NINO'S CAFE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw shrimp in cook line cooler. Manager moved shrimp Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler- Gorgonzola (47F - Cold Holding); shredded cheese (47F - Cold Holding) Manager states items were placed in cooler 1 hour ago. Items were moved to rapid chill Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink is used as Dump sink evidenced by strainer in sink. Manager moved strainer 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. Coleslaw in walk in cooler 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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups next to soda station. Manger began to separate cups. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour bin Manager added label Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in walk in made yesterday morning - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 103f. On stove. Manager moved to reheat Corrective Action Taken - From follow-up inspection 2025-11-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55f. Above the chill line. For approximately 1 hour. Moved to bottom portion of cooler to rapid chill Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at servers station. Manager removed dump basket Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in tortellini in reach in freezer Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station. Manager separated Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In desert cooler. Manager added thermometer Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sports drink in cook line cooler. Manager removed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce found at 76f. Advised operator to moved to cooler to rapid chill. 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 cannot be determined. On pizza slices and Stromboli Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager has form but is not filled out. Form was filled out. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At mop sink Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice bin

Basic - No handwashing sign provided at a hand sink used by food employees. At servers station

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2024. Operator renewed online. Now showing current. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested at 100+ppm. Advised to remake

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, soup in cook line coolers

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line, hood filters