CASA LUPITA CAFÉ

High Priority - Cooked/heated time/temperature control for safety food not cooling fast enough from 135 degrees Fahrenheit to 70 degrees Fahrenheit in under 2 hours. In kitchen stored inside cold oven, cooked rice (115F - Cooling) for 1 hour 45 minutes per operator. Operator divided product and placed in bags in ice bath, in 20 minutes rice came to 70F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) in bar area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage areas, bar storage room between kitchen/bar, pastry room. Repeat Violation

Basic - Floors not constructed to be smooth, durable, and easily cleanable in dishwashing area. Repeat Violation

Basic - Ice buildup in reach-in freezer small white freezer cook line, also bar reach-in cooler. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small white freezer cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in front drink station.

Basic - Plumbing system in disrepair. Handwash sink in front counter hot water tap leaking.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In bar storage room. Warning - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in dishwashing area. Repeat Violation Warning - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in small white reach-in freezer cook line. Warning - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Interior of small white freezer on cook line in disrepair/has exposed insulation. Warning - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in bar storage room. Warning - From follow-up inspection 2025-08-22: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tortilla chips in non food grade containers in pastry room, bar storage room and kitchen. 5 in total large containers. Repeat Violation

Intermediate - Observed: 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/ 2 servers and 2 cooks handling food, no certified food manager present. Manager arrived at time of inspection. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. 3 in bar storage room. Repeat Violation

Basic - Floors not maintained smooth and durable in dishwashing area. Repeat Violation

Basic - Food stored on floor in pastry kitchen, containers flour, sprinkles and icing, box tortilla chips. Onions and oil in dishwashing area. Repeat Violation

Basic - Ice buildup in reach-in freezer - small white freezer in pastry room. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies and cookies on front counter without proper labeling. Repeat Violation

Basic - Plumbing system in disrepair. Triple sink drain pipes broken and leaking.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) in bar. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tortilla chips in non food grade containers in kitchen, bar storage room.

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/ 2 servers and 2 cooks handling food, no certified food managerAÂ present.

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

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. Server Judy employed more than 60 days as a food handler, no proof of training.

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.AÂ Discussed employee heath with operator, operator began filling outform at time of inspection.AÂ Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen main reach-in cooler, cooked rice, cooked chicken and housemade sauces no date marking, per operator stored between 1-3 days.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar, pastry and bar storage room.

Basic - Floors not maintained smooth and durable in dishwashing area.

Basic - Food stored on floor in pastry kitchen, containers flour, sprinkles and icing. In dishwashing area boxes avocados, peppers and onions on floor.

Basic - Ice buildup in reach-in freezer in behind the bar storage room.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies on front counter without proper labeling.

Basic - One carbon dioxide tank not adequately secured in bar.

Basic - Plumbing system in disrepair. Handwash sink no cold water handle in server station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) in bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers with debris on inside of handles through out kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. Observed a wicker basket in ladies room and no covered waste receptacle.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraints in place in food prep area.

Basic - Equipment in poor repair. Observed torn gaskets in reach in coolers, throughout kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Not hung up to dry properly.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink by cook line used to fill cup of water. Spoke with operator, operator discontinued using handwash sink for other purposes. Corrected On-Site Warning - From follow-up inspection 2024-03-12: Time Extended - From follow-up inspection 2024-05-08: Handwash sinks with utensils, dishware. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-03-12: Time Extended - From follow-up inspection 2024-05-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar, service station, and behind bar area. Warning - From follow-up inspection 2024-03-12: Time Extended - From follow-up inspection 2024-05-08: Time Extended

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. Observed no health reporting form.

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. Observed meat sauce frozen container in reach in cooler not properly date marked educated operator on proper labeling. Operator label container correctly. Corrected On-Site

Basic - Food stored on floor. Observed box of tomatoes on floor by dishwashing area.

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. Observed ready to eat foods in freezer not date mark. Repeat Violation - From follow-up inspection 2022-11-01: Observed Observed ready to eat foods in freezer not date mark. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling over prep area in bakery are not smooth non absorbent tiles. - From follow-up inspection 2022-11-01: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling over prep area in bakery are not smooth non absorbent tiles. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2022-11-01: observed Covered waste receptacle not provided in women's bathroom. Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat in reach in cooler In kitchen area held more than 24 hours not properly date marked. Operator label cooked meat. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a box of tomatoes on the floor in prep area. Operator removed box of tomatoes off the floor. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on prep counter over reach in cooler in kitchen area. Operator removed wet cloth. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves over reach in cooler in kitchen line soiled with grease accumulation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler cooked meat held more than 24 hours not date marked. Operator date mark cooked meat. Corrected On-Site

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.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line nonfood-contact shelves in dishwashing area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in kitchen line area.

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. Observed employee drink with an unenclosed beverage container. Operator used to go cups. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in prep table employees cellphone and purse. Operator removed personal items. Corrected On-Site

Basic - Food stored on floor. Observed box of avocado on floor in prep area. Operator removed box of avocado. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in dishwashing area shelves soiled with rust and grease accumulation.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in server serving station Utensils not stored upright. Operator moved utensils to dishwashing area and stored upright. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen line.