EL JEFE CAFE

High Priority - Dented/rusted cans present. See stop sale. Can of sausage gravy dented.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of 321 lubricant oil on microwave, employee moved item. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee meal and drink on food preparation area , employee removed Corrected On-Site

Basic - Food stored on floor. Observed fryer oil stored on floor manager removed and raised items off the floor. Corrected On-Site Repeat Violation

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 scoops and pitcher with handles touching food next to cooler by the front serving window, employees moved pitchers and scoops as needed. Corrected On-Site

Basic - Missing drain plug at dumpster.discussed with manager the importance of having a drain plug on dumpster.

Basic - Working containers of food removed from original container not identified by common name. Observed container bins of sugar, rice , and oatmeal not labeled , employees labeled items. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 1 dented can of sliced jalapeño peppers. 1 dented can of sausage gravy. 1 dented can of garbanzo beans. Warning - From follow-up inspection 2025-09-09: 3 dented can of sliced jalapeño peppers. 2 dented can of garbanzo beans. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled. Black mold-like substance on soda fountain ice dispenser. Repeat Violation Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in cooler with cut marks. Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Jugs of oil stored on floor next to dish pit area. Employee relocated oil to an approved location during time of inspection. Cans of garbanzo beans stored on floor of bury storage room. Corrective Action Taken Warning - From follow-up inspection 2025-09-09: Box of raw ground beef stored on floor outside dish room. Delivered at 10am. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple food items not covered in prep line Reach in cooler. Diced tomato, cooked bacon, shredded cheese, onions, peppers, etc. Warning - From follow-up inspection 2025-09-09: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Cuban bread stored in direct contact with shopping bags.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 110F at 9:25 am cooked at 7am retempted to 157F at 10:09am. Corn beef hash 97F cooked at 9am retempted to 157F 10:09am. Corrected On-Site Repeat Violation

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. Sliced salami, tomato's, Swiss cheese in Reach in cooler not date marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in soda machine soiled with black/brown mold-like substance. Soda nozzles at soda machine soiled with syrup debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Soiled sponge inside Employee handwash sink adjacent to buffet warmers. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for three compartment sink. No chlorine test kit form Dish machine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles located beneath front service counter. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Employee closed lid during time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Several boxes of single service foam cups and take out containers are stored on floor of storage room. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over sliced salami and sliced Swiss in kitchen Reach in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with debris. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line an in kitchen boy labeled. Sugar, flour, and bread crumb bin not labeled. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs and did not change gloves or wash hands before cutting avocado. Observed Employees touching raw eggs then handling clean plates. Discussed with operator proper handwashing when switching tasks and after handling raw foods. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chorizo stored with Ready to eat foods inside Reach in cooler next to deli slicer. Operator removed raw chorizo to another location during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guava and cheese pastry 78F at front service counter. Operator stated she will change pastries to time as a public health control. Corrective Action Taken

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 can be determined. Corned beef hash and hash browns not time marked. Operator added products to time mark during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Milk 109F at 9:38am taken out at 9:25am, operator voluntarily discarded milk. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Non-food grade lubricant stored on kitchen shelf next to microwave, over Reach in cooler. Operator removed lubricant during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards cut at both Reach in coolers in back kitchen with dark stains.

Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Employee handwash sink next to steam table. Operator removed knife during time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Dish machine.

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/ 9 employees present during time of inspection and no manager. Manager arrived during time of inspection. 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. No date mark on chimichurri in Reach in cooler next to deli slicer. Operator added date during time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired for 3 employees. Expired on February 2024.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on bottom prep table shelf next to fryer. Unlabeled spray bottles in cabinet under front service counter. Operator labeled bottles during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards cut at both Reach in coolers in back kitchen with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on Reach in cooler under microwave in kitchen. Personal drink on Reach in cooler next to waffle maker. Personal Drinks on prep table next to Dish machine. Personal drink on front service line counter next to Reach in cooler. Operator relocated drinks to another location during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Not segregated personal food in Reach in cooler next to deli slicer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on water filters in kitchen area. Cell phone over Reach in cooler. All items removed to another location during time of inspection. Corrected On-Site

Basic - Food stored on floor. Buckets of pickles and oil stored on floor outside dish pit. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board in back kitchen prep table and next to waffle maker. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Single service containers, daisy sour cream and vigo chicken stock reused to store food.

Basic - Silverware/utensils dried with a towel/cloth. Employee dried dishes with cloth after washing in Dish machine. Discussed with employee proper drying methods and to rewash dishes.

Basic - Single-service articles improperly stored. Single service cups on floor by storage room. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and celery store over sliced ham and cheese inside Reach in cooler next to deli slicer. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall soiled behind Reach in coolers. Ceiling vent soiled with dust in back kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored properly at mop sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels not stored in sanitizer bucket in kitchen and front service counter. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled cinnamon sugar shaker on cutting board of Reach in cooler. Unlabeled sugar containers stored inside cabinet beneath soda fountain. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and gravy cooked and held longer then 24 hours has no date markings inside refrigerator by dishwasher.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on reach in cooler cutting board.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drink has no lid covering drink on reach in cooler by slicer in kitchen area. Employee covered drink. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Owner removed cloth from underneath board. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water inside refrigerator in back kitchen area by back door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 53 f operator placed in freezer Corrective Action Taken 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.

Intermediate - Handwash sink used for purposes other than handwashing. Washing pitcher in hand washing sink. Repeat Violation

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. Printed for management manager signed and some employees signed. Next unannounced inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mojo pork reach in cooler by dish machine. Employee placed date marked. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella mixed cheese 50 f operator placed in freezer. 2nd temp 43 f Corrected On-Site 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 for operator.

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled up cup in hand washing sink. Repeat Violation

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 for operator.

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. Missing two employee trainings. Repeat Violation

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

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator the importance of hand washing. After touching raw food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat deli meat. Reach in cooler by dry storage. Operator moved to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: raw shredded eggs 67 f cut tomatoes 56 f cheese mozzarella 57 f cut ham 57 f cook sausage 52 f cut leafy greens 56 f 2nd temp operator placed in reach in freezer. All foods went to 43 f. gave operator time as public health sheet. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water and filling in pitcher. Repeat Violation

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. Missing for one employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice chicken and beef not dated in reach in cooler by dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on meat slicer. Employee : Employee drink 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 cell phone and music speaker on reach in cooler and shelf above reach in cooler.

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. Observed employee touch apron with gloves and worked with food. No hand washing or gloves changed. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was drinking coffee on severs line touched coffee cup and began working with coffee machine equipment no hand washing.Discussed with operator to use hand sink and put gloves on. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 58 f cooked sausage 58 cut ham 58 f operator put food In reach in freezer to rapid cool 2nd temp at 10:15 am cut ham was not found for 2nd temp cooked sausage 43 f shredded cheese 43 f Cold holding: cooked sausage 61 on counter 2nd temp Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink by office.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in containers In reach in cooler next to restaurants food.

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 on prep table in cooks line and server line. Repeat Violation

Basic - Food stored on floor. Oil case on floor by office.