IGUANA MIA

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

Basic - Stored food not covered. Observed beans in walk in cooler stored without covering.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap around sides of exterior tear fire door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen area.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed 4 dented cans of Chile Verde. Operator segregated cans for refund from supplier. Warning - From follow-up inspection 2025-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Repeat Violation Admin Complaint - From follow-up inspection 2025-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle by back door. Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile as missing in women's restroom. Warning - From follow-up inspection 2025-01-22: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed sealing machines stored in front of hand wash sink by coffee station. Operator moved item for proper storage. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is utilizing a cook chill process or sous vide packaging and cooking for multiple food items, including black beans, pinto beans, mojo de ojo, white queso, Tex-mex ground beef, enchilada sauce, chicken breast. Establishment is utilizing cook chill process for beans, queso sauce and marinades. and sous vide packaging and cooking for meat products that are transported to satellite locations.Admin Complaint Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is utilizing a cook chill process with an extended shelf life. For questions regarding special processes and to submit a haccp plan please email:AÂ DHR.Specialprocess@myfloridalicense.com

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is utilizing a cook chill process with an extended shelf life. For questions regarding special processes and to submit a haccp plan please email: AÂ DHR.Specialprocess@myfloridalicense.com

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is utilizing cook chill process for beans and meat products that are transported to satellite locations.

Basic - Cloth used as a food-contact surface. Observed cloths in direct contact with onions in kitchen. Operator removed rags. Corrected On-Site