GANDULES GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chopped beef stored over container of raw snapper. Operator switched containers. Corrected On-Site

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. Observed garlic in oil and cut lettuce 50F less than 4 hours. Operator placed time mark on foods before leaving inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used as a dump sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee front service handwash sink. Observed temperature reaching 82F.

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on the importance of air drying containers. Repeat Violation

Basic - Floors not maintained smooth and durable and easily cleanable in main kitchen. Educated operator on the importance of having smooth and easily cleanable floors. Repeat Violation

Basic - Open dumpster lid in shared plaza.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. In pass through prep area by dishwashing area. Warning - From follow-up inspection 2026-02-05: Time Extended - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable and easily cleanable in main kitchen. Repeat Violation Warning - From follow-up inspection 2026-02-05: Time Extended - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. On soiled top of ice machine with debris/dust. Warning - From follow-up inspection 2026-02-05: Time Extended - From follow-up inspection 2026-04-09: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On rolling cart in walk-in cooler, raw chicken over raw pork.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (72F at 3:45 to 63F at 4:20 - Cooling) per operator made at 12:00, cooling for 3 hours 45 minutes. Operator placed into ice bath for rapid cooling, however after 4 hours and 20 minutes passed cooling was not completed - see stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (72F at 3:45 to 63F at 4:20 - Cooling) per operator made at 12:00, cooling for 3 hours 45 minutes. Operator placed into ice bath for rapid cooling, however after 4 hours and 20 minutes passed cooling was not completed - see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler on rolling cart, prepped meats ambient cooling and on rack nearby cooked rice cooling stored in think, covered, plastic containers. Spoke with operator regarding proper cooling techniques.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer wiping bucket in front bar handwash sink. Bucket was removed. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front bar handwash sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 in dishwashing area of paver or next to clean plate ware, 2 in prep areas by food in back of kitchen. Repeat Violation

Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at front bar handwash sink. Repeat Violation

Basic - Reuse of single-service or single-use articles. Gallon sized water bottles reused to store juices made in house in walk-in cooler. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. On can rack near dry storage, 3 cans apple pie filling, 1 can apple sauce, 2 cans fruit cocktail heavily dented at seams. Reinforced importance of checking cans for dents, rust to ensure contents are safe. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves directly handle raw fish at flat grill on cook line, then touch multiple utensils and containers to remove cooked chicken from grill, no glove change no handwash. Second employee at fryer touched raw chicken directly then touched clean utensils, bowl to serve ready-to-eat fried foods, no glove change no handwash. Spoke with employees, employees removed gloves and properly washed hands before returning to work. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line, bins on silver cart:; cooked small pork (82F - Cold Holding); raw pork (55F - Cold Holding); cooked large pork (90F - Cold Holding) for 40 minutes per operator. Provided operator time as a public health control form and explained use.

High Priority - Toxic substance/chemical improperly stored. Bottles cleaning solutions stored over water, oil in back hallway storage by office. Operator removed. Reinforced importance of proper storage of chemicals. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At entrance to frontline in kitchen, used to stored cooked rice drink mixing tools and glasses - cleared during inspection, corrective action taken. At front bar, used to place glasses, sanitizer bucket. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer provided by operator has no thermo irreversible temperature indicator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front bar.

Basic - Carbon dioxide/helium tanks not adequately secured. 4 by back door dishwashing area. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splashing dishwashing area, clean glass rack under paper towel dispenser.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back corner dishwashing area, 3 open employee water bottles over clean dish ware. 1 over liquor storage by office.

Basic - Employee eating while preparing food. Observed employee tasting food on cook line with gloved hands on cook line between orders. Spoke with employee regarding not eating while cooking on line.

Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In middle of back part kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees in front bar.

Basic - Reuse of single-service or single-use articles. Gallon sized water bottles reused to store juices made in house in walk-in cooler.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed non-food grade tool grinder in dry storage room over cans coconut milk.

High Priority - Dented/rusted cans present. See stop sale. In dry storage can rack, cans tomato sauce and fruit cocktail heavily dented at seams.

High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes, no handwash. Discussed with employee proper handwashing, operator washed hands properly before returning to work. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line of cook line fresh garlic in oil (68F - Cold Holding); Nutella and evaporated milk (68F - Cold Holding) stored for two hours per operator. Provided operator with time as a public health control form and discussed options for both cold holding and using time as a public health control.

High Priority - Toxic substance/chemical improperly stored over food on prep table. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes.

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in bar and front line.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alegna, Rachel, Hector, Sofia, no proof of training

Basic - Accumulation of debris on top of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 4 by back kitchen exit.

Basic - Cutting board has cut marks and is no longer cleanable, observed in back prep area.

Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. Repeat Violation

Basic - Food stored on floor. In dry storage area, Bibb in box soda, water bottles, plastic bottles of drinks.

Marked exit/path to marked exit blocked. For reporting purposes only. Exit signs removed, path blocked with chair and equipment in back left exit from kitchen closest to walk-in cooler.

High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of cheese sauce, beans and ketchup. Operator voluntarily dispose of all 3 cans. 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 meats, chicken cut vegetables and sauces prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floors not maintained smooth and durable throughout kitchen. Repeat 11-20-23

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023 Repeat Violation Warning - From follow-up inspection 2023-11-21: Time Extended - From follow-up inspection 2023-11-27: Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no test strips or high heat thermometer to test high temp dish machine. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed soap empty at hand wash sink operator replaced empty soap bag. Corrected On-Site

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. Observed not all employees have current food handler training. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed processed chicken and cut beef prepared over 24 hour per the owner not date marked. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed sealant peeling on floor in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed cases of bottled water on floor in prep area of kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed boxes stored on floor in front of fire exit. Repeat Violation

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items in walk in refrigerator not date marked prepared 24hr. Or more.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed dish racks blocking fire door. Operator moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed meat cleaver in hand wash sink next to dishwasher.

Basic - Employee eating in a food preparation or other restricted area. Observed open drink beverage Above prep area in back kitchen.

Basic - - From initial inspection : Basic - Food stored on floor in kitchen and walkin cooler Warning - From follow-up inspection 2021-12-10: Food on floor in kitchen Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rice in walkin cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork on raw chicken in walkin cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 78°F. Water removed Corrected On-Site