice 45, raw chicken 45. Other items 41F or below. Reach in cooler all items 41F or below. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over corn in walk in cooler. Raw beef patty directly under hamburger bun, operator discarded hamburger bun.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); chicken (44F - Cold Holding); cooked beef (46F - Cold Holding) in walk in cooler, fans blowing at 38F, multiple items cooling in cooler. tomatoes (45F - Cold Holding); chicken (46F - Cold Holding); beef (46,47F - Cold Holding) items in pull out drawers under grill, thermometer reads 43F, manager stated during busy lunch rush the drawers are opened constantly. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with hose attached at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar. Interior oven on cooks line. Multiple cutting boards heavily soiled on cooks line and clean dish rack. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was turned off at Handwash sink next to pass through window in kitchen, operator turned hot water on. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf above prep area and on prep table on cooks line. Operator started moving drinks to the bottom shelves. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and jackets on shelf above uncooked chips and tortillas by back door. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks, one green board the finish is peeling off. Reach in freezer left side door has exposed insulation. Some food racks in walk in cooler is starting to rust. Repeat Violation

Basic - Food stored on floor. Canned jalapeños and tomatoes on floor in storage shed. Operator placed on shelves. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple between prep table and wall on cooks line. One between table and prep sink, operator moved all knives to magnetic strip. Tongs on oven door handles. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Food racks in walk in cooler soiled. Exterior bulk chip bin. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple old labels on containers in walk in cooler (tomato label on raw chicken container, and others peeling away with wrong label of foods indicating old labels.) Repeat Violation

Basic - Open dumpster lid. Grease receptacle also open, operator closed all lids. Corrected On-Site

Basic - Single-service articles improperly stored. Togo cups on floor in shed. Operator placed on shelf. Reuse of Gatorade drink bottles used for liquid butter on cooks line. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Keg cooler and beer cooler behind bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water on prep sink, operator turned water on. French fries on storage shelf by back door, operator placed back in cooler. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Manager moved to walk-in-cooler Corrected On-Site - From follow-up inspection 2023-10-30: Observed the following items and cold holding temperatures in the Walk-in Cooler that had been in the walk-in-cooler since the day before: Raw Chicken 45F, Beef 45F, Rice 46F. Manager advised tech had been there that morning. Ambient temperature of walk-in-cooler 40F Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Warning - From follow-up inspection 2023-10-30: Observed the following items and cold holding temperatures in the Walk-in Cooler that had been in the walk-in-cooler since the day before: Raw Chicken 45F, Beef 45F, Rice 46F. Stop Sale Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Manager moved to walk-in-cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F - Cold Holding); Chicken wings (46F - Cold Holding); steak (45F - Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Warning

High Priority - Toxic substance/chemical improperly stored. Observed chemical disinfectant spray bottle stored above prep table. Manager removed spray bottle

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Observed black/green mold-like substance on the interior ice deflector of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink entering the kitchen. Manager had dispenser restocked Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust and grease Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over prep table. manager discarded drinks Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table. Repeat Violation

Basic - Equipment in poor repair. Observed handles of reach in freezer on cook line in disrepair. Repeat Violation

Basic - Food stored on floor. Observed buckets of salsa stored on the floor of walk-in-cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed ice machine filter soiled with dust. Manager removed and had cleaned Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries and beef thawing at ambient room temperature. Both items were still less than 41 F

High Priority - Container of medicine improperly stored. Bottle of vitamin gummies in reach in cooler on cooks line. Operator removed bottle. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15 flies flying in outside storage shed landing on bags of onions and single service items. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Togo bags with tortillas inside.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over kegs of beer in walk in cooler. Raw chicken over raw pork in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: cheese shredded (45F - Cold Holding) operator added more ice to ice bath. Reach in cooler drawers: shrimp (70F - Cold Holding); beef (54F - Cold Holding); beef (53F - Cold Holding); chicken (56F - Cold Holding); chicken (58F - Cold Holding) operator placed bags of ice on food items to compensate for busy lunch rush. Walk in cooler: beef (46F - Cold Holding); rice (44F - Cold Holding); rice (45F - Cold Holding); chicken (45F - Cold Holding); pork (44F - Cold Holding) cooler if blowing at 40°F, truck delivery was 1 hour prior to inspection, multiple hot food items cooling in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. Back corners of ice bin at drink machine. Interior white plate of ice machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in Handwash sink by prep area. Repeat Violation

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel roll was full but not in rotater. Operator fixed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at sink by prep area, operator turned on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in marinade inside walk in cooler. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf on cooks line, 1 drink on prep table, 2 above food in walk in cooler. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cookies on shelf above prep table. Operator moved cookies. Corrected On-Site

Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under/behind ice machine.

Basic - Food stored on floor. Bags of onions on floor in outside storage shed. Margarita mix on floor behind bar. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. All filters missing on cooks line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between equipment and wall on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. On oven doors on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled. Fan guard in walk in cooler. Bulk bin of sugar soiled. Repeat Violation

Basic - Reuse of single-service or single-use articles. Ellianos coffee cup used for sesame seeds. Operator discarded cup. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar in back kitchen and margarita mix behind bar.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/2021 Warning - From follow-up inspection 2021-07-22: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, Operator added more chlorine. 50ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Rubbing alcohol and pills on shelf above prep sink. Operator moved. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cheese sauce 2 hours (90°F - Cooling) red sauce with meat overnight (46°F - Cooling)see stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 flies around garbage can next to prep sink/ on prep table with pans of beef and beans, observed 1 fly directly on refried beans on floor by prep sink, 5 on cooks line on Togo boxes, 2 on cooks line cutting board, 10 on cardboard boxes holding spices and spice containers. Manager and employee is swatting flies observed approximately 10 killed and area is being sanitized. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above sauce in walk in cooler. Chicken above cheese in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cheese sauce 2 hours (90°F - Cooling) red sauce with meat overnight (46°F - Cooling)see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (47°F - Cold Holding); tomatoes (47°F - Cold Holding); pico de Gallo (46°F - Cold Holding); salsa (46°F - Cold Holding); cheese (52°F - Cold Holding); lettuce (52°F - Cold Holding); on cooks line. Operator placed bags of ice on top of food. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice machine and margarita machine dispensing nozzles begins bar. Inside the ice bin on back wall.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink behind bar. Operator placed with new. Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink behind bar. Operator placed with new. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/2021 Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Operator stated leak had happened above Three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Various areas in kitchen.

Basic - Clean utensils stored between equipment and wall. Knives on cooks line. Operator moved. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards on floor between clean dish rack and chip warmer. Operator placed on rack. Corrected On-Site

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

Basic - Duct tape used on a nonfood-contact surface. Knife in kitchen on knife rack.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks in reach in cooler on cooks line. Drink in cooler behind bar. Operator moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on rack across from dish machine.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. At back door.

Basic - Food stored on floor. Buckets of refried beans on floor in front of prep table. Operator moved. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. All filters outside of building.

Basic - In-use tongs stored on equipment door handle between uses. On oven on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line. Fan guards in walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar under juice machines.

Basic - Working containers of food removed from original container not identified by common name. Large white container of sugar. Operator labeled. Corrected On-Site