PERDIGON EL SABOR

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked white rice and pasta in Reach in cooler not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front line Reach in cooler cutting board. Employee drink on front line kitchen prep table. Employee relocated all drinks to an approved location during time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish for ceviche not identified on menu. Warning - From follow-up inspection 2025-07-15: Raw fish for ceviche not identified on menu. Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in Reach in freezer. Located in upstairs restaurant. Box of raw frozen chicken stored over frozen calamari in chest freezer. Located in upstairs restaurant. Operator relocated chicken to an approved location during time of inspection. Corrected On-Site

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. Milk, American cheese, and sour cream in kitchen Reach in cooler not date marked. Operator added date to products during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at cash register used to drain water from coffeemaker. Employee dumped drinks into Employee handwash sink in back kitchen area. Employee handwash sink stored with two ice scoops. Located in upstairs restaurant. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Single service sauce container used as scoop in feta container on front line Reach in cooler.

Basic - Ceiling tile missing. Missing 6 tiles in kitchen ceiling. 1 ceiling tile damaged.

Basic - Covered waste receptacle not provided in women's bathroom. Located in upstairs restaurant restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Employee personal drinks stored on counter of Reach in cooler. Operator relocated to an approved location during time of inspection. Corrected On-Site

Basic - Food stored on floor. Case of shortening stored on floor beneath three compartment sink. Operator relocated shortening to an approved location 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. Scoop handle for harina and yuca flour bin touching produce. Located in upstairs restaurant.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven interior and exterior soiled, located in upstairs restaurant. Equipment between flattop and grill heavily soiled with debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall adjacent to Reach in cooler soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1. 2024 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45F Beef 45 F Inside the side by side reach in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the kitchen being used as a dump sink. Food and ice observed in the hand washing sink.

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2023-08-16: Time Extended

Intermediate - - From initial inspection : 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/ 5 employees no food manager on duty - From follow-up inspection 2023-08-16: 5 employees no food manager Time Extended

Intermediate - - From initial inspection : 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 and employee to sign. Manager and few employees signed next routine inspection Corrective Action Taken - From follow-up inspection 2023-08-16: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 10 ppm tested to times discussed with operator to use three compartment sink with wash rinse and sanitize method. Observed food contact surfaces chlorine sanitizer.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces reach in cooler by ice maker and steam well.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Apreas 63 f reach in cooler make table. Cooks line. Operator removed to freezer. 2nd temp 52 f 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. Inspector emailed operator paperwork. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Filling up pitcher with water.

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/ observed 4 employees no food manager on duty. Repeat Violation

Intermediate - No soap provided at handwash sink. Back kitchen. Repeat Violation

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 100 f discussed with operator to use three compartment sink with wash rinse and sanitize method. Observed food contact surfaces chlorine sanitizer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 2 times at 0 ppm discussed with operator to use three compartment sink with chlorine to sanitize dishes until dish machine is looked at. Observed bleach sanitizer for food contact surfaces.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw pork at 48f 20 lbs prepped on the 17 th of June and the 19th of June held in reach in cooler overnight no temperatures taken. Cut lettuce 47 f at .35 lbs prepped the night before held over 4 hours. No temperatures taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line reach in cooler Cold holding: raw beef 44 f operator placed in reach in freezer 2nd temp To 43 f at 11:45 am Raw chicken 45 f under reach in cooler on cooks line operator moved to reach in freezer 2nd temp 43 f Cold holding reach in cooler by steam tables Raw beef 45 f raw chicken 45 f tamales 44 f beans 44 f rice 45 f operator moved to reach in freezer 2nd temp. All went down to 43 f at 11:50 am Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At service station. Repeat Violation

Intermediate - No soap provided at handwash sink. At service station operator restocked soap. Repeat Violation

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. 1 training was not expired.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Standing water in bottom of reach-in-cooler. On main cooks line. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 10 ppm retested to 50 ppm Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash smoothie blender with only soap and water no sanitizer. Discussed with operator the importance of wash rinse sanitize. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat bread in main reach in cooler by chest freezer. Observed operator move raw beef to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding frozen clams 58 f see stop sale held over 24 hours no temps takin during time of inspection or before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding Cut cheddar cheese 45 F 2nd temp at3:20 pm 43 f / apera containing milk 52 °F, 2nd temp 50 f 3:15 pm Cooked plantains 49 f cooked shrimp 48 f 2nd temp at 3:18 pm at 43 f Inspector advised operator to place in reach in freezer to rapid cool. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sever line. Operator restocked

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Observed at server line operator restocked. 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. Observed cream sauce not date marked. Repeat Violation

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. Observed 3 employees food handlers expired 1 employee training is up to date.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Torn gasket on reach in cooler on cooks line.

Basic - Standing water in bottom of reach-in-cooler. Observed on cooks line. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10 ppm re made to 100 ppm Corrected On-Site

High Priority - Employee washed hands with no soap. Discussed with operator about proper hand washing procedures, employee washed hand with soap in handwash sink at time of inspection. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2021. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken, raw beef and raw pork, also raw beef stored over raw pork in the tall reach-in cooler at wait station. Raw beef stored over homemade ready to eat items in a freezer - not all products commercially packaged. Provided a copy of proper cold storage poster to operator by email, operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 doors reach-in cooler at the cook line: Cold holding: raw pork 44 °F, raw beef 45 °F, raw chicken 44 °F. Operator placed items on ice, re temped: raw pork 42 °F, raw beef 41°F, raw chicken 42 °F. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hand in three compartment sink. Discussed with operator about proper hand washing procedures, employee washed hand in handwash sink at time of inspection. Corrective Action Taken Warning

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/ Observed 2 cooks and 2 server working at time of inspection. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade salsa in reach-in cooler next to three compartment sink. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

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. Stored on prep table next to steam well. Operator discarded drink. Corrected On-Site Warning

Basic - Equipment in poor repair. Reach-in freezer gasket torn. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine top exterior soiled. Warning

Basic - Standing water in bottom of reach-in-cooler. 3 door reach-in cooler at the cook line. Warning