MOCHARITAS DELI

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee lick finger, then handle utensil to stir tuna. Employee washed hands and donned gloves. Corrective Action Taken

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. Observed employee utilizing hands to scoop tuna from can to container. Person in charge washed hands and donned gloves. Corrective Action Taken

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Honey from St Augustine supplier per person in charge. Person in charge unable to provide invoice/ receipt during inspection. Jar has no markings, information. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25. Establishment observed preparing, serving, or selling food to customers with an expired license. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food originating from an unapproved source. Honey from St Augustine supplier per person in charge. Person in charge unable to provide invoice/ receipt during inspection.

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. Cheese opened Saturday, Sauerkraut made in house Thursday per person in charge with no date mark.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee preparing tuna. Has gel nail polish. Employee washed hands and donned gloves. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sinks in back kitchen blocked by ladder, stacked pans. Person in charge made accessible during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front hand wash sink, soap from back hand wash sink. Person in charge provided. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.25. Admin Complaint - From follow-up inspection 2025-12-08: License still expired at time of callback. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25. - From follow-up inspection 2025-08-06: No change. Admin Complaint - From follow-up inspection 2025-10-06: Establishment observed preparing, serving, or selling food to customers with an expired license at callback. License still expired 6.1.25. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment. Warning - From follow-up inspection 2025-08-06: Person in charge needs more time to obtain. Time Extended - From follow-up inspection 2025-10-06: Per person in charge has reached out to contact to schedule, has not heard back. Unable to provide proof of CFM at callback. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front left side fliptop cheese, eggs, cheese, feta, all 46-54F. Several items are held on lidded containers or on counter, not in unit. Person in charge states have been out of temperature less than 4 hours. Moved to reach in cooler in back kitchen holding temperature. Corrective Action Taken Warning - From follow-up inspection 2024-11-19: In fliptop cheese 45F. Items stored in plastic pan with no lid, main lid open during inspection. Other items at 43F. Ambient temperature of unit 40F. Person in charge moved to other reach in cooler holding temperature. Admin Complaint Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with mop bucket, person in charge made accessible during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at 2 hand wash sinks in kitchen. Person in charge began providing. Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves with food debris buildup.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee dough into hand, then handle container of food without hand wash.

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes rinse dishes, then dip in sanitizer for less than 5 seconds, then place to air dry.

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. Deli meats in reach in cooler opened Wednesday per person in charge with no date mark.

Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sinks in kitchen blocked. Hand wash sink by triple sink blocked by shelf, hand wash sink by oven blocked by items. Person in charge removed during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from front hand wash sink. Person in charge provided. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak observed dripping into catch bucket under triple sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in prep area.

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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable green cutting board in prep area soiled/ stained.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by shelving in corner. Also, hand wash sink next to triple sink blocked by misc supplies. Operator cleared a path to hand wash sinksRepeat Violation Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front service line, prep area and warewashing area. Operator replenished paper towels at hand wash sinks Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on equipment / front back counter area. Operator removed employee cell phone to properly store. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked turkey (45F - Cold Holding); cooked beef (45F - Cold Holding) in reach-in cooler at front service line. Operator stated she had meat out earlier to make sandwiches. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to plate and silverware on clean storage shelf. Operator removed spray bottle of cleaner to properly store. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at front line soiled/ stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink and hand wash sink in corner of prep area blocked by carts and misc Restaurant supplies.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in corner of prep area. Also, no paper towels at hand wash sink at front service line. Operator replenished paper towels at both hand wash sinks Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep area, at hand wash sink next to triple sink, and hand wash sink at front service line. Operator replenished soap at hand wash sinks 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. Cooked noodles stored in reach in cooler in prep area prepared more than 24 hours ago not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank near kitchen entry door not adequately secured. Operator secured tank. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen, prep and front service line not smooth and easily cleanable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave on counter behind front display case soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone cheese (45F - Cold Holding); deli turkey meat (45F - Cold Holding) in reach-in cooler next to display case at front counter. Operator stated she made sandwiches earlier and lid was open. Operator removed both cheese and turkey and placed in reach in freezer to chill. Re-temped at end of inspection and both items below 43F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator, Lana, CFM expired. Operator unable to locate updated certificate through Natl Registry of Food Safety Professionals

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler at front,service line soiled/ stained. Also, portable cutting board in prep area next to sandwich press stained/soiled Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks next to storage shelf by manager office not adequately secured. Operator chained the three tanks to shelf Corrected On-Site

Basic - Equipment in poor repair. Gasket on reach-in cooler in prep area torn

Basic - Food stored on floor. Box with individually wrapped chips stored on floor at front service line. Operator removed box of chips to properly store Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in kitchen. Operator removed wet wiping cloth to properly store. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee collecting payment from guest put on gloves and changed tasks to preparing foods without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made tuna (50°F - Cold Holding); sliced cheddar cheese (47°F - Cold Holding) in reach-in cooler at front line next to dessert case. Employee stated items were placed in cooler for lunch. Operator adjusted knob and placed ice on TCS foods Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature in reach-in cooler next to dessert display case not accurate. Thermometer reads -20°F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers at front line soiled/ stained

Intermediate - Handwash sink not accessible for employee use at all times. Two hand wash sinks in prep and warewashing areas blocked with single service items, containers and furniture

Intermediate - No soap provided at handwash sink. No soap at hand wash sink near mop sink

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense Buffalo chicken. Operator removed souflee cup from Buffalo chicken Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on clean storage shelf next to slicer not inverted

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler next to dessert display case unable to maintain temperature of 41°F and below. Ambient temperature 50°F

Basic - Food stored on floor. Bag in box soda stored on floor near soda rack. Operator removed soda box to properly store on shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Soup thawing at room temperature on prep table. Operator removed soup and placed in reach-in cooler to finish thawing Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in prep area. Operator emptied sanitizer bucket and remade sanitize solution Corrected On-Site