HICCUPS & CHURROHOLIC

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 shrimp in walk in cooler, employee moved items to appropriate location. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on food storage rack in the back of the kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler located closest to triple sink, employee discarded drink. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry, in the mop sink , employee stored the mop in a manner to dry . Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line soiled. - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair the lids of two rice makers. - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Three containers of frozen stock stored on floor in Walk in freezer. Repeat Violation - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Raw mushrooms in Walk in cooler not washed before cutting. - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat onions in Walk in cooler. - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45F, rice noodles 51F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker in mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Large whisk stored in Employee handwash sink adjacent to three compartment sink.

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/ 7 employees and no CFM present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for bean sprouts or rice noodles in back kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark for beef stock in Walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. No label on chemical spray bottle on shelf over mop sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 air vents over dry storage pantry soiled with dust and debris.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair the lids of two rice makers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over prep table in back kitchen area. Employees relocated drinks during time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Pho broth on kitchen floor. Employee relocated broth to an approved location during time of inspection. Green tea, raw chicken, and raw beef stored on floor of Walk in cooler. Corrective Action Taken

Basic - Missing drain plug at dumpster. Shared community dumpster. Plug missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in front line Reach in cooler are soiled. Gasket soiled in Walk in cooler.

Basic - Open dumpster lid. Shared community dumpster. Lid open.

Basic - Stored food not covered. Raw chicken, shrimp, French fries in Reach in cooler on front line not covered. Employee covered items during time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored to dry inside mop sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs stored over cut onions and broccoli in walk-in cooler Employee moved raw shelled eggs to the bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (50F - Cold Holding)on cook line prep table Employee placed on ice Corrective Action Taken

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket store don shelf with food

Basic - Food not stored at least 6 inches off of the floor. Container of oil stored on floor on cook line

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 stored in bulk sugar with no label

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature Employee placed under cold running water Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning - From follow-up inspection 2024-07-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2024-07-12: Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing pans and drying hands on jeans than engaging in clean equipment to make drinks. Discussed with employees the importance of hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 64 f on counter employees moved to walk in cooler. 2nd temp 44 f 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.

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. Manager and some employees signed Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee employees removed Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee on cooks line. Employee discarded gun

Basic - Food stored on floor. Raw meat in buckets on floor in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over ready to eat noodles walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.raw beef over unwashed produce walk in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cooked noodles reach in cooler on cooks line. Operator removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw seed sprouts 70 f on counter operator moved to freezer 2nd temp . Beef broth 68 f on counter. Operator moved to walk in cooler Repeat Violation

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.Provided by e-mail Corrective Action Taken

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. Provided by e mail Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. In prep kitchen area.

Basic - Food stored on floor. Broth in buckets stored on floor in walk in freezer

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over onions walk in cooler. Operator moved to proper storage. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles reach in cooler on cooks line. Operator removed to proper storage. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw seed sprouts 68 f on counter operator moved to freezer 2nd temp 52 f Cold holding: beef broth 54 f on counter operator moved to freezer 2nd temp 51 f Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on cooks line. Operator restocked Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gasket torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife without using sanitizer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over raw onions in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat fries in walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw seed sprouts 72 f cut greens 68 f operator placed all in walk in freezer 2nd temp raw seed spouts 70 f cut greens 42 f Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed frozen fruit bag stored on service line. Operator removed.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from restaurants food in reach in cooler con service line.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fruit in hand washing sink operator removed. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed employee use soap during time of inspection. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shrimp over ready to eat limes. Observed employee move raw shrimp away from ready to eat foods. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken in reach in cooler over French fries observed Employee move raw chicken wings to bottom shelve. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 70 °F, inspector advised operator to place all Potentially hazardous foods to walk in freezer to rapid cool 2nd temp at 12:22pm. Butter 43 °F Cold holding reach in cooler cooks line cut brisket 48 °F, 2nd temp at 12:22pm cut brisket 43 °F Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quaternary

Intermediate - Hot water at hand washing sink on cooks line does not reach 100 degrees Fahrenheit. Observed at 80 °F ran water for over 2 minutes. Observed employee fix hot water to 100 °F Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on sever line.

Basic - Dumpster overflowing garbage. Shared dumpster.

Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler behind shelves.

Basic - Food stored on floor. Observed oil case and sauce case on floor by walk in cooler. Observed raw chicken wings in buckets on floor in walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in reach in cooler top under lid on cooks line. Observed employee remove knife during time of inspection. Corrected On-Site

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 cup with handle touching brown sugar. Observed employee raise handle above food. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink by three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris. Walk in cooler gaskets soiled. Hood filters soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler on sever line. Observed employee dry bottom shelf during time of inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table by cooks line hand washing sink. Observed employee remove during time of inspection. Corrected On-Site Repeat Violation