ESTRELLA COCINA

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. Employee grabbed and moved trash can then put on gloves and cut tomatoes, explained to her and she discarded tomato and washed hands Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container with dries peppers in box that has shoes label on it

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expire on 6/1/24, owner paid Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 1/2 cop of beans, 8 days, discarded by mgr Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner on shelf above clean dishes by dish machine, employee moved chemical Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink, explained to her and she washed in hand sink Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryers

Intermediate - Handwash sink not accessible for employee use at all times. With mop bucket, hand sink by triple sink, employee moved it Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink at cook line, employee placed some Corrected On-Site Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water side in hand sink at cook line Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. At bar, secured by manager Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In upstairs storage Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf 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. Cellphone on prep area

Basic - Floor soiled/has accumulation of debris. By dish machine at front counter

Basic - Food not stored at least 6 inches off of the floor. Oil jug Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sinks and hand sink by dish machine at front counter, also at bar, emailed one Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer warmer not in use at front counter Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed tomatoes, explained to employee and she washed the other ones Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk at bar, labeled sugar Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing dishes only, then p,aced them as clean, explained properly procedure

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw fish ceviche, employee got an email with parasite destruction Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw eggs on shelf above mayonnaise and garlic, prep cooler, rearranged by employee Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked, employee discarded it Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Soapy water above food, mgr moved it Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at new bar, employee moved it Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed some Corrected On-Site Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New bar added, Robert couldn't see applications for plans, owner did it while I was here, on time extension

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For all employees here

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. Only one employee training provided, missing a few, more than 2 months

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales made on Saturday, milk opened on Saturday too

Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs storage

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Upstairs storage for food doesn't have proper ceiling

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on shelf by dish machine

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A few on pre table, employee moved them, Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, cook cutting pineapple, he removed it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic - Equipment in poor repair. Gasket in prep cooler Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. One missing

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler with tomatillo sauce made here

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line and hand sink at front counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Laundry cart blocking hand wash sink near triple sink. Employee moved cart Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles and Vents soiled with dust in kitchen and ware washing area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on food items under prep table. Employee moved back pack during inspection Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Torn gasket on reach in cooler on cooks line

Basic - Floor soiled/has accumulation of debris. Food debris on floor Under equipment

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with a black mold like substance where steam table is stored.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic- lemon in oil (80F - Cold Holding) stored at room temperature on back side of flip top cooler. Per employee garlic and oil mixture was made the previous day and held at room temperature. Garlic in oil mixtures that create an anaerobic environment must be held 41° F or below or held Hot at 135°F or above

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de Gallo (54F - Cold Holding) stored on counter during lunch period. Employee put container of pic de Gallo in the reach in cooler to cool fresh garlic- lemon in oil (80F - Cold Holding) stored at room temperature on back side of flip top cooler. Per employee garlic and oil mixture was made the previous day and held at room temperature. Garlic in oil mixtures that create an anaerobic environment must be held 41° F or below or held Hot at 135°F or above

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink across from fryers

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in bar area, employee labeled container during inspection Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Extreme dust on ceiling in kitchen area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes stored on green cart not inverted

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing vegetables

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet food containers stored on shelves in ware washing area

Basic - Ice scoop handle in contact with ice. Handle of ice scoop touching ice in bar area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris

Basic - Old labels stuck to food containers after cleaning. Old stickers stuck on clean dishes in ware washing area

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped black straws on counter at bar

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board - From follow-up inspection 2021-12-03: No change Time Extended