LATIN OASIS SPORT BAR & GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over cooked pork in walk in cooler. Operator corrected. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 500++, operator corrected, 50 ppm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -interior fryers Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Brillo pads in hand sink in kitchen -glass cleaner brushes in hand sink at bar Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon, operator marked with asterisk Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on bar, operator labeled. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine in kitchen not working, waiting to be fixed or replaced, establishment using triple sink for all ware washing. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -mortar and pestle for mofongo Warning

Basic - Food stored on floor. -container of rice in kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line Warning

Basic - Outer openings not protected with self-closing doors. -front door Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Working containers of food removed from original container not identified by common name. -flour in kitchen Warning

High Priority - - From initial inspection : 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. -0 ppm at bar Repeat Violation Warning - From follow-up inspection 2025-03-20: , machine not in service, out of order sign posted. Work order is in, coming Monday or Tuesday. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -grill grates on cook line -ice bin at bar - From follow-up inspection 2025-03-20: -white cutting boards on cook line Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice - From follow-up inspection 2025-03-20: Provided form to operator Time Extended

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. -soup in walk in cooler, cooked pasta in reach in cooler Repeat Violation - From follow-up inspection 2025-03-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on cook line -range grates on cook line -fan dusty in kitchen by hand sink - From follow-up inspection 2025-03-20: -gaskets on reach in drawers on cook line 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. -0 ppm at bar Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces commercially processed reduced oxygen packaged swai fish thawed without removing from packaging

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -grill grates on cook line -ice bin at bar

Intermediate - Handwash sink not accessible for employee use at all times. -kitchen hand sink blocked by chemicals

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at any hand sinks. Operator provided 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. -sushi rice

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters at bar

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. -3 pieces swai

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on cook line -range grates on cook line -fan dusty in kitchen by hand sink

Basic - Standing water in bottom of reach-in-cooler on cook line

High Priority - - From initial inspection : 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. -0 ppm at bar and dish room Repeat Violation Warning - From follow-up inspection 2024-10-18: operator will either have fixed in 7 days or be going through plan review for removal of dishmachines. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior soda gun nozzle at bar. Corrected On-Site - From follow-up inspection 2024-10-18: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink. - From follow-up inspection 2024-10-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door. - From follow-up inspection 2024-10-18: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -to the right of bar. - From follow-up inspection 2024-10-18: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bar and kitchen of the establishment. - From follow-up inspection 2024-10-18: Time Extended

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Avocado sauce, garlic pasta, chimichurri sauce, marinara, red pepper sauce, Jalea sauce, Huacana sauce, golden sauce.

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. -0 ppm at bar and dish room Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over cooked ground beef in walk in cooler. -raw shell eggs behind fresh garlic/oil in reach in cooler.

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 over raw beef in reach in freezer located inside walk in cooler. -raw beef over raw fish in reach in freezer located inside walk in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Avocado sauce, garlic pasta, chimichurri sauce, marinara, red pepper sauce, Jalea sauce, Huacana sauce, golden sauce. Operator discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sushi rice (78F - Cold Holding), in kitchen on cook line. Held more than four hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sushi rice (78F - Cold Holding), in kitchen on cook line. Held more than four hours per operator. Operator discarded.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Soto Ramos

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior soda gun nozzle at bar. 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. -ground beef in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on handwashing sink in kitchen. Operator labeled. Corrected On-Site Repeat Violation

Basic - -Floor soiled/has accumulation of debris in bar area. -Drains in bar area.

Basic - Drain cover(s) missing at triple sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet and watch on cook line.

Basic - Establishment advertised homemade food items, but used food items received already prepared. -Caesar dressing, operator marked off "housemade" on menus. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door.

Basic - Floor area(s) covered with standing water by triple sink. Repeat Violation

Basic - Food stored on floor. -cooking oil on floor in kitchen. Corrected On-Site

Basic - Hole in or other damage to wall. -to the right of bar.

Basic - Ice buildup in white reach-in freezer in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grill and fryers.

Basic - Objectionable odors in bar and kitchen of the establishment.

Basic - Stored food not covered. -empanadas in reach in freezer in walk in cooler Corrected On-Site

Basic - Utensils in poor condition. -rubber spatulas above triple sink.

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning - From follow-up inspection 2024-04-23: Time Extended - From follow-up inspection 2024-05-07: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning - From follow-up inspection 2024-04-23: 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. -Bar 0 ppm. Warning

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook handled raw fish and then grabbed salt container. Coached cook, washed hands changed gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Over prep cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Scrub brush in handsink.

Intermediate - Spray bottle containing toxic substance not labeled. -Bleach bottle. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning

Basic - Floor area(s) covered with standing water. -In warewash.

Basic - Floors not maintained smooth and durable. -In kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Chest freezer gasket.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai for the ceviche Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned beef behind cooked pasta on sandwich top reach in cooler next to grill Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at the bar Corrected On-Site Warning

Intermediate - Identity of food or food product misrepresented. States prime cut filet for their brunch menu and it is filet They pulled menu and reprinted during inspection Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on the menu Ceviche Warning

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. Salmon on the cooks line cooler Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in cooler Warning

Basic - One Light not functioning over sandwich tomcooler in kitchen and one on hood system Warning

Basic - Standing water or very slow draining water in handwash sink in kitchen by three compartment sink Plumber is coming out this afternoon Corrective Action Taken Warning